🌴(️ Karnataka Special)😍. 😛🌴Mysore Masala Dosa Recipes😝🤗

The recipe is like the mysore masala dosa served in the bangalore and mysore restaurants. by the way, i have had mysore masala dosa both in bangalore and mysore. so i know the ones that are served there and the ones served in mumbai or delhi restaurants.

The mysore dosa is spread with a spicy red chili-garlic chutney and the potato palya stir fry and served with coconut chutney and samber.😛

Mysore Masala Dosa recipe is easy to make though it is a labour intensive breakfast dish. This addictive rich dosa has a crisp exterior and the spongy interior is liberally smeared with butter or ghee, over which a layer of red chutney is smothered and finished off with potato masala, folded in half and served with accompaniments like sambar and coconut chutney. Its rich and filling, enough to see your through the day. And the best way to finish off this ultimate South Indian breakfas

Ingredients :

For Dosa:
Raw Rice 1 cup
Par boiled rice 1 cup
Urad dal 3/4 cup
Chana dal fistful
Tur dal fistful
Methi seeds 1 tsp
Poha 1/4 cup
Sugar 1 tsp
Salt to taste

For potatoes masala stuffing:
Potatoes 2, large, boiled, peeled and cubed.
Onion 1, large, sliced.
Green chilies 2-3, slit.
Ginger 1″, finely minced.
Turmeric powder 1/4 tbsp.
Lemon juice 1 tbsp.
Salt to taste.
Oil 1 1/2 tbs .
Coriander leaves 2 tbsps, finely chopped for garnish.
Mustard seeds 1 tbsp.
Urad dal 1 1/2 tbs .
Curry leaves 1 sprig.

For Red Chili chutney:
Red chilies 4-5.
Roasted gram dal 1/4 cup.
Onion 1 tbsp, finely chopped (optional).
Coconut 1/4 cup, fresh and grated
Garlic 1 large clove (optional).
Tamarind 1/2 tsp .
Salt to taste.
Sugar 1/4 tsp (optional).
Oil 1 tsp..

For potato stuffing :

Boiled potato – 2 nos
Green chilli – 1 no ( finely chopped)
Big onion – 1 no (-do-)
Curry leaves – Few
Turmeric powder – 1/4 tsp
Salt & water – as needed
To temper
Cooking oil – 1 tbsp.
Mustard seeds – 1/2 tsp .
Chana dal – 1 tbsp.
Urad dal – 1 tbsp.

Spicy Red chutney for Mysore masala dosa recipe.

Spicy Red Chutney for Mysore masala dosa.
Chana dal / – 1/4 cup OR Fried gram dal/ – 1/4 cup .
Red chilli – 7-8 nos ( Use only Byadgi chillies for bright red color).
Small onion or big onion – 3 nos / 1/2 no.
Garlic – 2 cloves.
Dessicated coconut – 1 tbsp ( optional)
Salt – as needed.
Water -.

Coconut chutney for Masala Dosa.😊

Grated coconut – 1/2 cup.
Green chilli – 3 – 5 nos .
Fried gram dal /Roasted gram dal – 2 tbsp.
Garlic cloves – 4 nos.
Coriander leaves – 1 sprig.
Curry leaves – 3 nos.
Mint leaves – 1 tbsp.
Tamarind – A pinch.
Sugar – a pinch.
Turmeric powder – a pinch (optional).

How to make :

Wash and soak all the ingredients Raw rice, poha, urad dal (black lentils) chana dal (gram pulse) given under “For Dosa batter” for 3-4 hours. Grind them to a smooth paste adding the required water and salt. You can grind the batter in a big sized mixie jar. Remove the batter to a vessel and ferment it overnight or 12 hours.The next morning, batter would have raised well. Mix well and add 1 tsp of sugar. Mix well and leave the batter for 30 minutes to 1 hour without disturbing it. In the mean time, make red chutney, potato masala and coconut chutney recipes.

Soak in the water 😉

Griend them to smooth paste 😳

Remove the batter in a bowl or pan with a spatula. Here is a pic showing the consistency of the batter.

Add ½ teaspoon rock salt or jira( Cumin seeds) add as per taste.

Mix the salt very well with the batter. Also, mix both the batters very well. Cover and keep aside to ferment for 8 to 9 hours. You can keep for less or more time and this will depend on the temperature conditions in your city.

Keep aside to ferment for 8 to 9 hours

The batter the next day. I kept for about 13 hours and 35 minutes as it is cold during monsoons here.

Method :

Making Potato stuffing 😋

Wash and cut each potato into 4 and pressure cook with 1/2 cup water for 3 whistles. Peel off the skin and mash it well. Heat a pan with oil and temper with the items given under ‘to temper’ table in order. Let the cashews turn golden.

Heat a pan with oil and temper with the items given under ‘to temper’ table in order. Let the cashews turn golden.

Add chopped ginger, green chilli, onion and fry well for a minute. Add 1/4 cup water and turmeric.

Add the mashed potatoes and mix well. Fry for 2-3 minutes, add oil if needed more.

Making Red Chili Chutney hot.😛

Roast channa dal and red chillies in medium flame with few drops of oil. Add shallots, garlic along with and fry for few minutes. Cool down and transfer to the mixer.

Grind it to a thick, yet spreadable chutney, with a little water. Heat dosa pan, spread the dosa batter evenly over the hot tawa, once the dosa is half cooked, add a tblsp of this chutney.

Makeing Mysore Masala Dosa.😝

Now lightly stir the batter, before you begin to make dosa. you will also see tiny air pockets in the batter.

Non stick pan,as then you won’t able to spread the better.

Keep the flame to a low, while spreading batter.

Served the better in circular way on the pan on a medium flamecook the Dosa .

Served the better in circular way

Keep the red chilli chutney on the top.Sprinkle some butter or oil on top and edges.

Add 4 tblsp of the prepared aloo masala and its your option either to spread it slightly and fold the dosa or keep the masala and roll the dosa. No need to flip the dosa.

Then fold the dosa.keep the masala and roll the dosa .😊

Then fold dosa😛

Mysore masala dosa is crisp and soft dosa spiced with red chutney and served with a potato dish, along with coconut chutney

Served with red chilli chutney along with coconut chutney

Mysore masala dosa is crisp and soft dosa spiced with red chutney and served with a potato dish, along with coconut chutney

Making dosa easy style.
On a tava or a flat frying pan spread 1 or 2 tsp oil. If using non stick pan, then don’t spread oil. You won’t be able to spread the dosa batter then.
Take a medium sized ladle or a big spoon and with circular motions spread the dosa from the center towards the edges on the pan.
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 stir fry on top of the mysore dosa and spread lightly.
Fold and serve the mysore masala dosa hot with coconut chutney and sambar