Masala Dosa / Mysore Masala Dosa
Ingredients
4 medium
Potatoes
2 Tbsps
Oil
1 tsp
Cumin seeds
1 Tbsp
Chana dal
¼ tsp
Turmeric
⅛ tsp
Asafoetida
(hing)
6
Curry leaves
1 Tbsp
Green chilies
(chopped)
1 cup
Onion
(chopped)
1 tsp
Garlic
(crushed)
1 tsp
Salt
(or to taste)
1 tsp
Garam masala
¼ cup
Green coriander
(finely chopped)
2 cups
Dosa batter
(recipe under"dosa")
Instructions
1
Boil, peel and break the potatoes into chunks.
2
In a frypan, heat oil on medium heat, add cumin, chana dal, turmeric and hing.
3
Sauté till dal is golden, add curry leaves and chilies, stir.
4
Add the onions and garlic, stir and cook until transparent.
5
Add potatoes, spices and coriander.
6
Mix well, cook for 5 minutes.
7
Spread or fill in dosa (recipe under Dosa).
8
Fold and serve with sambar and coconut chutney.
Mysore Masala Dosa
Ingredients
6
Kashmiri red chilies
(dry)
4
Hot red chilies
(dry, Byadgi chilies preferred)
4 large
Garlic cloves
1 Tbsp
Chana dal
2 Tbsps
Coriander seeds
2 tsps
Cumin seeds
¼ tsp
Black peppercorns
1 tsp
Dry coconut
6
Curry leaves
½ tsp
Salt
½ tsp
Tamarind paste
1 tsp
Gor
Instructions
1
Soak both the chilies in ¼ cup of water for 30 minutes.
2
Dry roast chana dal, coriander seeds, cumin seeds and peppercorns for 1 minute.
3
In a blender, combine all the ingredients, including the water and blend smooth to a thick paste.
4
Spread chutney on dosa before placing the potatoes.