MYSORE MASALA DOSA

This is the specialty of most of the south Indian restaurants and a favorite for the dosa lovers. It is a little spicy but the aroma of the garlic chutney with the potato subzi inside a hot crisp dosa is unforgettable and unbeatable. Here is the recipe for all you dosa lovers who want to recreate the magic at home!

Making the dosa batter:

For making the dosa, we need fresh dosa batter. I usually make the batter at home by soaking two glasses of idli rava(sometimes its more than 2:1 depending on the variety used) for one glass of urad dhal. If you are not able to get idli rava you can use normal rice instead. Just before soaking, dry roast the rice until it turns slightly brown(My mother in law let me know this tip). Soak the rice/Idli rava and urad dhal separately in 2 pans for about 6-7 hours. After soaking them, wash thoroughly and grind the urad dhal to a fine paste and add required amount of salt. Slowly by adding the idli rava grind this whole thing to as fine a paste of possible. Sometimes if the idli rava is coarse, the dough remains coarse or else it comes out as a very fine paste. Its best to know which suits best depending on the kind of Idli rava you get. If its coarse its best to use rice itself. For the dosa the batter that we have ground can be used immediately. But for idlis, the batter has to ferment outside for atleast 12 hrs to get really soft idlis.

After preparing the batter this way or if you can purchase fresh dosa batter, we can proceed to the next steps.

For the garlic chutney:

1 garlic
2 red chillies soaked in water for 10 mins

For the chutney, grind the garlic pods after peeling them along with the red chillies. Your chutney is ready!

For the potato subzi: 

I want to refer to a previous post of mine titled Dhal and Potato Subzi for the recipe. Its a very simple recipe. Takes about 10 min to make if you have boiled potatoes at hand.

Making the Dosa:

 Next I will refer to the actual recipe for making dosa with the batter. You need a really hot flat plate (Teflon coated) and you can sprinkle some water on it to check if it is hot enough. If the water sizzles away instantly the pan is ready! You can take a scoop of the dough which is semi-liquid and add it at the center. you make circles starting from the center going slowly outwards. The dosa slowly increases in size and if the batter is over you can quickly add a little more. Make a medium sized dosa (ensure it doesnt cover the entire pan, for starters it could be difficult to handle a really large dosa!). Once the dosa has browned on one side invert it by placing a flat paddle under the dosa and flipping it gently.

Wait for about 1 min after flipping to remove the dosa onto a plate. The longer it stays the crisper it gets! But watch out that it doesn't burn.

Serving:

After placing the dosa on a plate apply a layer of garlic chutney on the interior of the dosa and stuff with the potato subzi. I have served here a plain mysore dosa(it doesn't have the stuffing inside) along with tomato chutney.

For the Tomato chutney:

Ingredients:

2 ripe tomatoes
1 green chilli
Small amount of fresh corainder leaves
1 tsp of red chilli powder
1 tbsp of urad dhal
Oil
Salt to taste

Method:

1) In a pan, add oil and add the urad dhal. Allow it to slowly turn light brown.
2) Now add the chopped tomatoes, chilli, corainder leaves and fry well. 
3) Fry until the oil starts to separate from the sides.
4) Add salt and red chilli powder

Just before grinding

5) Grind it to a fine paste by adding very little water if needed.

Tomato chutney is ready!

Do let me know how this recipe turned out and if you have any queries.

Rema