Mysore Masala Dosa
Enjoy restaurant style mysore masala dosa in your own home kitchen. "Red Chutney" is the one thing that makes Mysore Masale different from ordinary masala dosas. Red chutney adds a beautiful flavor and spice and makes this dosa indeed delicious.
Cooking Time: 15-20min
For Dosa batter
11/2 cups long grain rice
1/2 cup urad dal
1/4 cup chana dal
1/4 cup poha(beaten rice)
1 tbsp methi(fenugreek) seeds
Salt to taste
Soak rice, daals, and methi seeds overnight.
Next day morning, soak poha for about 30 minutes before you ready to make batter.
Now drain out water and grind rice, dals, poha, and methi to very smooth paste using blender, and make batter.(Tip: When you blend, take only water as needed. If you add lot of water, you won't be able to make smooth paste.)
Now, let this batter ferment for about 4-6 hours. Do not exceed more than 8 hours. If you batter is overfermented, you won't be able to make nice dosas.
Once batter is fermented, heat up tava.
When tava is hot enough sprinkle cold water or wipe tava with wet kitchen towel to cool down tava little bit. You will be able to spread batter easily if your tava is very luke warm.
Take laddle spoon and take batter into it and pour on tava, spread quickly from center to sweeping circular motions to form a pancake of roughly 9" diameter. Do not worry if the dosa develpes tiny holes as you spread the batter. This is normal.
As soon as you finished spreading the batter out on the pan, smere few drops of oil around edges. Now hold the pand by its handle, lift up and swirl it so as to make the drizzled oil spread all over the Dosa.
When the upper surface begins to look cooked, spread Red chutney all over Dosa.
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