"Mysore masala dosa", the crispy South Indian crepe with a delicate coating of red chutney and stuffing of spiced potato feels irresistible and mouthwatering to many of us. We often throng to the restaurants to satisfy our taste buds but secretly get conscious about the calories. So, why not try to prepare it in a healthy way at home?! Here is a simple recipe for the delicious "Mysore Masala Dosa"...
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Ingredients:
- Dosa batter (Click on the link for the recipe)
- Potato masala (Click on the link for the recipe)
- Desi ghee (clarified butter) - as required
Ingredients For Red Chutney:
- Red chillies - Around 3, Use according to the spiciness of the chilies and your taste
- Dalia - 1/4 cup, powder it.
- Chopped onions- 2 tbs
- Garlic - 3 to 4 cloves
- Ginger - 1" piece
- Tamarind - A peanut sized
- Jaggery powder - A pinch, optional
- Salt - to taste.
- Oil - 1 tbs
Method:
- Heat oil in a pan and fry garlic coves followed by red chilies and onion. Keep aside to cool.
- Take the fried mixture with all the other ingredients and grind into smooth paste using MINIMUM water.
- Heat the skillet and pour a ladle full of dosa batter on it, spread immediately into thin crepe.
- Cover with a lid so that the upper portion of the dosa is steam cooked.
- As the sides of the dosa starts to get brown, sprinkle some ghee on the top and the sides.
- Apply the red chutney on to the top and place some potato masala at the centre.
- Fold the dosa in to half or roll it as you like and take out of the skillet.
- Repeat the process for other dosas.
- Enjoy hot "masala dosas" with coconut chutney, sambar and pickle of your choice.
Note:
- Do not add too much of water while grinding the red chutney as it can turn the dosa soggy when it is applied on to the top. So, use the water sparingly sufficient enough for grinding.
- In case of unavailability of red chutney, Any kind of chutney pudi (gun powder chutney) of your choice can be made use of.
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