🇮🇳 Indian Vegetarian

Mysore Dosa Garlic Chutney

Name: Mysore Dosa Garlic Chutney
Prep time: 36 min
Cook time: 23 min
Total time: 59 min
Yield: 4 servings
Cuisine: Indian
Ingredients: to taste Salt; 1-inch piece Ginger; 2 Green Chili; 3 tbsp Ghee; 3/4 cup Rice; 3 medium, cubed Potato; 1/2 tsp Mustard Seeds; 1 sprig Curry Leaves; a pinch Asafoetida; 1 tsp Red Chili Powder; 2 tbsp Coconut Oil

🇮🇳 Indian

Dosa slicked with red garlic chutney before the potato filling goes in, Mysore's fiery flagship. The batter does the work; the pan does the magic. Classic sides: molaga podi with sesame oil, and a bowl of sambar.

Prep 36 min Cook 23 min Serves 4 Medium

Ingredients

Saltto taste
Ginger1-inch piece
Green Chili2
Ghee3 tbsp
Rice3/4 cup
Potato3 medium, cubed
Mustard Seeds1/2 tsp
Curry Leaves1 sprig
Asafoetidaa pinch
Red Chili Powder1 tsp
Coconut Oil2 tbsp

Instructions

1
Soak the rice and urad dal (with fenugreek seeds) separately for 4-6 hours, then grind each to a smooth batter with cold water, combine and ferment overnight.
2
Stir the fermented batter gently; it should be thick but pourable. Add a splash of water only if needed.
3
Grease the pan lightly with a cut onion dipped in oil — the old non-stick trick.
4
Spoon the batter in, swirl or shape quickly, and let it set undisturbed for two minutes.
5
Cook till the underside is gold and lacy and the top loses its raw look, then flip or remove; serve immediately — they wait for no one.

Chef's tip

A pinch of sugar in the batter deepens the golden colour.

Cook it with your pantry → Share this page: /dish/30741

Watch how it's made

Video: Red Chutney for Mysore Masala Dosa | Red Chilli Garlic Chutney | Spicy Kempu Chutney for Masala Dosa · on YouTube