Mysore Masala Dosa. 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. in this mysore masala dosa recipe, i have used kent turbo mixer and grinder which does come with a preset function of dosa mix option. hence i have not soaked the urad dal and rice combination as traditional recipes demand. the main reason for soaking is to soften the rice and urad dal which eventually help while grounding. however due to the preset function of kent turbo grinder, the soaking. Mysore masala dosa recipe with stepwise photos - Now here is a recipe of mysore dosa much different than the Mumbai mysore masala dosa which I had posted before.
Make a batter and keep it aside overnight to ferment.
Mumbai style roadside Mysore masala dosa
This is Mumbai's own version of Mysore masala dosa.
You can cook Mysore Masala Dosa using 7 ingredients and 12 steps. Here is how you achieve it.
Ingredients of Mysore Masala Dosa
- Prepare 1 1/2 Cup of Rice.
- It's 2/3 cup of Urad Dal.
- Prepare 1/2 teaspoon of Methi Dana ( fenugreek seeds).
- It's 3 tablespoon of chana dal.
- Prepare 1/2 tablespoon of Sugar.
- Prepare 2/3 Cup of Poha.
- Prepare 1/2 tablespoon of Salt.
The Mysore Masala Dosa is one of the most popular breakfast served in restaurants across Mysore and Bangalore. But these days, you can find them in South Indian Restaurants across the globe. Red chutney for Mysore Masala Dosa. What makes Mysore Masala Dosa different from the traditional Masala Dosa?
Mysore Masala Dosa instructions
- In a bowl soak Rice for 8 hour (or overnight) In another Bowl Soak Urad dal for minimun 3 hours..
- If you have methi dana add it to rice while soaking if not then add chana dal to urad dal while soaking..
- Drain and wash Urad dal and grind it to smooth paste til fluffy..
- Drain and wash rice and grind rice and methi dana with required amount of water..
- Mix well both the batters together and allow it to ferment for minimum 8 hours in a warm place..
- If you are living in a cold place or the weather is cold then keep it in preheated oven..
- After 8 hours Batter will get fermented and take the required amount of batter you want to use add sugar (1/2 tablespoon) and salt (1/2 tablespoon) to it and mix well..
- Heat skillet and on a medium to low heat sprinkle water and wipe out..
- Pour a ladle full of batter on it and spread in round motion..
- Let it cook for few seconds. then spread Onion chutney on it and then prepared Masala (potato stuffing) on oneside of it..
- Cook till the bottom of dosa turns golden brown..
- Now Fold over to it to half by making a semi-circle and serve hot with coconut chutney/ peanut chutney/ onion chutney and sambar..
Well it is the thick red chutney smeared onto. Authentic Mysore masala dosa recipe explained with step by step pictures and a quick video. Mysore Masala dosa or masale dose is a very popular breakfast recipe from Karnataka. Mysore masala dosa is popular not only in mysore but now its popular throughout the world. Mysore masala dosa or masala dose is one of the tasty, lip smacking breakfast item.