{"id":2774,"date":"2012-08-09T19:32:38","date_gmt":"2012-08-10T02:32:38","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=2774"},"modified":"2014-03-29T09:08:07","modified_gmt":"2014-03-29T16:08:07","slug":"mysore-dosa","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/mysore-dosa\/","title":{"rendered":"Mysore Dosa"},"content":{"rendered":"
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The other night I was going to be eating solo, so I was planning on just throwing something quick together, but then somehow I ended up making Mysore dosa with a new kind of sambhar<\/a>! It started because I looked in the freezer to see if we had any frozen Indian food and saw the new Madras tomato chutney the Indian store owner recommended. We had a box of dosa in the cupboard and I’ve been curious to find a new sambhar recipe for a while, so why not give it a go?<\/p>\n

My favorite kind of dosa is a Mysore dosa which includes red chutney therefore that is what I made.<\/p>\n

Dosa is served with sambar (a lentil soup), coconut chutney, and sometimes tomato chutney. Here is the easy sambar recipe<\/a> I made tonight and here is a more complex sambar<\/a> for when you have a little more time. The first uses a pressure cooker to do the bulk of the work and ready made sambar powder. The 2nd is more labor intensive with grinding and adding things at different stages.<\/p>\n

I have tried and failed to cook a dosa in the past. They usually come out very messy and I can’t get them spread nicely. But tonight I think I got it sorta right! This is weird, but because we don’t have a flat ladle for spreading the batter, I used a small tadka pan because it had a flat bottom. They are still a little thicker than I would like, but still smooth and together. Yay!<\/p>\n

The red chutney is adapted from\u00a0Yummy Tummy’s recipe<\/a>.<\/p>\n

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Red Chutney
\n<\/span>1 tablespoon oil
\n1 tablespoon channa dal
\n1 tablespoon urad dal
\n1 big garlic clove cut into chunks
\n1\/4 cup desiccated coconut
\n1 teaspoon kashmiri chili powder
\n1 teaspoon chili powder
\n1 teaspoon natural tamarind paste
\n1 teaspoon jaggery
\nSalt<\/p>\n

    \n
  1. Heat oil in a medium skillet.<\/li>\n
  2. Add channa dal, urad dal and garlic and cook over medium heat until the dal is toasty and the garlic is cooked.<\/li>\n
  3. Add the coconut and chili powders and cook until another minute or so.<\/li>\n
  4. Add the tamarind, jaggery and salt and stir.<\/li>\n
  5. Cook a little and then grind with a little water in a small food processor, grinder or coffee grinder.<\/li>\n<\/ol>\n
    \"\"<\/a><\/div>\n

    \nMysore Dosa<\/span><\/div>\n
    Dosa batter (I used Gits Dosai Mix<\/a>\"\" but you can use store bought batter or make your own)<\/div>\n
    Oil
    \nRed chutney<\/div>\n
    Onions finely diced (optional)<\/div>\n
    \n
      \n
    1. On a cold dosa pan or other big flat skillet pour a\u00a0ladle\u00a0of dosa batter and spread it around in a circular pattern to make it thin.<\/li>\n
    2. Drizzle with oil around the edges.<\/li>\n
    3. Spread a little Mysore masala over the whole dosa and cook until the dosa is crisp.<\/li>\n
    4. Add a little bit of the raw onions, fold and serve with\u00a0coconut chutney<\/a>, tomato chutney<\/a>, sambar<\/a>, or a combination of these.<\/li>\n<\/ol>\n<\/div>\n

       <\/p>\n","protected":false},"excerpt":{"rendered":"

      The other night I was going to be eating solo, so I was planning on just throwing something quick together, but then somehow I ended up making Mysore dosa with a new kind of sambhar! It started because I looked … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":2792,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"amazonpipp_noncename":"","amazon-product-isactive":"","amazon-product-single-asin":"","amazon-product-content-location":"","amazon-product-content-hook-override":"2","amazon-product-excerpt-hook-override":"3","amazon-product-singular-only":"","amazon-product-amazon-desc":"","amazon-product-show-gallery":"","amazon-product-show-features":"","amazon-product-newwindow":"3","amazon-product-show-list-price":"","amazon-product-show-used-price":"","amazon-product-show-saved-amt":"","amazon-product-timestamp":"","amazon-product-new-title":"","amazon-product-use-cartURL":"","amazon_featured_post_meta_key":"","_amazon_featured_alt":"","amazon-product-template":"","_s2mail":"yes","footnotes":""},"categories":[1505,310,64,149],"tags":[534,535,531,530,533,532],"class_list":["post-2774","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breakfast","category-breakfast-brunch-recipes","category-indian-recipes","category-south-indian","tag-dosa-and-sambar","tag-dosa-and-sambhar","tag-mysore-chutney","tag-mysore-dosa","tag-mysore-red-chutney","tag-red-chutney"],"yoast_head":"\nMysore Dosa - Mayabugs's Recipes<\/title>\n<meta name=\"description\" content=\"Tonight I made Mysore dosa with a new kind of sambhar! 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