Wednesday, April 18, 2012

Mysore Masala Dosa

Dosa is a famous pancake like Indian appetizer which is made in hundreds of varieties. This dish is also found in Malaysia, Singapore and Sri Lanka with different names but with same texture. Without dosa, no fiesta is complete. If love them sweet then you can make a lot of forms of sweet dosa and if you love sour or spicy then again hundred recipes are there to try. Down is the recipe of Mysore Masala Dosa which is full with the goodness of lentils and rice and spices.

For making Bhaji:

  • 3 big sized potatoes (boiled, peeled and cubed)
  • Half teaspoon mustard seeds (rai)
  • 4 to 5 kurry leaves (kurry patta)
  • Two medium sized thinly sliced onions
  • Salt as per taste
  • Half teaspoon turmeric (haldi)
  • One teaspoon red chilli flakes (kuti laal mirch)
  • Oil as much required
Preparation Process:
Heat the oil and fry mustard seeds and kurry patta until a cracking voice starts coming. Add onions and fry until they become transparent. Add potatoes, salt, haldi, kuti laal mirch and cook for ten minutes. add fresh coriander leaves and green chilies and put off the flame.

For making Dosa:

  • 2 cups boiled rice
  • Quarter cup arhar daal, boiled
  • Quarter cup urad daal, boiled
  • Salt as per taste
  • 2 tablespoons yeast
Preparation Process:
Grind all ingredients with half cup or enough cups of water to reach not much thick and not much thin consistency. Take a frying pan and heat 2 tablespoons oil. Drop the batter to make medium sized pan cakes.

For topping:
Coconut chutney and tomatoes:

Take pancakes and put enough amount of bhaji in them and fold them. Place in the serving dish and top with coconut chutney and tomatoes.

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