At home we love Dose to Idli..errrmmm...is it? naa..we love Idli too ..it's difficult to take sides when I have to choose my favorite breakfast :D Idli or Dose ? ummm..both are equally delicious and we love both. What is soo special about MMD (Mysore Masala Dose)? It's bewitching aroma which wafts the air! The difference between regular masala dosa and MMD is the garlic chutney which is spread thinly over the dosa before the potato curry is laid over it ;)
Enamma en kodisthiya ? (hey! what would you treat us with?) Sari nadi MMD tinnona plus Mysore Pak ;) (let's enjoi MMD and Mysore Pak) would be our standard answer to celebrate all small and big occassions in college/office :D
Here is the batter recipe :
Dappa Akki (Thick Rice) - 2 cups (1 cup holds 500ml water)
Note : You can use Idli/Dosa rice or normal rice which you use
Uddinabele/Uraddal/Deskinned black gram- 3/4 cup (measure in the rice n dal in same cup)
Sago - 1/2 cup (1 cup=100ml water)
Kadalebele/Chanadal - 2tbsp
Fenugreek Seeds : 1tsp
1.Soak Rice in one container. Soak all other ingredients in another container. Soak them for 5 hrs
2.Grind them separately using little water to a smooth paste, transfer it to a airtight container, add little salt and mix them.Add enough water to aid fermentation. Less water means inadequate fermentation.
3.Let it ferment for 12-14 hrs. Fermentation is the key part here. When you open the lid you must smell sourness which indicates a well fermented batter.
4. Next day,check the salt in batter, add more if required and make dose.
Heat a tava, add little oil and spread it using a wodden spatula if you are making dose on non stick pan.
If you wanna make set DOSe do not spread the batter let the batter spread itself, just pour the batter on hot tava that's it!
If you are using a well fermented batter, you can see many holes which forms on top of the dose as soon as you drop the batter over the tava.
Once the underneath of dose becomes red turn over and roast it. This step is optional however I like my dose perfectly red both the sides
Serve hot with little butter on top and chutney. Sagu also makes a perfect companion to Set Dose with Benne (Butter)
Mysore Masale Dose (MMD)
Garlic Chutney/Kempu Chutney
Garlic Pods - 6 (6 big ones, 10-15 if you are using small indian variety)
Red Chillies - 4 (soaked in hot water for 15 mins)
Tamarind : 1 small piece (optional)
Grind everything to smooth paste, keep it aside
Potato - 4 (cooked, peeled and mashed)
Onion - 2 (deskinned, cleaned and chopped lengthwise)
Green Chillies - 8 (slit lengthwise)
Mustard - 1/4 tsp
Curry leaves - 5-6 leaves
Turmeric - 1/4 tsp
Oil - 1tbsp
Heat oil, pop mustard, add curryleaves, turmeric and green chillies. Mix.
Add chopped onions and stirr well, sautee till onions become transcluscent. Sprinkle little water, cover and cook till onions are cooked.
Add salt, mix and add mashed potatoes mix well again. Switch of the stove. You can garnish it with little chopped coriander leaves.
On a hot tava spread the batter using the back of the spoon. When the surface and underneath of the dose is well baked, spread a 2 tsp full of garlic chutney over it. Lower the flame.
Take 2 tbsp full of Potato Palya and spread it over the chutney. Spread a tbsp of ghee over the surface.
Fold Dose into half. Serve with chutney.
A Variation, if you don't have garlic chutney :
If you have garlic and curry leaves chutney powder just sprinkle over the palya.
this is all for today..more variations in future posts..till then ENJOII MMD ! I am sending this garlic chutney and all other chutney's like Carrot, Beet, and Brinjal Chutneys, to Ramya's Mane Adige who is having Chutney Mania Event.