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Cheese Mysore Masala Dosa Recipe
How to Make Cheese Mysore Masala Dosa
Cheese Mysore Masala Dosa Recipe: This is an excellent dosa recipe prepared with normal batter. You can make it with a very tasty stuffing of potatoes and cheese.
- Total Cook Time 40 mins
- Prep Time 10 mins
- Cook Time 30 mins
- Recipe Servings2
- Easy
Ingredients of Cheese Mysore Masala Dosa
- For batter:
- 2 cups rice
- 1/2 tsp urad dal
- 3 tsp chana dal
- 1 tsp methi seeds
- Salt, to taste
- For aloo masala:
- 1 tbsp coconut oil
- 1 small onion, chopped
- 2 green chillies, split
- 2 potatoes, cooked and mashed
- 1 tsp methi seeds
- 1/2 tsp haldi
- 1/2 tsp urad dal
- 1/2 tsp chana dal
- 1/2 ginger, chopped
- 1 sprig of curry leaves
- Salt, to taste
- For Mysore masala:
- 2-3 tsp butter
- 2 tbsp onion, chopped
- 2 tbsp capsicum, chopped
- 2 tbsp carrot, grated
- 1 tsp red chilli powder
- 1/2 tomatoes, chopped
- 2 tsp pav bhaji masala
- Salt, to taste
- Processed cheese, grated (as required)
How to Make Cheese Mysore Masala Dosa
HideShow Media1.
Start by washing the rice and dal nicely. Soak them in water along with methi seeds for 3–4 hours. Once done, drain the water and transfer it to a food processor to blend into a smooth paste. Transfer to a bowl, cover with a cloth, and allow it to ferment for some time.
2.
To prepare the aloo masala, heat coconut oil in a pan. Add methi seeds with urad dal and chana dal and sauté until golden brown. Add chopped onions, green chilies, ginger, curry leaves, haldi, and salt. Mix well to combine everything together.
3.
For the Mysore masala, heat butter in a pan and add onions. Saute for a minute or two, and then add all the veggies with red chilli powder, pav bhaji masala, and salt. Cook for 2–3 minutes.
4.
Add the aloo masala to the Mysore masala and give it a nice mix. Heat a tawa set on a low-medium flame and sprinkle some water on it. Pour a ladleful of the batter and allow it to cook evenly on both sides.
5.
Spread the prepared aloo-Mysore masala in the centre with red chutney and sprinkle grated cheese on top. Fold and cook for another minute before serving hot with sambhar.