Mysore Masala Dosa Recipe with step by step pics, it is different from the regular masala dosa, which is thin and crispy. The dosa batter used here, makes a drastic difference, which lends slightly thick and golden colour dosa. Regular dosa batter won’t work for this Mysore dosa recipe, checkout my breakfast Dosa Batter recipe to get perfect Mysore Dosa. Next to the dosa batter, the red chutney smeared before filling the potato masala, is more important and the dosa is prepared with butter, to get beautiful golden colour and taste. Though the recipe looks bit lengthy, we can prepare the batter and red chutney prior which makes the work more simple, just prepare the potato masala in the morning and go ahead. We had this dosa with coconut chutney and hotel style tiffin sambar…..
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Mysore Masala Dosa Recipe is different from the regular masal dosa, which is thin and crispy. The dosa batter used here, makes a drastic difference, which lends slightly thick and golden colour dosa. Regular dosa batter won't work for this dosa, checkout my breakfast Dosa Batter recipe to get perfect Mysore Dosa.
- 1/2 Cup Parboiled Rice
- 1/2 Cup Idli Rice
- 1/4 Cup Urad Dal
- 1/8 Cup Poha / Aval
- 1 tbsp Channa Dal
- 1/2 tsp Methi Seeds / Fenugreek
- 1 tsp Sugar
- Salt As Required
- Water / Ice Water For grinding the batter
- 3 tbsp Channa Dal
- 8 to 10 Red Chilli
- 5 Shallots
- 5 Pods Garlic
- 1 Small Piece Tamarind
- 3 Potato
- 1 Large Onion
- 2 Green Chilli
- 1 Small Piece Ginger
- 1/8 tsp Turmeric Powder
- Salt As Required
- 1 tbsp Grated Coconut Optional
- 3 tsp Oil
- 1 tsp Mustard Seeds
- 1/2 tsp Urad Dal
- 1/2 tsp Jeera
- Few Curry Leaves
Peel shallots, garlic and keep all the ingredients ready. To a small tadka pan, add little oil and roast channa dal till golden colour. Let it cool down.
In a mixer, add red chilli, shallots, garlic, tamarind and roasted channa dal. Then add salt and grind it to a smooth or coarse paste as preferred by adding little water. The chutney should not be thick or watery, just medium (spreadable) consistency.
Chop onion, green chilli and ginger finely. Then pressure cook potato for 3 whistles. Once the pressure subsides by itself, mash the potato, add turmeric powder and mix well.
To a pan, heat oil and temper with the ingredients listed in the table 'To temper'. Then add onion, green chilli, ginger and saute for a while.
When the onions turn translucent, add the mashed potato and required salt.
1. Do check the dosa batter link, as the batter used here is not the regular one. This batter lends more golden colour, due to the addition of channa dal and toor dal.
2. Also I have added sugar in the batter, to get even golden colour.
1. Don’t reduce the red chilli, else the dosa tastes bland and taste like usual masal dosa.
2. Also roast the channa dal and then grind it.
3. The chutney consistency, should not be thick or watery (it should be spreadable).
1. Don’t over cook the potato, just 3 whistles is enough.
2. Also don’t mash the potato like paste, else it oozes out after placing in the dosa.
3. For more flavour, 1 crushed garlic pod also can be added, when tempering.
Preparing The Dosa
1. The tawa should be always hot enough, before preparing the dosa.
2. Don’t skip butter in preparing this Mysore dosa recipe, as it is the key ingredient to lend the golden colour and taste.
3. Spread the red chutney only after the dosa is half cooked, else it mix with the batter and creates a mess.
4. Do prepare the Mysore masala dosa recipe in low flame, to get golden colour and proper cooking.