Easiest Way to Cook Perfect Mysore masala Dosa with red chutney and coconut chutney

Mysore masala Dosa with red chutney and coconut chutney.

You can cook Mysore masala Dosa with red chutney and coconut chutney using 26 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Mysore masala Dosa with red chutney and coconut chutney

1. You need of For Dosa :.
2. Prepare 2 cup of rice.
3. It's 1 tsp of Dana meethi.
4. It's 1 cup of black gram daal.
5. It's 2 tbsp of Chana daal.
6. Prepare 1 tbsp of toor daal.
7. Prepare 1/2 cup of poha.
8. It's to taste of Salt according.
9. You need of For red chutney.
10. It's 1 tsp of urad daal.
11. You need 1 tsp of Chana daal.
12. You need 1/2 tsp of cumin seeds.
13. Prepare 1/2 tsp of mustard seeds.
14. You need 2-3 of dry red chillis.
15. Prepare 1 of green chilli.
16. You need 5-6 cloves of garlic.
17. Prepare 1 inch of piece of ginger.
18. You need to taste of Salt according.
19. You need as needed of curry patta.
20. It's of For coconut chutney:.
21. Prepare 1 cup of freshly grated coconut.
22. You need 1 tbsp of roasted Chana daal.
23. Prepare 1 tbsp of peanuts.
24. It's 1 of green chilli.
25. Prepare 1/4 tsp of Ginger paste.
26. Prepare as needed of curry patta.

Mysore masala Dosa with red chutney and coconut chutney step by step

1. Soak the rice and meethi dana in a bowl with sufficient water for 6 hours..
2. Soak all the daals in another bowl and poha in a separate bowl for 6 hours after 6 hours drain the water and churn all the daals and rice together with the help of water in a mixer to make a fine paste. Pour this mixture in a bowl cover it with a lid and let it rest for overnight to ferment. After fermentation mix it well and add salt and little water to make a thin batter. Keep it aside and now we'll make red chutney which is very important for this Dosa.
3. Take a pan heat 1 tbsp oil and add mustard and cumin seeds. Add Chana daal and urad daal to roast for a few seconds. Then add red dry chillies, few leaves of curry patta, ginger garlic and green chilli and now churn this into a mixer to make a fine paste. Add salt and lemon juice to it. Your red chutney is ready.
4. For coconut chutney put all the ingredients of coconut chutney in a jar and churn it in a mixer to make a fine paste. In a pan heat 1 tbsp oil and add mustard and cumin seeds and dry red chilli and few curry paata. Sauté this for 1-2 minutes and pour this tadka on coconut chutney.
5. Now we're going to make Dosa. For this heat a tawa and brush some oil on it and wipe it with a tissue paper. Pour Dosa batter on it and spread it evenly. Pour some oil on the corners of Dosa spread red chutney on the Dosa and potato bhaji on it. Fold it when Dosa becomes crispy brown and serve hot wth coconut chutney and you can also serve sambhar with this crispy Mysore masala Dosa.
6. For potato bhaji boil 3-4 potatoes. Take a pan put 1 tbsp oil and heat it. Add rai, jeera. Curry pata, red chilli green chilli and sauté we'll add boiled and peeled potatoes, add salt. Turmeric powder, pinch of red chilli powder and mix well add fresh coriander leaves. It's ready.
7. I've made Dosa sandwiches in sandwich maker and result was awesome. You can also give it a try.