Masala Dosa Basics: Potato Curry (Alugadde Palya) & Red Chutney (ಆಲೂಗೆಡ್ಡೆ ಪಲ್ಯ ಮತ್ತು ಕೆಂಪು ಚಟ್ನಿ)
Monday, June 15, 2020
We are going to make some lip smacking Darshini Style Masala Dosa/Masaale Dose at home. But before that, we need to prep for 2 things. Apart from the Batter (Which we are going to talk about in detail later), We need 2 more things.
One is the Potato Stuffing known as Alugadde Palya & the other one is the Red Chutney also known as Kempu Chutney
NOTE: Do Not skip the Red Chutney, if you want your Masala Dosa to taste as Authentic as the Restaurant Ones
Recipe for Potato Stuffing (Alugadde Palya)
You Will Need:
- 4 large Potatoes (I used Gold Potatoes)
- 2 medium sized Onions - sliced lengthwise
- 5 Green Chilies
- Half teaspoon Mustard seeds
- A big pinch of Hing
- 1 teaspoon Urad Dal
- 1 teaspoon Chana Dal
- 1/4 teaspoon Turmeric powder
- A sprig of Curry leaves
- Coriander leaves
- Salt as per taste
How To:
Clean & scrub the Potatoes. Cut into halves & Pressure cook with a little bit of salt for 1 whistle. Let the pressure settle down.
Drain the water & once the potatoes are cool enough to handle, peel the skin & roughly mash them into chunks.
In a heavy bottomed pan, heat cooking oil. Splutter mustard seeds. Add Hing, Urad Dal, Chana Dal, Green Chilies & Curry Leaves. Sauté on low flame for 30 seconds until the Urad & Chana Dal are golden in color
Add sliced onions & turmeric & fry until the onions turn pink, Add the mashed potatoes & salt & mix well
Turn off the heat & add chopped coriander. Set aside & allow it to cool
In Authentic Bangalore/Mysore style Masala Dosas, A small quantity of Red chutney is smeared on the insides of the Dosas
The Red Chutney is a must if you want your Masala Dosa to taste like the ones you get in Darshinis. It is super easy to make & stores well in the refrigerator for about a week.
It is made with Byadagi Chilies (A variety of Dry Red Chilies, extensively used in Karnataka Style Cooking) , a Little bit of Garlic & some Chutney Dal (Hurigadle) to get the texture.
It has to be made into a dry thick consistency & should not be runny at all. You will need just about a quarter teaspoon of this chutney per Dosa.
Recipe for Red Chutney
You Will Need:
- 10 Dry Red Chilies (Use either Byadagi or Kashmiri Red Chilies)
- 5 Garlic Pods
- 2 tablespoon Chutney Dal (Hurigadle/Putani)
- Salt as per taste
HOW TO:
Soak Dry Red Chilies in Hot water for 20 minutes.
Drain the chilies & grind into a smooth paste along with Garlic Pods, Chutney Dal & Salt using very little water
This chutney should be thick & dry so do not use more water to grind. It can be stored in the refrigerator upto a week
NOTE:
You can make this a day in advance & store it in the refrigerator to make your job easier
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