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Mysore Masala Dosai
 Ingredients Raw rice - 1 1/2 cups Idly rice - 2 1/2 cups Methi seeds - 1 tsp Urad dal - 1 cup Method: Soak rice and urad dal seperately and add methi seeds in urad dal. Let them soak for 4-5 hrs. Grind urad dal to a smooth batter then grind rice. Mix the two batters, salt and ferment it for 24 hrs or till the volume of batter doubles.  Mysore masala dosai filling: Red Hot Chutney: Onion - 1 medium Tomato - 2 medium Urad dal - 1 tsp Dry red chillies - 5-7 (acc to ur spice level) Tamarind paste - 1 tsp salt to taste oil Method : Heat oil in a pan and add urad dal, dry red chillies, onion and saute well and keep aside. Then add tomato and saute it. Then grind onion, dry red chillies, onion, tomato, tamarind paste, salt and grind together. Heat oil in the same pan and pour the grounded chutney and boil the puree till it becomes thick like sauce consistency.    Masala recipe: Potatoes - 2 Mustard seeds - 1 tsp Urad dal - 1 tsp Channa dal - 1/2 tsp Onion - 1 medium Grated carrot - 2-3 Peas - 1 cup Turmeric powder - 1/2 tsp Coriander leaves - 3-4 sprigs Chilli powder - 2 tsp Garam masala - 1/2 tsp Salt to taste Method: Boil potatoes mash them lightly and keep aside. Heat oil in a pan add mustard seeds, urad dal, channa dal, onion and saute till translucent. Add peas and grated carrot and sprinkle some water and cook in low flame. Then add mashed potatoes, turmeric powder, chilly powder, salt and cook in low flame till the raw smell goes off. Garnish with coriander leaves. Method for making dosas: Take a ladle ful of batter and pour in dosa tawa and spread it in circular motion. Add oil and roast till golden brown and flip it with and continue to roast on another side. Flip it again and spread chutney and tbsp of masala filling. Fold dosa and serve hot.  related searches : Mysore
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