Mysore Masale Dose-Independence day Special

 HAPPY INDEPENDENCE DAY !

Mysore is a City of palaces. This city is also know for its famous Dasahara Festival which is nine day festival during navarathri. Many foods which originated from Mysore has taken its name like Mysore pak, Mysore rasam, Mysore bonda and my favorite Mysore masala dosa.

I’ll be representing my home town Mysore, Karnataka with the entry ‘Mysore Masala Dosa’ in the Grand Independence day Food Parade hosted by Indira of Mahanandi. Thanks Indira for this special event, being very far from home this is one way I can express my love towards Mother India.

Recipe for Dosa batter.

• Urad dal       1 cup
• Long grainRice  1 cup
• Paraboiled rice   1 cup     
• Moongdal&Channadal 1/2 cup
• Methi seeds         1tsp

Soak the above dals together for about 4-6 hrs and grind them into smooth batter of medium consistancy.  Keep it overnight or about 8hrs for fermentation . Add little salt. Now batter is ready to make dosas.

Masala dosas are usually served with a spread of red garlic chutney and aloo/potato palya inside the dosa and coconut chutney on the side.

Recipes for Red/garlic chutney            

•  Garlic 3-4 cloves
•  Onion 1 small (cut into big chunks)
•  Red chilli Powder   1tsp
•  Tamarind   1/4 tea spoon                 
•  Salt         to taste. 

 Aloo Palya/ Potato dry curry 

•     Potatos    2 large
•     Onion      1 large
•     Green chillies    2-3
•     Salt     to taste
•     Oil, mustard, turmeric and channa dal  for tempering.

Coconut Chutney                                                   

•      Coconut    1/2 cup
•      Cilantro leaves 1/2 cup
•       Green chilles   2-3
•       Tamrind      1/2 tsp
•        salt    to taste

  Preparation :                        

• Red chutney

Take all the mentioned ingredients for red chutney. With adding little water grind into smooth paste. Keep aside.

• Potato palya

Heat oil in a skillet. Add oil, when its hot enough add mustard and channa dal and turmeric. When channa dal starts to change color add chilles and chopped onions and fry for 3-4 mins untill soft and translucent. Now add potatoes and mash well,adjust salt to taste. Keep aside.

• Coconut Chutney

Grind the above ingredinets for coconut chutney by adding little water to a smooth paste. Keep aside.( I have added more cilantro to make it green)

Making dosa and serving them.

• Heat the dosa skillet on medium high heat. When its hot smear some oil or butter(Traditionally masala dosa is done usuing butter).
• Take two laddle full of dosa batter and spread on the skillet in ciucular motion. Let it cook for 2 min or untill side leaves when lifted using  a spatula.
• Now spread red chutney and aloo palya on dose. Fold over.
• Serve with cocnut chutney on side. If u prefer butter, a dollop of butter on top.

              

 Enjoy !