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Mysore Masala Dosa

The Mysore masala dosa is a favorite for people who like a spicy, cripy dosa with a very yummy potato and vegetable filling. The red chutney inside the Mysore masala dosa is what makes this dosa a favorite, ‘cos it’s spicy and oozing with flavor. The batter for the dosa traditionally has “poha” added to it with some lentils, but u could do the same with the regular dosa batter. There are a few things u must keep ready before making the actual “mysore masala dosa” itself. The mixed vegetable filling, the spicy red chutney and the usual chutneys and sambar to go with the dosa itself. Sounds big dosen’t it, but once u get started, its all falls into place. So lets start with the making of the mysore masala dosa.

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Ingredients for the aloo bhaji with vegetables:

Potatoes(boiled and mashed)                       –              2 nos

Carrot (boiled and cut into cubes)                                –              1 no

Peas (boiled)                                                                         –              ½ cup

Onion                                                                                       –              1 no

Mustard seeds                                                                     –              1 tsp

Turmeric Powder                                                                –              1/2 tsp

Green chillies(finely chopped)                      –              1-2 nos

Oil                                                                                              –              1 tbsp

Method:

Heat oil in a pan and add the mustard seeds. Wait for them to sputter and then add the onions and fry them till they get a slight pink colour. Add the turmeric powder and sauté. Now, Add the green chillies with the carrots, peas and potatoes. Mix them all well. No water should be added, the mixture should be quite a dry mixture. Season with salt and add a few coriander leaves. Keep the potato filling aside.

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The making of the Mysore Masala Dosa:

Make a dosa, Like any regular thin dosa. Add a spoonful of oil around the dosa. Wait for it to cook for a minute, till the batter in the middle has cooked. Now adda teaspoon of  the Onion chutney and spread it around the dosa, evenly. Finally take a heaped spoonful of the potato filling and spread it over the red chutney. Fold the dosa from 3 sides, to form a triangle.

Serve the dosa, with chutney and sambar with a dollop of butter on the top.

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Posted by on June 4, 2014 in Dosas

 

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Spicy Onion Chutney

Spicy Onion Chutney

There are many different ways to make an onion chutney, this is just one of them. This onion chutney is slightly spicy and has garlic in it.  It can be used as the base for the mysore malasa dosa, without the tempering.

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Ingredients:

Onions                                     –              3-4 nos

Red chillies(long)                 –              8-10 nos(depending on how spicy u want)

Channa Dhal                          –              2 tsp

Urad dhal                                –              2 tsp

Garlic                                        –              1 flake

To temper:

Mustard seeds                     –              ½ tsp

Curry Leaves                         –              1 sprig

Urad dhal                                –              ½ tsp

Oil                                              –              1 tsp

Method:

Soak the red chillies in hot water for 15-20 mins.

Dry roast the dhals separately in a pan.

Slice the onions and garlic and roast them in a pan with a tsp of oil.

Add all the ingredients together in a blender and make a smooth paste with salt.

Transfer the chutney to a serving dish. This chutney can be used as the base for the Mysore masala Dosa without the tempering.

To temper the chutney, heat oil in a small pan.  Add mustard seeds and urad dhal and let them sputter. Add the curry leaves and pour over the chutney.

Serve the chutney with idly’s or dosa’s.

 

 
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Posted by on June 4, 2014 in Chutney

 

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