Mysore Masala Moong Dal Dosa Recipe | Crispy Moong Dal Cheela | Chef Sanjyot Keer

Written Recipe for Mysore masala moong dal dosa

For making cheela batter
Ingredients:
• Yellow Moong dal 1 cup
• Green chillies 3-4 nos.
• Ginger 1 inch
• Salt to taste
• Water 100 ml
Methods:
• Wash the moong dal well and soak it for minimum 1-2 hours, once soaked wash it with fresh water and transfer it to a grinding jar, along with it add green chillies, ginger and salt to taste.
• Grind to fine paste, add water while grinding to make a smooth and thick dosa like batter. Keep aside to be used later.

For aloo mixture
Ingredients:
• Oil 1 tbsp
• Chana dal 1 tsp
• Urad dal 1 tsp
• Mustard seeds 1 tsp
• Ginger 1 inch (chopped)
• Green chillies 3-4 nos. (Chopped)
• Curry leaves 10-12 nos.
• Hing (asafoetida) ½ tsp
• Onions ½ cup (sliced)
• Haldi (turmeric powder) ½ tsp
• Salt to taste
• Potatoes 4-5 medium size (diced)
• Lemon juice 1 tsp
• Fresh coriander 1 tbsp (freshly chopped)
Methods:
• Set a pan on low heat, add oil, chana dal and urad dal, sauté it for a minute or until light golden brown.
• Further add mustard seeds, chopped ginger, chopped green chillies, curry leaves and hing, sauté it briefly for few seconds.
• Further add sliced onions and sauté on high flame until the onions are translucent.
• Further add turmeric, salt and sauté for a minute, now add boiled & diced potatoes, mix well and mash with back of the spoon, add a splash of water to make the potato mixture a little moist. Make sure the potatoes are little chunkier.
• Squeeze a side of fresh lemon and freshly chopped coriander leaves, mix well and keep aside to be used as a filling.

For making Mysore chutney
Ingredients:
• Oil 1 tbsp
• Chana dal 2 tbsp
• Urad dal 1 tbsp
• Garlic 6-7 cloves (roughly sliced)
• Ginger 1 inch (roughly chopped)
• Kashmiri red chillies 6-7 nos.
• Turmeric powder ½ tsp
• Onions ½ cup (chopped)
• Tamarind pulp 2 tbsp
• Water 50 ml
• Salt to taste
Methods:
• Set a pan on low heat, add oil, chana dal and urad dal, sauté it for a minute on low flame.
• Add garlic, ginger, Kashmiri red chillies and turmeric powder, sauté it for 1-2 minute on low flame.
• Further add onions, sauté until they are translucent, cool down the mixture to room temperature and transfer it to mixer grinder, further add, tamarind pulp, salt to taste and water, grind to a fine paste.
• Your mysore chutney is ready, keep aside to be used in making cheela.

For making mysore masala cheela
Ingredients:
• Cheela batter as required
• Ghee 1 tsp
• Mysore chutney
• Aloo mixture
• Onions (chopped)
• Fresh coriander (chopped)
Methods:
• Heat seasoned iron tawa or a dosa pan, just sprinkle little water to control the temperature, before making the dosa, put efficient amount of cheela batter and spread evenly to make dosa.
• Further, add ghee or butter or oil as per your preference and let the cheela cook until crisp and golden brown on medium heat.
• Further lower the flame and spread efficient amount of mysore chutney and little bit of chopped onions and fresh coriander, add the aloo mixture in the centre or you can also spread it just like masala dosa.
• Once the cheela starts to leave the side, fold in half and serve crispy masala mysore cheela with hot sambar and coconut chutney, you can also serve the mysore chutney along with it.


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