Mysore Masala Dosa

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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Ingredients

  • 1 cup - dosa batter
  • Masale (palya):
  • 2 - medium sized potatoes, pressure cooked, peeled and mashed coarsely
  • 3 - medium sized onions, chopped into thin strips
  • 1/2 to 3/4 tsp - haldi/turmeric powder
  • 1 tsp - lime juice (optional)
  • 1/2 tsp - sugar (optional)
  • 1 inch ginger, finely chopped (optional)
  • 3-4 strands - cilantro, finely chopped
  • 3-4 - green chillies, medium spice, coarsely chopped
  • 5-6 - curry leaves
  • 1 tbsp - oil
  • 1 tsp - mustard seeds
  • 2 tsp - channa/urad dal mixture
  • Salt as per taste
  • Red chutney:
  • 2 tsp - channa dal
  • 2 tsp - urad dal
  • 5-6 - dry red chillies, low spice
  • 1/2 cup - grated coconut, fresh/frozen

How to Make Mysore Masala Dosa

  • Masala (palya):
  • Heat oil in a heavy bottomed pan; temper with mustard seeds, curry leaves, dal mixture, haldi, ginger and green chillies.
  • Add sliced onions and fry until done.
  • Add mashed potatoes, salt and mix well; remove from stove.
  • Add lime juice, cilantro and mix well; keep aside.
  • Red Chutney:
  • Dry roast channa dal, urad dal and red chillies until you smell the fresh aroma of spices.
  • Grind with coconut and some water to a smooth paste; keep aside.
  • Mysore masala dosa:
  • Make dosa on a heated tava. Smear a spoonful of red chutney on the inside of the dosa.
  • Spread a ladle full of masala on one side of the dosa; fold the dosa so that the masala and chutney are on the inside.
  • Remove from stove and serve immediately with some coconut chutney and/or sambar.
  • Recipe courtesy: http://maneadige.blogspot.in/

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