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MYSORE MASALA DOZAAAAAAAAAAAAA

Raw rice 1 cup
Arisi aval (rice flakes) 1/2 cup
Urid dal 1 tbsp
Thoor dal 1 tbsp
Fenugreek seeds (Vendhayam) 1/2 tsp
Rava 1 1/2 tbsp
Salt
Sugar 1/4 tsp
Soak rice n dal for 2 to 3 hrs
Soak aval separately
Grind them separetly and mix all with salt
Fernent it
Next day add rava and sugar to the batter 1 hr before preparing dosa.

Add little water to adjust the consistency.

Spread the dosa from centre to edges in thin layer and add gingely oil.
Don’t flip off. Cook one side..
Fold it like a triangle keeping masala inside and serve hot. Enjoy with your favourite aloo masala, chutney and sambar.

White chutney
Coconut
Pottukadala(roasted gram)
1 piece ginger
1 garlic clove
Salt
For tempering: gingely oil, mustard seeds urid dal (little)
Lemon juice (instead of tamarind)

 

Red chutney
Tomato
Onion
Garlic cloves 4
Red chillies
Saute in oil n grind it coarsely and temper with mustard seeds

For red chutney to spread it in mysore masala dosa:

Saute in oil :channa dal 2 tbsp big onion 1 garlic cloves 5 (small one is gud)and one piece ginger
Add little turmeric powder to this. Grind it in a mixie jar.

 

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