Mysore Masala Dosas

Mysore Masals Dosas

Todays recipe is a all time favorite in my household- Mysore Masala Dosa : a staple food in South India. I haven't came across a single Indian who doesn't like dosas. They delicious and can be enjoyed any time of the day and happens to be famous among all race too. Restaurants world wide have these Indian crepes on their menu.

Dosa batter tends to find its way around my kitchen 24 hours day. Im lost without them. Its like a soul food for us and many can wonder how I can make and eat dosa everyday for a long time and still not be bored with it. It's probably I eat a lots of dosa growing up as my dad owns a Indian restaurant back in my hometown. I alway have dosa batter in my fridge  ready to whip up fresh dosa on demand or for the unexpected guests. I own a wet grinder  and it's run about twice a week to keep the batter supply ongoing and fresh, I always make riddles as soon as the batter ferments and then dilutes the batter further to make dosa for the next few days. For a change my hubby want to have Mysore Masala dosa for dinner instead of the normal ones. There's a huge versions in preparing Mysore Masala dosa and the following one is welled like my family accordingly to our taste bud. Hope all those who happens to see the recipe will try them out and give me your verdict on its taste. Have a great weekend and I will back with another recipe from my kitchen to yours soon. Keep visiting!!!

Ingredients for Red Chutney:

20 dried chillies soaked in hot water

1 small tomato

5 shallots chopped

2 tbsp ginger garlic paste

2 tbsp tamarind juice

1 tsp fennel seeds

a few sprigs of curry leaves

salt to tastte

Preparation for the Chutney:

Drain the chillies and give a small pulse in the blender with salt and the tamarind juice. Heat the wok with oil and add the chopped shallots, tomato, curry leaves, fennel seeds and ginger garlic paste. Once the shallots turns soft add the pulsed chili paste and sauté for 15 minutes. Adjust the level of salt and grind into a paste. Keep aside.

Ingredients for Potato Masala:

2 cups of boiled potatoes

1 cup sliced onions

1 tsp greed ginger

5 cloves of crushed garlic pods

1 sprig curry leaves

1/2 tsp mustard seeds

1 tsp cumin seeds

1 tsp channel dal

1 tsp urad dal

2 green chillies thinly sliced

few chopped coriander leaves

2 pinch turmeric powder

pinch of hing

salt to taste

Preparation For the Masala:

Heat some oil in the wok and temper with mustard and cumin seeds. When they begin to splutter add the days and fry til golden brown.Add the hing powder followed by the chopped onions, grated ginger , garlic and green chillies. Add the curry leaves. Once all the ingredients turns slightly golden brown add the boiled potatoes and the turmeric powder.. Mash the potatoes and add some water. Cover and cook for couple of minutes. Add he chopped coriander leaves -mix well and transfer to a serving bowl.

Other ingredients for Mysore Dosa:

1 cup of dosa batter

1 cup of chopped onions

1 cup chopped tomatoes

chopped coriander leaves

ghee 

spicy podi (optional)

Preparation of the Dosas:

Heat the tava. Once the tava is heated pour a spoonful of the batter in the enter, spread with the back of the spoon to a thin round. Drizzle ghee all over the dosa. Cook the dosa on a medium flame till the base begins to brown. Just before removing the dosa, smear a heaped tsp of red chutney spreading evenly all round the dosa. Place a ladle full of potato masala -spread well. Sprinkle the chopped onions, tomatoes coriander leaves and spicy podi. Fold the dosa over and remove to a serving plate. Prepare dosas with rest of. the batter and serve with your favorite chutneys.