Benne Mysore Masala Dosa (Original Mylari Hotel recipe)

2 cups (200 g ) rice flour
1 cup ( 100 g ) maida
1/2 cup (50 g - 60 g) urad dal

1 cup (100 g ) rice flour
2 cups (200 g ) maida
1/2 cup (50 g - 60 g) urad dal
1/2 teaspoon salt
6 teaspoon ghee

Soak urad dal in 1 1/2 cups water for 4 hours. Drain out water and make a smooth paste in a mixer. Add water while grinding.

Mix urad dal paste, rice flour, maida and salt. Adjust with extra 1/2 cup water and make smooth batter. Batter should be of pouring consistency (like normal dosa batter). Keep aside for 2 hours.

In a dosa pan, grease little ghee. Pour 1 ladleful batter (120 ml) and make dosa. Do not make more circles. Thicker than normal dosa. Sprinkle 1/2 teaspoon ghee. Turn other side and cook for 1 minute. Turn again and place a ladleful filling (potato (normal masala dosa filling) or chutney), press evenly with a flat spatula and serve hot with coconut chutney and benne (butter).

1 tablespoon oil
1 onion, sliced
150 g grated coconut
1 teaspoon garam masala powder
2 tablespoon chopped coriander leaves
1 tablespoon white til
3 green chillies
1/2 - inch piece ginger
1 tablespoon split roasted gram dal (pottukadalai)
1 teaspoon salt (or to taste)

Heat oil in a pan. Shallow sliced onions till golden color. Keep aside to cool for 10 minutes.

Transfer the fried onions to mixer bowl and make a thick paste with other ingredients. Add very little water while grinding. Green chutney filling is ready now.

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