When we think about dosa or masala dosa, they are special to south India and are prepared with rice and urid dal as their main ingredients. there are many varieties of masala dosa, of which mysore masala dosa is one of the tastiest. here is the recipe of mysore masala dosa and detailed explanation of how to prepare it. As you all know, a masala dosa is the combination of two preparations, masala and dosa, and is usually served along with sambar and chutney. Sometimes an urad dal vada is also served along as a side dish. And a cup of your favourite coffee or tea?
Ingredients for chutney
Grated coconut 1/2 cup
Peanuts 1 tablespoon
Coriander powder 1 teaspoon
Ginger chopped 1/2 teaspoon
Garlic 4-5 cloves
Curry leaves 1 sprig
Mild chilli powder 1 teaspoon
Salt to taste
Asafoetida powder 1 pinch
Oil 1 tablespoon
Heat oil in a pan, and fry all the ingredients on low – medium flame till golden brown.
Remove from heat, allow to cool and grind in a mixer grinder to a fine paste adding salt and enough water.
Ingredients for potato masala.
Potatoes, half a kilo.
Oil. Two tablespoons.
Mustard seeds. One teaspoon.
Peanuts one tablespoon
Curry leaves – a few
Onion sliced, four numbers.
Green chilies, split. 5 nos
Chili powder. Half teaspoon.
Ginger finely chopped 1 teaspoon. Asafoetida powder a pinch
Lemon juice, 1 tablespoon.
Salt to taste.
Feel wash and cut the potatoes. Indo medium sized Jesus. Jesus, Wash the potato pieces already and train them.
Boil water in a deep pond Arts. Some salt hunt are the potato pieces.
And cook till tender. Been cooked, Train the water using a colander and keep aside. Heat oil in a heavy bottom.
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Are the chopped peanuts Curry leaves and choked. Green chillies jumping. Ginger, choked, ginger.
And onion. And Southville. Amanda onions, beacon.
Been the onions, become translucent, or light brown or the chili powder. Turmeric powder, not make powder, and salt and mix. Well, hard 200 milli water into heat mix well and cook for a few minutes. No are the cooked potato pieces and mix. Well.
When all becomes hot removal from heat.
Preparing dosa. He did not Japan or a thick bottom pan, apply enough, butter degrees, the band and the spread. The fermenter toes are about thinly to the fun, using a lard or spoon.
Or ghee over the dosa and cook slowly. Benda. Underside of the dosha starts to turn light brown, spreaders spoonful of the prepared chutney over the dosha, spread enough for the masala, over the dosa. And Forward it and take from the pan using a spatula and serve.