Though Dosas, idlis and vadas are known as the signature goodies of south India, Mysore Dosa comes specially from the state of Karnataka. Mysore Dosa is unlike the plain, rava, set, onion or ragi dosas in nothing but its taste. There is just a slight variation in its preparation, that makes it so lip smacking and delicious, than the otherwise regular Dosas.
By the way, anyone who thinks that he has to go all the way to this southern state to find his love-the genuine Masala Dosa, then you got to give your steps a halt and return back home, straight to the kitchen because here I am revealing the recipe of the dish to you. So enjoy cooking, wrapping and eating...all within the comforts of your home. Here it goes...
Dosa Batter:
The primary preparation needed for making any dosa, is its batter. The main ingrediants for any kind of dosa remain the same, but the add ons vary with the kind of dosa you are making. Same is in the case of Mysore Masala Dosa, as these little variations only do all the magic to the look and taste of the dish.
There is a sign of caution too. You must keep the proportion of ingredients right, otherwise it may effect the taste, crispyness and stickyness of your dosa. These ingredients needed are:
Rice: 1 ½ cup
Urad dal: 1 ¼ cups
(soaked overnight)
Idli rice: 1 ½ cup
Toor Dal: 3 tbsp
Moong Dal: 1 tbsp
Methi Seeds: 1 tbsp
Semolina:3 tbsp
Salt: to taste
First soak rice and idli rice along with moong dal, toor dal and methi seeds in a bowl for around 8 hours and blend it. Now blend the soaked urad dal too. Mix the two batters, along with semolina and leave the mixture for around 10-12 hours for fermentation. Add salt to taste and your batter is ready to spread and bake on the non-stick pan.
Dosa Filling:
Dosa filling is the main deciding factor of the nomenclature that your dosa assumes. If the fillings are just fried onion shreds, then your dosa would be called onion dosa, if your dosa had paneer fillings, it would be aptly named paneer dosa. So, right now for the Mysore Masala Dosa we are going to prepare a spicy and tangy blend of ingredients which are:
Boiled potatoes: 4
Sliced onion: 3
Sliced Tomatoes: 2
Oil: as required
Mustard seeds: 1 tbsp
Curry Leaves: 8-10
Garlic: 4 pieces
Shredded ginger: 1 tbsp
Green Chillies: 2
Turmeric: 1 tbsp
Salt: to taste
Lemon juice: 2 tbsp
Coriander leaves: for garnishing
After you have accumulated all the ingredients, put on a pan or a kadai and heat it. Flow in some oil and as soon as the oil heats up, put mustard seed and wait till they stop their crackling sound. Now add onion slices and fry them until golden brown. Next, add the ginger and garlic. Just as you see that your ginger and garlic are ready for the next ingredient, add the sliced tomatoes and mashed potatoes, along with salt and turmeric. Add some water and lemon juice for the potatoes to absorb and cover the pan. After all the liquid is absorbed, and the mixture is quite moist and shiny, put in the coriander leaves and remove from heat. Your stuffing is ready.
Sweet Tomato Chutney:
For the add ons to the dosa you need tomato chutney. The ingredients are:
Blended tomatoes: 4
Tamarind water: 2 tbsp
tomato ketchup: 2 tbsp
Sugar: 3 tbsp
Salt: a pinch
Heat a vessel. Put blended tomatoes into it till it starts boiling. Now, add the tomato ketchup, salt and sugar. Stir well till sugar dissolves. Simmer the heat and put the tamarind water. Remove from heat.
Red Hot Chilly Sauce:
Red Bell Peppers: 2
Red Chillies: 3
(soaked in water)
Garlic: 6 pieces
Salt: to taste
Cut the bell peppers and blend along with salt, red chillies and garlic. If you want more spicy chutney, you can use more red chillies that are pre-soaked in water. Your sauce is ready.
Let's Put It All Together:
Take a non-stick pan and heat it till its moderate hot, just perfect for the dosa. Now, sprinkle some oil to grease the vessel a bit. Pour in the batter using a ladle and spread it making rounds with the ladle till the batter takes a thin and round shape. Now, add drops of butter or oil to the dosa and let it cook till the the mix seems to take a dry look. Add the spicey sauce and leave it for some time. Now, pour 2 tbsp of tomato chutney and potato filling. Now, add a vegetable filling of grated carrots and cabbage sprinkled with lemon juice, salt and chaat masala. Fold the dosa once from the side and serve it on a dish along with green chutney. Get a sumptuous Karnataka dish all set to be savored, at your home miles away from the origin place of the dish.
-Shikha Priyadarshini
