Mysore Masala Dosa recipe with stepwise photographs. Now here’s a recipe of Mysore Dosa a lot completely different than the Masala Dosa which I had posted earlier than.
Mysore Masala Dosa is crisp and delicate dosa spiced with crimson chutney and served with a potato dish, together with coconut chutney
The recipe is just like the Mysore Masala Dosa served within the Bangalore and Mysore eating places. By the best way, I’ve had mysore masala dosa each in Bangalore and Mysore. So I do know those which are served there and those served in Mumbai or Delhi eating places.
The distinction is within the batter. The Mysore Masala Dosa served in Mumbai is crisp and white just like the common Dosa.
Whereas those served in Mysore are crisp from outdoors and have a delicate porous chew in addition to texture. They’ve a pleasant golden brown colour too. This delicate texture and golden brown colour, is because of the addition of cooked rice or Poha (flattened rice or parched rice).
Right here I used sona masoori rice for making the batter. The batter fermented rather well.
You need to use any common rice for making the batter. I’ve additionally made this dosa with 1:1 proportion of idli rice (parboiled rice) and sona masoori rice. This ratio additionally labored very nicely.
The Mysore Dosa is unfold with a spicy and tangy Red Chutney and the potato palya stir fry and served with coconut chutney and sambar.
I served them with the leftover crimson chutney, mint coconut chutney and udupi sambar.
How you can make Mysore Masala Dosa
1: Make the potato palya or stir fry and hold prepared. The detailed recipe is talked about within the recipe card under.
2: Warmth a nicely seasoned frying pan or the tawa or a flat forged iron skillet. Unfold the dosa batter. If utilizing non-stick pan, then don’t unfold oil.
The batter recipe can be talked about within the recipe card under. Make the batter an evening earlier than and hold it to ferment in a single day or for 7 to eight hours.
However do notice that in hotter temperatures the batter ferments in 6 to eight hours whereas in cooler or colder climates it may well take extra time.
3: Sprinkle some oil on the perimeters of the dosa. Cowl the dosa with a lid and let it prepare dinner.
4: When the highest facet is cooked, unfold some extra oil if you happen to favor on the dosa. Unfold the Red Chutney on the dosa throughout.
5: Prime the dosa with the potato filling and unfold it flippantly.
6: Fold the dosa.
7: Serve Mysore Masala Dosa sizzling with coconut chutney and veg sambar. Put together the remaining dosa this fashion one after the other.
This dosa style greatest when served sizzling. Should you like, you’ll be able to drizzle some ghee on high of the folded dosa whereas serving.
You can provide a skip to the sambar in order for you, however do serve this dosa with coconut chutney.
Few extra tasty dosa recipes
Please you should definitely charge the recipe within the recipe card or depart a remark under if in case you have made it. For extra veetarian inspirations, Sign Up for my emails or observe me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Mysore Masala Dosa (With Pink Chutney)
This Mysore dosa is crisp and delicate dosa spiced with crimson chutney and served with a potato dish, together with coconut chutney. The recipe is just like the Mysore masala dosa served within the Bangalore and Mysore eating places.
Prep Time 9 hrs
Cook dinner Time 50 minutes
Whole Time 9 hrs 50 minutes
elements for the potato palya/filling
elements for the crimson chutney
Stop your display from going darkish whereas making the recipe
Choose and rinse the rice and urad dal in water for 3-4 occasions.
Soak the rice, urad dal and methi seeds in a big bowl in sufficient water for 4-5 hours.
In a moist grinder, grind the rice, urad dal, methi seeds and cooked rice or poha with sufficient water.
Grind until you get a fluffy and clean consistency of the batter.
Take the dosa batter in a big bowl and blend salt.
Cowl the bowl loosely and let the batter ferment for 7-9 hours.
getting ready the potato palya or filling
First boil the potatoes in a steamer or stress cooker, until they’re absolutely cooked.
Peel and both simply crumble them together with your palms or chop them.
Warmth oil in a pan or kadai.
First fry the mustard seeds until they splutter.
Now add the chopped onions and saute until they change into delicate.
Add the ginger, garlic, inexperienced chilies, curry leaves and saute for some 20-30 seconds.
Now add the turmeric powder, crimson chili powder and asafoetida.
Stir for 2-3 seconds and add the potatoes.
Stir and add water plus salt.
Cowl and simmer the potatoes until the water dries up.
Lastly add the lemon juice and stir nicely.
Add coriander leaves and blend nicely with the potatoes.
Hold the potato palya apart.
making crimson chutney for dosa
making mysore masala dosa
On a tava or a flat frying pan unfold 1 or 2 tsp oil. If utilizing non stick pan, then don’t unfold oil. You gained’t be capable of unfold the dosa batter then.
Take a medium sized ladle or an enormous spoon and with round motions unfold the dosa from the middle in the direction of the sides on the pan.
Sprinkle some drops of oil from the highest.
Cowl the dosa with a lid.
Let the bottom get browned and the highest facet get cooked fully.
Unfold 1 or 2 tsp of the crimson chili chutney on high of the dosa.
Place 2-3 tbsp of the potato stir fry on high of the mysore dosa and unfold flippantly.
Fold and serve the mysore masala dosa sizzling with coconut chutney and sambar.
Mysore Masala Dosa (With Pink Chutney)
Quantity Per Serving
Energy 277 Energy from Fats 27
% Every day Worth*
Saturated Fats 1g6%
Polyunsaturated Fats 0.2g
Monounsaturated Fats 1g
Vitamin A 85IU2%
Vitamin B1 (Thiamine) 0.1mg7%
Vitamin B2 (Riboflavin) 0.05mg3%
Vitamin B3 (Niacin) 15mg75%
Vitamin B6 0.3mg15%
Vitamin C 35mg42%
Vitamin E 1mg7%
Vitamin Ok 2µg2%
Vitamin B9 (Folate) 155µg39%
* % Every day Values are based mostly on a 2000 calorie food plan.
This Mysore Masala Dosa publish from the weblog archives first revealed in Could 2013 has been up to date and republished on December 2022.