Mysore Masala Dosa

Preparation Time: 30 minutes.    

Cooking Time: 25 minutes. 
Makes 4 dosas. 

For the Mysore chutney (makes 1½ cups)  Ingrediens :

½ 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
½ tbsp tamarind (imli) pulp
4 peppercorns (kalimirch)
¾ cup grated coconut
1 tsp chilli powder
Salt to taste

For the Mysore masala Ingrediens :

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 aloo masala

Other ingredients :
2 cups readymade dosa batter
6 tsp butter
6 tbsp Mysore chutney, recipe above  

For serving
Coconut chutney
Sambhar

For the Mysore chutney Instruction :

1. 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.
2. Add the red chillies and sauté on a medium flame for 2 minutes.
3. Add the jaggery, garlic, tamarind pulp and peppercorns, mix well and cook on a medium flame for 1 minute.
4. Add the coconut, chilli powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
5. 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 Instruction :

1. Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
2. Add the capsicum and sauté on a medium flame for 1 more minute. 
3. 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.
4. Add the aloo masala, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
5. Divide the masala into 4 equal portions and keep aside.

Instruction :

1. 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.
2. Pour a ladleful of the batter on the tava (griddle) and spread in a circular motion to make a 200 mm. (8”) diameter circle.
3. Spread approx. 1½ tsp of butter and 1½ tbsp of the Mysore chutney evenly over it. 
4. Spread one portion of the Mysore masala in a row in the centre of the dosa and fold it over from both the sides.
5. Repeat steps 1 to 4 to make 3 more Mysore masala dosas.
Serve immediately with coconut chutney and sambhar.

Handy Tip: Store the excess Mysore chutney in the refrigerator in an air-tight container and use it within 3 to 4 days.  

For the masala (makes Approx. 1 1/3 cups) Ingredients :
1¼ cups boiled and peeled potato cubes
1 tbsp oil
½ tsp mustard seeds ( rai / sarson)
½ tsp split urad dal (split black lentils)
1 tsp finely chopped green chillies
7 to 8 curry leaves (kadi patta)
½ cup thinly sliced onions
Salt to taste
¼ tsp turmeric powder (haldi)
1 tsp lemon juice
A pinch of sugar
1 tbsp finely chopped coriander (dhania)

Instruction :

1. Heat the oil in a kadhai and add the mustard seeds.
2. When the seeds crackle, add the urad dal and sauté on a medium flame for 30 seconds.
3. Add the green chillies, curry leaves and onions and sauté on a medium flame for 2 to 3 minutes, while stirring occasionally.
4. Add the potatoes, salt, turmeric powder, lemon juice and sugar, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
5. Add the coriander, mix well and cook on a medium flame for 1 minute.
6. Allow it to cool. Once cooled, mash lightly with the back of the spoon and keep aside.