When I had my Dosa Mela, I had some chosen specialty dosas from each state. One of them was this Mysore Masala Dosa. When trying to know how different this is from our regular Masala Dosa, I came to know that it has a special Red Chutney spread on the dosa, and then the Potato Masala is placed in the middle and served as folded Dosa.
This was almost done on the initial days when I was making each state for dinner and this came as a package. I was literally swamped because I had to prepare so many chutneys, sambar and on top, it was a weekday. Luckily I was able to make this on time and all of us had a ball. In fact, my aunt who was visiting was taken in by this. The person who loved this so much was Konda. So much so that she insisted I send her this for her friends the next day.
So I saved up the red chutney and made all the rest, the next day morning, and trust me, their friends simply loved it. In fact, when she saw this while I was uploading the pictures, she again ranted on saying she wants it right now. I said though I love hearing she loves so much, I simply can't make it just like that.
I surely can't cover everything about what comprises Karnataka Cuisine. There is simply so much one can talk about. I never had much problem thinking about what I want to make from this, as this is one of those regular cuisines that I cook from.
The famous Masala Dosa traces its origin to Udupi cuisine. Plain and Rave Idli, Mysore Masala Dosa, and Maddur Vade are popular in South Karnataka. Kodagu (Coorg) district is famous for spicy varieties of pork curries while coastal Karnataka boasts of many tasty seafood specialties. Some of the famous sweets are Mysore Pak, Holige, etc. I can't list out all the different dishes that are popular in this state.
For today it's all about Mysore Masala Dosa.
How to make the batter for Mysore Masala Dosa
For the Dosa Batter
Raw Rice - 2 cup
Parboiled Rice 1 cup
Black Gram / Urad dal - 1/4 cup
Poha - 1/2 cup
Methi Seeds - 1/2 tsp
Salt to taste
How to make the batter
Wash and soak all rice along with the Urad dal for 6 - 7 hrs.
Wash and soak the poha just one hour before grinding.
When grinding, grind the poha first, then add the rice for grinding. Grind to a smooth batter. Add salt and ferment overnight.
If you are going to use it right away, you can use it after fermentation. Else refrigerate.
Potatoes - 4 big / 2 cups
Onions, juliennes - 2 cups
Garlic, crushed - 1 tsp
Ginger, grated - 1 tsp
Coriander leaves handful
Green chilies - 3 -4 nos
Salt to taste
Oil - 2 tsp
Mustard seeds, Urad dal - 1 tsp
Curry leaves handful
Cashew nuts handful
How to make Aloo Masala
MW potato for 8 mins.
Heat a nonstick pan with oil with mustard seeds, cashew nuts, curry leaves, chopped green chilies, onion juliennes.
Saute well till the onions turn brown.
Then peel the aloo and mash before adding to the pan.
Add turmeric powder, salt and cook in simmer till aloo is done well. Remove once the palya is done.
Red Chutney / Onion Garlic Chutney
Coconut Coriander Mint Chutney
Fresh Coconut, finely chopped - 1 cup
Mint leaves - 1 cup loosely packed
Coriander leaves - 1 1/2 bunch of
Green chilies 5-6 nos
Fried gram - 1 tbsp
Tamarind pulp - 1 tsp
Salt to taste
Oil - 1 tsp
Mustard seeds, Urad dal - 1/2 tsp
Curry leaves 5-6
How to make the chutney
Grind fried gram, green chilies, and coconut to a coarse mixture.
Saute the mint leaves for a couple of mins, then cool it. Once done, add to the coconut mix.
Add coriander, tamarind extract, mint, and salt and grind it to a slightly coarse mixture.
Temper with mustard, urad dal, and curry leaves.
How to assemble the Mysore Masala Dosa
Heat a tawa, grease with oil. Pour one ladleful of batter, spread as you do with your regular dosa. Sprinkle oil all over.
Cover with a lid and cook in sim. Pores will be formed on the top and this should not be flipped on the other side for cooking.
Once the top is cooked, spread the red chutney on the top, place a serving of Aloo masala on it and fold over.
Serve with other chutneys and Sambar.