Mysore Masala dosa Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

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. Chef Sanjyot Keer. ಗರಿಗರಿಯಾದ ಮೈಸೂರು ಮಸಾಲ ದೋಸೆ ಮನೆಯಲ್ಲಿಯೇ ಹೇಗೆ ಮಾಡುವುದು/crispy Mysore masala Dosa recipe.

Here is the best “Mysore Masala dosa” recipe we have found until now. This will be really delicious.

Ingredients of Mysore Masala dosa

Take of Sabzi stuffing.
It’s of medium onions sliced.
You need of medium to big potatoes boiled.
Take of oil.
Prepare of mustard seeds.
Make ready of udad dal.
Make ready of (+/-)green chillies chopped.
Prepare of curry leaves.
It’s of asafoetida powder.
Take of sambhar masala.
Make ready of turmeric powder.
It’s of As required Salt.
Prepare of Sambhar.
Take of toor dal.
Prepare of medium size onion sliced.
Prepare of medium size potato.
You need of drum stick cut into 2inch pieces.
You need of As required Small marble size tamarind.
It’s of as per taste Salt.
Make ready of oil.
Take of mustard seeds.
Take of fenugreek seeds.
You need of Dry red chilli.
You need of udad dal.
You need of yellow mung dal.
It’s of asafoetida powder.
Make ready of green chillies slitted.
Prepare of curry leaves.
Take of chilli powder (if needed).
Prepare of turmeric powder.
You need of sambhar Masala (I prefer MTR brand).
It’s of water (incl water for cooking dal).
It’s of Chutney.
Make ready of chana dal.
You need of as per taste Salt.
It’s of dry red chillies soaked for 40 min in warm water.
You need of garlic.
It’s of small marble size tamarind.
You need of onions chopped.
Prepare of Dhosa.
You need of dhosa batter.
Make ready of milk.
Prepare of sugar.
Take of oil.
Make ready of Butter.
Make ready of chopped tomatoes, onion and peas(all optional).
Take of as per taste Chutney.

You could try our recipe of.Mysore Masala Dosa Recipe , a very popular dosa variety from the city of Mysore in Karnataka.The main uniqueness in this dosa is the spicy chana dal chutney thats used as a spread for the dosa.Mysore is not only famous for its palaces but also for its Masala Dosas / Crepes folded over a spicy Potato dish.

Mysore Masala dosa instructions

Sambhar: Wash toor dal, put it in pot. Add a glass of water and 2 tbsp sliced onions in it. Put the potato and the pieces of drumstick in a bowl with water. Add water in tamarind in a different bowl. Put all these- Dal, veggies and tamerind for boiling in one cooker. Cook on medium heat till 5 whistles release. Heat oil in a pan. Splatter mustard, then add dry red chilli, fenugreek seeds, udad dal, mung Dal, green chillies and curry leaves..
Add sliced onions and fry till they are translucent. Next add the tomatoes and the veggies followed by the spices, asafoetida and salt. Add 2-3 tbsp water and allow the spices to cook until oil oozes..
Then add 400 ml water and the boiled tamarind water (sieved) and bring it to boil on low heat. Add dal. Let it all boil on low heat for 5-10 min. Remember that the consistency of sambhar should be thinner than regular dal. And it should be slightly on sour side..
Sabzi : heat oil in a pan. Splatter mustard seeds. Add methi seeds, udad dal, chillies, curry leaves, asafoetida and turmeric powder. Next add onions and saute till they are translucent. Then break potatoes between your fingers and add..
Add all the spices and salt. Combine everything well and cook on low heat for 2-3 min..
Chutney: roast chana Dal. Combine all the ingredients in the mixture jar and grind till smooth paste. You may add a little water if needed..
Add oil, milk and sugar in the batter. Combine very well. Also add a little water in the if required to make thick, but smoothly pouring consistency (not the ribbon consistency).Heat dosa pan sprinkle some water to cool it a bit. Wipe it dry..
Put batter on it and spread it going outwards going in the same direction. Wait till the surface looks dry..
Then spread butter and chutney on it. Place sabzi on it. Let the dhosa cook evenly on all the sides. You may have to move the pan to help flame reach out on all sides. Keep the flame low to high..
Dosa will easily peel off with a little help of spatula when it's cooked well. Try to scrape it gently and peel it off the pan. Fold it and remove from pan. Serve hot with chutney and sambar..
Variation : once the surface of dosa looks dry enough, put much amount of butter in the centre followed by chopped onions,chopped tomatoes and peas- a tsp of each. Let it cook a bit then put sabzi on it..
Tips on dosa batter: 1. Consistency the batter should be slightly thinner than for idler, but if the batter is too thin, it will stick to the pan and not peel off. Whereas if it is thick, the dhosa will not spread. 2. Temperature : the batter must be at the room temperature or else the dhosa will be very chewy. 3. The batter must be well fermented and must have the right proportion of dal and rice to get crispy golden dosa. See my recipe for 'idli dosa batter ' on Cookpad..
Tips on the pan: 1. Type: use the regular dosa pan (which is kind of non-stick), not the non-stick pan with multiple quoting. Thick iron tawa is the best. 2. Preparing the pan for dosa: always stir fry a piece of bread/chapati/Puri on tawa before starting to make dosa on it. This small process helps to prepare pan for dosa so dosa does not stick to it..
Tips on making dosa: 1. The pan should be hot, but at the time of spreading batter, the temperature has to be controlled a bit so dosa can be spread easily. That's why we sprinkle some water just before spreading batter. You may also remove the pan off the flame while spreading if you need more time to spread it. 2. Spread dosa in the same direction. That create a nice and even swirls on the dosa. 3. Spread dosa starting from the centre going outwards..
Tips on heat under the pan at different times: 1. Keep the flame low while spreading the batter and even after till the surface of dosa looks dried. The heat can be increased to medium-high then after. 2. Do not cook dosa over high heat or it won't be crisp. 3. Move the pan over heat all around for even cooking. 4. Do not start scraping off dosa until it looks cooked (a little brownish at the bottom).

Mysore masala dosa recipe explained with step by step pictures and a quick video.Mysore masala dosa is a very popular breakfast recipe from Mysore, Karnataka, India.While the traditional Mysore masala dosa features chutney-smeared dosas with a simple potato For the Mysore masala dosa stuffing, heat the butter in a broad non-stick pan.

Mysore Masala Dosa Recipe is different from the regular masala dosa, which is thin and crispy.The dosa batter used here, lends slightly thick and golden colour dosa.Main difference between regular masala dosa and mysore masala dosa is in Mysore masala red chutney is used and it's crispy from outside and soft inside and of course delicious as it's served in.You must try this delicious Mysore Masala Dosa Recipe which is smeared with red chilli chutney and stuffed with potato filling and served with chutney and sambar.The Mysore masala dosa which is a treat to the taste buds is actually more popular in different parts of the world than the plain masala dosa that hails from Udipi of Karnataka.