Mysore Masala Dosa | Traditional Recipe

Published On January 4, 2019
In Video
By Guest Author
0 comments

Prep Time
1500 Minutes (1 Day, 9 Hours and 6 Minutes)
Cook Time
15 Minutes
Difficulty Level
Advanced

Ingredients

DOSA BATTER:
Idli Rice - 2 Cup
Rice - 2 Cup
Urad Dal/ Black gram - 1 Cup
Fine Sooji/ Semolina - 1/2 Cup
Sendha Namak/ Rock Salt - as per taste
Meetha Soda/ Baking Soda - 1/2 Teaspoon
Cheeni/ Sugar - 1 Teaspoon
RED CHUTNEY:
Laal Mirch/ Red Chillies - 5 to 7
Roasted Daaliya/ Bengal gram/- 1/2 Cup
Imli/ Tamarind - 10 Gram or amla sized ball
Fresh Grated Nariyal/ Coconut - 1/2 Cup
Lehsun/ Garlic - 2
Sendha Namak/ Rock Salt - as per taste
Pyaaz/ Onion - 1
Gud/ Jaggery - 10 Gram
GREEN CHUTNEY:
Hari Mirch/ Green Chillies - 6 to 7
Fresh Grated Nariyal/ Coconut - 1/2 Cup
Roasted Daliya/ Bengal Gram - 1/2 Cup
Dhaniya Patta/ Coriander leaves - a handful
Curry Patta/ Curry leaves - few
Imli/ Tamarind - 10 Gram or amla sized ball
Sendha Namak/ Rock Salt - as per taste
POTATO STUFFING:
Boiled Aloo/ Potato - 500 Gram
Sarso/ Mustard seeds - 1/2 Teaspoon
Urad dal/ Split and skinned black gram - 1 Teaspoon
Curry Patta/ Curry leaves - few
Pyaaz/ Onion - 2
Hari Mirch/ Green chilli - 8
Rock Salt - as per taste
Haldi powder/ Turmeric powder - 1/2 Teaspoon
Nimbu Ras/ Lemon juice - juice of 1/2 lemon
Tel/ Oil - 3 Tabelspoon
OTHER INGREDIENTS:
Tel/ Oil - for roasting + for tadka of both the chutney
Ghee/ Clarified butter - as required
Sarso/ Mustard seeds - 1 Teaspoon
Curry Patta/ Curry leaves - few

Instructions

Soak both the rice and urad dal separately overnight in enough water. Then grind soaked rice, urad dal and sooji together. Ferment the batter for 24 hours.
PREPARING RED CHUTNEY:
Grind daaliya, red chillies, fresh grated coconut, jaggery, tamarind and garlic in a grinder jar by adding little water. Then, add chopped onion and grind it to a smooth paste. Take out the mix in a bowl.
PREPARING GREEN CHUTNEY:
Grind green chillies, daaliya, fresh grated coconut, salt, tamarind, curry leaves and coriander leaves in a grinder jar to make a smooth chutney. Add a little water if required. Take out in a bowl.
PREPARING THE TADKA OF BOTH THE CHUTNEY:
Heat oil in a tadka pan. Add mustard seeds and let them splutter. Add curry leaves and turn off the gas. Pour this tadka over both the chutneys.
PREPARING POTATO STUFFING:
Boil the onions and green chillies in a pressure cooker for one whistle. Once done chop both the ingredients.
Now, heat oil in a kadai.
Add mustard seeds and let them crackle. Then add urad dal and sauté it until it turns light brown in colour.
Then add curry leaves, chopped boiled onion and green chillies. Sauté it for 2 minutes. Add little water and cook for few seconds.
Next, add salt and turmeric powder to it. Sauté and mix well. Add little water and cook for few seconds.
Finally, add boiled mashed potato and mix well.
Cook the potato mix for a minute or two then turn off the gas.
PREPARING THE MYSORE MASALA DOSA:
Add baking soda, salt and sugar to the batter. (Note: Add baking soda and sugar to the batter just before making the dosa)
Heat an iron tawa.
Pour a ladleful of batter and spread it in a circular manner to make dosa. Pour some oil and ghee over it.
Cook it on a high flame. Once it cooked from one side, flip it and cook the other side. Once cooked switch the flame to low.
Flip it once again and spread the red and the green chutney over it according to your taste and preference.
Now, add potato stuffing and fold the dosa in half. Cook for a few seconds.
Pour some ghee on the dosa and transfer to a serving plate.
Yummy 'Mysore Masala Dosa' is ready to be served with green and red chutney.

Servings : 4 to 6
Ready in : 1515 Minutes
Recipe Type : Breakfast, Dinner, Lunch