Mysore Sada Dosa

Preparation :20 mins
Cook :15 mins
Total Time :35 mins
Servings :Makes 4 plates

Ingredients :

For The Mysore Chutney (makes Approx.3/4 Cup)
1 tbsp oil
2 tbsp chana dal (split bengal gram)
1/2 tbsp urad dal (split black lentils)
3 to 4 whole dry kashmiri red chillies , broken into pieces
1 tsp chilli powder
2 tsp tamarind (imli) pulp
1/2 tsp black peppercorns (kalimirch)
1 tsp grated jaggery (gur)
1/3 cup freshly grated coconut
salt to taste

Other Ingredients For Mysore Sada Dosa
2 cups dosa batter
4 tbsp butter for cooking

For Serving With Mysore Sada Dosa
coconut chutney
mysore chutney
sambhar

Method :

For the mysore chutney
For the mysore chutneyHeat the oil in a broad pan, add the chana dal and urad dal and sauté on a medium flame till they turn golden brown in colour.Add the red chillies and sauté on a medium flame for 2 minutes.Add the chilli powder, tamarind pulp, peppercorns, jaggery and coconut, mix well and sauté on a medium flame for a minute. Keep aside.When cool, add the salt and blend in a mixer to a smooth paste, adding water as required. (this recipe requires 4 tbsp of the chutney, store the remaining in an air-tight container in a deep-freezer).
How to proceed to make mysore sada dosa
How to proceed to make mysore sada dosaHeat a tava /non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth.Pour ½ cup of the batter on the tava (griddle) and spread in a circular motion to make a 225 mm. (9\") thin dosa.Smear 1 tbsp of butter and 1 tbsp of the mysore chutney evenly over the dosa using a spatula and cook till the dosa turns brown in colour and crisp.Fold over to make a semi-circle or a roll.Place the mysore sada dosa on a plate and serve immediately with coconut chutney, mysore chutney and sambhar.Repeat with the remaining ingredients to make 3 more mysore sada dosa.