Mysore Masala Dosa - Start to Finish

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Aug. 24, 2011

Learn how to make coconut chutney, Sambhar, potato masala and everything!

Ingredients

For the dosa batter
Long grain rice 1 1/2 Cup (24 tbs)
Urad dal 1/2 Cup (8 tbs) (Split black gram
Chana dal 1/4 Cup (4 tbs) (Split Bengal gram
Poha 1/4 Cup (4 tbs) (Beaten rice)
Fenugreek seeds 1 Tablespoon
Water 1 Cup (16 tbs) (As needed to blend for the batter)
Salt To Taste (Added after the fermentation)
For the masala dosa chutney
Whole dry red chilies 3 Medium (Adjust according to your taste)
Garlic cloves 5 Medium (4
Ginger 1/2 Teaspoon , chopped
Chana dal 1/4 Cup (4 tbs) , roasted (Daliya)
Tomato ketchup/Tamarind paste 2 Tablespoon (Optional)
Fresh lime juice 1 Tablespoon
Salt To Taste
Cumin powder 1 Teaspoon
For the coconut chutney
Shredded coconut 1/2 Cup (8 tbs) (Fresh coconut)
Garlic cloves 2 Medium
Green chili 1 Medium
1 inch ginger
Plain yogurt 3/4 Cup (12 tbs)
For seasoning for coconut chutney
Whole dry red chilies 2 Medium
Oil 1 Tablespoon
Mustard seeds 1/4 Teaspoon
Curry leaves 5 Medium
For the potato (aloo) masala
Potatoes 4 Medium , boiled and mashed
Oil 2 Tablespoon
Mustard seeds 1/2 Teaspoon
Cumin seeds 1/4 Teaspoon
Turmeric powder 1/2 Teaspoon
Onion 1 Medium , chopped
Ginger paste 1 Teaspoon
Garlic paste 1/2 Teaspoon
Green chili paste 1 Teaspoon
Green peas 1/4 Cup (4 tbs)
Cashews 2 Tablespoon , broken
Coriander and cumin powder 1 Teaspoon
Water 1/4 Cup (4 tbs)
Lime juice 1 Tablespoon
Fresh coriander leaves 2 Tablespoon , chopped finely
For the sambar
Cumin seeds 1/2 Teaspoon
Curry leaves 5 Medium , torn
Mixed vegetables 1 Cup (16 tbs) , chopped (Carrots, tomatoes, corn used)
Shredded coconut 2 Tablespoon
Chana dal 1/2 Cup (8 tbs) , cooked
Tur dal 1/2 Cup (8 tbs) , cooked
Water 1 Cup (16 tbs) (To cook the dals)
Sambar masala 2 Tablespoon
Tamarind paste 2 Tablespoon (Use as per your taste)
Cilantro 1 Tablespoon , chopped finely

Directions

To prepare the dosa:

GETTING READY

1. Soak rice, dal and fenugreek seeds overnight.

2. Soak poha for 30 minutes (can be soaked the next day 30 minutes before blending).

3. After about 6 to 8 hours, drain the rice and blend (in a blender) with a little water.

4. Once blended to a smooth paste, add the soaked poha and blend well.

5. Remove the smooth batter into a large pot.

6. Blend the chana dal, urad dal and fenugreek seeds and combine with the rice batter, mix well.

7. Cover the pot and keep it aside for at least 4 to 6 hours to ferment. (You can leave the light on in the oven and keep it inside the oven. Do not turn on the oven)

8. Soak dry red chilies and the roasted chana dal in warm water for about 4 hours to soften them.

MAKING

9. Once the batter has fermented well, add salt and mix well.

10. Heat a tawa on medium-low heat and ladle a spoon of the batter on the tawa. Drizzle a little oil around the edges and let it cook.

11. Spread the masala dosa chutney (directions to prepare given below) followed by a small portion of the potato masala (directions to prepare given below).

12. Roll the dosa and plate it.

SERVING

13. Serve the masala dosa with hot sambar and coconut chutney.

To prepare the masala dosa chutney:

MAKING

1. Take a mini blender, add the garlic, ginger, whole red chilies, roasted chana dal, tomato ketchup/tamarind paste (optional), some fresh lime juice, salt to taste and cumin powder.

2. Blend with a little water to form a smooth chutney.

SERVING

3. Spread the chutney inside the prepared dosa (with aloo masala) and serve as masala dosa.

To prepare the coconut chutney:

MAKING

1. In a blender, grind coarsely all the ingredients in a blender and remove in a bowl.

2. To prepare the seasoning for the coconut chutney, heat up oil, add whole chilies. Add mustard seeds and curry leaves.

3. When they crackle and pop, take it off the stove and pour over the prepared coconut chutney.

SERVING

4. Serve the seasoned coconut chutney with masala dosa or plain dosa.

To prepare the potato (aloo) masala:

GETTING READY

1. In a pressure cooker, boil the potatoes. Cook till you hear about 6 to 7 whistles of pressure release.

2. When cooled, mash the potatoes and set aside.

MAKING

3. Take a pan. add couple of tbsp of oil, add mustard seeds, cumin seeds, turmeric powder, chopped onions, curry leaves, ginger, garlic and green chili paste. Stir well.

4. Add the green peas, broken cashew pieces, coriander and cumin powder and the boiled and mashed potatoes.

5. Add some water and lime juice and stir well to mix everything together. Cover and let the spices release its flavor for a couple of minutes. Turn off the stove.

SERVING

6. Spread portions of the aloo masala inside the prepared dosas along with the masala dosa chutney and serve warm.

To prepare the sambar:

GETTING READY

1. In a pressure cooker, boil the tur dal and chana dal. Cook till you hear about 6 to 7 whistles of pressure release.

2. Using a hand blender, blend the dal well and set aside.

MAKING

3. Heat a pot with a couple of tbsp of oil, add cumin seeds, turmeric powder, onions, carrots, curry leaves, corn, chopped tomatoes and some shredded coconut. Stir well.

4. Add ginger and green chili paste and stir again.

5. Add the cooked dals, along with the water used for cooking. Add a little more water, if required.

6. Add the sambar garam masala, tamarind paste and salt to taste. Stir well, cover and let it boil for a few minutes.

7. After a few minutes, turn off the stove and sprinkle some finely chopped cilantro.

SERVING

8. Serve the sambar warm with plain dosa or masala dosa. Sambar can also be served with medhu vada or even rice.

TIPS

If you have a large food processor or blender, you can blend the rice and dals together, instead of blending it separately.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 550Calories from Fat 113

 % Daily Value*

Total Fat 13 g20%

Saturated Fat 4 g20%

Trans Fat 0 g

Cholesterol

Sodium 277 mg11.54%

Total Carbohydrates 91 g30.3%

Dietary Fiber 15 g60%

Sugars 9 g

Protein 20 g40%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet