Mysore Masala Dosa Recipe

Posted on Dec 17th, 2015

by Sowmya Venkatachalam

Categories:

Mysore Masala Dosa is a very popular dish in Karnataka. Almost all restaurants in Karnataka serve this delicious dish. Masala dosa is a very delicious dosa variety which is popular in Tamilnadu. the difference between masala dosa and mysore masala dosa is the spicy chutney we apply on the dosa. The spicy chutney adds a lot of flavour to the dosa. This crispy dosa along with the spicy chutney and potato filling is a perfect treat on a perfect morning. Relish this delicious Mysore Masala Dosa with coconut chutney or idli milagai podi or sambar and enjoy this dish!

Mysore Masala Dosa Recipe

Preparation and Yield:

Preparation time	2 hours
Fermentation time	12 hours / overnight
Cooking Time	40 mins
Servings	5
Recipe Category	Breakfast
Recipe Cuisine	South Indian

Mysore Masala Dosa Recipe

Ingredients for batter:

Parboiled Rice	1 Cup*
Raw Rice	1 Cup
Urid Dal	1/2 Cup
Fenugreek Seeds	1/4 teaspoon
Flattened Rice / Poha	1/4 Cup
Thur Dal	3 tablespoon
Salt	To taste

Ingredients for Chutney:

Channa Dal	3 tablespoon
Red Chilli	7-8
Shallots / pearl onions	3-4
Garlic Cloves	4
Salt	To taste

Ingredients for Potato Masala:

Boiled and peeled Potato	2 big size
Onion	1
Green Chilli	2
Chopped Ginger	1 teaspoon
Curry leaves	few
Salt	To taste
Turmeric Powder	1/4 teaspoon
Oil	1 teaspoon
Mustard Seeds	1 teaspoon

Mysore Masala Dosa Recipe

Method for Batter:

Take mixing bowl and add parboiled rice, raw rice, urid dal, fenugreek seeds, poha and thur dal and wash thoroughly. Add water to soak all these ingredients and set them aside for 2 hours
After 2 hours, drain the water and add these ingredients to the mixer jar or grinder and grind them to a fine and smooth paste. If you are using mixer, then grind it in smaller quantities to ensure the batter is smooth and also the mixer is not overloaded
Close the batter with a lid and allow it to ferment over night or atlas for 12 hours. After 12 hours, the batter would have nicely been fermented and increased its quantity
Add salt and stir well with a ladle and set this aside. Our Mysore Masala Dosa Batter is ready. Lets prepare the chutney and filling now…

Method for Chutney:

Heat a teaspoon of oil in a pan and add the channa dal and red chillies and fry them till the dal turns golden brown color and then add pearl onions, garlic cloves and sauce it oil for couple of minutes
Take all these ingredients to the mixer jar along with salt and grind them to a smooth paste. The chutney should be like a spreadable consistency. It should not be too watery and also not too dry. take this chutney aside

Method for Potato Masala:

Heat a pan and add oil. Add mustard seeds and allow it to sputter. Add curry leaves, chopped green chili and ginger and sauce them all for few seconds. Then add the onions and sauce them till they turn translucent
Then, add the boiled, peeled and mashed potatoes and mix well. Add turmeric powder and salt and give a good stir. If the mixture is very dry, you can sprinkle some water. The Potato masala filling is now ready!

Method for making Dosa:

Heat a tawa. Test the hotness by sprinkling some water. If the water starts to sizzle then the tawa is ready. Pour a ladle of batter on the tawa and using back of the ladle spread it to a thin dosa.
Allow the dosa to cook on the top side and then using a flat spatula flatten the dosa nicely and then add 2 teaspoon of chutney and spread it evenly on the dosa. Then add butter and allow the dosa to cook till it becomes crispy. We don’t need to flip it and cook the other side.
When the dosa becomes crispier, all the corners will rise automatically and you can then add 2 tablespoon of potato filling and fold the dosa and take it out of the tawa and place it in a serving plate. Repeat these steps for the rest of the batter
Mysore Masala Dosa is now ready. Relish this delicious dosa with coconut chutney or idli milagai podi or sambar and enjoy your dish!