We have a special style Mysore Masala Dosa in Bombay streets, loaded with vegetables and spicy chutney, slightly hatke from the usual Mysore Masala Dosa you might have had. Try and let us know how did you like it.
MYSORE MASALA DOSA
Ingredients
2 cups dosa batter
Butter as required
1½ cups aloo (potato) bhaji
1 medium green capsicum, finely chopped
1 medium tomato, finely chopped
1 medium onion, finely chopped
Chaat masala for sprinkling
Roasted cumin powder for sprinkling
Red chilli powder for sprinkling
Red chutney
6-8 dried red chillies
2-3 tablespoons roasted split Bengal gram
3-4 garlic cloves
Salt to taste
Method
1. To prepare red chutney, grind together dried red chillies, split Bengal gram, garlic cloves and salt into coarse mixture. Add 3-4 tablespoons water and grind into a smooth paste. Transfer in a bowl.
2. Add some water to the dosa batter to adjust the consistency, if required.
3. To prepare one dosa, heat a non-stick tawa. Pour a ladleful of batter and spread to make a thin disc.
4. Put 1 tablespoon butter and tablespoon red chutney and spread lightly. Put some aloo bhaji on one side of the dosa. Put 1 tablespoon capsicum, 1 tablespoon tomato, 1 tablespoon onion on the other side of the disc.
5. Sprinkle some chaat masala, cumin powder and chilli powder and cumin powder and cook till the disc turns golden brown from downside. Lightly flatten the mixture, fold and transfer on the worktop.
6. Cut into pieces and serve hot.
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