Masala Dosa

Delicious 😋 crispy crunchy dosas that are just like the ones you get in Bengaluru .

Delicious 😋 hotel style ( Bengaluru hotels ) masal dose. This is a flawless recipe and you will get exact results if you follow the recipe and prepare dose preferably in iron dosa tava, highly recommended.

Ingredients:

3 1/2 cups dosa akki ( raw rice ) washed and soaked for 5-6 hours along with udad dal and chana dal, methi seeds 1 cup udad dal

1/3 cup chana dal

1/2 tsp methi seeds ( fenugreek)

1/2cup poha ( washed and soaked for 30 minutes seperately.

Method:

Grind to a smooth batter keep for fermentation. This May take about 6-8 hours or depending on the climate and region you live.

Dilute if needed , add salt, mix batter well . Prepare dosas with ghee for real reddish colur and crisp dosa , with red chutney smeared and potato masala.

Ingredients for the red chutney:

6 medium sized red Kashmiri chillies, dry or fresh ones, soaked in warm water to soften.this variety is not spicy so you can add more for good colour.

3 tbsp fried gram dal or roasted chana dal

1 piece of garlic which is optional, 1 small sliced onion salt as per taste 2 tbsp limejuice.

Grind all the above in a mixie with little water and keep aside.

Ingredients for the potato masala:

4 medium sized potatoes cooked well,2 medium onions chopped finely.

1 tsp mustard seeds

1 tsp split udad seeds

2 green chillies,slit or chopped finely.

1 tsp of finely grated ginger sprigs of curry leaves.

Some chopped coriander leaves to garnish salt to taste

1 tsp turmeric powder, 2 tsp oil.

To make the potato masala

In a kadai/pan put oil and splutter the mustard seeds and split udad dal, green chillies and ginger.

When the mustard pops and the dal turns golden add the chopped onions and stir briskly.

Saute the onions till they turn pink and translucent.

Meanwhile add the turmeric powder to the cooked ,mashed potatoes.

Add the mashed potatoes to the sauteed onions and add salt.Add chopped coriander leaves and stir well.

The potatoes must be mashed well without lumps .gadnish with coriander leaves . Add a drop of lime juice if you prefer .

Keep the potato masala aside and prepare the red chutney.

Coconut chutney:

Ingredients:

1/2 cup grated coconut

4 tbsp fried gram, powder separately and keep aside to be added to prepared chutney later.

3-4 green chillies.

Salt as needed.

1 small piece of tamrind.

Adding cloves of garlic is optional, you may add if you like

Some curry leaves

Few mint leaves

Pinch of asafoetida powder

Some coriander leaves

For tempering:

1 tsp oil

1/2 tsp mustard seeds

1/2 tsp udad dal;

1-2 red chilies

Method:

Grind to a little coarse paste all ingredients mentioned above except the fried gram which has to be added as a powder separately. Make sure not to powder it too

fine.

Furthermore Keep some mint and coriander leaves aside, after the chutney is ground well, add the coriander and mint leaves that we kept aside and pulse the mixie just once or twice so that the leaves are not ground smooth but will have green specks in the chutney.

you would have seen this kind of chutney in many Bangalore hotels.

Temper with ingredients mentioned. add salt, dilute chutney for serving with idlis, so that the spongy idlis will absorb the chutney.

This kind of plain green watery chutney will be absorbed by spongy idlis.