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Mysore Masala Dosa and Coconut Chutney

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Mysore Masala Dosa and Coconut Chutney

Description

Cooking Time

Preparation Time :13 Hr 0 Min

Cook Time : 50 Min

Total Time : 13 Hr 50 Min

Ingredients

Serves : 6
  • 1.5 cups Dosa Rice
  • 1/2 cup Urad Dal
  • 1 tablespoon Toor Dal
  • 1 tablespoon Chana Dal
  • 1/4 teaspoon Fenugreek Seeds
  • 1/2 cup Poha
  • 1 tbsp salt or to taste
  • 1 teaspoon Sugar
  • 3 potatoes boiled and mashed
  • 2 teaspoon Oil
  • 1 teaspoon Chana Dal
  • 1/2 teaspoon Urad Dal
  • 1 teaspoon Mustard Seeds
  • 1/2 teaspoon Cumin seeds
  • 1 sprig Curry Leaves
  • 1/8 teaspoon Hing/Asafoetida
  • 1 small Onion finely chopped
  • 1 Green Chilies finely chopped
  • 1/2 teaspoon Turmeric
  • 1 inch Ginger finely chopped
  • 1 teaspoon salt or to taste
  • 2 tablespoon Coriander leaves finely chopped
  • 1 tablespoon Lemon juice – optional
  • 1 dried Red Chili
  • Mysore Chutney: 2 teaspoon Oil
  • 1 inch Ginger chopped
  • 3-4 Garlic cloves chopped
  • 1 small Onion chopped
  • 3 dried Red Chili
  • 1/4 cup Water
  • 1/2 teaspoon salt or to taste
  • 2 tbsp Chana Dal
  • 1/4 teaspoon Turmeric
  • For Coconut Chutney: 1 cup coconut, fresh grated
  • 3 green chilli
  • 1/2 tsp salt
  • 1 small imli
  • 1/4 cup-1/2 cup water
  • For chutney seasoning: 2 tsp oil
  • 1 tsp mustard seeds
  • 1/2 tsp urad dal
  • 2 dried kashmiri red chili
  • 4-5 curry leaves

Directions

  • For batter: Wash and soak rice, dals , methi seeds in enough water for 5-6 hours.
  • Clean and soak poha for 30 minutes
  • Drain the water from rice, dals and Poha.Grind into smooth thick batter using fresh water
  • Transfer the batter to a big vessel. Since the batter will ferment , it will overflow if kept in small vessel. Ferment the batter for 6-7 hours/overnight
  • Once the batter has fermented, mix well with spoon
  • Add in Sugar and salt. Mix well
  • For Stuffing Heat oil in a pan, crackle mustard seeds
  • Add dals, dry red chili and cumin seeds and saute for 1 minute
  • Add hing and curry leaves. Mix well
  • Add onions, ginger and green chilies to the pan
  • Saute until onions are transclucent
  • Add turmeric and salt. Mix well
  • Add Mashed potatoes and mix well
  • Finally add coriander leaves and lemon juice. Mix well. Stuffing is ready
  • For Mysore red chutney Heat oil in a pan and add Chana dal.
  • Saute until golden brown
  • Add Onion, dry red chili, ginger and garlic.
  • Saute until onions are translucent
  • Add turmeric and mix well
  • Allow mixture to cool completely
  • Grind with water and salt to form smooth chutney
  • Grind with water and salt to form smooth chutney
  • Transfer adequate batter to small bowl and add required water to form smooth flowing consistency batter. Do not make batter thin or thick.
  • Pour ladle of batter on hot tawa over low heat and spread evenly
  • Drizzle oil all over and cook over medium heat
  • Spread 1 tbsp chutney all over slightly cooked dosa
  • Add prepared stuffing on dosa
  • Add prepared stuffing on dosa
  • Fold in semi circle, triangular or circular fashion once dosa is cooked completely
  • in a blender take 1 cup coconut, 3 green chilli, small ball sized tamarind and ½ tsp salt.
  • add in water as required
  • blend to smooth paste adding more water if required
  • now prepare the tempering by heating 2 tsp oil.
  • add in 1 tsp mustard seeds, ½ tsp urad dal, 2 dried red chilli and few curry leaves. allow to splutter.
  • finally, pour the tempering over coconut chutney. Chutney is ready
  • Serve Mysore Masala dosa hot with chutney
Rekha Unni

Rekha Unni

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#Tags

Vegetarian