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Mysore masala hotel style!!

(4.00/5 - 1 vote)

Mysore Masala Hotel style!!Recipe type: Main Dish
Number of serving: 4 servings
Preparation time: 30 minutes
Cook time: 50 minutes
Ready in: 1 h, 20 m
Difficulty: Very Easy
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For Dosa batter:

- 4 cups Raw rice
- 2 cups Boiled rice
- 1 1/2 cups poha flattened rice
- a handful Whole Urad dal
- 1 tsp Methi seeds

For Potato palya:

- 2 large potatoes,boiled
- 1 medium Onion chopped
- 3-4 green chillies,slitted
- 1/4 tsp Turmeric powder
- 1 tbsp chana dal
- 1 tsp urad dal
- 1/2 tsp mustard seeds
- 2 tbsp chopped coriander
- 8-10 chopped curry leaves
- salt

For red(Onion-garlic) Chutney:

- 1 Big Onion chopped
- 8-10 garlic pods
- 1 tsp red chilli powder
- 1 tsp tamarind pulp
- salt to taste

Coconut Chutney:

- 1/2 coconut scraped
- 1/4 cup fried gram
- 6-8 green chillies
- 1/2 Ginger,chopped
- 1 tsp tamarind pulp
- Salt to taste

For seasoning:

- 1/2 tsp mustard seeds
- 1/4 tsp jeera
- 1/4 tsp urad dal
- 5-6 curry leaves

Coriander-Mint Chutney:

- 1/2 cup grated fresh coconut
- 1/2 bunch of mint
- 1/2 bunch of coriander
- 5-6 green chillies
- 2 tbsp fried gram
- 1 tsp tamarind pulp
- salt to taste

For seasoning:

- 1/2 tsp mustard seeds
- 1/4 tsp jeera
- 1/4 tsp urad dal
- 5-6 curry leaves

Step 1: Step 1 : Potato Palya

Mash the boiled potatoes and keep it aside.
Heat oil in a pan,crackle mustard seeds and fry chana dal,urad dal till brown.
Add slitted green chillies,curry leaves and onions and fry until they turn pinkish in color.
Add haldi,salt and mashed potato to it and give a nice stir and cook it for a couple of minutes.
Add coriander to it and mix properly and keep it aside to cool down.

Step 2: Step 2 : Red(Onion-garlic) Chutney

Grind Onion,garlic,red chilli powder,tamarind pulp and salt into a very fine paste.

Step 3 : Dosa Batter

Soak both the types of rice,methi,poha in a big vessel for 6-7 hours.Soak urad dal separately for the same time.
Grind urad dal into a very fine and smooth batter.

Step 3: Grind the rice mixture to a very smooth batter.Mix both the batter's and add salt to it and mix properly.Ferment it overnight for 8-9 hrs.
Mix batter well.Pour a big ladle of batter onto a medium hot pan into a thick dosa,it should be thicker than the regular dosa.
Pour 1 tbsp oil approx over it and cover it with a lid.

Step 4: Let it initially cook on low flame for 1-2 mins and remove the lid and increase the flame later and cook for a couple of mins until you see brown/red patches.But do not try to remove the dosa in between while it is roasting.We should remove it only when you are sure that the dosa is perfectly roasted.
Remove the lid and pour some ghee in the center and spread some red chutney all over evenly and place potato palya on one side and fold the dosa.

Step 5: You can even close it from two sides or three sides like we get in hotels.
Brush the dosa with ghee and place it in the center of the pan to make it more crispier.
Serve it directly and do not drop them in hot boxes.It should be served on to the plate immediately to enjoy the flavor and crispiness of the dosa.
Reduce the flame for one minute and then start preparing the next dosa.Do not pour the batter on high flame.
Serve it hot right off from the flame with coconut chutney and coriander-mint chutney.

Step 6: Coconut Chutney:

Grind fried gram and coconut to a coarse mixture. Add green chillies,ginger,tamarind pulp and salt and grind it to a slight coarse mixture. Season it with mustard,jeera,urad and curry leaves.

Step 7: Grind fried gram and coconut to a coarse mixture.Add coriander,mint,green chillies,tamarind pulp and salt and grind it to a slight coarse mixture.Season it with mustard,jeera,urad and curry leaves.

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