Spicy Mysore Masala Dosa

Name: Spicy Mysore Masala Dosa
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 2 tomatoes; 5-6 Red chilli; 1/2 tsp cumin seeds; 1 pinch asafoetida; 1/2 tsp Coriander powder; to taste Salt; 2 tsp pure ghee; 4-5 boiled potatoes; 2 tbsp pure ghee; 1/2 tsp turmeric powder; 1/2 tsp Mustard seeds; 1/4 tsp Red chilli powder; 1 green chilli; to taste Salt; as needed Curry leaves; 2 tsp Coriander leaves chopped; 3 cup rice; 1 cup urad dal; 1/2 cup chana dal; 1 tsp Fenugreek seeds; 1/4 cup curd

Shubhi Rastogi @Shubhi_21

Pune

#week4of5
#goldenapron3 #week21 #Dosa
Masala dosa or masale dosa is a variation of the popular South Indian fooddosa, which has it's origins in Tuluva Mangalorean cuisine of Karnataka.

Shubhi Rastogi @Shubhi_21

Pune

#week4of5
#goldenapron3 #week21 #Dosa
Masala dosa or masale dosa is a variation of the popular South Indian fooddosa, which has it's origins in Tuluva Mangalorean cuisine of Karnataka.

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Ingredients

3-4 servings

For Spicy Mysore Chutney
2tomatoes
5-6Red chilli
1/2 tspcumin seeds
1 pinchasafoetida
1/2 tspCoriander powder
to tasteSalt
2 tsppure ghee
For masala potato
4-5boiled potatoes
2 tbsppure ghee
1/2 tspturmeric powder
1/2 tspMustard seeds
1/4 tspRed chilli powder
1green chilli
to tasteSalt
as neededCurry leaves
2 tspCoriander leaves chopped
For Dosa batter
3 cuprice
1 cupurad dal
1/2 cupchana dal
1 tspFenugreek seeds
1/4 cupcurd

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Steps

1

Let's prepare spicy Mysore tomato chutney. Heat ghee in a pan, add cumin seeds, Coriander powdee and asafoetida, when start to crackle add Red chilli and fry for 1 minute. Then add big size chopped tomatoes, salt and cook for 8-10 minutes. When tomatoes get soft, let them cool, grind them and make a paste of it.
2

In this step we'll prepare masala potato. Heat ghee in a pan, add mustard seeds. When they start to crackle, add Red chilli powder and turmeric powder. Then add mashed potatoes, green chilli, Salt, curry leaves and coriander leaves and fry for 2 minutes. Masala potatoes are ready for Dosa filling.
3

In this step, we'll prepare batter for Dosa. First soak all daals for 7-8 hours, then grind them, add curd and prepare a paste. Leave them for 10-12 hours for fermentation. When the paste is fermented, add water and Salt for the required consistency. Batter for Dosa is ready.
4

Heat non stick pan, pour batter from a big spoon and spread over the tawa. Apply some oil and cook it from one side, flip it and cook from other side. Then apply a layer of spicy tomato chutney and masala potato on one side. Fold the corners and serve hot with chutney and sambhar.