Mysore Sada Dosa & Mysore Cheese Chutney Dosa

We all have to agree that south indian food not only is mouth water and satiating but also has a unique style and taste to it. There are numerous version of dosa, idly and vadas and puttus. Today I'm planning to prepare Mysore sada dosa for dinner as my fridge is running empty on veggies except some cucumber, carrots and few other things which can nicely make a lovely pot of sambar, which is a must have for any dosa may it be sada dosa, paper sada dosa, masala dosa, mysore sada dosa, rava dosa or neer dosa or plain ghee dosa.
Mysore sada dosa comes from a beautiful city of Mysore and this dosa is just like any sada dosa but with a kick of mysore chutney inside. After preparing the dosa, mysore chutney either in powder form or paste form will be dusted or spread inside the dosa. This mysore chutney recipe has many variations to it too.
Preparing dosa require a bit of planning, rice and urad dal needs to to soaked for 5-6 hours and then ground to smooth paste and kept in warm place for a couple of hours. Hence if you are planning to make dosa for lunch make sure to soak those ingredients at night and grind to paste first thing in morning, but if you are planning to make dosa for dinner soaking rice and lentils early morning and grinding them around 3 in afternoon is perfect for lovely dinner.

For Dosa we require to soak 2 cups of rice and 1/2 cup of urad dal(white lentils) seperately. Drop in few seeds, roughtly 10-12 seeds of methi(fenugreek seeds) in both rice and lentils.
Soak them for 5-6 hours or overnight.

Now using a blender, grind the drained rice with just enough water to a smooth paste. Add only about 1/3 cup water.
Now grind drained urad dal to a smooth paste add around 1/2 cup water.
Mix both paste nicely and add salt and a pinch of asafoetida.
Keep this container in warm place so that the batter can start the fermenting process.
In case of dosa batter does not need for than 2 hours of fermenting in summer season and not more than 3 1/2 hours fermenting in winter or humid conditions.
This batter can be stored in refrigerator for upto 4-5 days and used as required.

Make thin dosas, using the back of the ladle to spread the dosa out on the skillet. These thin dosas only need to be cooked on one side. When the top of the dosa is dry to touch, sprinkle some of the chutney powder or spread some liquid chutney (as i did). Ready to be served with sambar and any chutney or your choice.


For Mysore chutney blend 3/4th cup of fresh coconut along with 15-20 garlic pods, 1 tbs of sesame seeds/til, 1-2 tbs or kashmiri lal mirch powder (adjust according to your taste) and salt to taste. As i surfed the net to find the perfect mysore chutney recipe i found that roasted channa dal and urad dal are added to this chutney after grinding them to fine powder.... sounds good too. This time i didnt add those powder instead opted for plain garlic chutney option.


Make sure that the chutney is bit watery or a bit on liquidish side.... which ensures nice spreading on dosa.



Along with garlic chutney, spread a bit of coriander mint chutney too, then grate a little cheddar cheese and fold the dosa, voila!! you have mysore chutney cheese dosa.

Tips:
Add any leftover veggies to this dosa and sprinkle some cheese, now roll this crepe into a wrap and tuck in one open side, now you have for yourself a nice veggie mysore wrap.