Mysore Masala Dosa

Prep Time: 5min
Soak Time: 7hrs
Fermentation Time: 8hrs
Cook Time: 45min
Total Time: 15hr 50min
Yield: 5-6 Servings

Ingredients

1 Cup White Rice
1/2 Cup Urad Dal
1 Tblspn Chana Dal
1/8 Tspn Methi Seeds
Salt to Taste
Water as needed
Ghee/Clarified Butter as needed

For Red Chutney

1 Small Sized Onion, thinly sliced
3 Tblspn Chana Dal(Chanaga Pappu)
3-4 Garlic Cloves, peeled
1 1/2 Tblspn Ginger, peeled & chopped
1/4 Tspn Turmeric Powder
Salt to Taste
5-6 Dry Red Chillies
1/4 Cup Water
1/2 Tblspn Oil

For Potato Masala

2 Medium Sized Onions, thinly sliced
2 Medium Sized Potatoes; boiled, peeled & cut into cubes
2-4 Green Chillies, chopped
1/2 Tspn Gingergarlic Paste
1/2 Tspn Turmeric Powder
Salt to Taste
1/2 Tspn Cumin(Jeera) Seeds
1/2 Tspn Mustard(Avaalu) Seeds
1 Tspn Chana Dal(Chanaga Pappu)
Few Curry(Karivepaku) Leaves
1 Tblspn Cilantro Leaves, chopped
2 Tblspn Water
1 Tblspn Oil

Directions

For Red Chutney

• Heat oil in a pan on a medium flame; add all the ingredients except water, onion & saute for 1-2 minutes. Now add sliced onion & fry until they turn translucent. 

• Turn off the flame & keep aside. Let it cool at room temperature before adding it to a mixie jar.
• Grind into a smooth paste by adding water. Keep aside. 

For Aloo Masala

• Heat oil in a pan on a medium flame; add cumin seeds, mustard seeds, chana dal, chopped green chillies, curry leaves & saute for a minute. Now add onions & fry until they turn translucent. 
• Add gingergarlic paste & saute for another minute. Now add turmeric powder, salt & saute for one more minute. Finally add boiled potatoes, water, cilantro leaves & saute for 3-5 minutes. Turn off the flame & keep aside.

For Mysore Masala Dosa

• In a bowl add urad dal, chana dal, methi seeds, rice & wash under running water. Soak them in enough water for 7 hours.

• After 7 hours; drain water completely & add it to a mixie jar. Grind it into a smooth paste by adding few tablespoons of water. 

• Transfer the dosa batter into a mixing bowl & cover.
• For fermentation; place the bowl in a warm place for 8 hours (People living in cold places should keep the bowl in oven with light bulb on).
• After 8 hours; add salt & water as needed to obtain a medium thick batter consistency (batter shouldn’t be too thick or too runny). 
• Heat tava/nonstick skillet on a medium flame & sprinkle some water on hot tawa. Pour a ladle full of batter on it & spread it in a circular motion using backside of a ladle.

• Apply a teaspoon of ghee on the dosa.
• Spread 1-2 teaspoons of red chutney on top of dosa.
• Add 2-3 tablespoons of aloo masala lengthwise on the center of dosa.
• Cook till the base is golden & crisp or until edges start browning a bit, pass the spatula under it to ease the dosa off the pan. Fold & transfer to a plate. 
• Serve mysore masala dosa with peanut chutney, coconut chutney, ginger chutney, onion chutney & sambar.

Note: Fermented batter(no salt & water) stored in an airtight container stays fresh for 3-5 days when refrigerated.