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Mysore Masala Dosa


For Masala:

  1.  Potato           -1(medium size)
  2. Peas              -1 cup
  3. Mustard       – ½ tsp
  4. Cumin           – ½ tsp
  5. Curry  leaves- 1 strand
  6. Ginger Garlic paste – 1 tsp
  7. Onion-1(chopped finely)
  8. Green chillies-2(vertically slit)
  9. Tomatoes-1(small pieces)
  10. Salt to taste
  11. Turmeric powder-a pinch
  12. Garam masala-1/4 spoon
  13. Chilli powder-1 spoon
  14. Coriander leaves – 1 tsp (finely chopped)

For Dosa:

  1. Dosa Batter   – 1 cup
  2. Salt to taste
  3. Oil          – 1tsp
  4. Chilli powder – ¼tsp

For Chill spread

  1. Coconut – ¼ cup (Grated)
  2. Red Chilli -4-5 nos
  3. Roasted Split peas – 1tsp
  4. Curry Leaves – 1 strand
  5. Tamarind – a grape fruit size
  6. Cilantro – 1 tbsp (finely chopped)
  7. Salt to taste

(Grind everything together)

Method of Making Masala:

  1.  Boil the potato deskin, cut into small slices, boil peas along with potato with a    pinch of turmeric powder and salt.
  2.  In a pan, heat the oil, add mustard, when it splutter, add cumin and fry it.
  3. Add Ginger garlic paste, curry leaves, onion and green chillies. Fry them one by one well till the onions turn translucent.
  4. Add tomatoes, salt, turmeric powder, chilli powder and garam masala. Mix them together.
  5. Now add boiled peas and potato. Mash them well.
  6. Garnish it with coriander leaves.

Method of Making Dosa:

  1. Heat the Dosa tawa to medium hot so in between each dosa pour some water and wipe off using cloth to reduce the heat of the tawa.
  2. Pouring the batter while the stove is at high flame, after pouring the batter on tawa spread out evenly without excess batter and pour oil on sides.
  3. Reduce the flame of the stove; wait for 2-3 mins slowly turn the dosa.
  4. Spread chilli spread over the dosa before serving with potato masala in between and fold it.

Serve with coconut chutney and spicy tomato chutney.

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