Benne Mysore Masala Dosa (Original Mylari Hotel recipe)

Benne Mysore Masala Dosa (Original Mylari Hotel recipe, Mysore)

Recipe credit - Lakshmi Nair & Kairali You Tube video

Makes: 6 - 8 dosas

You will need

2 cups (200 g ) rice flour
1 cup ( 100 g ) maida
1/2 cup (50 g - 60 g) urad dal

Or

1 cup (100 g ) rice flour
2 cups (200 g ) maida
1/2 cup (50 g - 60 g) urad dal
1/2 teaspoon salt
6 teaspoon ghee

Method

For benne dosa:

Soak urad dal in 1 1/2 cups water for 4 hours. Drain out water and make a smooth paste in a mixer. Add water while grinding.

Mix urad dal paste, rice flour, maida and salt. Adjust with extra 1/2 cup water and make smooth batter. Batter should be of pouring consistency (like normal dosa batter). Keep aside for 2 hours.

In a dosa pan, grease little ghee. Pour 1 ladleful batter (120 ml) and make dosa. Do not make more circles. Thicker than normal dosa. Sprinkle 1/2 teaspoon ghee. Turn other side and cook for 1 minute. Turn again and place a ladleful filling (potato (normal masala dosa filling) or chutney), press evenly with a flat spatula and serve hot with coconut chutney and benne (butter).

For the Filling ( masala ) :

You will need

2 tablespoon oil

2 teaspoon mustard seeds

1/2 teaspoon jeera (cumin seeds)

1 teaspoon urad dal

2 teaspoon channa dal

1 spring curry leaves

1/2 teaspoon turmeric powder

5 green chillies, slit lengthwise

1 - inch ginger, finely chopped

3 onions, finely sliced

500 g potatoes ( boiled with a little turmeric powder )

Salt to taste (or ¾ teaspoon)

Method

Heat oil in a kadai ( deep pan ). When it is hot enough add mustard seeds. When they start splutter add jeera, urad dal, channa dal, green chillies, curry leaves and chopped ginger. Saute for 2 - 3 minutes ( till dals are light brown ).

Add sliced onions. When the onions are light brown in color and turmeric powder and fry well.

Add boiled and mashed potatoes. Add salt to taste and mix well. Cover with a lid and cook on a low heat for 5 - 8 minutes. Do not add water when cooking.

Please remove green chillies when making masala dosa.

Green chutney filling:

Makes: 4 dosa filling

You will need

1 tablespoon oil
1 onion, sliced
150 g grated coconut
1 teaspoon garam masala powder
2 tablespoon chopped coriander leaves
1 tablespoon white til
3 green chillies
1/2 - inch piece ginger
1 tablespoon split roasted gram dal (pottukadalai)
1 teaspoon salt (or to taste)

Method

Heat oil in a pan. Shallow sliced onions till golden color. Keep aside to cool for 10 minutes.

Transfer the fried onions to mixer bowl and make a thick paste with other ingredients. Add very little water while grinding. Green chutney filling is ready now.