Masala Dosa with red chutney gives an added taste to the dosa. A chutney that is rich with red chilli and garlic flavours, is spread all over the dosa while it is still cooking on the pan.
Ingredients
3 cups dosa rice
1 cup urad dal
1 cup thick poha / beaten rice
1 tsp methi/fenugreek seeds
2 tbsp chiroti rava
Salt to taste
Pinch of sugar
1/2 tsp cooking soda (optional)
Oil or ghee for cooking dosa
For the red chutney:
15 byadgi/Kashmiri red chillies
10 garlic cloves
1/2 inch ginger
1/2 tsp cumin seeds/ jeera
2 tbsp roasted gram/ hurigadale/putani
Salt to taste
Tamarind or lemon juice
Procedure
Firstly to make red chutney, soak red chillies in water for 30 minutes.
After 30 minutes drain all the water and grind with the remaining ingredients, adding little water.
And your red chutney is ready to use.
In a bowl put dosa rice, urad dal, methi seeds, thick poha, wash 4-5 times and soak in enough water for 6-7 hrs.
After 6 hrs, drain all the water and grind it into a smooth paste. Keep the batter in a warm place and let it ferment for 8-10 hrs.
The next day add chiroti rava, salt, sugar and cooking soda to the batter. Add water to adjust the consistency of the batter.
Heat dosa pan, sprinkle water and spread a ladle of batter and make thin dosa.
Drizzle with ghee/oil and cook on a medium flame.
Once the dosa turns a crisp and golden colour, spread a spoon of red chutney all over the dosa.
Put potato sabzi and fold the dosa. Serve hot dosa with coconut chutney.
If you don't have thick poha, you can use thin poha. Wash it just before grinding and use it, no need to soak it.
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