Mysore Masala Dosa

Mysore Masala Dosa - Plattershare - Recipes, food stories and food lovers
Mysore masala dosa is a very popular breakfast recipe from Mysore, Karnataka, India. In Karnataka Mysore masala dosa is just called by name MASALA DOSA. Masala dosa is very popular across South India.Though the whole process is lenghty and time consuming, it is worth trying masala dosa. Because the Mysore masala dosas are very very tasy.
4.30 from 3 votes
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Prep Time16 hours
Cook Time1 hour
Total Time17 hours
Served As: Breakfast
Recipe Cuisine Type: South Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 4

Ingredients
 

  • Dosa Batter for
  • 2 cup Rice raw
  • 1/2 cup Urad Dal
  • 1 tsp Fenugreek Seeds or methi methi dana
  • 2 tbsp Chana Dal
  • 1/4 cup Poha
  • 1-2 tsp Salt or as per taste
  • Water as required
  • Filling or potato for potato
  • 4 Potatoes medium size
  • 1 medium Onion chopped size
  • 1/2 tsp Jeera
  • 1 tsp Mustard Seeds
  • 1 tsp Urad Dal
  • 1 tsp Chana Dal
  • 1/2 tsp Ginger finely chopped
  • 9 no Cashews
  • 1/2 tsp Turmeric Powder
  • 1/8 tsp asafoetida
  • 9 leaves Curry
  • 2 leaves Coriander chopped
  • 2 tbsp Oil
  • 1-2 tsp Salt or as per taste
  • For Red Chutney:- for red chutney
  • 2 tbsp Chana Dal
  • 3 no Whole red chilli
  • 1 Onion chopped size
  • 4 cloves Garlic
  • 1 tbsp Lemon Juice
  • 2 tbsp Grated Coconut
  • 2 - Water as required
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Instructions
 

  • Steps for preparing Masala dosa:-
  • In a big bowl add rice,urad dal, fenugreek seeds and chana dal,wash and soak in a sufficient water for 5-6hrs.
  • Now drain the water and preserve it in a container, because the same water is used while grinding.This will help in better fermentation.
  • Meanwhile soak the poha for 10 minutes and drain the water.
  • Now pour the drained ingredients and the poha into a grinder, and grind it by adding the water gradually.
  • Grind it till you get a smooth and fluffy batter and transfer the batter into a container.
  • Close the pan and leave it for 8-9 hours or overnight for fermentation.
  • Before using the batter add salt and mix well.
  • Steps for preparing for potato filling:
  • Wash and boil the potatoes in the pressure cooker.
  • Once potatoes cool down completely, peel and smash the potatoes.
  • In a pan heat oil on medium heat.
  • Add mustard seeds to hot oil.
  • When mustard seeds starts spluttering add jeera, urad dal, channa dal and cashews one by one. Saute it for a while.
  • When the urad dal turns brown add ginger and curry leaves. Saute it for 5 seconds.
  • Add turmeric powder and hing and saute it for a while.
  • Now add chopped onions and fry till the onions turns translucent in color.
  • Now add mashed potatoes,salt,chopped coriander leaves and mix well.
  • Keep aside prepared potato stuffing for later use.
  • Steps for preparing red chutney:
  • Heat oil in a pan on medium heat ,add red chillies and urad dal.
  • Roast red chillies and channa dal on medium flame
  • Once it is done add onion and garlic pods and saute it for a minute.
  • Turn of the gas and let the mixture cool down completely.
  • Transfer the cool mixture to the mixier jar and grind it with lemon juice and coconut.
  • Use 2-3 Tbsp of water for preparing smooth paste.
  • The chutney should be thick yet spreadable.
  • Steps for preparing masala dosa:-
  • Heat a flat non-stick tawa on medium heat.
  • Don't smear oil on a non stick pan, as then you won't be able to spread the dosa batter.
  • Take a medium sized ladle or a big spoon and with circular motions spread the dosa from the center towards the edges on the tawa.
  • Sprinkle some drops of oil from the top.
  • Cover the dosa with a lid.
  • Let the base get browned and the top side get cooked completely.
  • Spread 1 or 2 tsp of the red chili chutney on top of the dosa.
  • Place 2-3 tbsp of the potato stuffing on top of the mysore masala dosa and spread lightly.
  • Fold and serve the mysore masala dosa hot with coconut chutney,tomato chutney and sambar.

Recipe Notes

  1. Smear some oil if you are using an iron pan or griddle. 
  2. Use  red chilies less or more  in chutney as per your taste .
  3. Lemon juice can be replaced by tamarind paste for preparing red chutney.
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4.30 from 3 votes
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Ruchi sharma
Ruchi sharma

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