Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, mysore masala dosa. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
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.
Mysore Masala Dosa is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Mysore Masala Dosa is something that I’ve loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can cook mysore masala dosa using 37 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Mysore Masala Dosa:
- Make ready For Dosa
- Get 3 cup Sonamasoori rice
- Prepare 1 cup whole Urad dal
- Make ready 2 tbsp Channa dal
- Prepare 2 tbsp Toor dal
- Get 1/2 tsp Methi seeds
- Prepare 1 cup thin Poha
- Get As needed Salt
- Make ready As needed Oil
- Make ready For Masala:
- Get 3 Potatoes boiled and cubed
- Make ready 2 tsp Coconut oil
- Prepare 1 tsp Mustard seeds
- Prepare 1/2 tsp Cumin seeds
- Make ready 1 tsp Channa dal
- Get 1/2 tsp Urad dal
- Prepare pinch Hing
- Take 1 dried Red chilli
- Take leaves Few Curry
- Prepare 1 Onion sliced thinly
- Get 1 Green chilli finely chopped
- Prepare 1 tbsp Ginger chopped finely
- Take 1/2 tsp Turmeric
- Make ready As needed Salt
- Prepare 3 tbsp Coriander finely chopped
- Take 1 tbsp Lemon juice
- Make ready For Red Chutney:
- Make ready 2 tsp Oil
- Get 2 tbsp Channa dal
- Prepare 1 inch Ginger chopped
- Get 3 clove Garlic chopped
- Get 1/2 onion finely chopped
- Make ready 3 kashmiri red chilli
- Make ready 2 Red chilli
- Get 1/4 tsp Turmeric
- Make ready As needed Salt
- Take 1/4 cup Water
However, many believe that the original Mysore Masala dosa was invented in a modest eatery called Mylari, in the city of Mysore. This is the reason why the Mysore Masala dosa is also referred to as the Mylari dosa by many. Mix the semolina, salt and water. Make a batter and keep it aside overnight to ferment.
Steps to make Mysore Masala Dosa:
- Wash rice thoroughly, soak in water for 8 hours. Soak urad dal, toor dal, channa dal in separate bowl. Soak methi in small bowl. Soak poha in separate bowl.
After 8 hours grind everything separately and mix together. Batter should be in paste consistency. Let it ferment for 12 hours.
- Now prepare the masala. Boil the potatoes and peel the skin off. Cut into small cubes and keep aside.
Heat coconut oil in kadai add mustard seeds, cumin. Once mustard seeds splutter add channa dal, urad dal and hing. Let it roast. Once done add red chilli and curry leaves.
- Now add chopped onion, green chilli, ginger and turmeric. Add pinch of salt so onion fry quickly. Now add cubed potatoes and mash little bit. Adjust the salt level and garnish with coriander leaves.
Switch off the flame, squeeze the lemon juice and mix.
- Now prepare red chutney. Heat oil in kadai add channa dal once done add ginger, garlic cloves. Saute for a while.
Add both chillies. Saute a bit. Now add onion. Saute for some time. Add salt.
- Cool down this completely. Grind this to smooth paste by adding 1/4 cups of water..
So now masala, chutney and dosa batter is ready. Its time to make dosa.
- Take good amount of dosa batter in a bowl. Add enough salt and mix it.
Heat dosa pan pour 2 laddle full of batter in pan and spread to round shape. Spread chutney as a thin layer over the dosa. Sprinkle some ghee or oil round and over the dosa. Let it cook. Don't flip over.
- Once dosa done put 2 tbsp of masala in the middle roll the dosa and serve hot with chutney or sambar.
Mumbai style roadside Mysore masala dosa This is Mumbai's own version of Mysore masala dosa. Mysore Masala Dosa The dosas in the Mysore/Bangalore area are different from other parts of South India. In other regions, they are usually very thin and crunchy. A thick, red, garlic-red chilli chutney is smeared inside the dosa before the masala (potato bhaji) is filled.
So that’s going to wrap this up for this exceptional food mysore masala dosa recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
