Wednesday, August 24, 2011

Mysore Masala Dosa

How to make Mysore Masala Dosa

I guess Dosas are born in South but have grown up all over India :-)
Dosa is favorite amongst all age groups. While I was in Pune; PJ & I used to visit a very famous and authentic south Indian diner "Vaishali" on the F.C road and the order for Sunday brunch never changed to anything else than Mysore Masala Dosa, Idli and coffee .. blissful.(Nostalgia...) In US every sight seeing trip would conclude by visiting a udipi in the vicinity. well I think there are many who follow this Dosa lovers' league. The best part about these dosas are they can just fit in to any part of meal - brunch, lunch, snack, dinner; isn't that a life saver? They are super easy to make but would come with their convoy like chutney, aloo sabji, sambar !!
The uniqueness of Mysore Masala lies in the red chutney spread .. just irresistible ..

Here is what we need -

  • 1 & 1/2 cup rice (I used sona masuri)
  • 1 cup chana daal
  • 1 cup urad daal
  • salt
  • 1 tbs oil

  • 2 garlic cloves
  • 2 tbs urad daal
  • 2 tbs chana daal
  • 6 red chilies
  • small pond of ginger
  • 2 tbs lemon juice
  • 4 tbs grated coconut
  • 1/2 tbs sugar
  • salt per taste

Whats Next -

Soak rice, urad and chana for 6 to 8 hours with enough water. Grind everything to a very smooth batter. Do not add a lot of water while grinding; you can always add water if needed after fermenting. Let the batter ferment overnight. After fermentation add salt and give it a good mix.

Place non-stick griddle on a medium heat. Once the griddle is hot enough add a ladle full and some more batter at the centre. Spread the batter in the circular motion in the outer direction. You have to spread it fast or else the batter starts to cook and would be difficult to spread.

If you like thin(paper dosa) add more water to the batter and pour a little more oil at the edges. That will make a very crispy dosa. Chana daal makes dosa brown in color and crispy. If you don't like crispness at all you can skip adding chana or just reduce the proportion.

If you like thick dosas make sure not to make a very watery batter and while spreading keep it a little thick.

Red Chutney spread - Soak red chilies for an hour in a little water. Dry roast urad and chana daal. Grind urad daal, chana daal, red chilies, coconut, ginger, garlic, sugar, salt to a very smooth paste with lemon juice and a little water.

while you can see dosas are starting to leave the side edges smear a spoonful of red chutney on the upper part of dosa.

Add some potato sabji and serve with coconut chutney or/and sambar.

Eat it as soon as its off from the griddle and into your plate .. delicious, ain't it?

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