Mysore Sada Dosa ( Mumbai Roadside Recipe)
by Tarla Dalal
Added to 65 cookbooks
This recipe has been viewed 52223 times
Hmmm, when you want to have a quick and light meal, but are in too perky a mood for sada dosa, then go for the mysore sada dosa, which is not too heavy on the tummy but still has a nice, semi-spicy flavour, thanks to the mysore chutney!
- Heat the oil in a broad pan, add the chana dal and urad dal and sauté on a medium flame till they turn golden brown in colour.
- Add the red chillies and sauté on a medium flame for 2 minutes.
- Add the chilli powder, tamarind pulp, peppercorns, jaggery and coconut, mix well and sauté on a medium flame for a minute. Keep aside.
- When cool, add the salt and blend in a mixer to a smooth paste, adding water as required. (this recipe requires 4 tbsp of the chutney, store the remaining in an air-tight container in a deep-freezer).
- Heat a tava /non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth.
- Pour ¼th of the batter on the tava (griddle) and spread in a circular motion to make a 225 mm. (9") thin dosa.
- Smear 1 tbsp of butter and 1 tbsp of the mysore chutney evenly over the dosa using a spatula and cook till the dosa turns brown in colour and crisp.
- Fold over to make a semi-circle or a roll.
- Place it on a plate and serve immediately with coconut chutney, green garlic chutney and sambhar.
- Repeat with the remaining ingredients to make 3 more plates.
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