Soul Cocina

Eco Chef Roger Feely


It's gonna be HOT THIS YEAR!

Mysore Masala Dosa

~Making Dosa at Cidade De Goa

~Masala Dosa and Uttapam at Chowpatty Beach, Mumbai.

~Dosa batter coming out of a giant "mixy mixer". In San Francisco I let the Dosa batter sit out at room temperature for about 4 days. In Goa it only needs about a day.

What makes Mysore masala dosa different from a regular masala dosa is that the dosa is spread with a red chutney befor being rolled or folded. Mysore masala dosa is often folded in to a triangle shape instead of being rolled into a tube like a regular masala dosa.

Red Chutney for Mysore Masala Dosa:

grated coconut 1/2 cup
garlic 1 clove
chana dal 2 Tablespoons
dried kashmiri chiles 4-6
mustard seeds 1/2 teaspoon

Toaast the chiles in a dry pan over medium heat until very dry.
Fry the dal in 2 tablespoons of rice oil over medium heat to a light golden color.
Grind all ingredients to a coarse thick paste. Thin with a little water and season with salt.

Tune: Red Hot by Lil Pocketknife

Tune: Thin Red Line by Typical Cats
"88.5 Chicago!!!" I love the piano loop and the De La reference/sample? "Takin a train"

Tune: Itzsoweezee [Hot] by De La Soul
Itzsoweezee is over ten years old already. "Go get your bowl cause we cookin' up stew" Dirtsman sample adds a HOT touch.

Tune: Hot This Year by Dirtsman

Tune: Roll Mi Gal by Anthony B on the Hot Peppa Riddim