Mysore Masala Dosa Recipe | Chef Sanjyot Keer

Written recipe for Mysore masala dosa

For aloo masala
Ingredients:
• Oil 2 tbsp
• Mustard (rai) 1 tsp
• Chana dal 1 tbsp
• Urad dal 1 tbsp
• Ginger 1 tbsp (chopped)
• Green chillies 1 nos. (chopped)
• Curry leaves 8-10 nos.
• Onions 1/4th cup (sliced)
• Turmeric powder 1 tsp
• Hing ½ tsp
• Potatoes 4-5 nos. (boiled & mashed)
• Water 50 ml
• Fresh coriander 1 tbsp (chopped)
• Lemon juice 1 tsp
Methods:
• Set a pan on medium heat, add oil, mustard seeds, chana dal and urad dal, sauté it for a minute.
• Add ginger, green chillies and curry leaves, mi and sauté it for a minute.
• Add onions and cook until the onions are translucent, further add turmeric powder and hing, mix and sauté it for a minute.
• Add the boiled potatoes and mix with the masala, add water and cook for 2-3 minutes, mash a little while cooking, but you can also choose to keep it a little chunky.
• Add little water and ix well, finish it by adding freshly chopped coriander leaves, your masala is ready keep aside to be used for making Mysore masala.

For Mysore masala
Ingredients
• Oil 1 tbsp
• Onions 1-2 medium size (chopped)
• Tomatoes 1-2 medium size (chopped)
• Capsicum 1 medium size (chopped)
• Beetroot 1-2 medium size (grated)
• Red chilli paste (paste of 2-3 red chillies)
• Red chilli powder 1 tsp
• Salt to taste
• Water 100 ml
• Aloo masala ½ cup
• Fresh coriander 1 tbsp (chopped)
Methods:
• Set a pan on medium heat, add oil, chopped onions, tomatoes, capsicum, beetroot, red chilli paste, red chilli powder and salt to taste, mix well and cook for 1-2 minutes.
• Add water and the freshly prepared aloo masala, mix well and mash, continue to cook in medium heat for 10 minutes.
• Add freshly chopped coriander leaves and mix well, your Mysore masala is ready, keep aside for later use.

For coconut chutney
Ingredients
• Coconut 1 cup (grated)
• Ginger 2 inch
• Garlic 4-5 cloves
• Onion/ shallots 1 small
• Green chillies 2-3 nos.
• Salt to taste
• For tadka:
1. Oil 1 tbsp
2. Urad dal 1 tbsp
3. Dry red chillies 3-4 nos.
4. Mustard seeds 1 tsp
5. Curry leaves 8-10 nos.
Methods:
• Take a grinding jar, add coconut, ginger, garlic, onions, green chillies and salt to taste, grind to make a semi coarse chutney.
• For tadka, set a pan on medium heat, add oil, urad dal, dry red chillies, mustard seeds and curry leaves, mix and sauté it for a minute.
• Add the tadka to the chutney and mix well. Serve it idli or dosa as per your preference.

For making the dosa
Ingredients:
• Dosa batter
• Mysore masala
• Butter 1 tbsp
• Mysore masala
Methods:
• Set a dosa pan on medium heat, grease the dosa pan and sprinkle some water before making dosa every, time to control the temperature of the pan.
• Take a spoonful of dosa bater and spread evenly to make dosa, add butter and spread evenly on the dosa, add efficient amount of Mysore masala and spread evenly, cook the dosa for 2-3 minutes until crisp, the sides will starts to leave as and when the dosa is cooked, roll it fold it and your dosa is ready, serve it hot with coconut chutney.
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