Mysore Masale Dose

This year for Dasara I wanted to try something authentic, from Mysore. As we'd guests visiting us, all of them north Indians (Punjabis & Kashmiris), thought they would be excited to relish something which they miss in Germany. Masala dosas are served with a spread of red garlic chutney & onion-potato palya inside the dosa along with coconut chutney in a cup. I've never tried making the garlic chutney before. After googling on the net, found different recipes. Decided to try the usual one.

Ingredients: -

For Dosa Batter: -

2 cups Udhina bele / Urad dal
3 cups Rice
1 cup boiled rice
1/2 cup hesar bele / moong dal

1/2 cup kadle bele / channa dal

1 fist full paper avalakki (thin poha)
1 tsp methi seeds

For Red Garlic chutney: -

3-4 cloves Garlic
1 small Onion
1 tsp Red chili Powder
1/4 tsp Tamarind paste
Salt

For Masala palya: -

2 large Potatoes, boiled with little salt & mashed
1 large Onion, chopped lengthwise
3-4 Green chillies, finely chopped
pinch asafoetida
1 strand curry leaves
1 tsp mustard seeds
1 tsp turmeric powder
1 tsp kadle bele / channa dal
1 tsp udhina bele / urad dal
Finely chopped coriander & roasted cashew nuts for garnishing

Salt
Oil

Method: -

Preparation of the dosa batter: -

1. Soak rice (with poha & methi seeds), hesara bele & udhina bele separately for about 4-6 hrs, till they can be broken with fingers.

2. Grind them into smooth batter, first the dals & then the rice by adding water little by little.

3. Grind both the dals & rice batter together with cooked rice to get the dosa consistency.

4. Keep it overnight for fermentation .

5. Add salt just before making the dosas after fermentation.

As we live in Germany, while preparing the batter in Winter, I usually pre-heat the oven for 5-10 minutes (180 Deg C) & then place the batter in it.

Preparation of the red-garlic chutney: -

1. Saute the garlic cloves & onion pieces in very little oil before grinding.

2. Grind the garlic cloves, onion pieces, tamarind paste & red chili powder together.

Preparation of the masala filling: -

1. In a pan, add 2 tsp of oil & heat on medium flame.

2. Add asafoetida, curry leaves, green chili pieces & mustard seeds.

3. When the seeds splutter, add kadle bele & udhina bele along with turmeric powder.

4. When the dals turn brown, add the onion pieces. Saute till the onion pieces start to sweat.

5. Add the mashed potato, salt, chili powder & cook on medium flame for 2-3 minutes.

6. Add 1 tsp of fresh lime juice & remove from flame.

7. Garnish with coriander & roasted cashew nuts.

Preparation of the dosas & presentation: -

1. Heat the dosa skillet on medium high flame. When its hot apply ghee to the skillet.
2. Take a ladle of dosa batter & spread on the skillet in circular motion. Let it cook for 2 min or till the sides turn little brown. The dosa should be easily lifted when turned with a spatula.
3. Now spread red garlic chutney on the dosa & keep a lump of Aloo palya on dose. Fold the dosa. For cone / topi dosa, cut one half of dosa in middle & turn it round

4. Serve hot with coconut chutney. Butter or ghee can be added on top.