Mysore Masala Dosa With Coconut Chutney

Recipes Steps

• For Aloo Masala

  • Step 1 Cook 1/8 Cup diced potato with 1/8 tbsp julienne onion, 1/8 Tsp urad dal, 1/8 tsp jeera, 1/8 tsp haldi, 1/8 tsp rai, 1/3 kadi patta, 1/8 tsp chopped green chilli, 1/8 tsp hing, 1/8 tsp chopped coriander leaves, 1/8 tsp ginger, 1/8 tsp salt and 1/8 tsp oil.

• For Mysore Garlic Chutney

  • Step 1 Grind 1.5 tbsp chopped garlic, 1.5 dry red chilli, 1/8 tsp salt, 1/2 tsp oil and make chutney.

• For Dosa

  • Step 1 Soak & grind 2 tbsp rice & 2 tsp urad dal, add 1/8 tsp salt and mix.
  • Step 2 Spread 1 tsp oil on the tawa.
  • Step 3 Pour ladle of the batter and spread it evenly.
  • Step 4 Spread mysore chutney on the dosa.
  • Step 5 Add aloo bhaji on it.
  • Step 6 Give a Nestle Twist by adding white sesame seeds.
  • Step 7 Roast it till done.
  • Step 8 Serve it with coconut chutney.

• For Coconut Chutney

  • Step 1 In a grinder, add 1/2 tbsp chopped fresh coconut, 1/8 tsp grated ginger, 1/3 tbsp chana dal, 1/8 tsp tamarind paste, 1/3 tsp chopped green chili, 1/8 tsp salt and blend it well.
  • Step 2 Add enough water and blend well.
  • Step 3 Heat a small pan for the tempering, add 1/8 tsp oil, 1/8 tsp rai, allow it to crackle then add 1.25 kadi patta, 1/8 tsp urad dal and give tadka on the chutney.