MYSORE MASALA DOSA | Mysore dosa with coconut coriander chutney

I am a south indian food fan since childhood....I believe most of us are ....presenting the recipe  along with the steps to prepare dosa batter..pls note the same batter can be used for preparing onion uttapams with addition of few other ingredients....

Dosa or Dosé or Dosai is a fermented crepe or pancake made from rice batter and black lentils. It is indigenous to and is a staple dish in the southern Indian states of Andhra Pradesh, Karnataka, Kerala and Tamil Nadu as well as being popular in Sri Lanka. Dosa is also popular in Malaysia and Singapore, where the name Thosai is more common and in Myanmar as Toshay.

It is a typical South Indian dish, eaten mostly for breakfast and is rich in carbohydrates and protein. It is considered as the staple food in the South indian region. In the rest of the country too, Dosas are hugely popular and Udipi restaurants serving them and other South Indian foods can be found in almost every suburb.

Breakfast, the first and most important meal of the day is to be eaten like a King. This is being said by most of the dietician and nutritionists. Dosa also called as pancakes or crepes is made from rice and black lentils (Urad dal). Dosa, is typical dish in South Indian cuisine traditionally served for breakfast. Dosa is rich in carbohydrates and protein. It is served with chutneys and sambar to make a complete balanced meal.

Dosa can also be called as Dosai, dhosha, dosay, dhosai, tosai, thosai or dvashi. 

Masala dosa needs no introduction, its our all time favourite .No Udupi hotel menu is complete without this very famous Mysore Masala dosa.

What is the uniqueness of  MMD (Mysore Masala Dose)? What is difference between masala dosa (MD) &  MMD (Mysore Masala Dose)? 
 ANSWER:  It's bewitching aroma which waftsin the air. The difference between regular masala dosa(MD)  and MMD  is the spicy red chilli-garlic  chutney which is spread thinly over the dosa before the potato curry is laid over it .
"Red Chutney" is the one thing that makes Mysore Masale different from ordinary masala dosas. Red chutney adds a beautiful flavor and spice and makes this dosa indeed delicious.

  

Ingredients:

    3 cups - Idli rice or normal rice

    1 cup - Skinless split urad daal (skinless black gram)

    1/2 teaspoon - Methi seeds (Fenugreek seeds)

    1/4 cup - Poha (beaten rice)

    2 teaspoon - Sugar

    handful - Chana dal (Yellow split peas) / dahalya (the one used for chivda)          

    Salt - as per taste     

   

Method to prepare dosa batter             

1. Add , rice,methi, poha, yellow spilt peas into one large vessel containing sufficient water for soaking. Next soak urad dal in water in a separate vessel. Soak  both rice as well urad dal for minimum 6-7 hours or overnight.
2. Drain water & grind the contents from both the containers separately to a smooth paste adding little water as required. make batter of medium consistency. Add sugar & salt while grinding.
3. Now mix the grind urad dal mixture along with grind rice mixture in a big container well. Cover and keep aside in a warm place for at least 12 hours /overnight. During this time the batter raises and reaches approximately two and a half times the original volume. So make sure you use a big enough container for the dosa batter.
4. Pls note the same batter can be used for preparing onion uttapams with addition of few other ingredients....

Onion potato masala/ PALYA):

 

Ingredients:

• 4 nos - Potato, medium sized
• 1 to 2 - Onion, medium sized long thinly sliced
• 12 nos - Small green chilies, not to be chopped. Just split them at the center
• 1/4 tsp - Turmeric
• Salt to taste
• 1/4 tsp - Mustard
• 1 tsp - Urad dal (black gram)
• 1 1/4 tsp - Chana dal (yellow split peas)
• 10 nos - Curry leaves
• 2 tbsp - Coriander leaves or Cilantro
• 1 tbsp - Ghee
• 2 tbsp -cashews (optional)

Method :

1. Cut the potatoes each into 2 pieces with the skin intact and cook them in a cooker until one whistle. Then peel the skin of the potato and smash or squeeze them coarsely by hand and set aside.
2. Heat oil in a kadhai or a pan and add mustard.
3. When the mustard starts popping or bursting add urad dal and chana dal.
4.  Keep stirring for a minute and then add onion, curry leaves, green chilies and turmeric. Saute for around 10 minutes.
5.  Add Salt and 1/2 cup water and stir well. Add the mashed potato, coriander leaves, ghee,cashews, and mix well. Now take the pan of the heat and the potato subji is done.

Red chili chutney /kempu chutney /red chilli garlic chutney:

Ingredients:

• 1/4 cup - Coconut
• 4 to 5 nos - Red chili
• 1 teaspoon - Roasted split chickpeas
• 4 to 5 - curry leaves
• Tamarind - Size of a grape fruit
• Coriander or cilantro - 1 tablespoon chopped
• Salt to taste

Method for red chutney:

 1  Grind all above ingredients with little water to make a dry chutney

Making the Dosa

1. Take a dosa tava or a non-stick pan and put it on a medium to high heat.  

2. Now sprinkle a little bit of water with your hand. Wait for the water to crackle and evaporate. This ensures that the Dosa will spread evenly and not break because the pan is too hot. Do this step for each dosa.

3. Take 1/4 cup of dosa batter and gently pour this batter onto the center of the pan.

4. Now begin to spread the batter in sweeping circular motions to form a circle. Do not be alarmed if the Dosa develops tiny holes as you spread the batter. This is normal.

5. Apply oil and ghee over the surface of the dosa and also around its edges. If you want you can hold the pan by its handle, lift up and swirl it so as to make the drizzled oil spread all over the Dosa

6. After a minute or two you will see the the thinner part of the dosa is turning dark brown. This indicates that the dosa is coming out crispy and is almost done.

7. Now smear a little bit of the red masala chutney on the dosa as shown in the picture. the quantity of this chutney depends on how spicy you want the dosa to be. 

8. Lastly add the onion potato subji to the center of the dosa and flip the 2 sides of the dosa one over the other such that the subji is covered.
9.Serve   dosa hot with green chutney & sambhar

8. As the last step add the onion potato subji to the center of the dosa and flip the 2 sides of the dosa one over the other such that the subji is covered. The dosa is now ready to be
served.

Serve dosa with coconut chutney mentioned below.

Green Coconut coriander Chutney

Ingredients:

• 1/2 cup - Coconut grated
• 3 tbsp - Roasted split chickpeas
• 6 nos - Small Green chili
• 2 pieces - Ginger (small)
• 3 tbsp - Coriander or Cilantro chopped
• Tamarind - size of a grape fruit
• 1/4 tsp - sugar
• Salt to taste

 

Method:

1 Grind all the above ingredients with a little water into a paste.

2  For tadka add 1 tsp oil, little mustard and few curry leaves in a pan on medium heat. When the mustard starts crackling for a minute add the tadka into the chutney paste and you are done.

Tips:

1 Dont add oil on tava before spreading the dosa or else batter will not spread uniformly.

2 Adding chana dal imparts a golden yellow colour to dosa.

3 Once dosa starts browning then Apply oil and ghee over the surface of the dosa and also around its edges .

4 Omit the addition of potato masala & red chutney if you want plain dosa.rest process is same.

5 Addition of sugar helps in fermenting process.

6.For masala dosa skip red chutney ,add potato masala rest process is same