Masala Dosa: Namaskar, Welcome to Anupma’s Kitchen. Everybody relishes eating masala dosas, and these dosas are prepared with numerous styles.
Today we’ll make Mysore masala dosa, which is different in taste. This dosa has a golden crust but is soft from inside. Let’s start with the procedure of making.
Red chutney for Mysore masala dosa
For making Mysore masala dosa, prepare tomato chutney first. For making chutney, chop the tomatoes in big chunks. When we have chopped the tomatoes, preheat a pan for making chutney.
Now add 2 tsp oil in a pan. When the oil is sufficiently hot, add cumin seeds into it. Reduce the flame so that spices don’t get burned. Add one pinch asafoetida and add 1 tsp cumin seeds.
Also add 1 tsp coriander powder, three whole red chilies, chopped tomatoes, ¾ tsp salt, or taste. Mix all the ingredients well. Cover and cook the tomatoes on low flame for 3-4 minutes and check later.
When Tomatoes have turned soft, turn off the flame. We stirred the tomatoes after 3 minutes first, covered again, and cooked for three more minutes. Within 6 minutes, tomatoes turned tender and are cooked aptly.
Now allow them to get bit cooled and then grind to make chutney. Keep it aside, and meanwhile, prepare the stuffing.
Potato masala for Mysore masala dosa
For stuffing, we have taken 4 (400 grams) boiled potatoes. Peel the potatoes. Now preheat a pan to make the stuffing. Add 2 tsp oil into the pan. Allow the oil to heat sufficiently.
When the oil is sufficiently hot, add brown mustard seeds in oil and sauté for a while. We have taken ¼ tsp brown mustard seeds. After sautéing brown mustard seeds, add ginger paste.
Curry leaves can also be used here. Sauté for a while and add turmeric powder, coriander powder, and green peas.
Mix all the ingredients well. We have taken fresh green peas, cook until they get tender. Reduce the flame to minimum and cook peas on low flame for 2-3 minutes. Now finely crush the peeled potatoes.
After 2 minutes, check the peas Peas have got tender as these can be pressed easily. Now add potatoes into it. Also, add two green chilies (finely chopped) and ¼ tsp red chilly powder.
Mix well and add ¾ tsp salt or as per taste. Add 2-3 tbsp of water into it. Mash the big potato chunks (if any). We have cooked the stuffing aptly.
Stuffing is ready; add coriander leaves as well. Take out the stuffing in a separate bowl. Tomatoes have cooled; now grind them in a mixture to make chutney. Chutney is ready, take it out in a bowl.
How to make Mysore masala dosa?
For making dosa, we have taken 2 cups of dosa batter. Add ½ tsp salt into it. Mix well. If the batter is dense inconsistency, we’ll add a small amount of water into it.
Make sure batter is not too drippy but keep it a bit thin than batter used for making idlis. We have added ¼ cup of water into it. For making dosas, preheat a skillet.
Pour some oil over the skillet and spread it evenly with the help of a tissue paper. You can even use a cotton cloth as well. Now reduce the flame and let the skillet get a bit cool.
Pour 2 tsp batter over the skillet and spread it thinly on it with a spatula’s help. Pour some oil all around the dosa. Bring the flame to medium and roast the dosa until it gets slightly brown from beneath.
Dosa is roasted from beneath, and there is a change in color at the surface. Now spread the chutney over it evenly. Reduce the flame.
Now spread the stuffing over dosa (on the half side) and fold it. Increase the flame and pour ½ tsp butter over it. Roast the dosa from both sides until crispy.
Apply the butter on the top surface evenly and do likewise on the other side also. Reduce the flame and roast the dosa until it gets golden brown and crispy.
When Dosa has turned golden brown and is crispy, place it over a plate to serve. Allow the skillet to get a bit cooled before making the second dosa.
For this, some water can also be sprinkled over it and then clean with a tissue paper. Now spread the batter.
In the same way, prepare all the dosas from the remaining batter.
With this much batter, four dosas can be prepared. Mysore Masala Dosa can be cut into pieces or serve it as it is. Try making this recipe at your home and share your experiences through your comments.
How to prepare Shahi Paneer, CLICK HERE.