A healthy fermented and probiotic dish is dosa. Dosa is made from fermented rice and lentil. There are many varieties of dosa. But the king of all the dosas are Mysore masala dosa. Mysore is a beautiful city of Karnataka, India and this dosa recipe has originated in a small hotel called Mylari in Mysore. It is touted as one of the best Indian dishes and it is also recommended among the dishes every global citizen should try it once in their life !. This dosa is different and has unique, delicious taste because of the added masala. Inside it has a spongy soft look. What makes it so tasty? A thick, red, garlic-red chilli chutney is smeared inside the dosa before the masala (potato curry) is filled. A small pat of butter atop the curry and the dosa gets folded, ready to be served with cy !.
Mysore masala dosa recipe:
For Dosa: Ingredients:
- Raw Rice – 1 & 1/2 cup*
- Par boiled rice – 1 & 1/2 *
- Urad dal – 1 cup
- Chana dal – fistful
- Methi seeds – 1 tsp
- Poha – 1/4 cup (optional)
- Salt to taste
* If you are using Idli rice then you do not need to use raw rice and par boiled rice. Instead, soak three cups of Idli rice. This gives good taste.
* The ratio of rice to urad daal is 3:1 gives good taste for dosa.
* Do not use long grain rice like Basmathi rice for dosa.
For Potato Masala: Ingredients
- Potatoes – 2, large, boiled, peeled and cubed
- Onion – 1, large, sliced
- Green chilies – 2-3, slit
- Ginger – 1″, finely minced
- Turmeric powder – 1/4 tsp
- Lemon juice – 1 tsp
- Salt to taste
- Oil – 1 1/2 tbsps
- Coriander leaves – 2 tbsps, finely chopped for garnish
For tempering of Potato Masala:
- Mustard seeds – 1 tsp
- Urad dal – 1 1/2 tsps
- Curry leaves – 1 sprig
- Red chillis – 3
- Chenna daal – 1/4 cup (dalia/putnala pappu)
- Toor daal – 1/4 cup
- Coconut – 1/4 cup, fresh and grated
- Tamarind – 1 & 1/2 tsps
- Salt to taste
* If you like garlic in the chutney add couple of garlic cloves.
1) Wash and soak all the dosa ingredients for 5 to 6 hours. Remove the water, add fresh water and grind the ingredients to make dosa batter. Grind it to smooth batter. Test the consistency of batter. It should be semi fluid and you should be able to spread it on the dosa tava. Now, transfer the batter to a large container -there should be enough space for dosa batter fermentation. Add salt and mix well.
2) Keep the batter overnight for fermentation. Keep a aluminum foil or larger plate under container in case the fermented batter overflows. By morning, the fermented batter will be ready to make dosa.
*Batter can be stored for 2 to 3 days.
1) Boil the potatoes and remove the skin and, cut into small pieces or smash potatoes to small lumps.
2) Cut the onions and green chillis. In a pan put some oil, heat and add mustard, urad daal, chenna daal and when the urad daal turns to slightly golden brown add onion, green chillis and ginger. Fry till the onion cooks. Now add potato pieces, turmeric powder and salt and, mix well.
3) Remove the curry from the flame. Before serving add lemon juice and garnish with coriander leaves.
Red chutney :
1) Fry red chillis, chenna and toor daal. Add coconut, tamarind, salt and little water and grind the contents.
2) Transfer the chutney to a container and season it by heating little oil. Add mustard, one red chilli, urad daal (1/2 tsp) and curry leaves. If you like the taste of asafetida, then add a pinch of asafetida for the seasoning.
1) Heat a tava on medium flame. Drizzle little oil on the tava.
2) Take 2 ladles full of dosa batter. In sweeping circular motion, use the back of the ladle to spread it in thick concentric circles. Do not put pressure while spreading the batter. It should be a smooth spread and even.
3) Cook the dosa on medium flame till the base begins to brown. If you prefer drizzle little oil, ghee or apply little butter on dosa. Just before removing the dosa, smear a little red chutney all over the dosa. Place a ladle full of potato curry on one half side of the dosa, fold the dosa over the potato filling and remove to a serving plate.
4) Serve Mysore masala dosa hot by adding a bit of butter on top alongwith red chutney or coconut chutney and sambar on the side. It is a very good breakfast item with coffee or can be served as a evening snack item.