In Karnataka and Andhra Pradesh, the Mysore Dosa is a common variety of dosa. The Mysore dosa is hot. The red chutney (masala), which is made by grinding garlic and dry chilies, is added to the crispy, golden-brown dosa to make it spicy, flavorful, and aromatic.
- Cooking oil - 2 tsp
- Channa Dal - 2 tsp
- Dry Chillies - 10 - 15 (according to spiciness)
- Onions - 15
- Garlic Cloves - 15
- Salt - As Required
- Dosa Batter - As Required
- Ghee/Sesame oil - As Required
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Add 2 tsp cooking oil to a pan.
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When the oil is hot, add 2 tablespoons of channa dal and dry chilies and fry them.
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After roasting the channa dal and dry chilies, add the onion and garlic cloves to it.
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Fry till golden brown.
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Then let it cool and add to the mixer, add the required amount of salt to it and add little water and grind it finely.
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Gently pour the dosa into the dosa pan, pour the required amount of oil and cook for 2 to 3 minutes.
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Then apply the required amount of masala.
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Simmer on a medium flame for another 2 - 3 minutes.
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Mysore dosa is ready, and delicious with coconut chutney and sambar.