Ingredients with Measurements:
- 1 cup rice
- 1/2 cup urad dal
- 1/4 cup chana dal
- 1/4 cup toor dal
- 1/4 cup poha (flattened rice)
- 1 tsp fenugreek seeds
- Salt to taste
- Oil for cooking
- 1/2 cup onion, finely chopped
- 1/2 cup potato, boiled and mashed
- 1/4 cup green peas
- 1/4 cup carrot, grated
- 1/4 cup capsicum, finely chopped
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/2 tsp coriander powder
- 1/2 tsp garam masala
- 1/4 cup coriander leaves, finely chopped
Special equipment needed:
- Non-stick tawa or griddle
- Blender or mixer grinder
Step-by-step instructions:
1. Soak rice, urad dal, chana dal, toor dal, and fenugreek seeds in water for 6-8 hours.
2. Drain the water and grind the soaked ingredients along with poha and salt to a smooth batter. Add water if needed to get a pouring consistency.
3. Cover and let the batter ferment for 8-10 hours or overnight.
4. In a pan, heat oil and add mustard seeds and cumin seeds. Once they splutter, add onion and sauté until translucent.
5. Add green peas, carrot, and capsicum and sauté for 2-3 minutes.
6. Add boiled and mashed potato, turmeric powder, red chilli powder, coriander powder, garam masala, and salt to taste. Mix well and cook for 2-3 minutes.
7. Add coriander leaves and mix well. Keep aside.
8. Heat a non-stick tawa or griddle and pour a ladleful of batter on it. Spread it in a circular motion to make a thin dosa.
9. Drizzle oil on the sides and cook until the edges turn golden brown.
10. Spread 1-2 tsp of the prepared masala on one half of the dosa.
11. Fold the other half over the masala and press gently.
12. Serve hot with coconut chutney and sambar.
- Time:
Preparation time: 15 minutes (excluding soaking and fermentation time)
- Cooking time: 20-25 minutes
Temperature:
- Medium heat for cooking dosa
Serving size:
- Makes 8-10 dosas
Nutritional information:
- Calories: 180 per dosa
- Fat: 2g
- Carbohydrates: 35g
- Protein: 6g
Substitutions for ingredients:
- Poha can be substituted with cooked rice or flattened rice flakes.
- Green peas, carrot, and capsicum can be substituted with any vegetables of your choice.
Variations:
- Add grated cheese on top of the masala for a cheesy twist.
- Use paneer or tofu instead of potato for a healthier option.
Tips and tricks:
- Make sure the batter is fermented well for a soft and fluffy dosa.
- Spread the batter thinly for a crispy dosa.
- Use a non-stick tawa or griddle for easy cooking.
Storage instructions:
- The batter can be stored in the refrigerator for up to 3-4 days.
Reheating instructions:
- Heat the dosa on a tawa or griddle until warm.
Presentation ideas:
- Serve the dosa on a banana leaf for an authentic touch.
Garnishes:
- Sprinkle some chaat masala on top of the dosa for extra flavor.
Pairings:
- Serve with coconut chutney and sambar.
Suggested side dishes:
- Serve with a side of potato chips or papad.
Troubleshooting advice:
- If the dosa sticks to the tawa, add more oil or sprinkle some water on the tawa.
Food safety advice:
- Make sure to wash the ingredients thoroughly before using them.
Food history:
- Mysore Masala Dosa is a popular South Indian dish that originated in the city of Mysore in Karnataka.
Flavor profiles:
- The dosa has a crispy texture with a spicy and tangy filling.
Serving suggestions:
- Serve as a breakfast or snack.
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Region: Indian