Nalini'sKitchen: Mysore Masala Dosai / Mysore Masala Dosa

We are entering the 4th week fo Cooking Carnival in Mega Blogging Marathon edition.For this week I am sharing the dosa recipes with stuffing/filling.
For day 1 its one such, evergreen and classic recipe,Mysore Masala Dosa.Already I have shared a version of masala dosa here with the regular dosa batter.But for this version of Mysore Masala Dosa,I prepared a separate dosa batter to get a nice golden color.I followed the recipe from Mrs.Mallika Badrinath's cook book with few alterations.
Usually Mysore Masala dosa is on the thicker side and a spicy garlic chutney is applied on the dosa and filled with potato masala.As we prefer the crispy dosa,I made it slightly on the crisper side.Also butter can be used to cook the dosa.

Mysore Masala Dosai/Mysore Masala Dosa

Basic Information

Preparation time ~ 35-40 minutes

Soaking time ~ 2-3 hours

Fermentation time ~ 8-10 hours

Cooking time ~ 2-3 minutes/dosa

Makes ~ 6-7 dosas

Ingredients

For the batter

Ingredient	Quantity
Raw rice/Pacharisi	1.5 cups
Urad dhal/uluthamparuppu	1/2 cup
Bengal gram/Channa dhal/kadalaparuppu	2 tbs
Toor dhal/thuvaram paruppu	1 tbs
Rice flakes/aval/poha	1/2 cup
Fenugreek seeds/vendhayam	1.5 tsp
Salt	1.5 tsp
Oil or Butter	to cook dosa

For the potato Masala

Ingredient	Quantity
Potato	4 (mediumsize)
Onion(thinly sliced)	1 (mediumsize)
Green chilly/pachamilagai	1-2(finely chopped)
Ginger/inji	1 tsp(finely chopped)
Curry leaves/karivepillai	few leaves
Coriander leaves	2 tbs(finelly chopped)
Salt	1 tsp
Oil	1 tbs

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Urad dhal/uluthamparuppu	1.5 tsp
Channadhal/Kadala paruppu	1 tbs
Cashews/mundiri	2 tbs (finely chopped)
Asafoetida/perungayam	a generous pinch

For the Garlic chutney

Ingredient	Quantity
Red chilly/varamilagai	4-5
Shallots/chinna vengayam	4-5
Garlic/poondu	3-4 cloves
Channa dhal/kadala paruppu	2 tbs
Salt	1/2 tsp
Oil	1 tsp

Method

Soak the dhals and rice together for an hour along with fenugreek seeds.Soak the poha separately.After soaking completely drain the water and grind it to a fine batter.Mix the salt and let it ferment for 8-10 hours or overnight.

To make potato masala

Boil the potatoes in a pressure cooker for a whistle or 2 .Peel the skin and mash it roughly.Heat a pan with oil,do the tempering and in the chopped cashews,ginger and green chilly.Let it fry for a minute.
Add in the onion with a pinch of salt,saute it till transparent.Now add in the salt,turmeric powder and mashed potato.Mix it well and cook it for couple of minutes.Add in the chopped curry leaves and coriander leaves.Put off the flame.Potato Masala is ready.

To make garlic chutney

Heat a pan with oil fry the red chillies and channa dhal,till the dhal becomes crispy.Add in the garlic and shallots.Mix it well it well and cook it for a minute.Put off the flame,after cooling grind it to a fine paste with salt.

To make Dosa

Take the required batter and adjust the consistency with water.Heat a griddle and one it becomes hot ,add a drop of oil and wipe it off with a paper and keep the flame in medium.Pour a ladleful of batter and spread it into a slightly thick circle.
Drizzle a generous spoon of oil/butter and cook it in a medium flame.Once the dosa gets cooked keep 2 tsp of chutney on top the dosa..

Spread it evenly on the dosa and keep a generous amount of potato masala,loosen the edges of the cooked dosa with a spatula and fold it.Remove it from the pan.

Serve it with chutney and sambar

The batter consistency is very important to get a nice dosa.If you are sure with consistency then do a trial dosa and adjust it.
While pouring the batter on the griddle,the flame should in medium.Then only it will be easy to spread.
Use a flat base ladle to spread the dosa.
A perfect fermented batter is the key to get a nice golden crispy dosa.Also the addition of rice flakes and fenugreek seeds also.
The amount of ingredients given for chutney is enough for 4 dosas,so adjust the amount.