Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, ragi mysore masala dosa. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Mysore dosa is crisp and soft dosa spiced with red chutney and served with a potato dish, along with coconut chutney. 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. This dosa is made with ragi idli dosa batter adding to the taste and nutrition.
Ragi Mysore Masala Dosa is one of the most well liked of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Ragi Mysore Masala Dosa is something that I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have ragi mysore masala dosa using 26 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Ragi Mysore Masala Dosa:
- Make ready 2 Cup Ragi flour
- Get 1/2 cup urad dal
- Get 1 tbs methi seeds
- Make ready 2 tbs poha
- Get to taste Salt
- Prepare For Aaloo palya
- Prepare 3 potato
- Prepare 1 onion
- Take 2 green chillies
- Make ready 1/4 tsp turmeric
- Get 1/4 tsp cumin
- Prepare 1/4 tsp mustard
- Prepare 1 tsp urad dal
- Prepare 1/2 lemon juice
- Get 1 inch ginger
- Prepare to taste Salt
- Make ready 1 tbs oil
- Make ready as needed Curry leaves
- Prepare as needed Coriander leaves
- Prepare For red chilli chutney
- Take 7-8 dry red chillies
- Get 2 tbs chana dal
- Make ready 7-8 garlic cloves
- Get 1 inch Small piece ginger
- Make ready 1 Lemon juice
- Prepare 1/4 tsp cumin
I always look forward to my visits down South to savor the flavor of this Karnataka special dosa that has its origins in Mysore. 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 mysore, though it's very popular as breakfast, it's also good tiffin or dinner option. In case if you have purchased the dosa batter from the market and. Mysore Masala Dosa is light on the stomach and proves to be ideal for breakfast or can also be relished as an evening snack.
Instructions to make Ragi Mysore Masala Dosa:
- Soak urad dal, methi seeds and poha for 4-5 hours
- Grind into fine paste
- Take 2 cup ragi flour add urad dal mixture and mix well. Keep it for fermentation full night.
- Boil Aaloo. Chop onion and green chillies
- In a kadai put oil add urad dal, cummin seeds mustard curry leaves and onion saute for a minute add grated ginger salt, turmeric and lemon juice. Give a mix add coriander leaves add boiled and mashed potatoes and mix.
- Soak dry red chillies in hot water for 1/2 an hour.
- Take out red chillies from the water roast on tawa
- Roast chana dal also.
- In a mixie jar add red chilloies, chana dal and all other ingredients make a fine paste.
- Heat dosa tawa, spread dosa sprinkle little oil, spread red chilli paste in one corner put Aaloo palya and roast well.Fold and serve hot with Coconut Chutney.
The taste of the Mysore Masala Dosa differs from hotel to hotel but the key ingredients of the batter such as rice, Urad dal, and fenugreek seeds remain the same. It is a must for me to have Masala Dosa for breakfast in my favorite joints Also the dosa is prepared thin compared to the regular masala dosa. I thoroughly enjoy this Mumbai style Mysore Masala Dosa and I recommend. Dosa and idlis are a staple of southindian meal. They are a lifesaver when you have no time to make anything.
So that is going to wrap it up for this special food ragi mysore masala dosa recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be 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!
