Name: Mysore Masala Dosa recipe by Rekha Unni at BetterButter
Prep time: 785 min
Cook time: 45 min
Total time: 830 min
Yield: 6
Ingredients: For Batter; one and a half cup dosa rice; half cup urad dal; 1 tablespoon tur dal; 1 tbsp chana dal; 1/4 teaspoon fenugreek seeds; 1/2 cup poha; water as required; Salt to taste; 1 tsp sugar; Oil/Ghee to drizzle over dosa; For Stuffing; 3 potatoes boiled and mashed; 2 teaspoon oil; one teaspoon chana dal; half teaspoon urad dal; one teaspoon mustard seeds; 1/2 TSP cumin seeds; 1 sprig curry leaves; Hing a pinch; 1 small onion finely chopped; 1 green chillies finely chopped; 1/2 TSP turmeric; Salt to taste; 1 inch Ginger finely chopped; 2 tbsp coriander leaves finely chopped; 1 tablespoon lemon juice; 1 dry red chilli; For Chutney; 2 TSP oil

Ingredients Serving: 6

For Batter
one and a half cup dosa rice
half cup urad dal
1 tablespoon tur dal
1 tbsp chana dal
1/4 teaspoon fenugreek seeds
1/2 cup poha
water as required
Salt to taste
1 tsp sugar
Oil/Ghee to drizzle over dosa
For Stuffing
3 potatoes boiled and mashed
2 teaspoon oil
one teaspoon chana dal
half teaspoon urad dal
one teaspoon mustard seeds
1/2 TSP cumin seeds
1 sprig curry leaves
Hing a pinch
1 small onion finely chopped
1 green chillies finely chopped
1/2 TSP turmeric
Salt to taste
1 inch Ginger finely chopped
2 tbsp coriander leaves finely chopped
1 tablespoon lemon juice
1 dry red chilli
For Chutney
2 TSP oil
1 inch Ginger chopped
3-4 garlic cloves chopped
1 small onion chopped
3 dry red chilli
1/4 cup water
Salt to taste
2 tbsp chana dal
1/4 TSP turmeric

Instructions

CLEAN AND WASH RICE AND DALS
SOAK RICE AND DALS WITH FENUGREEK SEEDS FOR 4-5 HOURS
CLEAN AND WASH POHA. DRAIN EXCESS WATER
GRIND RICE , DALS, POHA, FENUGREEK SEEDS WITH ADEQUATE WATER TO FORM SMOOTH BATTER
TRANSFER TO BIG VESSEL, COVER AND FERMENT FOR 7-8 HOURS
HEAT OIL, CRACKLE MUSTARD SEEDS, DRY RED CHILLI, CUMIN SEEDS, CURRY LEAVES, DALS AND HING,
ADD ONION, GREEN CHILLIES AND GINGER. SAUTE UNTIL ONIONS ARE TRANSLUCENT
ADD TURMERIC AND SALT. MIX WELL
ADD MASHED POTATOES AND MIX WELL
FINALLY ADD CORIANDER LEAVES AND LEMON JUICE. MIX WELL. STUFFING IS READY
HEAT OIL, ADD CHANA DAL AND SAUTE UNTIL GOLDEN BROWN
ADD ONION, DRY RED CHILLI, GINGER AND GARLIC. SAUTE UNTIL ONIONS ARE TRANSLUCENT
ADD TURMERIC AND MIX WELL
ALLOW TO COOL COMPLETELY
GRIND WITH WATER AND SALT TO FORM SMOOTH CHUTNEY
STIR FERMENTED BATTER WELL
ADD SUGAR AND SALT. MIX WELL
TRANSFER ADEQUATE BATTER TO SMALL BOWL. ADD REQUIRED WATER TO FORM SMOOTH POURING CONSISTENCY BATTER
POUR LADDLE OF BATTER ON HOT TAWA OVER LOW HEAT AND SPREAD EVENLY
DRIZZLE OIL ALL OVER , COOK OVER MEDIUM HEAT
SPREAD 1 TBSP CHUTNEY ALL OVER DOSA OVER SLIGHTLY COOKED DOSA
ADD PREPARED STUFFING ON DOSA
FOLD IN SEMI CIRCLE OR ROLL IN CIRCULAR FASHION ONCE ITS COOKED
SERVE HOT WITH CHUTNEY/SAMBAR

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