Schezwan Mysore Masala Dosa

Kashmiri red dry chilli - 15, Red dry chilli - 15, Ginger - 1 inch, Garlic - 4 cloves , Sugar - 1&1/2 tsp, Salt, Oil, Boiled potato -3, Onion - 2, Green chilli - 3, Ginger - 1 inch, Curry leaves, Turmeric powder, Malli/Coriander leaves, Mustard seeds - 1/2 tsp, Urad gram - 1 tbsp, Butter, Dosa batter

Get all the ingredients ready.
Soak the red dry chillis for 3-4 hours and transfer it into blender along with ginger, garlic, salt, sugar and blends into a fine paste.
For Red hot / Schezwan chutney:
Heat the pan with 2 tbsp oil add the grounded paste and cook for 10 minutes or until the oil is floating on the top.Keep aside.
For Potato Masala:
Heat the pan with oil, add fennel seeds, ginger, saute well. Add onion, green chilli, curry leaves, saute well until onion turns to golden brown.
Add turmeric powder, salt and saute well. Add potato, mix well and cook for a minute.
Finally, garnish the coriander leaves and mix well. Keep aside.
In a dosa tawa, spread the batter. Add a small cube of butter and 1 tsp of Red Hot / Schezwan chutney and spread it across dosa.
Add 3-5 tbsp of potato masala and cook it on the medium flame.
Fold the dosa and cook both sides until the edges turns to golden brown.
Schezwan Mysore Masala Dosa is ready to serve with chutneys.

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