
Ingredients
Red Chutney
Oil-2 tsp
Chana Dal-2tbs
Ginger-1 inch, chopped
Garlic-3 cloves
Onion-1, finely chopped
Dried Redchilli-2
Turmeric Powder-1/4 tsp
Salt to taste
Water-1/4 cup
Aloo Bhaji
Oil-2 tbs
Mustard Seeds-1 tsp
Cumin Seeds-1/2 tsp
Chana Dal-1 tsp
Urad Dal-1/2 tsp
Green chilli-2
Ginger-1 inch piece
Garlic-3 cloves
Curry Leaves-few
Onion-1, finely chopped
Asafoetida-1/4 tsp
Boiled Potato-3
Turmeric Powder-1/2 tsp
Salt-1/2 tsp
Other Ingredients
Fermented Dosa Batter
Sugar-1/4 tsp
Oil/Ghee
Salt
Method Of Preparation
Dosa Batter
- Add 1/4 tsp sugar and 1/2 tsp salt into fermented dosa batter. Mix it well and keep it aside
Red Chutney
- Heat oil in a pan. Add chana dal into it. Roast it in low flame
- Add ginger and garlic into it. Saute it well until it turns light brown in color
- Add onion into it. Saute it well until onion turns translucent
- Add dried redchilli and turmeric powder into it. Saute it well
- Once it’s cooled down completely, transfer it into a mixer. Add salt into it
- Add 1/4 cup water into it
- Blend it into a smooth chutney
Aloo Bhaji
- Heat oil in a pan. Add mustard seeds, cumin seeds, chana dal and urad dal into it
- Roast it until it turns light brown in color
- Add green chilli, ginger, garlic and curry leaves into it. Saute it until it turns light brown in color
- Add onion into it. Saute it well until onion turns translucent
- Add asafoetida into it and mix well
- Add boiled potato into it
- Add turmeric powder and salt into it and mix it well
- Mash the potatoes
- Aloo Bhaji is now ready
Mysore Masala Dosa
- Heat a pan. Spread a ladleful of dosa batter on pan gently
- Drizzle oil/ghee over dosa
- Once dosa cooked well and started to change light brown in color, spread red chutney all over the dosa. Add aloo bhaji into it.
- Just fold it.
- Mysore masala dosa is now ready to serve
Video Recipe