The dosas in the Mysore/Bangalore area are different from other parts of South India. Mysore masala dosa is quite similar to the regular masala dosa but with a twist of fiery red chutney made with garlic and red chillies. The batter of Mysore Masala dosa is the same as Masala dosa but while making the Dosa we apply the paste of fried onions ,red chilies and tomatoes and in stuffing, we add fresh coconut (little bit). Mostly this type of dosa is for spice lovers. To make this batter at home, firstly rinse rice and urad dal in water for 3-4 times. Soak the rice, urad dal and methi seeds in a large bowl in enough water for 4-5 hours. In a wet grinder, grind the rice, urad dal, methi seeds and cooked rice or poha with enough water. Grind till you get a fluffy and smooth consistency of the batter. Take the dosa batter in a large bowl and mix salt. Cover the bowl loosely and let the batter ferment for 7-9 hours. To make the characteristic red chutney, take roasted chana dal, garlic pods, red chillies, seedles tamarind, chopped onion and salt. Take all the ingredients in a small blender, add very little water and grind to a smooth paste. Use this paste to line the inner side of the dosa.
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