I Love Masala Dosa!! It tops my list when we go out to hog south Indian foods.. Nowadays i have this special craving for mysore masala dosa which has a amazing red chilli chutney in between the crepes along with the potato filling.. Yum! Since i had this last time, i had been planning to make at home.. Last weekend i got this perfect opportunity to try this yummy delicacy being my hubbys weekly off.. We had such a fun time making it and clicking snaps together..
As usual, searching for recipes landed me into various sites.. The first was a video by my favorite chef, Sanjeev Kapoor… His recipe for the chutney was very easy and i quickly noted it down.. I could get the aroma of the chutney as i jotted down the ingredients (Is it only me who gets these crazy aromas? Lol!)…. But in his recipe, he had used the normal dosa batter… That somehow did not convince me and i continued searching for the authentic mysore dosa recipe.. Finally i got this wonderful blog called Mysorean which had this beautiful looking mysore masala dosa.. I noted the dosa recipe and was finally happy with my search results…
At the end of the day, this recipe being a combination of many recipes turned out to be a super hit blockbuster (Am i talking about a movie? haha.. Don’t mind.. I am too excited!!)… But it is my sincere request to all to please try out this recipe and you are sure to say “Ohh.. Restaurant like taste!” for sure (As said by both of us when we had it!)…
I have also tried out the sada/plain Masala Dosa which comes out perfect too… Try either of these over the weekend and drool over it the rest of the day….. 🙂
Health Benefits of Dosas: Since it contains lentils, dosas are a great source of Protein and Carbohydrates which can keep your hunger pangs away for a long time thus curbing overeating..Dosas and idlis are probiotic foods(since the batter is fermented) which are beneficial for the absorption of vital vitamins and minerals in the body and also for improving immunity..
For the Dosa:
4 Cups Rice
1 Cup Urad Dal/ Skinned Split Black gram
1/4 Cup Poha/ Beaten Rice/ Flattened Rice
1 tsp Methi/ Fenugreek Seeds
Salt to taste
Oil for Greasing the pan
For the Red chilli Chutney:
1/2 Cup Chana Dal/ Skinned split Bengal gram
1 inch piece of Ginger
3 cloves of Garlic
Juice of 1/2 a Lemon
5 Red Chillies
For the Potato masala filling and Coconut Chutney, please refer my Masala Dosa recipe.. Only change is i added a onion sliced thinly to the potato masala after the seasoning.. Rest procedure is the same..
1. Wash well and soak the rice,urad dal,methi and poha together for 4 hours..
2. Grind with little water to a smooth batter..
3. Add salt and mix well with hands to kick start fermentation..
4. Keep covered in a warm place overnight or for a minimum of 8 hours..
|My Fermented Batter!!|
5. For the red chutney, dry roast the chana dal on medium flame till it browns a little..Allow it to cool..
6. Grind it along with ginger, garlic, red chillies, lemon juice and salt to a smooth paste.. Keep it aside..
7. Heat a pan till it becomes very hot.. Sprinkle little water and allow it to evaporate completely…
8. Lower the flame to medium and pour a ladle full of batter and spread it slightly thick on the edges..
Note: This is because mysore masala dosa is crisp on the outside and spongy on the inside.. So the dosa should be spread slightly thick..
9. Cover and cook for half a minute..
10.Open cover and drizzle little oil on the sides of the dosa..
11.Spread the chutney on its surface as shown..
Note: Spread thick if you love spicy dosas and thin layer if you are not a spice lover..
12. Add a Tbsp or two of the Potato Masala filling as shown..
13. Fold the dosa and remove from pan..
Serve hot with Coconut Chutney!