Sai's Kitchen: March 2014

Mumbai Mysore Masal Dosa :)

Ingredients :

for Potato Stuffing:

for Vegetable filling:

mixed finely chopped Vegetables (tomato,onion,capsicum,cabbage)	3/4 cup
grated vegetables(carrot and beetroot)	1/4 cup
Garam masala/sambar powder	1/4 tsp
Pav Bhaji masala	1 tsp
Red chili powder	1/4 tsp
Salt	to taste
Oil	2 tsp

for Red Garlic Chutney:

Method:

to prepare Potato filling:( common for both versions)

Heat oil in a kadai/pan and crackle mustard seeds and cumin seeds and then add asafoetida.

Add finely chopped green chillies and curry leaves and fry until they wilt.

Now add chopped onions and fry well until they turn translucent.

Add turmeric powder to it and mix.Add nicely mashed potatoes and salt to it and mix it properly. Keep it ready.

Version 1: (with garlic chutney and masalas)

to prepare Red Garlic chutney:

Soak red chillies in hot water for 10-15 mins.Drain them and grind with garlic pods and salt to a fine paste.Add water if needed while grinding.

to prepare Veg filling: (to be used only in version 1)

Heat oil in a kadai/pan and add finely chopped onions and fry until they turn translucent.

Add grated carrots and beetroots and finely chopped capsicum and fry on high heat for 1-2 mins.

Now add chopped cabbage and quickly fry for another minute.The crunchiness of vegetables is to be maintained and hence do not over cook the vegetables.

Add red chili powder, garam masala, pav bhaji masala and salt to it and mix well and switch it off and keep the mixture ready.

to make Dosa:

Make the tawa ready for preparing dosa,keep the stove on medium flame and pour a ladle full of batter in the middle of the pan and spread in a circular motion to form a 7-8 " THIN dosa and pour some oil (1 tbsp roughly) all over the edges and in the center cover it with a lid.

Add 1 tsp butter, 1 tsp red garlic chutney, 1 tbsp chopped coriander leaves and 2-3 tbsp prepared potato filling and 2-3 tbsp prepared vegetable stuffing mixture.

Mix and spread them using a spoon or spatula or the masher according to your convenience. Level the mixed stuffing using the spatula. Keep the flame on HIGH and let it roast for another minute until it turns golden brown and crispy. Do not over roast it as it will be difficult to fold it as shown.

Roll the dosa carefully to form a roll.
Remove it from the tawa and cut it into 3-4 pieces using a pizza cutter or sharp edge of spatula or knife.You can even cut it diagonally.

Version 2: (without garlic chutney or masalas)

to prepare Veg filling:

Heat oil in a kadai/pan and add finely chopped onions and fry until they turn translucent.

Add grated carrots and beetroots and finely chopped capsicum and fry on high heat for 1-2 mins.

Now add chopped cabbage and quickly fry for another minute.The crunchiness of vegetables is to be maintained and hence do not over cook the vegetables.

Add red chili powder, sambar powder and salt to it and mix well and switch it off and keep the mixture ready.

to make Dosa:

Keep the masalas- potato masala and mixed vegetable mixture ready. Make the tawa ready for preparing dosa,keep the stove on medium flame and pour a ladle full of batter in the middle of the pan and spread in a circular motion to form a 7-8 " THIN dosa and pour some oil (1 tbsp roughly) all over the edges and in the center cover it with a lid.

Add 1 tsp butter, 1 tbsp chopped coriander leaves and 2-3 tbsp prepared potato filling and 2-3 tbsp prepared vegetable stuffing mixture.

Mix and spread them using a spoon or spatula or the masher according to your convenience. Level the mixed stuffing using the spatula. Keep the flame on HIGH and let it roast for another minute until it turns golden brown and crispy. Do not over roast it as it will be difficult to fold it as shown.

Roll the dosa carefully to form a roll.
Remove it from the tawa and cut it into 3-4 pieces using a pizza cutter or sharp edge of spatula or knife.You can even cut it diagonally.