Mysore Masala Dosa Recipe

 
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Mysore Masala Dosa
  • Chef: Osma Vash
  • Recipe Servings: 2
    Prep Time:
  • Cook Time:
    Total Cook Time:
  • Difficulty Level: Medium

A crisp dosa lathered with a fiery red chutney and stuffed with some mashed potato filling.

Ingredients of Mysore Masala Dosa

  • 1 cup par-boiled rice
  • 1/4 cup black gram (urad dal)
  • 3 Tbsp toor dal
  • 3 Tbsp semolina
  • 1 tsp methi seeds (fenugreek seeds)
  • Salt - to taste
  • For the dosa masala:
  • 250 gm potatoes
  • 1 cup onions - finely sliced
  • 1 tsp chopped garlic
  • 1 tsp chopped ginger
  • 2 Tbsp chopped coriander leaves
  • Green chillies - to taste
  • Salt - to taste
  • Oil
  • 1 tsp mustard seeds
  • 1 sprig of curry leaves
  • For Red Chutney:
  • 5-6 cloves garlic
  • A dash of ginger
  • 2 red chillies
  • 1/2 onion, chopped
  • 2 Tbsp fried chana dal
  • Salt to taste

How to Make Mysore Masala Dosa

1.Soak all the ingredients except semolina for about four hours.
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2.Mix the semolina, salt and water. Make a batter and keep it aside overnight to ferment.
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For the dosa masala:
1.Boil and peel the potatoes and mash them.
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2.Grind the garlic, ginger, coriander leaves, green chillies and onions to make a paste.
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3.Heat oil in a pan and add the mustard seeds to it.
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4.Saute the remaining onions in it.
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5.Add the paste and fry for some time.
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6.Add the tomatoes, potatoes, salt and curry leaves.
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For the red chutney:
1.Roast the chana dal, until slightly browned.
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2.You could roast the onion, garlic and ginger for a minute also or just add them raw to the blender.
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3.Mix all ingredients and blend to form a paste.
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For the dosa:
1.Heat a little oil in a pan and spread the dosa batter over it.
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2.Pour oil around the dosa and fry well.
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3.Smear the dosa with the red chutney.
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4.Place some filling in the dosa, fold and serve hot.
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Key Ingredients:

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