Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, mysore masala dosa. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
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. Mysore masala dosai is one of the things in my to try in restaurants list that I have planned in my And I get few requests once in a while to post dosa batter recipe and this mysore masala dosa. Mysore Masala Dosa ~ an absolutely addictive, comforting fare and a classic among South Indian breakfast recipes.
Mysore Masala dosa is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Mysore Masala dosa is something that I’ve loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can cook mysore masala dosa using 47 ingredients and 15 steps. Here is how you can achieve it.
The ingredients needed to make Mysore Masala dosa:
- Take Sabzi stuffing
- Make ready 3 medium onions sliced
- Make ready 3 medium to big potatoes boiled
- Take 3 tbsp oil
- Get 1 tsp mustard seeds
- Make ready 1 tsp udad dal
- Make ready 10 (+/-)green chillies chopped
- Take 10 curry leaves
- Get 1/4 tsp asafoetida powder
- Take 1 tbsp sambhar masala
- Prepare 1/4 tsp turmeric powder
- Take As required Salt
- Prepare Sambhar
- Prepare 1/4 cup toor dal
- Get 1 medium size onion sliced
- Take 1 medium size potato
- Get 1 stick drum stick cut into 2inch pieces
- Get As required Small marble size tamarind
- Get as per taste Salt
- Prepare 2 tbsp oil
- Take 1 tsp mustard seeds
- Make ready 1 pinch fenugreek seeds
- Prepare 1 Dry red chilli
- Take 1/2 tsp udad dal
- Take 1/2 tsp yellow mung dal
- Take 1/4 tsp asafoetida powder
- Prepare 2 green chillies slitted
- Get 10 curry leaves
- Make ready 1 tsp chilli powder (if needed)
- Take 1/4 tsp turmeric powder
- Get 2 tsp sambhar Masala (I prefer MTR brand)
- Prepare 500 ml water (incl water for cooking dal)
- Make ready Chutney
- Make ready 2 tbsp chana dal
- Prepare as per taste Salt
- Take 4-5 dry red chillies soaked for 40 min in warm water
- Prepare 6 cloves garlic
- Take 1 small marble size tamarind
- Prepare 2 tbsp onions chopped
- Get Dhosa
- Prepare 1 ltr dhosa batter
- Take 1 tbsp milk
- Get 1 tbsp sugar
- Take 1 tbsp oil
- Take 1 tsp Butter
- Get 1/2 cup chopped tomatoes, onion and peas(all optional)
- Make ready as per taste Chutney
Mysore is not only famous for its palaces but also for its Masala Dosas / Crepes folded over a spicy Potato dish. Mysore masala dosa is popular not only in Mysore but now its popular throughout the world. Mumbai style street food - dosa with a spicy mixed vegetable filling. 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.
Steps to make Mysore Masala dosa:
- 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. 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.
So that is going to wrap it up for this exceptional food mysore masala dosa recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
