Website of the Year India 2016



Authentic Mysore Masala Dosa Recipe

Authentic Mysore Masala Dosa is a popular Indian Side-Dish
Author :
 
On :
Friday, 21 July, 2017
Category :
Kid-Friendly Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
Saute Recipe
Difficulty :
Hard
Preparation Time :
28 hours
Servings :
Serves 6
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • For Dosa Mix:
  • 1/2 cup -Urad dal
  • 1/2 cup - Tuvar (arhar) dal
  • 1/2 cup - Chana dal
  • 4 cups - Rice
  • Salt to taste
  • For the Masala:
  • 3 cups - Boiled and slightly mashed Potatoes
  • 2 cups - Chopped Onions
  • 1/2 cup- Boiled peas
  • 3-4 finely chopped- Green chillies
  • 1/4 inch piece - Ginger (finely minced)
  • 2 Cloves - Garlic (crushed finely)
  • 3 tbsp- Olive oil
  • 1 tsp- Mustard Seeds
  • 1 pinch- Asafoetida
  • 4-5- Curry leaves
  • Salt to taste
  • 1 tsp- Turmeric powder
  • 1 tsp- Cumin powder
  • 1 cup - Chopped coriander
  • 1/2 cup - Grated fresh Coconut
  • For the Chutney:
  • 2 cups- fresh grated Coconut
  • 3/4 cup - Chopped Green chillies
  • 1 cup - Roasted Bengal Gram (daalia)
  • 8-10 - Curry leaves
  • Lemon Juice- 1 tsp
  • Salt to taste
  • How to Make Authentic Mysore Masala Dosa:

    1. For the dosa mix:
    2. Soak rice for 8-10 hours. Combine and soak the dals for about 2 hours.
    3. Now grind the dals in a blender with water to make a smooth mixture.
    4. Repeat for the rice. Mix in the salt and set aside in a warm place.
    5. Allow to rise for 16-18 hours.
    6. For the masala:
    7. Heat oil in a pan, splutter the mustard seeds then add the curry leaves and asafoetida.
    8. Add the onions and saute until pink.
    9. Stir in the ginger, garlic and green chillies.
    10. Add the potatoes, peas and the rest of the ingredients and stir well.
    11. For the chutney:
    12. Grind the coconut, chillies, curry leaves and daalia in a blender.
    13. Add water for a smooth consistency.
    14. Mix in the lemon juice and salt.
    15. For making the dosa:
    16. Heat a griddle/non stick pan.
    17. Use a ladle to pour the mixture onto the pan and spread out to form a thin round pancake. Cook for 2 mins.
    18. Spread butter evenly over the layer. Flip over and repeat.
    19. Now spread a layer of the chutney.
    20. Top with the masala and fold into an envelope.
    21. Remove from pan and serve hot with coconut chutney and sambhar.




     

    Bawarchi of the Week

    Nithya Rajasekaran

    Nithya Rajasekaran

    Nithya Rajasekaran is a software engineer turned blogger who loves diverse cuisine and creative food presentation.

    know more
  • Hyderabadi dum biryani

    Hyderabadi dum biryani

    Non-Vegetarian

  • Egg Pudding

    Egg Pudding

    Non-Vegetarian

  • Hyderabadi Chicken Biryani