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The ingredients needed to prepare Mysore Masala Dosa:
- Use For Mysore masala dosa batter:
- Prepare 1 1/2 cup dosa rice
- Take 1/2 cup urad dal
- You need 1 tbsp toor dal
- You need 1 tbsp chana dal
- Get 1/4 tsp methi / fenugreek seeds
- Use as required water for soaking
- Provide For aloo bhaji:
- Get 2 tsp oil
- You need 1 tsp mustard / rai
- Get 1/2 tsp cumin / jeera
- You need 1 tsp chana dal
- Provide 1/2 tsp urad dal
- You need pinch hing / asafoetida
- Provide 1 dried red chilli
- Prepare 1 tsp dhaniya jeera and garam masala powder
- Take Few Curry leaves
- You need 1/2 onion, finely chopped
- Use 1 green chilli, finely chopped
- Get 1 inch ginger, finely chopped
- You need 1/2 tsp turmeric / haldi
- You need 1/2 tsp salt
- You need 3 potato, boiled
- Provide 2 medium sized onions
- Take 1 medium sized tomato
- Provide 2 tbsp coriander, finely chopped
- Prepare 1 tbsp lemon juice
- Provide For red chutney:
- You need 2 tsp oil
- Get 2 tbsp chana dal
- Prepare 1 inch ginger, chopped
- Use 3 cloves garlic, chopped
- Prepare 1/2 onion, finely chopped
- You need 3 dried kashmiri red chilli
- Prepare 1/4 tsp turmeric / haldi
- You need 1/2 tsp salt
- Prepare 1/4 cup water, to blend
- Provide as required Serve with Sweet Dahi
- Use as required Hara Dhaniya - pudina Chutney
- Prepare as required Sambhar
Steps to make Mysore Masala Dosa:
- Firstly prepare dosa batter, green chutney and aloo bhaji.
- Once the dosa batter has fermented well mix it gently.
- And now add ½ tsp salt and mix it well
- In a pan add oil, jeera, rai and hing. After 30 seconds add green chilli, ginger and garlic paste. Sauté 30 sec. Add chopped onion and tomato. Cook for 10 min. In low flame. Add boiled potatoes and peas. Add dry masala. Cook for 7-8 mins in low flame. Add lemon juice and garnish with chopped coriander.
- Also heat the griddle and pour dosa.
- Add in 1 tsp of butter, 1 tbsp red chutney and spread.
- Also, add in potato bhaji filling.
- Roast for 15-30 seconds and fold the dosa.
- Finally, serve Mysore masala dosa hot with coconut chutney and sambhar.
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