Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, mysore masala dosa. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look 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. Mysore masala dosa is crisp and soft dosa spiced with red chutney and served with a potato dish, along with coconut chutney.
Mysore Masala dosa is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Mysore Masala dosa is something which I’ve loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can cook mysore masala dosa using 47 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to make Mysore Masala dosa:
- Make ready Sabzi stuffing
- Prepare 3 medium onions sliced
- Make ready 3 medium to big potatoes boiled
- Take 3 tbsp oil
- Take 1 tsp mustard seeds
- Make ready 1 tsp udad dal
- Take 10 (+/-)green chillies chopped
- Take 10 curry leaves
- Take 1/4 tsp asafoetida powder
- Take 1 tbsp sambhar masala
- Make ready 1/4 tsp turmeric powder
- Make ready As required Salt
- Take Sambhar
- Take 1/4 cup toor dal
- Take 1 medium size onion sliced
- Prepare 1 medium size potato
- Take 1 stick drum stick cut into 2inch pieces
- Get As required Small marble size tamarind
- Make ready as per taste Salt
- Take 2 tbsp oil
- Take 1 tsp mustard seeds
- Take 1 pinch fenugreek seeds
- Prepare 1 Dry red chilli
- Prepare 1/2 tsp udad dal
- Prepare 1/2 tsp yellow mung dal
- Prepare 1/4 tsp asafoetida powder
- Take 2 green chillies slitted
- Make ready 10 curry leaves
- Take 1 tsp chilli powder (if needed)
- Get 1/4 tsp turmeric powder
- Get 2 tsp sambhar Masala (I prefer MTR brand)
- Get 500 ml water (incl water for cooking dal)
- Prepare Chutney
- Take 2 tbsp chana dal
- Make ready as per taste Salt
- Get 4-5 dry red chillies soaked for 40 min in warm water
- Make ready 6 cloves garlic
- Make ready 1 small marble size tamarind
- Prepare 2 tbsp onions chopped
- Make ready Dhosa
- Take 1 ltr dhosa batter
- Get 1 tbsp milk
- Prepare 1 tbsp sugar
- Prepare 1 tbsp oil
- Take 1 tsp Butter
- Prepare 1/2 cup chopped tomatoes, onion and peas(all optional)
- Prepare as per taste Chutney
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. Authentic Mysore masala dosa recipe explained with step by step pictures and a quick video.
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 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. 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.
So that’s going to wrap this up with this special food mysore masala dosa recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
