Mysore masala dosa features chutney-smeared dosas with a simple potato masala rolled inside it, Mumbai’s street vendors offer a more exotic version, in which crispy dosas are smeared with a sweet, spicy and tangy Mysore chutney and rolled up with a unique masala of chopped and grated veggies perked up with our very own pav bhaji masala
Mysore masala dosa.
For The Mysore Cm)hutney (makes 1 1/2 Cups)
1/2 cup chana dal (split bengal gram
1 tbsp urad dal (split black lentils)
2 tbsp oil
5 whole dry kashmiri red chillies , broken into pieces
1 tbsp chopped jaggery (gur)
3 garlic (lehsun) cloves
1/2 tbsp tamarind (imli) pulp
4 peppercorns (kalimirch)
3/4 cup grated coconut
1 tsp chilli powder
salt to taste
For the mysore chutney
Heat the oil in a non-stick pan, add the chana dal and urad dal and sauté on a medium flame for 2 to 3 minutes or till they turn light brown in colour.
Add the red chillies and sauté on a medium flame for 2 minutes.
Add the jaggery, garlic, tamarind pulp and peppercorns, mix well and cook on a medium flame for 1 minute.
Add the coconut, chilli powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
Allow it to cool slightly and then blend in a mixer using a little water to a smooth paste. Keep aside
.For The Mysore Masala
4 tbsp butter
4 tbsp chopped onions
4 tbsp chopped capsicum
4 tbsp shredded cabbage
1 cup chopped tomatoes
2 tbsp grated beetroot
2 tbsp grated carrot
2 tsp chilli powder
2 tsp pav bhaji masala
1 tbsp finely chopped coriander (dhania)
salt to taste
1 cup potatoes masala
Other Ingredients For Mysore Masala Dosa
2cups readymade dosa batter
6 tsp butter6 tbsp mysore chutney
For Serving With Mysore Masala Dosa coconut chutney
For the mysore masala
Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
Add the capsicum and sauté on a medium flame for 1 more minute.
Add the cabbage, tomatoes, beetroot, carrots, chilli powder, pav bhaji masala, coriander and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Add the aloo masala, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
Divide the masala into 4 equal portions and keep aside.How to proceed to make mysore masala dosa
Heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth or a tissue paper.
Pour a ladleful of the batter on the tava (griddle) and spread in a circular motion to make a 200 mm. (8”) diameter circle.
Spread approx. 1½ tsp of butter and 1½ tbsp of the mysore chutney evenly over it.
Spread one portion of the mysore masala in a row in the centre of the dosa and fold it over from both the sides.
Serve the mysore masala dosa immediately with coconut chutney and sambhar.