Mulbagal is a town in Mulbagal taluk in the Kolar district of Karnataka state, India. What sets apart the Mulbagal dosa from regular dosas would be the way it is made. Prepared on a cast iron tawa, dosa is soft and fluffy inside with Crispy edges. It is topped with Spicy red Chutney and Potato bhaji.
Ingredients
2 cups Dosa rice or Idli rice
1 cup urad dal
3 tbsp chana dal
1/4 cup Sabudana/sabbakki/tapioca pearls
1/2 cup thick poha/avalakki/beaten rice
1 tsp methi/fenugreek seeds
Salt to taste
Ghee/oil for cooking dosa
Procedure
Take rice, urad dal, chana dal, Sabudana, methi and poha in a bowl. Rinse well and soak in enough water for 5-6 hours.
Grind the soaked ingredients into a smooth batter. If you are using thin poha then wash it just before grinding and add in the mixer.
Let it ferment for 8-10 hours. Next day before making dosa add salt to taste and mix well.
Heat tava and put a ladle of batter and make a slightly thick dosa.
Drizzle dosa with ghee or oil.Cook dosa on a medium flame.
Once the dosa turns crisp and brown spread red chutney on the dosa.
Put 2-3 tbsp of potato sabzi, fold the dosa and serve hot.
For red chutney soak 8 dry red chillies in water for 10 minutes. Grind soaked red chillies with salt, little tamarind,1 tsp jeera,1 tbsp roasted daliya (Putani) 2-3 garlic cloves and one small chopped onion. Make a smooth paste adding little water.