Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, mysore masala dosa. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look 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 Dosa ~ an absolutely addictive, comforting fare and a classic among South Indian breakfast recipes. I always look forward to my visits down South to savor the flavor of this Karnataka.
Mysore Masala dosa is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Mysore Masala dosa is something which I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. 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:
- Get Sabzi stuffing
- Get 3 medium onions sliced
- Prepare 3 medium to big potatoes boiled
- Make ready 3 tbsp oil
- Take 1 tsp mustard seeds
- Make ready 1 tsp udad dal
- Prepare 10 (+/-)green chillies chopped
- Take 10 curry leaves
- Prepare 1/4 tsp asafoetida powder
- Get 1 tbsp sambhar masala
- Take 1/4 tsp turmeric powder
- Prepare As required Salt
- Get Sambhar
- Make ready 1/4 cup toor dal
- Take 1 medium size onion sliced
- Get 1 medium size potato
- Get 1 stick drum stick cut into 2inch pieces
- Make ready As required Small marble size tamarind
- Prepare as per taste Salt
- Get 2 tbsp oil
- Take 1 tsp mustard seeds
- Get 1 pinch fenugreek seeds
- Make ready 1 Dry red chilli
- Get 1/2 tsp udad dal
- Get 1/2 tsp yellow mung dal
- Make ready 1/4 tsp asafoetida powder
- Get 2 green chillies slitted
- Get 10 curry leaves
- Take 1 tsp chilli powder (if needed)
- Take 1/4 tsp turmeric powder
- Make ready 2 tsp sambhar Masala (I prefer MTR brand)
- Take 500 ml water (incl water for cooking dal)
- Take Chutney
- Make ready 2 tbsp chana dal
- Get as per taste Salt
- Prepare 4-5 dry red chillies soaked for 40 min in warm water
- Make ready 6 cloves garlic
- Take 1 small marble size tamarind
- Take 2 tbsp onions chopped
- Prepare Dhosa
- Prepare 1 ltr dhosa batter
- Get 1 tbsp milk
- Take 1 tbsp sugar
- Take 1 tbsp oil
- Make ready 1 tsp Butter
- Get 1/2 cup chopped tomatoes, onion and peas(all optional)
- Take as per taste Chutney
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 is not only famous for its palaces but also for its Masala Dosas / Crepes folded over a spicy Potato dish. 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.
Instructions 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 (Karnataka masala dosa) is one of the most popular South Indian dosa varieties. Its very famous across Karnataka and is a popular street food in Mumbai too. 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. Soak all the ingredients except semolina for about four hours.
So that’s going to wrap this up for this special food mysore masala dosa recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
