Mysore Masala Dosa – South Indian Style

Step 1: Soak Dal and Rice

In a bowl, add 1/2 cup Urad Dal, 3 tbsp Chana Dal, and 1/2 tsp Fenugreek (Methi) Seed. Rinse well with water, then add fresh water and let it soak for 4-5 hours. In another bowl, add 1.5 cups Sona Masuri Rice. Rinse well with water, then add 3 tbsp rinsed Thick Poha and fresh water. Let it soak for 4-5 hours.

Step 2: Blend Dal Batter

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

Step 3: Blend Rice Batter

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

Step 4: Ferment Batter

Mix both batters well until combined. Divide the batter into two large bowls. Cover and let it ferment for 10-12 hours in a warm place. The batter should be well fermented and risen. After fermentation, add salt to taste to the batter and mix well.

Step 5: Prepare Aloo Masala - Sauté Spices

Heat 1 tbsp oil in a pan. Add 3/4 tsp Mustard Seed, 1 tsp Urad Dal, and 2 tsp Chana Dal. Let them splutter and turn golden brown.

Step 6: Prepare Aloo Masala - Cook Onions and Chillies

Add 1 sprig Curry Leaf, 1 tsp Chopped Ginger, 2 Green Chillies, and 1 medium Chopped Onion. Add salt to taste and saute for 2 minutes until the onion turns translucent.

Step 7: Prepare Aloo Masala - Add Potatoes

Add 1/4 cup Water and 1/8 tsp Turmeric Powder. Give it a mix and cook until the water evaporates. Add 3 big Boiled & Mashed Potatoes. Mix well and cook for 2-3 minutes, stirring occasionally, until the masala is well combined and heated through.

Step 8: Prepare Red Chutney - Sauté Ingredients

Heat 1 tbsp oil in a pan. Add 2 tbsp Chana Dal and saute until golden brown. Add 4 pods Garlic, 1 inch Ginger, 3 Shallots, 4 Red Chillies, and 5 Kashmiri Red Chillies. Saute until the chillies turn crisp.

Step 9: Prepare Red Chutney - Blend Paste

Add 1/4 tsp Turmeric Powder and salt to taste. Give it a mix and allow the mixture to cool completely. Transfer the cooled mixture to a blender, add a little water, and blend to a fine paste.

Step 10: Cook Dosa

Heat a dosa tawa (griddle) over medium heat. Pour a ladle of the fermented dosa batter onto the center of the tawa and spread it evenly in a circular motion to form a thin dosa.

Step 11: Assemble Dosa

Once the dosa is half-cooked, spread 1 tbsp of the prepared Red Chutney evenly over the dosa. Drizzle 1 tsp Ghee over the chutney. Place 4 tbsp of the Aloo Masala filling on one half of the dosa. Cook until the dosa turns golden brown and crisp. Carefully fold the dosa in half.

• Ensure the batter is well fermented for best results; a warm place helps in fermentation.

• Adjust the amount of green chilies and red chilies in the Aloo Masala and Red Chutney according to your spice preference.

• Use a non-stick tawa for easier dosa preparation and to achieve a crispy texture.

• For a healthier option, use brown rice instead of Sona Masuri rice in the batter.

• Add grated paneer or cheese to the Aloo Masala for a richer filling.

• Serve with different types of chutneys like coconut chutney or mint chutney.