Mysore Dosa


What You Need:
For the Dosa Batter
For the Red Chutney
For the Potato Bhaji
For the Mysore Masala Dosas
  • To make the batter, wash the rice 2 to 3 times and soak in 3 cups of water for at least 4 hours. Similarly wash and soak the black gram with the fenugreek seeds in 1½ cups of water for 4 hours.
  • Drain the rice and black gram separately. Place the rice in the blender and grind to a smooth batter with 1½ cups of water. Transfer the ground rice into a deep vessel. In the same blender, transfer the soaked black gram and grind to a smooth paste with ¼th cup of water. Transfer into the bowl containing the rice paste.
  • Add salt and mix the batter thoroughly in a whipping motion. This will aerate the mixture. Cover the vessel tightly and rest
  • the batter overnight or for at least 6 hours so it ferments.
  • To make the potato bhaji, heat oil in a non-stick pan. Add the mustard seeds and let them splutter. Add the asafoetida and Bengal gram and sauté till lightly browned.
  • Add the chillies, curry leaves and onion and sauté till the onion is lightly browned.
  • Add the potatoes, turmeric and salt. Mix well. Add 2 tablespoons of water and cook till the potatoes are heated through. Add the chopped fresh coriander and lemon juice and mix well.
  • To make the chutney, place the roasted Bengal gram, garlic, dried red chillies, lemon juice, salt and cumin powder in a blender jar and blend to a smooth paste. Transfer into a bowl and set it aside. Your red chutney is ready.
  • Heat a non-stick dosa tawa. Drizzle 2 to 3 drops of oil and then wipe it clean with a cloth. Allow the tawa to heat for 2 to 3 minutes on a medium heat.
  • For each dosa, pour a small ladleful of dosa batter onto the tawa and spread evenly with the back of the ladle to make a medium-sized dosa. Drizzle ½ teaspoon of oil around the dosa and cook over a low heat for 30 seconds.
  • Spread 1 teaspoon of the red chutney all over the dosa. Place some potato bhaji and top it with a little each of the chopped onions, capsicum and tomatoes in the centre of the dosa.
  • Sprinkle ⅛ teaspoon of chilli powder and ½ teaspoon of chaat masala and stir the potato mixture lightly. Drop ½ tablespoon of butter over the stuffing mixture, stir and mash lightly with a potato masher, taking care not to damage the dosa. Spread the mixture all over the dosa.
  • Continue to cook the dosa over a low heat till the underside turns golden and crisp.
  • Gently fold over 1 side and transfer the dosa to a serving plate. Cut into pieces and serve immediately.
A recipe by Sanjeev Kapoor Master Chef, Author and Television Host