Mysore Masala Dosavideo
One of the most popular South Indian cuisine, which has its origin in Mangalorean cuisine served as a breakfast in restaurants and tiffin centers
"Masala Dosa"
INGREDIENTS FOR DOSA
Rice 3cup
Urad Dal 1/2cup
Tur Dal 1/2cup
Fenugreek Seeds 1/2tsp
Flattened rice/Poha 1cup
Suger 1tsp
Salt as per taste
Butter as per requirement
Method
- Wash rice,tur dal & urad dal 3-4 times
- Soak it for 2 hrs
- Add poha & grind it to a fine & thick consistency
- Mix well
- Leave it overnight for fermentation
- Next day add salt as per taste and 2tsp sugar.
- Mix & take a scoop of batter
- Spread it on dosa pan
- Apply butter & spread red chutney all-over the dosa
- Place a potato masala in the centre of dosa
- Roll the dosa
- Serve hot & crispy masala dosa with sambar & chutney
INGREDIENTS FOR POTATO MASALA
Potato 4
Onion 2
Tomato 1
Oil 2tbsp
Mustard seeds 1tsp
Urad dal 1tsp
Curry leaves 4-5
Green chilli 2
Ginger garlic paste 1/2tbsp
Turmeric powder 1/2tsp
Coriander leaves for garnish
Salt as per taste
Method
- Heat oil add mustard seeds let it sputter
- Add urad dal, curry leaves, chilli & onion
- Fry onion until translucent
- Add tomato saute until soft
- Add ginger garlic paste
- Boiled potatoes
- Mix well add 1/2 cup water
- Salt as per taste
- Cook for 5mins
- Garnish with chopped coriander leaves
INGREDIENTS FOR RED CHUTNEY
Dry red chilli 2
Roasted Chana 1/4cup
Garlic 2
Tamarind pulp 1tsp
Salt as per taste
Method
Add little water & grind all the ingredients together to a fine paste.
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