Mysore Masala Dosa

This is one post that I've been meaning to make for months together. I just realized that Srivalli's Dosa Mela will come to an end very soon and I'd promised her a simple post. I have been extremely busy and have been neglecting this blog as well as all of yours. I think things will be a little better from the next month onwards.

I am sharing Amma's Mysore Masala Dosa with all of you. It is fairly simple to make once you have all the ingredients. Though it isn't as simple to stop eating even when you're full. Sometimes, I skip the masala and have a Mysore version of my regular dosa.

Ingredients:

For the Dosa Batter:

1/2 cup Urad
1 cup Rice (Boiled or Raw)
1 tsp Fenugreek Seeds

Salt to taste

Oil for frying

For the Mysore Red Chutney

6-8 Garlic Pods

4 Red Chillies

1 tbsp Tamarind Paste

Salt to taste

For the Potato Masala:

4-6 Potatoes, boiled
1 Onion, finely chopped
1 Tomato, finely chopped
1 tbsp Oil
1/4 tsp Mustard Seeds
1/4 tsp Asafoetida
1/4 tsp Turmeric Powder
1 tsp Chilli paste
1/2 tsp Ginger paste
7-8 Curry Leaves
Salt to taste

For the Green Coconut Chutney:

1/3 cup scraped Coconut

3 Green Chillies

1/2 cup Coriander Leaves

1/4 cup Roasted Gram Dal (Pottu Kadalai)

1/2 tsp Ginger Paste

1 tbsp Tamarind Paste

Salt to taste

Wash the urad and rice. Add the fenugreek seeds and soak in plenty of water overnight. (At least 4-5 hours). Wash well and grind using a little water. Add salt and water to dilute it as required. (Don't add too much water as the dosas will not turn out well.)

For the potato masala:

Heat oil in a pressure pan. Add the mustard seeds and asafoetida. When the mustard splutters, add the curry leaves. Add the onions, chilli and ginger pastes, turmeric powder and fry for a couple of minutes. Add the tomato and salt and fry for another minute. Add the boiled potato pieces and a little water and cook for 1-2 whistles.

Prepare the red and green chutneys by grinding the ingredients of each to a fine paste.

Heat a tawa and smear a little oil on it. Simmer the flame and pour a ladleful of the batter in the centre of the tawa. Quickly spread the batter while forming concentric circles (spiral actually!).

Add a little oil on the sides and centre. Usually not more than 1 small spoonful per dosa. When crisp, carefully turn the dosa over and allow the other side to cook a little (this is not done in restaurants, but I prefer to turn my dosas and toast them on both sides).

Turn the dosa back and spread some red chutney over it. Place a little bit of the potato masala on one half and fold the other half over. Serve with chutney, sambar, or molaga podi or a combination of all these.

I am sure you will enjoy this dish and with that happy thought I'll send this to Srivalli. I did make a special vegetable dosa for this event, but I am unable to find the cable that connects this camera to my laptop. S is in Las Vegas with my usual camera. For this very reason, I am sending a really old recipe to her dosa mela.

Despite the fact that I've not been visiting people's blogs and have been ignoring even my own, three dear friends from the blogosphere presented me with this award. I can't believe it and am truly overwhelmed. Thank you Arundati, Sig and A-Kay. I am touched. And I'm passing this on to each of you who patiently reads through my posts and leaves comments even at times when I am too busy to check and respond. I'll be back in action soon.

Wish you all a very Happy New Year!