Mysore Masala Dosa - South Indian

Step 1: Prepare Dals for Batter

In a bowl, add 1/2 cup urad dal, 3 tbsp chana dal, and 1/2 tsp fenugreek seeds. Rinse well with water, then drain. Add fresh water and soak for 4-5 hours.

Step 2: Prepare Rice for Batter

In another bowl, add 1.5 cups sona masuri rice. Rinse well with water, then drain. Add 3 tbsp thick poha, rinse well, and add to the rice. Add fresh water and soak for 4-5 hours.

Step 3: Blend Dals

After 5 hours, drain the water from the soaked dals. Transfer the dals to a blender, add 1.25 cups of water, and blend until thick and frothy. Transfer the blended dal mixture to a large bowl.

Step 4: Blend Rice and Poha

Drain the water from the soaked rice and poha. Transfer the rice and poha to the blender, add 1/2 cup water, and blend until slightly coarse. Transfer this mixture to the same bowl as the dal mixture.

Step 5: Mix and Ferment Batter

Mix the dal and rice batter well. Divide the batter into 2 large bowls. Cover and ferment for 10-12 hours.

Step 6: Prepare Aloo Masala

Heat 1 tbsp oil in a pan. Add 3/4 tsp mustard seeds, 1 tsp urad dal, and 2 tsp chana dal. Sauté until golden brown. Add 1 sprig curry leaves, 1 tsp chopped ginger, and 2 green chillies. Sauté for 2 minutes. Add 1 medium chopped onion and salt to taste. Sauté for 2 minutes until onions are translucent. Add 1/4 cup water and 1/8 tsp turmeric powder. Give it a mix. Add 3 big boiled and mashed potatoes. Cook for 2-3 minutes, mixing well. Aloo Masala is ready.

Step 7: Prepare Red Chutney

Heat 1 tbsp oil in a pan. Add 2 tbsp chana dal and sauté until golden brown. Add 4 garlic pods, 1 inch ginger, 3 shallots, 4 red chillies, and 5 kashmiri red chillies. Sauté until chillies turn crisp. Add 1/4 tsp turmeric powder and salt to taste. Give it a mix and allow it to cool. Transfer the cooled mixture to a blender, add a little water, and blend to a fine paste. Red Chutney is ready.

Step 8: Prepare Mysore Masala Dosa

After 12 hours, the batter should be well-fermented. Add salt to taste to one portion of the batter and mix well. Heat a dosa tawa on medium heat. Pour a ladle of batter and spread it in a circular motion. When the dosa is half-cooked, spread 1 tbsp of red chutney evenly over the dosa. Drizzle 1 tsp ghee over the chutney. Place 4 tbsp of aloo masala on one half of the dosa. Fold the dosa in half.

Step 9: Serve

Mysore Masala Dosa is ready. Serve immediately with sambar and coconut chutney.

• Ensure the dosa batter is well-fermented for best results. The fermentation time may vary based on ambient temperature.

• Adjust the spice levels of the aloo masala and red chutney according to your preference.

• Serve the Mysore Masala Dosa immediately to enjoy its crispiness.

• You can add grated cheese or other vegetables like carrots or peas to the aloo masala for variation.

• Experiment with different types of chutneys or sambar for serving.