Mysore Masala Dosa- Craze of Bombay

Mysore Masala Dosa is originated in Karnataka as the name suggests.It is also a hit in the Hotels and houses in Tamil Naadu also especially Chennai.But the people crazy about it are in Bombay especially the Madras hotel in Matunga. This special dish of Masala dose variety can be called the queen of Masaladosa in view of it's mouthwatering taste. The Mysore Masala is served in all the restaurants in Mysore,Bangalore,Chennai and in the Udupi Restaurants of Mumbai. While basically the structure of the Dosa is the same everywhere it differs in the thickness in different places besides the chutneys served along with it. It is considered to be a Breakfast Dish everywhere ,though in Mumbai it is available irrespective of the timings even for lunch in thevarea of Churchgate and Colaba Generally in Mumbai it is served with coconut Vhatney and Sambar.Those who know about it & insist on it by request Could get the thick coconut Chutney also in some parts of Mumbai.The thick coconut chutney has a unique taste which can not be explained.It is to be appreciated by consuming it The Mysore Masala has two parts to look into unlike plane doses.1) the potato Masala part of it 2) the dosa Batter itself.The details given below are for 8 to 10 doses required for a small family.For bigger household& Families the proportion will have to be increased on a as required basis. The ingredients required for the batter of the dose are: FOR THE BATTER **************** 2 cups of regular rice,1/2 cup urad dal/skinned& split black gram,,1/2 cup of cooked rice/poha or flattened rice,1/4 tsp methi seeds/Fenugreek Seeds,Rock salt as required,& water as required for grinding the batter How to make the Batter: ************************** Soak the rice,methinks seeds&Dal together for 5to 6 hours.Soak Poha in water for 15 minutes before grinding.Grind the ricedal and Poha together until very smooth adding water as required.Add salt and mix the batter well.Let it ferment overnight(or 8 to 10 hours )The batter should have risen and look Lightand airy. the potato Masala: ******************** 2 potatoes Boiledand mashedmaking sure there are no big lumps 1 large onion sliced into 1" strips 2-3 green chillies ,Chopped fine 1 tsp grated ginger 1 table spoon chopped cilantro/ fresh coriander 1tsp lime juice 1 tsp water Salt to taste. Tasks:Oil mustard seeds,Turmeric heat oil in a pan.Add mustard seeds.when they pop add turmaric,green chillies and Onion. Fry until onions are Translucent. Add the mashed potatoes salt and a tsp of water.Mix well.Finish with lemon juice and cilantro METHOD OF MAKING THE MYSORE MASALA DOSA: The mysore masala dosa unlike other dosas needs a spread of red chutnney on it while cooking The red chutney is made separately By using chanadal,One teaspoon chopped onion,3-4 pods of Garlic,5-6 red chillie & salt to taste,all these together is grinder into a red chutney and this is kept on the platform ready to spread on the Dosas cooked on a towa. The cookimg: ************ Heat lightly Greased griddle/ Towa until ver hot.sprinkle a little of water on the Towa. When the water evaporates pour a ladeful of Batter on the centre of the Towa on the hotplate.Then spread it in circular shape to form a Thick or thin Dosa.this need not turn to cook.Instead spread the red chutney on the circular Dosa & in the middle of it put the masala made liberally and boil forva few seconds. Fold it in the middle to form a half moon like Dosa with masala& red chutney inside. This should be served hot preferably along with Coconut Chutney in the thick form.Diluted Chutney won't have real taste with Mysore Masala,.according tobtaste ,either Sambar or Powder chutney also can be taken alongbwith Mysore Masala.Some people consider Coconut chutney as the best go with theMysore Masala. Generally Mysore masala Dosa is hot for the tongue. People in Mumbai take Ginger Lemon drink(cold) along with Mysore Masala Dosa ginger Lemon drink ********************

In certain parts of Mumbai people are fond of taking Ginger Lemon drink after Mysore Masala Dosa.I don't know the reason behind this.perhaps they like to reduce the hotness in the mouth after taking Mysore Masala Dosa. Any how both are equally good and tasty. The ingredients required and the method of making Ginger Lemon Drink is btriefly mentioned below. The ingredients *************** 3cups of White sugar 4 quarts of water 10 sliced ginger roots 4 Cups of fresh Lemon juice 2Lemons sliced How to make: ************* In an 8 Quarts Sauce Pan combine Sugar,Water& Ginger root .Heat this to boiling ,stirring occasionally. Remove from the Heating.Stir in lemon juice cool for 15 minutes.Remove Ginger.Refrigerate the Lemonade for an hour Or until chilled. Serve over ice& garnish with Lemon slices. So these together ,let us discover what the true behind taking the Mysore Masala Dosa alongbwith GingervLemon Drink MmmSreedharanMundanat 7th May 2015 ,