Mysore is not only famous for its palaces but also for its Masala Dosas / Crepes folded over a spicy Potato dish.
Time Required: 20 Minutes + Soaking and Fermenting time
Ingredients:
Oil for Roasting
For Dosa Batter:
1½ Cup Rice
½ Cup Urad Dal/Black Gram Split
½ Cup Boiled Red Rice
1tbsp Methi/Fenugreek Seeds
2tbsp Tur Dal/Red Gram Split
Salt to taste
For Alugadde Palya / Potato dish:
4 Potatoes
1 Onion, Chopped
4 Green Chilies, Chopped
1tbsp Coriander Leaves, Chopped
Few Curry Leaves, Chopped
1tbsp Lemon Juice
½ Cup Fresh Grated Coconut
1tbsp Oil
1tsp Mustard Seeds
½ tsp Turmeric Powder
Salt to taste
For Red Chilii Garlic Chutney:
12 – 15 Red Chilies
4 – 5 Garlic Pods
2tbsp Tamarind Pulp
1 small piece Jaggery
3tbsp Oil
Salt to taste
Method:
For Dosa Batter:
Wash Rice and Urad Dal. Soak Rice, Urad, Tur Dal and Methi seeds for 4 to 5 hours. Remove excess water and grind to a batter consistency. Remove to a vessel, close and let it stand overnight or 6 to 7 hours. Add Salt and mix well. If it is very thick few cups of water can be added, but ensure that the consistency is not watery.
For Red Chilii Garlic Chutney:
Soak Red Chilies for 45 minutes. Grind all the ingredients together except for Oil to a paste. Heat Oil in a kadai/pan and add the paste to it and stir until all the moisture evaporates. Remove and let it cool. Store in airtight jars.
For Alugadde Palya / Potato dish:
Boil and peel Potatoes. Mash them and keep it aside. Heat Oil and add Mustard Seeds and when they start to splutter add Turmeric Powder, Green Chilies, Curry Leaves and Onion. Fry until the Onions turn translucent. Add mashed Potatoes, Salt, Coriander Leaves and Lemon Juice and mix well.
For making Masala Dosa:
Heat a flat tava/griddle and grease it with a teaspoon of Oil. Take spoonful of the batter and spread it quickly on the tava/griddle in concentric motions using the bottom part of the spoon as shown in figure below. Spread a spoonful of Garlic Chutney on the Dosa.
Keep a big spoon of alugadde palya in the middle of the dosa.
Fold the Dosa over it and serve hot with Chutney and Sambhar.
yummmy…will give it a try for sure,,,,
Madhavi..try using butter instead of oil while roasting…
Cheers!
Shantha
Hi, Masala Dosa has come out really well.
Hi Sowmya,
Good to hear that the recipe was a success.
Regards,
Shantha
Good pictures. But one clue. Do not leave excess grease or oil on the tava. It will not be easy to spread dosa dough on the tava then. Wipe out excess ghee on the tave using a wet cloth after every making of dosa. Then the dough will stick well to the tava. Please try this. One more clue. add about 1one and a half tea spoon full sugar to the dosa batter. and dissolve well. This gives the dosa a golden brown colour on the out side. Further the text does not tell about that you have to put… Read more »
Hi HSR,
Thank you for the tips. I never mention the amount of Oil as it is according to taste and health. Ghee does not make the Dosa tasty, but adds a lot of saturated fat, which is unhealthy. A dollop of butter on the dosa while serving is the norm in Mysore. This can be optional.
When you add Red Rice / Boiled Rice while making dosas, there is no need to add Sugar. The boiled rice takes care of making the dosa golden brown.
Regards,
Shantha
How many calories are there in this dosa?
283 Calories per Serving
Thank you for the recipe!It turned out perfect! The sambhar tastes exactly like they serve in hotels!! 🙂
You mean the Dosa tastes exactly like those served in hotels? If so, you are welcome.
Cheers!
Shantha
Made this for breakfast over the weekend.. turned out perfect !!
Thanks for sharing Shantha 🙂
Good to know that the recipe turned out well 🙂
pls let me know making of sambar and chutney for dosa……
Following are the links for Chutney and Dosa:
Sambaar: http://www.itslife.in/2008/04/onion-sambar
Chutney: http://www.itslife.in/2007/10/bengal-gram-and-coconut-chutney