I have previously bloged about Mysore Masale dose , which was all dressed-up for the occasion of Independance day parade last year.
For RCI- Karnataka I am doing this again, this is how I usaully make at home. Doses are made at my house atleast once a week, for side I usually make chutney or gojju. For sunday brunch or dinner I make masale doses, learnt from my atte. This is here recipe.
As the name itself for masale dose, masale is the main ingredient. Masale is nothing but red chutney(kempu chutney) also called onion chutney (erulli khara). Along with the masala, dry curry is made with potato/aloo called aloo gadde palya for stuffing, and green/corrinder or coconut chutney is made as side dish.
For Aloo curry/ Aloo gadde palya.
- Red onion - 1 medium choped, Aloo/potato-1 big boiled in hot water, green chillies - 2 chopped.
- For tempering oil- 2 tbsp or more, channa dal- 1 tbsb, curry leaves and pinch or turmeric.
- Pressure cook or cook potatoes on stove top untill soft not mush.
- Heat oil in a pan, when hot add channa dal and curry leaves and then add turmeric and chillies, onion fry till the onions are soft.
- Then add cooked potaotes and crumble them add salt and adjust salt. Palya is ready for the stuffing.
Red chutney/Kempu chutney. This is also called as erulli chutney/ onion chutney.
For making chutney : Red onions 1 small, garlic- 1 pod, tamarind- pea size, red chilli powder- 1 tbsp and salt to taste.
Grind the above mixture to a smooth paste, i haven't used any water,onions will help all the ingredients combine well.
This chutney goes on dosa as a spread this is the masala for dose.
* For those who doean't like garlic, grind everthing except for garlic.
Unfortunetly the only store we have in this town was out of cilantro/corriender leaves for almost a week now, so I haven't used any cilantro leaves but added few curry leaves instead and no luck with the coconut too so used dried coconut. Chutnies are best with fresh coconuts and cilantro leaves so use fresh whenever possible.
For coconut chutney : Coconut- 1/2 cup, roasted dalia dal/hurigadale- 1/2 cup, ginger , green chillies -1, tamarind- lime size(squeeze in water and extract the juice from it).Salt to taste
Grind the above ingredinets to smooth paste using enough water. Chutney is ready as a side for dose.
For dose batter I use
- 3 cups of rice- long grain
- 3/4 cup of- urad dal
- 1/2 cup - channa dal (this makes the dosa crispy)
- 1 tsp- methi seeds
- 2 tbsp - poha/flattened rice/avalakki.
Soak all the above ingredients in water for about 6 hrs and grind to a smooth paste. Let it ferment for 8 hrs or over night.
Next morning add 1 tbsp of salt little water to medium- thick consistancy. Mix well . Now it ready to pour on a hot tava or griddle.
- Heat the tava/griddle( I use cast-iron) on medium-high heat . While pouring the batter bring back to medium.
- Put little oil/ghee or butter(for restaurant taste and more crispness) and wipe with paper towel. Pour the a laddle full of dose batter and spread in circualr motion. Let it cook for about min or untill the edges of dose leaves the tava.
- Then lower the heat and spread red-chutney about a teaspoon is good(too much chutney over powers so use little). Then add about 2 tbsp of aloo palya in the middle.
- Then fold the edges to the center(this is restaurant style).
- Now serve hot with coconut chutney and little butter in top if you like.
* Spread red-chutney on half of dosa and aloo-palya on the other half then fold like semi-circle, this is how we regularly do.