Mysore Masala Dosa

I am totally a breakfast person & i need a 'proper' breakfast..so when i say a 'proper breakfast', i mean i need idli, dosa, paratha etc but can't have oats, cereals..One i don't like the taste & secondly i never feel full.. Always feel something is missing :D..Back in my hometown, the weekend breakfast's were always special, either i would make Appa get me something i loved (read masala dosa :D) from my fav hotel or would land up meeting my friends for breakfast :)

We were a big group in college & once we started working, it became difficult to meet on a daily basis..but we would miss each other so much, so every Sat/Sun, we would meet up for breakfast at 8 in the morning.. We all would crib to get up at 8..c'mmon it s a holiday but nevertheless land up by 9 & binge on idli, khaara bhaath, vada & masala dosa...MTR is known for its Mysore masala dose but i think i am lil biased towards UD in Basavangudi..So this weekend, i decided to make it at home & both S and me loved it...Ahhh! the comfort of good food & memories :)

Ingredients
So, here i am splitting it to 3 parts.. a) How to make masala b) how to make red chutney c) How make the mysore masala dosa ( with pics)


a) How to make Masala

For the Masala
1. Potatoes - 2 medium (boiled, peeled & mashed)
2. Onion - 1 chopped
3. Carrot - 1/4 cup
4. Peas - a handful
5.Curry leaves - a sprig
6.Water - 1 - 1/4 cup
7. Green Chillies - 2
8. Garlic-ginger paste - 1 tsp ( optional)
9. Turmeric powder - 1 tsp
10. Red Chilli powder - 1 tsp
11. Salt - as per taste


To Temper
1. Oil - 2tsp
2. Mustard seeds - 1-2 tsp
3. Urad dal - 2 tsp
4. Channa dal - 2tsp
5. Curry leaves - a sprig


Preparation Time!!
1. In a pan, add oil. When warm, add mustard seeds. Once, it splutters, add all ingredients mentioned in 'To Temper' table
2. Once it turns light brown, add onions & sauté. To this add curry leaves..( Adding curry leaves, while sautéing onion, enhances the flavor)
3. Add the garlic ginger paste,  green chillies & mix. Add turmeric powder too ( Turmeric has a strong flavor, if you like me don't like the smell in food like me, its best to add it in the start, so the smell disappears by the time, you finish cooking :) )
4. Then, add carrot, peas & cook well, till almost done
5. Then add red chilli powder and mix. Follow this, by adding mashed potatoes and mix well
6. The curry is dry now and start adding water.. Start with 1/4th cup and based on the consistency of the curry you need, increase the quantity ( Took me 1-1/4 cup water to get a nice texture of masala)


You could add cashew nuts too! I remembered it now, so mentioned :)

b) How to make red chutney


1. Channa dal - 3 tbsp
2. Urad dal - 3tbsp
3. Garlic paste - 1/4 tsp (optional)
4. Red Chillies - 5-6
5. Coconut - 2tbsp ( optional)
6. Salt - a pinch
7. Oil - 1 tsp


Preparation Time!!
1. In a small pan, add oil & once warm, add channa dal, urad dal, red chillies & sauté till they turn light brown
2. Cool it & grind it in a blender. Before you grind, add garlic paste, coconut & salt and blend with a little water to make a fine paste
3. Keep aside


You could skip coconut, as it reduces the spice level. We like it spicy, so i avoid it..You could increase the amount too! I think garlic enhances the flavor, so add a little, you could avoid it too!


c) How to make Mysore masala dosa


1. Take the dose batter. Add two scoops of the batter and rotate in a circular fashion to make a dosa. Drizzle oil all around the dosa ( Use just a tsp)

2. When the dosa is done, apply a coat of the red chutney ( Don't turn the dose to the other side..cook just on one side only)

3. Then place a karandi or spatula of masala a little off centre as you can easily fold the dosa to half and drizzle a little ghee on masala.. Yes! ghee, it enhances the flavor ( just a drop or two is enough)

4. Fold the dose into half & let it cook for half a minute & turn again to the other side, to get the crispiness

Serve with sambhar & chutney of your choice and enjoy :)


I didn't want to take the focus of the dosa, so shall share the recipes of sambhar & chutney in another post!
Realised its difficult to click the pics of the dosa - how to indicate its masala dosa & by the time you click, the dosa starts to become soggy, excuse the not so great pics :)
Hats off to people, who click step wise pics, its really tested my patience :D


Serving : Masala was good enough for 2 of us! Came in handy for almost 8 dosa. You can see the quantity we put in each dosa, coz we don't like too much of masala!


Masala Dosa is famous in South India, especially in TN & Karnataka.. The reason i guess its called Mysore Masala Dosa, is because of the red chutney they use! In fact in one the of the cookery shows, they had showed a famous restaurant, known for this & they actually add Maida Or All purpose flour to the dosa batter, to make it crispy :)..


Sending this too
Pari's Only South Indian, Gayatri's 'Walk down Memory Lane' hosted by Roshan & to Resh's Comfort Food