Authentic Mysore Masala Dosa

Published On May 17, 2018
In Article
By Sandhya Harsh
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Prep Time
720 Minutes
Cook Time
10-15 Minutes
Difficulty Level
Intermediate

Ingredients

Ingredients for Dosa:
Idli Rice - 3 Cup
Split black gram/Urad dal - 1 Cup
Split pigeon pea/Toor dal - 1/2 Cup (This will give crispness and golden colour to dosa)
Methi seeds/dry fenugreek seeds - 1/2 Teaspoon
Salt - to taste
Sugar - 1 Teaspoon (It gives nice brown colour to the dosa)
For Masala/Stuffing:
Potato/Aalu - 500 Gram boiled and chopped
Onion/pyaaz - 250 Gram chopped
Green chillies - 2 chopped
Curry patta/Curry leaves - 1 to 2 springs
Split Black gram/Urad dal white - 1 Teaspoon
Asafoetida/heeng - a pinch
Jeera/Cumin seeds - 1/2 Teaspoon
Mustard seeds/rai - 1/2 Teaspoon
Turmeric/Haldi powder - 1/2 Teaspoon
Red Chilli/mirchi powder - 1/2 Teaspoon
Grated Fresh Coconut - 2 Teaspoon
Dry mango powder/Amchur - 1/2 Teaspoon
Readymade Sambhar masala - 1 Teaspoon
Garam masala/All spice mix - a pinch
Oil - 2 Tablespoon
Coriander leaves - a handful finely chopped
Dry red chilli - 1
Salt - to taste
Water - 1/2 Cup
For Red chilli-Garlic-Tomato chutney:
Chopped Fresh Red Chilli - 1 Cup
Tomato - 2 to 3
Onion - 1
Fresh Coconut - 2 to 3 Tablespoon
Roasted gram dal - 1 Cup
Garlic - 4 to 5 cloves
Jeera/cumin seed - 1/2 Teaspoon
Salt - as per taste
Oil or Ghee/Clarified butter - as required for roasting

Instructions

Wash and soak rice and daal and methi seeds separately for 2 to 3 hours. Grind all into a smooth thick batter. Don't make the batter too thick or too runny.
Cover and rest it for 6-8 hours or overnight for fermentation. After fermentation adjusts the consistency by adding water to it.
Add salt and sugar to the batter and mix well.
For Red chilli-Garlic-Tomato chutney:Take a grinder jar, add all chutney ingredients and grind it to smooth paste. Add water if required. (If you do not have fresh red chilli then take dried red chillies. You have to soak the chillies before making chutney.)
For masala/Stuffing:Heat oil in a pan. Add tadka of heeng, jeera and rai. Add urad daal, curry leaves and saute.
Add dry red chilli, green chillies then onions. Saute till onions get tender.
Add salt, haldi, amchur, sambhar masala, garam masala, fresh grated coconut and mix well.
Add boiled & diced potatoes. Mix all together. Add water and cook on low flame for 2-3 minutes. Add red chilli powder and mix well.
Sprinkle grated coconut and garnish with green coriander leaves.
Heat dosa tawa or non-stick tawa.
Pour some oil/ghee and make dosa by pouring batter with a ladle or katori.
Quickly spread the batter from centre to outside in a circular manner to get little thick and round dosa. Pour some oil/ghee on the top and edges. Cook to golden yellow colour on a low-high flame.
Spread the red chilli-tomato-garlic chutney on top of dosa.
Spread the potato onion bhaji/ dosa masala over it. Fold it in any way as per your convenience. Transfer to a serving plate.
Yummy 'Authentic Mysore Masala dosa' is ready to be served. Serve it with sambhar and coconut chutney.

Servings : 4
Ready in : 730-735 Minutes
Special Category : Healthy Food
Recipe Type : Breakfast, Dinner, Lunch

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Sandhya Harsh

I am a housewife passionate towards cooking variety vegeterian food. Since I love change in the food regularly, I keep experimenting and innovating the daily food with simple twists so that they look different and maintain the taste. Variation in look, taste and preperation is my mantra in day to day cooking.