Recipe: Yummy Mysore Masala Dosa

Mysore Masala Dosa.

You can have Mysore Masala Dosa using 38 ingredients and 25 steps. Here is how you cook it.

Ingredients of Mysore Masala Dosa

1. You need of For Batter.
2. You need of Dosa Rice.
3. Prepare of Urad Dal (Black gram dal, skinned and split).
4. It's of Toor Dal/ Split Pigeon Pea Lentils.
5. You need of Chana Dal (Split Chickpeas).
6. You need of Fenugreek Seeds (Methi Seeds).
7. It's of Poha (Flattened Rice).
8. Prepare of Water as required.
9. It's of Salt.
10. Prepare of Sugar.
11. It's of Oil/Ghee to drizzle over dosa.
12. You need of For Stuffing.
13. You need of potatoes boiled and mashed.
14. You need of Oil.
15. Prepare of Chana Dal (Split Chickpeas).
16. It's of Urad Dal (Black gram dal, skinned and split).
17. It's of Mustard Seeds (Sarson/Rai).
18. It's of Cumin seeds (Jeera).
19. You need of Curry Leaves.
20. Prepare of Hing/Asafoetida.
21. It's of small Onion finely chopped.
22. You need of Green Chilies finely chopped.
23. Prepare of Turmeric.
24. You need of Salt.
25. Prepare of Ginger finely chopped.
26. Prepare of Coriander leaves finely chopped.
27. Prepare of Lemon juice – optional.
28. You need of dried Red Chilli.
29. You need of For Chutney.
30. Prepare of Oil.
31. You need of Ginger chopped.
32. You need of Garlic cloves chopped.
33. It's of small Onion chopped.
34. Prepare of dried Red Chilli.
35. Prepare of Water.
36. Prepare of Salt.
37. It's of Chana Dal (Split Chickpeas).
38. It's of Turmeric.

Mysore Masala Dosa instructions

1. For batter:Wash and soak rice, dals, methi seeds in enough water for 5-6 hours..
2. Clean and soak poha for 30 minutes.
3. Drain the water from rice, dals and Poha.Grind into smooth thick batter using fresh water.
4. Transfer the batter to a big vessel. Since the batter will ferment, it will overflow if kept in small vessel. Ferment the batter for 6-7 hours/overnight.
5. Once batter has fermented, mix well. Add in Sugar and salt and mix well.
6. For Stuffing:Heat oil in a pan, crackle mustard seeds.
7. Add dals, dry red chilli and cumin seeds and saute for 1 minute.
8. Add hing and curry leaves. Mix well.
9. Add onions, ginger and green chilies to the pan.
10. Saute until onions are translucent.
11. Add turmeric and salt. Mix well.
12. Add Mashed potatoes and mix well.
13. Finally add coriander leaves and lemon juice. Mix well. Stuffing is ready.
14. For red chutney:Heat oil in a pan and add Chana dal..
15. Saute until golden brown.
16. Add Onion, dry red chilli, ginger and garlic..
17. Saute until onions are translucent.
18. Add turmeric and mix well.
19. Allow mixture to cool completely.Grind with water and salt to form smooth chutney.
20. Transfer adequate batter to small bowl and add required water to form smooth flowing consistency batter. Do not make batter thin or thick..
21. Pour ladle of batter on hot tawa over low heat and spread evenly.
22. Drizzle oil all over and cook over medium heat.Spread 1 tbsp chutney all over slightly cooked dosa.
23. Add prepared stuffing on dosa.
24. Fold in semi circle, triangular or circular fashion once dosa is cooked completely.
25. Serve hot with chutney/sambar. This dish tastes divine.