Mysore masala dosa

Name: Mysore masala dosa
Cuisine: Indian
Ingredients: 1 kg idli batter; For Mysore masala-; 1 capsicum, chopped; 1 tomato, chopped; 1 beetroot, shredded; 1 onion, finely chopped; 1 tsp red chilli paste; 2 green chillies chopped; 2 tbsp butter; to taste Salt; 1 tsp plus more pav bhaaji masala; For bhaaji-; 4 potatoes, boiled and roughly mashed; 1 tsp ginger; 2 tsp garlic; 2 geen chillies crushed; 1 onion, sliced; 1 tsp haldi; 1/2 tsp rai; 1 tsp zeerela; 8-10 curry leaves; 1 tbsp coriander leaves; 1 tsp red chilli powder; 1/2 lemon juice; As required Oil; to taste Salt

Asiyah Naveed Roghay @asiyah_roghay

Mumbai

#goldenapron3

Asiyah Naveed Roghay @asiyah_roghay

Saved

Ingredients

1 kgidli batter
ForMysore masala-
1capsicum, chopped
1tomato, chopped
1beetroot, shredded
1onion, finely chopped
1 tspred chilli paste
2green chillies chopped
2 tbspbutter
to tasteSalt
1 tspplus more pav bhaaji masala
For bhaaji-
4potatoes, boiled and roughly mashed
1 tspginger
2 tspgarlic
2geen chillies crushed
1onion, sliced
1 tsphaldi
1/2 tsprai
1 tspzeerela
8-10curry leaves
1 tbspcoriander leaves
1 tspred chilli powder
1/2lemon juice
As required Oil
to tasteSalt

Saved

Steps

1

Heat oil in a vessel. Add rai, zeera, curry leaves and let them splutter. Add ginger, garlic and coriander leaves and toss well. Now add the onions and green chillies. Cook till onion is soft. Add salt and haldi. Mix well. Add the mashed potatoes and lemon juice. Cook for a few minutes. Switch off and set aside.
2

Heat butter in a pan add the onion, capsicum, tomato and beetroot. Add the salt, pav bhaji masala and chilli paste. Mix well and cook for 2 to 3 minutes. Set aside.
3

Heat and brush the dosa pan with some oil. Pour a ladleful of batter and spread it. Smear some butter and sprinkle a bit of pav bhaji masala. Spread all over. Put a tbsp of aloo bhaaji and à tbsp of Mysore masala. Mix well and spread all over. Once the back side is golden fold the dosa and remove it on a plate. Serve hot. Enjoy!