Mysore Dosa

Preparation :25 mins
Cook :25 mins
Total Time :4707 hours 50 minutes
Servings :Makes 8 dosas (8 dosa )

Ingredients :

1 cup rice (chawal)
1/3 cup urad dal (split black lentils)
5 to 7 fenugreek (methi) leaves leaves leaves seeds
1 tbsp rice (chawal) flakes
1 tsp sugar
salt to taste
coconut oil or any other for greasing and cooking
fried coconut chutney for serving
sambhar for serving

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

Method :

For the mysore chutney
For the mysore chutneyHeat the oil in a pan, add the chana dal and urad dal and sauté on a medium flame till they turn golden brown in colour, while stirring continuously.Add the red chillies and sauté on a medium flame for 2 minutes, while stirring continuously.Add the tamarind, peppercorns, jaggery and coconut, mix well and sauté on a medium flame for a minute, while stirring continuously. Keep aside.When cool, add salt and blend in a mixer to a smooth paste, adding a little water if needed. Use as required.
How to proceed
How to proceedSoak the rice seperately in enough water for 3 hours and drain.Blend the rice in a mixer till smooth. Remove and keep aside.Soak the urad dal, fenugreek seeds and beaten rice togeather in enough water for 3 hours and drain.Blend the urad dal, fenugreek seeds and beaten rice togeather in a mixer till smooth and frothy ( add water little by little as required ). Remove and keep aside.Combine the urad dal paste and rice paste togeather in a bowl and cover and keep aside to ferment for atleast 3 to 4 hours.Once the batter is fermented , add the sugar and salt to the batter and mix well.Heat a non-stick pan and sprinkle a little water on it. It should steam immediately.Grease it with oil and wipe hard with a slice of onion or potato.Pour a ladeful of the batter on the tava and spread in a circular motion to make 125 mm (5\") thin dosa.Spread 1 tbsp of mysore chutney evenly on the dosa.Smear a liitle oil along the sides, cook till the dosa turns brown and crispy and fold over to make a semi-circle.Repeat with the remaining batter to make 7 more dosas. Serve hot with fried chutney and sambhar.