250 grams/ 4 small potatoes, peeled, boiled, mashed
3 onions weighing abut 200 grams in total sliced
3 green chillies finely chopped
1-inch piece ginger finely chopped
2 tsp curry leaves
1 red chilli
1 tsp mustard seeds
1 tsp split black gram/urad dal
1 tsp chana dal/ split Bengal gram
1 tbsp lemon juice
1 tsp sugar
3 tbsp oil
Ingredients for red chutney for mysore masala dosa:
2 tbsp oil
1 onion/75 grams / 4 tbsp or 1/4 cup chopped onions
10 flakes garlic/ 1.5 tbsp chopped garlic
6 to 7 red chillies broken (we used bhedgi)
2 tsp tamarind
2 tbsp chana dal
1 tsp jaggery
1/4 tsp turmeric powder
1 small piece ginger
Ingredients for the making of Mysore masala dosa
sesame seed oil
Making of dosa batter:
Wash and soak in water for at least 4 hours all ingredients other than beaten rice given under dosa batter.
After four hours when you are about to grind the batter in the grinder, wash and drain the beaten rice and ad to the remaining soaked and drained ingredients.
Grind all the ingredients in an idli dosa wet grinder. Grind to a smooth batter adding water little by little. The batter should be of flowing consistency but not thin.
Transfer the batter to a wide vessel. Do not transfer to an airtight container. Allow it to ferment for at least 12 hours.
After about 12 hours when you gently stir the batter you can see air pockets which will help in making crisp tasty dosas. At this stage, add salt and sugar. Mix well. Adding sugar is optional. But it gives a nice reddish tinge to the dosa and offsets the sourness. Now, transfer the quantity required for immediate use to a vessel and refrigerate the rest of the batter. Now, before making dosa, you can add a little water if needed, to this batter that you have set aside for making dosa.
Making of potato stuffing/ aloo masala for Mysore masala dosa
Heat oil in a pan.
When the oil is hot, add in mustard seeds.
When the mustard seeds crackle, add chana dal, urad dal, red chilli, cumin seeds and stir until the das turn golden.
Now add in chopped ginger, green chillies and curry leaves.
Add in sliced onions
When the onions slightly change colour and become golden, add turmeric powder, salt and sugar and stir for about a minute on a low flame.
Now add in the mashed potatoes and mix well
Add half a cup of water and stir until the water dries up.
Simmer on a low flame for a minute and switch off the flame.
Add in lemon juice and mix well.
Our yummy potato stuffing for Mysore masala dosa is ready.
Making of red chutney for Mysore Masala Dosa:
Heat oil in a pan.
When the oil is hot, add the chana dal. Keep flame very low now. Remember to keep the flame very low throughout now so that the ingredients do not burn.
Stir for a minute.
Add the red chillies, onions, garlic, ginger and tamarind.
Stir until onions change into golden colour.
Now, add salt and turmeric powder and stir for about 15 seconds.
After 15 seconds, add jaggery and stir for 15 more seconds and switch off the flame.
Transfer to a plate to cool down.
When the ingredients have cooled down, transfer to a mixer jar and grind to a smooth paste, adding water, little by little.
Red chutney for Mysore Masala Dosa is ready
Procedure for Mysore Masala Dosa
Heat a dosa tawa.
When it is hot, spread the batter.
Add butter and red chutney.
Add the potato stuffing and fold.
Switch off the flame.
Serve yummy mysore masala dosa with sambar and coconut chutney