Mysore Masala Dosa ( Mumbai Roadside Recipe)


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This is Mumbai’s own version of Mysore Masala Dosa. While the traditional Mysore Masala Dosa features chutney-smeared dosas with a simple potato masala rolled inside it, Mumbai’s street vendors offer a more exotic version, in which crispy dosas are smeared with a sweet, spicy and tangy Mysore chutney and rolled up with a unique masala of chopped and grated veggies perked up with our very own pav bhaji masala. This gives it an absolutely peppy and ‘local’ taste, as well as an interesting mouth-feel! Very sumptuous, this snack is nothing short of a complete meal, when served with hot sambhar and fresh coconut chutney.

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Preparation Time:    Cooking Time:     Makes 4 dosas.
Show me for dosas.

Ingredients


For The Mysore Chutney (makes 1 1/2 Cups)
1/2 cup chana dal (split bengal gram)
1 tbsp urad dal (split black lentils)
2 tbsp oil
5 whole dry kashmiri red chillies , broken into pieces
1 tbsp chopped jaggery (gur)
3 garlic (lehsun) cloves
1/2 tbsp tamarind (imli) pulp
4 peppercorns (kalimirch)
3/4 cup grated coconut
1 tsp chilli powder
salt to taste

For The Mysore Masala
4 tbsp butter
4 tbsp chopped onions
4 tbsp chopped capsicum
4 tbsp shredded cabbage
1 cup chopped tomatoes
2 tbsp grated beetroot
2 tbsp grated carrot
2 tsp chilli powder
2 tsp pav bhaji masala
1 tbsp finely chopped coriander (dhania)
salt to taste
1 cup aloo masala

Other Ingredients
2 cups readymade dosa batter
6 tsp butter
6 tbsp mysore chutney , recipe above

For Serving
coconut chutney
sambhar

Method
For the mysore chutney

  1. Heat the oil in a non-stick pan, add the chana dal and urad dal and sauté on a medium flame for 2 to 3 minutes or till they turn light brown in colour.
  2. Add the red chillies and sauté on a medium flame for 2 minutes.
  3. Add the jaggery, garlic, tamarind pulp and peppercorns, mix well and cook on a medium flame for 1 minute.
  4. Add the coconut, chilli powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
  5. Allow it to cool slightly and then blend in a mixer using a little water to a smooth paste. Keep aside.

For the mysore masala

  1. Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
  2. Add the capsicum and sauté on a medium flame for 1 more minute.
  3. Add the cabbage, tomatoes, beetroot, carrots, chilli powder, pav bhaji masala, coriander and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  4. Add the aloo masala, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
  5. Divide the masala into 4 equal portions and keep aside.

How to proceed

  1. Heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth or a tissue paper.
  2. Pour a ladleful of the batter on the tava (griddle) and spread in a circular motion to make a 200 mm. (8”) diameter circle.
  3. Spread approx. 1½ tsp of butter and 1½ tbsp of the mysore chutney evenly over it.
  4. Spread one portion of the mysore masala in a row in the centre of the dosa and fold it over from both the sides.
  5. Repeat steps 1 to 4 to make 3 more mysore masala dosas.
  6. Serve immediately with coconut chutney and sambhar.

Handy tip:

  1. Store the excess mysore chutney in the refrigerator in an air-tight container and use it within 3 to 4 days.

RECIPE SOURCE : Mumbai's Roadside SnacksBuy this cookbook
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