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Mysore Masala Dosa
Mysore Masala Dosa

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The ingredients needed to make Mysore Masala Dosa:
  1. Prepare For Mysore masala dosa batter:
  2. Provide 1 1/2 cup dosa rice
  3. Use 1/2 cup urad dal
  4. Get 1 tbsp toor dal
  5. Use 1 tbsp chana dal
  6. You need 1/4 tsp methi / fenugreek seeds
  7. Take as required water for soaking
  8. Get For aloo bhaji:
  9. Use 2 tsp oil
  10. You need 1 tsp mustard / rai
  11. Prepare 1/2 tsp cumin / jeera
  12. Get 1 tsp chana dal
  13. You need 1/2 tsp urad dal
  14. Use pinch hing / asafoetida
  15. Use 1 dried red chilli
  16. You need 1 tsp dhaniya jeera and garam masala powder
  17. Provide Few Curry leaves
  18. Use 1/2 onion, finely chopped
  19. Prepare 1 green chilli, finely chopped
  20. Use 1 inch ginger, finely chopped
  21. Provide 1/2 tsp turmeric / haldi
  22. Prepare 1/2 tsp salt
  23. You need 3 potato, boiled
  24. Take 2 medium sized onions
  25. Get 1 medium sized tomato
  26. Take 2 tbsp coriander, finely chopped
  27. Prepare 1 tbsp lemon juice
  28. Provide For red chutney:
  29. Take 2 tsp oil
  30. Take 2 tbsp chana dal
  31. Get 1 inch ginger, chopped
  32. Provide 3 cloves garlic, chopped
  33. Prepare 1/2 onion, finely chopped
  34. Provide 3 dried kashmiri red chilli
  35. Use 1/4 tsp turmeric / haldi
  36. Get 1/2 tsp salt
  37. Provide 1/4 cup water, to blend
  38. Take as required Serve with Sweet Dahi
  39. Get as required Hara Dhaniya - pudina Chutney
  40. Use as required Sambhar
Instructions to make Mysore Masala Dosa:
  1. Firstly prepare dosa batter, green chutney and aloo bhaji.
  2. Once the dosa batter has fermented well mix it gently.
  3. And now add ½ tsp salt and mix it well
  4. 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.
  5. Also heat the griddle and pour dosa.
  6. Add in 1 tsp of butter, 1 tbsp red chutney and spread.
  7. Also, add in potato bhaji filling.
  8. Roast for 15-30 seconds and fold the dosa.
  9. Finally, serve Mysore masala dosa hot with coconut chutney and sambhar.

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