Mysore Masala dosa

Masala dosa is one of the most popular South Indian breakfast dishes served in restaurants and tiffin centers. Dosa is a crepe made using fermented rice and lentil batter. Masala dosa is one that is crisp, aromatic, flavourful, and has potato masala or spiced seasoned potatoes stuffed in it.

Ingredients

2 cups idli rice

1 cup dosa rice

1 cup urad dal

1 cup thick poha/avalakki/beaten rice

1/4 cup or 3 tbsp kadle bele/ chana dal

1 tbsp methi / Fenugreek seeds

2 tbsp rice flour

2 tbsp chiroti rava/fine semolina

Salt to taste

1 tsp sugar

1/4 tsp cooking soda (optional)

Oil or ghee for roasting dosa

Procedure

• Wash Rice, dal,poha, and methi seeds 3-4 times and soak in water for 5-6 hours

• If you are using thin poha then wash it just before grinding and use.

• After soaking, grind the batter into a smooth batter and let it ferment for 8-10 hrs.

• Before making dosa add rice flour,rava, salt, sugar, and cooking soda to the batter.

• Mix well and adjust the consistency of the batter.

• Heat tava spread some oil and sprinkle water. Wipe with a tissue. Follow this step every time before you spread dosa.

• Spread a ladle of dosa batter and make thin dosa,drizzle with ghee or oil and cook on a medium flame till it turns crisp and brown.

• Serve hot with potato sabzi and chutney.