चमचमीत मैसूर मसाला डोसा | Mysore Masala Dosa Recipe | MadhurasRecipe | Ep – 361

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Mysore masala dosa is another version of dosa. This dosa is layered with delicious red chutney and stuffed with aloo masala or dosa masala. This when served with sambar and chutney can be a complete meal. Do try this yummy recipe at home and drop a comment for me. You also can like, share and subscribe.

Ingredients:
For Making Dosa:
• 2 1/2 cups Rice
• 1 cup Urad dal
• 1/2 cup Poha / Flattened rice
• 1 tbsp Chana dal
• 1/4 tsp Fenugreek seeds
For Making Aloo Masala:
• 2 tsp Oil
• 1/2 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 1 Dried red chili
• 1 tsp Chana dal
• 1 tsp Urad dal
• Chopped Ginger
• A pinch of Hing
• 8-10 Curry leaves
• 1 finely chopped Onion
• Chopped Green chilies
• 1/4 Turmeric powder
• 2 medium size Potatoes
• Salt to taste
• Finely chopped Coriander leaves
For Making Masala for Mysore Masala Dosa:
• 7~8 Dried red chilies
• Daliya
• Chopped Ginger
• 1 tsp Chana dal
• 1 tsp Urad dal
• Lemon juice
• Salt to taste
• 3~4 Garlic cloves
• 1 tsp Cumin seeds
• 7~8 Curry leaves

Method:
For Making Dosa:
• Wash rice really good with water 3-4 times.
• Add enough water in rice and keep it aside.
• Add chana dal, fenugreek seeds in urad dal.
• Wash urad dal really good 3-4 times with water.
• Add enough water.
• Soak rice and dal separately in enough water for about 4-5 hours.
• Transfer the soaked dal into blender jar and blend it fine.
• Add minimum water while blending.
• Transfer the blended dal into a pot.
• Wash pohe really good and transfer them into blender jar. No
need to soak poha.
• Add rice in the same blender jar and blend them fine.
• Transfer the blended rice into the pot having blended rice.
• Add salt and mix well.
• Cover and ferment the batter for about 10-12 hours.
For Making Aloo Masala:
• Heat up oil in a pan.
• Add mustard seeds and let them pop up.
• Add cumin seeds and let them splutter.
• Add dried red chili, chana dal and mix well quickly.
• When chana dal begins to turn the color add urad dal and mix
well.
• Add ginger, hing, curry leaves and mix well. You can use grated
ginger too.
• After frying everything well add onion and mix well. You can use
sliced onion too.
• Fry until onion turns nice and soft for about 5-6 minutes.
• Add green chilies and continue cooking.
• You can use green chili paste in place if chopped green chilies.
• When onion begins to turn light golden add turmeric powder and
mix well.
• Add a little water and mix well.
• Boil, peel & mash the potatoes.
• Add mashed potatoes, salt to taste and mix well.
• You can add a little more water if you want.
• Cover and steam on medium for about 5 minutes.
• Remove the lid and turn off the gas.
• Add coriander leaves, mix well and aloo masala is already.
For Making Masala for Mysore Masala Dosa:
• Heat up oil in a pan.
• Add cumin seeds and let it splutter.
• Add garlic, ginger, chana dal, dried red chilies and mix well.
• When chana dal begins to get light color add urad dal and fry
really good.
• Turn off the gas and add curry leaves and daliya.
• Mix well and transfer everything into blender jar.
• Add salt to taste, lemon juice and belnd everything dry first.
• Add a little water and blend it like chutney consistency.
• Masala for Mysore masala dosa is already.
For Making Dosa:
• Heat up pan on medium heat.
• Sprinkle water to reduce the temperature of the pan so that the
batter won’t stick at one place after adding on the pan.
• Spread a little oil on the pan.
• Add the batter at the center of the pan and spread it evenly.
• With the help of ladle remove the excess batter and make dosa
nice & smooth.
• Spread a little oil along the edges & on the dosa. When dosa
begins to turn a little brown from underneath, add butter and a
spoonful chutney and spread it well over all the dosa. Add aloo
masala and fold the dosa.
• Mysore masala dosa is already. Serve with sambar & chutney.

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