Mysore Masala Dosha

Till now I havent met anyone who doesnt love masala dosha. A crispy masala dosha paired with some coconut chutney and sambar is something I never get bored of ,be it at home or at restaurant.

I got this recipe for a restaurat style masala dosha from my cousin sister and I have been hooked onto this ever since.If u follow the recipe and tips as it is ,I cant see any reason for this to go wrong...Mysore masasla dosha is nothing but  usual masala dosha with a  tomato chutney spread on it so its like a cherry on top of cake ! But I am warning u if are going to take pictures of mysore masala dosha like I did, the tomato chutney will make the dosha a bit soggy,so if you are looking for a crispy dosha eat as soon as u make it :)

Ingredients
Rice - 1 cup
Urad dal - 1/4 cup
Chana dal- 1/8 cup
Toor dal - 1/8 cup
Fenugreek seeds - 1 tbs
Rice flakes/poha/avil - handful
Salt
Ghee

Method

1.Soak rice,urad dal,chana dal,toor dal  and fenugreek seeds for 6-7 hrs .

2.Add rice flakes to the soaked ingredients and let it soak for 10 - 15 minutes. 

3.Grind the soaked ingredients  adding enough water .

4.Allow it to ferment overnight( I kept it an preheated oven beacuse of  cold weather here ).

5.Add salt to the batter and mix well.

6 Heat a non stick pan ,rub some oil/ghee on the pan and pour one laddle of batter and spread it with the laddle as thin as possible.Cook it covered for 1-2 minutes.When the bottom of the dosha is brown and crisp take the lid off  , spread some ghee , tomato chutney,potato bhaji and roll it.Serve hot with Sambar and coconut chutney.

Ingredients for potato bhaji

Potato - 3

Carrot - 2

Onion -1 big

Ginger minced - 1 1/2 tsp

Turmeric powder - 1/4 tsp

Curry leaves

Green chillies - 1-2

Urad dal - 1 tsp

Mustard seeds - 1/2 tsp

Method

1.In a sucepan add oil and sputter mustard seeds, add urad dal and let it become brown.

2.Add chopped onions and suate until soft.

3.Add ginger and saute for 1 more minute.

 4.Add chopped  potatoes, carrot, greenchillies,curry leaves

2.Add salt,turmeric powder,enough water and cook until potatoes are done,mash it slightly.

Ingredients of tomato chutney

Tomato - 3 no
shallots - 3-4 nos
Onion-1 medium
redchilly powder(1/2 tsp)
curry leaves ( few)

Garlic clove - 1-2
Salt to taste

Method

1.Take oil in a pan and saute onions and shallots for few minutes.

2.Add Tomatoes, curry leaves, red chilly powder,garlic  and saute for 2 minutes. Let it cool for some time. Add salt and grind. Donot add any water.

Notes

Usually in retuarants they cook masala dosha uncovered but  at home I found that , doshas  cooked covered tasted better and was cripsy too .