Mysore Masala Dosa

Name: Mysore Masala Dosa
Total time: 54000 s
Yield: 3-4 people
Cuisine: Indian
Ingredients: For Dosa Batter-; 1.5 cup Sona Masoori Rice; 0.5 cup Urad Dal; 1 tbsp Toor Dal; 1 tbsp Chana Dal; 1 tspn Mathi/Fenugreek Seeds; 0.5 cup Poha/Flattened Rice (thin); as required Water to soak; For Red Chutney-; 10 Byadagi Chillies; 10 Kashmiri Chillies; 1 tbspn Coriander Seeds; 1 tbspn Cumin Seeds; 4 Garlic Cloves; 1 inch Ginger; 1 Onion chopped (Medium-sized); As per taste Salt per taste; 25 tsp turmeric Powder; 2 tbspn Oil; for Aloo Bhaji-; 2 spoons Oil; 1 tbsp. Mustard seeds; 1/2 tsp Cumin seeds; 1 teaspoon Chana Dal; 1/2 tsp. Urad Dal; (a pinch) Asafoetida/Hing; 1 dried Red Chilli; 1 sprig Curry Leaves; 1 medium-sized Onion (finely chopped); 3 medium-sized Potatoes (boiled and mashed)

Sinila Gopal @cook_29481977

Mysore Masala Dosa, also known as Mylari dosa has its origins from Vinayaka Mylari hotel, Mysore.
It uses a red chutney, that is spread on it before putting the aloo bhaji in it.
Everyone at my house are dosa lovers and trying out different types of dosas has become a passion for me now.

#boxweek1

Sinila Gopal @cook_29481977

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Ingredients

15 hours

3-4 people

For Dosa Batter-
1.5 cupSona Masoori Rice
0.5 cupUrad Dal
1 tbspToor Dal
1 tbspChana Dal
1tspn Mathi/Fenugreek Seeds
0.5 cupPoha/Flattened Rice (thin)
as requiredWater to soak
For Red Chutney-
10Byadagi Chillies
10Kashmiri Chillies
1 tbspnCoriander Seeds
1 tbspnCumin Seeds
4Garlic Cloves
1 inchGinger
1Onion chopped (Medium-sized)
As per tasteSalt per taste
25 tspturmeric Powder
2 tbspnOil
forAloo Bhaji-
2 spoons Oil
1 tbsp. Mustard seeds
1/2 tsp Cumin seeds
1 teaspoon Chana Dal
1/2 tsp. Urad Dal
(a pinch)Asafoetida/Hing
1dried Red Chilli
1 sprigCurry Leaves
1medium-sized Onion (finely chopped)
3medium-sized Potatoes (boiled and mashed)
1-2Green Chillies (finely chopped)
1 inchGinger
As requiredCoriander Leaves finely chopped for garnish

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Steps

15 hours

1

Soak all the ingredients mentioned under the Dosa Batter section in water for 4-5 hours. Grind it in mixie to make a smooth batter.
2

Keep the dosa batter for fermenting (It may take anywhere between 6-9 hours depending on the weather).
3

For the red chutney, saute all the ingredients mentioned under Red Chutney section except salt and turmeric powder in oil.
4

Keep it for cooling. Add salt and turmeric powder to this cool mixture.
5

Grind it to make a smooth paste. Add water if needed, and the red chutney is ready.
6

For the aloo bhaji, saute ingredients from 2-7 under the Aloo Bhaji section in oil.
7

Now, add the finely chopped onions to this and saute till the onions turn translucent.
8

Add turmeric powder to this, and mix well. Now, add the mashed potatoes to this mixture. Mix well.
9

Add salt as needed, add 2-3 tbspns of water, and mix well to make it a solid bhaji. Garnish it with fresh coriander leaves.
10

Now that all the three ingredients for the dosa (batter, red chutney, and aloo bhaji) are ready, let us start preparing the dosa.
11

Heat the dosa tawa. And pour the batter to make the dosa. Apply oil on the dosa (you can replace oil with butter as per your choice)
12

Now, spread the red chutney on the dosa. Sprinkle a little more oil. Add aloo bhaji on one side of the dosa. Fold the dosa into half.
13

Mysore masala dosa is ready to be served with hot chutney.