Crispy Mysore Masala Dosa with different kind of Chutneys and Potato curry

This is my Children's  favourite Breakfast/Tiffin , If you ask them any time of the day, or take them to a hotel everyday, they will always ask for Dosa, They wanted me post this recipe, as they want to treasure it.  They say mum prepares the best Dosas in the world and the most crispiest Dosa for my eldest, and tastes just like Masala Dosa from cafesri in Bangalore. I  do not know truthfully if it is just like that, but I like this combo and usually prepare Dosa like this.  This is my mom's recipe.

 CRISPY MASALA DOSA

Serve it with Dry Potato Curry and coconut chutney and Onion Sambhar.
For MASALA DOSAS You need to make Red Chutney which is poured over on the last round of the dosa, with nice bit of oil , keep the potato curry in the middle and fold it in two's or triangles or cones or any way you like in the restaurants and is served with chutney and sambhar. Oh! just thinking of Masala Dosa  reminds me of Vidyarthi Bhavan in Gandhi Bazaar he generously puts a dollop of Benne or Butter on top of it before serving. It is heavenly and the whole area is filled with the Dosa smell..... and makes you hungry!

POTATO DRY CURRY FOR THE FILLING

INGREDIENTS :

• 1/4 Kg Potatoes
• 1/4 Kg or little less Onions
• 4 to 5 Green chillies
• 1 tbsp of channa dal
• 1 tbsp of Urad/Black gram Dal
• 1 tsp Mustard seeds
• 1 tsp of turmeric powder
• 1 sprig of curry leaves
• 4 to 5 sprigs of coriander leaves
• 3 to 4 tbsp of oil

METHOD:

1. Wash and cook the potatoes in the pressure cooker from 2 to 3 whistles depending on the potato you are using, and allow it to cool
2. Meanwhile, Chop onions finely, cut green chillies. wash and chop curry leaves and coriander leaves, keep them aside.
3. Next peel the skin of the potatoes, and mash them slightly so they break into pieces.
4. Take a wok, heat oil, add mustard seeds, when they start spluttering, add chopped green chillies and fry until they turn colour,
5. Then add all the dhals and fry them until they change colour, add Turmeric,Then add onions and fry them until they are transparent.
6. Now add the curry leaves mix once and then add the mashed potato, and sprinkle desired quantity of salt, mix well , sprinkle little water and close the lid for few minutes, allowing the potatoes to absorb all the spices into them.
7. sprinkle chopped fresh coriander leaves mix well and now they are ready to serve.

RED CHUTNEY

INGREDIENTS:

• 5-5 (Guntur-Badgi) Red chillies
• 1 tsp jeera
• 3 to 4 flakes of Tamarind
• little jaggery
• 1 big onion
• 2 to 3 pods Garlic (optional)
• salt to taste

METHOD:

1. Soak chillies and  tamarind in water
2. fry onion to transparent
3. mix all the above said ingredients and grind it into a smooth paste.
4. Make it little watery so that you can pour it on the Dosa, on the circles created when spreading it.

Some of the Restaurants use Garlic powder as an alternative to Red chutney and here is the Recipe for garlic powder

GARLIC POWDER

INGREDIENTS:

• 1/2 cup of Garlic peeled
• 1/2 cup of dry coconut or copra
• 5 to 6 flakes of Tamarind or gooseberry size
• 1/2 tsp of Ghee
• 6 to 7 Red chillies
• little jaggery
• salt to taste

METHOD:

1. Peel and keep the Garlic pods.
2. Heat Ghee in the pan roast the garlic pods nicely
3. Then add dry coconut and Tamarind and just roast them to just warm up
4. Take out and keep them aside, In the same pan add a bit of oil and fry the chillies.
5. Then mix all the ingredients together and grind it into a coarse powder (chutney pudi consistency)
6. Use this just like the Red chutney and sprinkle on the dosa, Then keep the potato curry and fold.

NOTE: This Garlic powder is good for Baananthis/ Post partum  (that is ladies who have just given birth to babies) Women who have gone through this process after the birth of a baby they give different type of foods, which helps the mothers to get their immunity and strength back to normal for all the trouble they have taken to bring a new life on to the earth!.

COCONUT CHUTNEY:

INGREDIENTS:

• 1 or 1/2 coconut
• 2 to 3 tbsp of Chutney Dal/Hurigadale/Pottukadalai
• Tamarind Gooseberry sized
• 5-6 Green chillies
• 2 to 3 sprigs of coriander leaves
• a pinch of asafoetida
• salt to taste
• 1/4 tsp sugar

METHOD:

1. Slightly warm up the gooseberry sized tamarind directly on the stove holding with the help of Tongs (I got this thing from some cookery show I think it says the bad qualities of Tamarind gets diminished of doing so!)
2. Then Grind grated coconut, tamarind, salt, asafoetida, sugar and coriander leaves in a mixie to a nice paste.
3. Give a seasoning with a tsp of oil and 1 tsp of mustard seeds to the ground paste and now it is ready to serve.

TIPS

When you roast dosa on tawa using ghee instead of oil it gives a special aroma and gives a good colour as well.  Applying butter on the dosa or before serving put some butter on top of the dosa and serve.

Cut a small onion horizontally rub on the tawa or pancake girdle before you spread the dosa, This will help you lifting the dosa more easily.  Always cook in a medium heat this will keep the temperature same and tawa will not get heated up.  After making 4 to 5 Dosas sprinkle some water on the tawa which will cool down the tawa and maintains the tawa well.

NOTES:
Here as it is cold during winter fermentation takes longer time, you can keep the batter in oven - electric ovens have light you can switch it on and leave Or keep next to Heater Or in Boiler room where it will be very warm.
Dosa batter will be thicker in consistency, Every time you plan to make Dosa take as much batter as you need add water to bring it to pancake consistency and make Dosas with it.

Hope I didn't bore you with so many chutneys to a single Dosa! well, as we know We all love Dosa and it is a Great South Indian Tiffin Variety which is so famous world wide!!.