Monday, November 2, 2009

Mysore Masala Dosa

I have been looking for a recipe for Mysore masala dosa (Bombay Style), which is very different than the original mysore masala dosa. It is spicy and the stuffing (potato curry) is almost beet red in color. I still haven't found a recipe for that, so I just decided to make the regular Mysore masala dosa that you get here in restaurants.

Here are the ingredients for crispy dosa.

Dosa Batter
3 Cups long grain rice (basmati rice should not be used for making dosas)
1 Cup Urad Dal
2 Tablespoon Chana Daal (Optional, this makes dosa light golden, just like the ones in restaurants)
1/2 Teaspoon Fenugreek Seeds
Salt to taste

Potato Curry
3 Medium Potatoes
1 Medium Onion, Finely Chopped
Salt to taste
3 Green Chilies, Slit
1/4 Teaspoon Mustard Seeds
2 Teaspoon Oil
1/2 Teaspoon Mustard Seeds

Red Chutney:
1/2 Teaspoon Chana Dal
1/2 Teaspoon Urad Dal
6-7 Dried Red Chilies
Salt to taste
2 Cloves Garlic
1/2 Teaspoon Cumin Powder

Method for Dosa Batter
Clean and wash the rice and daal seperately. Add fenugreek seeds to the urad daal. Add chana daal to the rice. Soak in enough water for atleast for 6-7 hours. The water level should be at least 2-3 inches above the rice and dal level. After soaking, drain and keep the water aside. Transfer the daal to a mixer grinder jar. Grind into a smooth paste on slow speed. You can add the soaked water while grinding if needed, but make sure to use as little as you can. Transfer the ground daal to a container. Now grind the rice to a smooth paste at slow speed. Make sure to maintain slow speed. I grind for 20-30 seconds max each time and then scrape the batter off the jar wall and grind again for 20-30 seconds I follow these steps so that my batter never heats up. The consistency of the batter should be such that a spoon dipped in the batter comes out thickly coated.

Let the batter ferment for 10-12 hours. For cold climates, you can turn on the oven to 170 degrees F for five minutes. Switch off the oven and put the batter covered with a lid in the oven overnight.


If you don't want to turn on the oven for just 5 minutes, then just keep the batter in the oven and turn on the light. Keep the light on all night.
Batter After Fermantation

Method for Potato Curry
Pressure cook the potatoes, cool and cut into very small pieces. Heat some oil in a kadai. Add the mustard seeds. When the seeds start to crackle, add the slit green chilies and finley chopped onion, turmeric powder and some salt. Cook until the onion starts turning transparent.  Then add the potatoes. Mix and stir well. Cook for 5-7 minutes, then take off the heat. The potato curry is ready.

Method for Red Chutney:
Dry roast the daals on low flame for about 7 to 10 minutes. Let it cool aside. Peel the garlic and cut into big pieces. Now combine the daals, garlic, red chilies, salt and cumin powder together and grind into a fine paste using very little water.

Method for making dosas:
Add salt to the batter and mix well. Also, add a little water to the batter if the batter has thickened is no longer of pouring consistency.
Heat a griddle/non stick pan. Pour a teaspoon oil in the center of the pan. Then pour a ladle-full of the batter and spread it around in circular motion with the help of the ladle.

Cook for a minute, or until the top surface of the batter starts drying out. Carefully spread the red chutney on the dosa.

Now spread the potato in the center portion of the dosa.

Cook for another minute or until the sides of the dosa start peeling away from the griddle. Fold the sides over the potato curry and take off of the griddle.

The griddle's temperature needs to be brought down to make and spread another dosa. To do this, sprinkle some cold water over the griddle, and immediate wipe it off with a clean paper towel. Then spread a teaspoon of oil on the griddle and repeat the procedure for making dosas. Spreading some oil on the griddle before pouring the batter makes dosas more crispier. Serve the hot and crispy dosas immediately after taking off of the heat. Serve with coconut chutney and/or Sambhar.

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