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Explore Mysore Masala Moong Dal Dosa Recipe | Crispy Moong Dal Cheela | Chef Sanjyot Keer with 684,593 views, 16,676 likes, and 490 comments. Experience the impact of this video content that has captured audience attention.

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. The Music I use in All my videos - https://bit.ly/3g4OjmW (Best for independent creators) Follow us on all platforms: Facebook - https://goo.gl/rxrqsq Instagram - https://goo.gl/rK6wFS Twitter - https://goo.gl/lDfrrQ Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://goo.gl/8zcF6N Instagram - https://goo.gl/ayTNL

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