This crispy dosa which is served with cocconut chutney and sambar, is quite similar to our regular masala dosa but with a twist of fiery red chutney made with garlic and red chilies. This chutney is smeared all over the dosa and is stuffed with some mashed potato filling.
Ingredients: For Dosa Batter · Boiled rice - 1 cup · Rice (khani) - 2 cups · Urad dal - 1 cup · Chanadal – 2 tbsp · Toor Dal – 2 tbsp · Fenugreek seeds - 1 tbsp · Patla poha - 1/2 cup · Water for soaking · Sugar – 1 tsp · Salt to taste · Oil/Ghee for making the dosas For Red Chutney · Oil – 2 tsp · Garlic – 4-5 cloves · Ginger – 1 inch · Chana Dal – 4 tbsp · Onion – 1 small (roughly chopped) · Dry Red chilies – 4-5 · Tamarind – 1 tsp · Salt · Water Method: For Dosa Batter · Wash and soak rice, urad dal, chana dal, toor dal and fenugreek seeds for 6 -7 hours. · Late evening grind the above ingredients along with washed poha. Grind the mixture till it is fine. Let this mixture ferment overnight. · Morning add salt and sugar to the fermented batter, give a good mix. · Heat a pan of your choice. · Pour one ladleful of this batter onto the pan and spread evenly. Drizzle oil or ghee while the dosa is getting cooked. · Now spread red chutney and potato bhaji filling. · Cook for 15-30 seconds and fold the dosa. · Serve mysore masala dosa hot with coconut chutney and sambar. For Red Chutney · Soak the red chilies for 30-35 minutes in warm water. (You can add the chilies as per your preference) · Take a small pan, add oil and roast the chana dal for 2-3 minutes, now add the other ingredients and fry for a minute or two. · Turn off the flame and allow it to cool. · Now take a small mixer jar and add all the fried ingredients, along with soaked chilies and tamarind. Grind it to a fine paste. · Now add salt, mix well, your red chutney is ready.
Recipe links for Potato bhaji, Coconut chutney and Sambar: https://www.hemafoodstudio.com/post/puri-bhaji https://www.hemafoodstudio.com/post/dal-vada
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