RCI Karnataka -- Baath Masala Dosa with Bisi Coffee

Mysore Masala Dosa and coffee…what could be more Karnataka than these two items. When Asha announced the “RCI :Karnataka” I was so excited but also in a dilemma because I had so many recipes to choose from :) Was wondering what to submit as my entry to the event when this struck me. Everybody loves Masala dosas and it is very popular not just in South Karnataka but all over the state. Mysore Masala Dosa is made with dosa batter, roasted to a crisp, and has Potato playa in the centre, served with delicious coconut chutney. Baath Masala Dosa on the other hand is the same but with a little something extra. Along with the potato filling in the centre, it also has Lime Rice (Chitranna). Garlic chutney is applied on the inside of the dosa before the fillings are placed which makes you wanting more after each bite. Baath Masala is very popular in Bangalore . Just the talk of it has me drooling!

Baath Masala Dosa with Bisi(hot) filter Coffee is my entry to the “Regional Cuisines of India(RCI)-Karnataka” this month. This event is being hosted by Asha of FoodiesHope and was started by Lakshmi of Veggie Cuisine

Bhaath Masala Dosa:

You will need:

For the Dosa batter:

2 portions Regular Rice
½ portion Urad dal
¼ portion Poha (Avalakki)
¾ tsp Fenugreek seeds

*portion: any cup you choose, use the same for rice, urad dal and poha

Soak the above ingredients overnight and grind to a fine paste the next day. Use as little water as possible. Add salt, mix well and let ferment overnight. If it's hot outside the batter should ferment well without cooking soda. If the batter hasn’t risen the next day then add ¼ tsp soda, mix well and use as required.

For the Coconut Chutney:

4 tbsps. Fried gram (hurgadle)
¾ cup fresh grated coconut
6 green chillies
Salt to taste
½ bunch coriander
Few sprigs Mint leaves

1.Powder the fried gram in a blender.
2.Add the remaining ingredients and blend till everything comes together.
3.Garnish with seasoning: Heat oil in a pan, add mustard, urad dhal and chana dal. Add curry leaves and a pinch of hing.

For the Garlic chutney:

2 tbsps. Fried Gram (hurgadle)
4-6 Garlic pods
4-6 dry red chillies
2-3 tbsps fresh coconut gratings
Salt to taste

Powder the fried gram and add the garlic pods, red chillies, salt and coconut. Grind to a smooth paste with sufficient water.

For the Potato Palya:

1 large potato boiled and mashed
½ onion thinly sliced
4 green chillies
Few curry leaves
½ tsp turmeric powder
Salt to taste
½ tsp Mustard seeds
½ tsp urad dal
¼ tsp chana dal
2-3 tbsps oil

Heat oil in a pan. Add the mustard and when it splutters add the chana dal and urad dal. Fry till they become light brown. Add the slit green chillies and curry leaves. Add the thinly sliced onions and sauté till onions are soft. Add the turmeric powder and fry for a minute. Now add the boiled mashed potato and salt. Mix well.

For the Chitranna (Lime Rice):

1 cup cooked rice
½ mustard seeds
½ tsp Urad dal
¼ tsp Chana dal
¼ tsp Turmeric powder
2-3 green chillies
1 tbsp oil
½ tsp lime juice
Salt to taste

Heat oil in a pan. Add the mustard and when it splutters add the chana dal and urad dal. Fry till they become light brown. Add the slit green chillies and turemeric. Fry for a minute and then add the cooked rice. Add salt and lime juice, mix well.

Making the Bhaath Masala Dosa:

Heat a non-stick pan. Pour one ladle of batter in the center of the pan and turn anti-clockwise to form a nice round dosa. Pour ½ tsp of oil on top of the dosa. Roast on medium flame. Do not cover.

When one side is done, flip and cook the other side.
Flip the dosa again, apply the garlic chutney.


Place a spoonful of potato playa and a spoonful of chitranna in the middle of the dosa.



Fold one half of the dosa over the fillings.
Top with a dab of butter and serve hot with coconut chutney .

Filter Coffee: The Grand Finale

Coffee is a favourite no doubt but Filter Coffee tops the list. Fresh coffee brewed with hot water in a uniquely designed Steel filter. Add the 'decoction' to boiling milk with sugar and the end result…delicious, aromatic coffee. Enjoy it after a dosa, and your meal is made!

Usually coffee is served in Steel tumblers in most restaurants in South India. Some say coffee tastes better in steel than in a ceramic cup. Well, you are the better judge, so choose your utensil J Utensil apart, the taste of Filter Coffee is better any day compared to instant coffee.

Anybody wants to share this cuppa with me? :)