Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, mysore masala dosa. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Mysore masala dosa recipe with stepwise photos - Now here is a recipe of mysore dosa much different than the Mumbai mysore masala dosa which I had posted before. in this mysore masala dosa recipe, i have used kent turbo mixer and grinder which does come with a preset function of dosa mix option. hence i have not soaked the urad dal and rice combination as. Masala dosa recipe - Make perfect, aromatic and great masala dosas at home with this video and step by step If making mysore masala dosa, smear the red chutney (recipe below) as desired. Masala dosa or masale dose or masaldosa is a variation of the popular South Indian food dosa, which has its origins in Tuluva Mangalorean cuisine of Karnataka.
Mysore Masala dosa is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Mysore Masala dosa is something which I have loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can cook mysore masala dosa using 45 ingredients and 15 steps. Here is how you can achieve that.
The ingredients needed to make Mysore Masala dosa:
- Prepare Sabzi stuffing
- Prepare 3 medium onions sliced
- Prepare 3 medium to big potatoes boiled
- Prepare 3 tbsp oil
- Prepare 1 tsp mustard seeds
- Get 1 tsp udad dal
- Make ready 10 (+/-)green chillies chopped
- Make ready 10 curry leaves
- Prepare 1/4 tsp asafoetida powder
- Get 1 tbsp sambhar masala
- Get 1/4 tsp turmeric powder
- Get As required Salt
- Take Sambhar
- Make ready 1/4 cup toor dal
- Prepare 1/4 cup finely chopped dudhi/potatoes
- Prepare 1 medium size onion sliced
- Take 1 medium size potatoes finely chopped
- Get As required Small marble size tamarind
- Get as per taste Salt
- Get 2 tbsp oil
- Get 1 tsp mustard seeds
- Prepare 1 pinch fenugreek seeds
- Prepare 1 Dry red chilli
- Make ready 1/2 tsp udad dal
- Get 1/2 tsp yellow mung dal
- Get 1/4 tsp asafoetida powder
- Take 2 green chillies slitted
- Take 10 curry leaves
- Get 1 tsp chilli powder (if needed)
- Prepare 500 ml water (incl water for cooking dal)
- Take Chutney
- Prepare 2 tbsp chana dal
- Get as per taste Salt
- Get 4-5 dry red chillies soaked for 40 min in warm water
- Take 6 cloves garlic
- Get 1 small marble size tamarind
- Make ready 2 tbsp onions chopped
- Prepare Dhosa
- Get 1 ltr dhosa batter
- Get 1 tbsp milk
- Get 1 tbsp sugar
- Take 1 tbsp oil
- Take 1 tsp Butter
- Make ready 1/2 cup chopped tomatoes, onion and peas(all optional)
- Get as per taste Chutney
Mysore Masala Dosa ~ an absolutely addictive, comforting fare and a classic among South Indian breakfast recipes. I always look forward to my visits down South to savor the flavor of this Karnataka. Soak all the ingredients except semolina for about four hours. The Mysore masala dosa which is a treat to the taste buds is actually more popular in different parts of the world than the plain masala dosa that hails from Udipi of Karnataka.
Instructions to make Mysore Masala dosa:
- Sambhar: Wash and boil toor dal with 2 tbsp sliced onions. Add water in tamarind in a bowl and put it also for boiling in the cooker along with dal or boil separately till water is hot. Heat oil in a pan. Splatter mustard, then add dry red chilli, fenugreek seeds, udad dal, mung Dal, green chillies and curry leaves.
- Add sliced onions and the veggies followed by the spices, asafoetida and salt. Add 2-3 tbsp water and allow the spices to cook until oil oozes.
- Then add 400 ml water as well s the tomatoes and allow it to boil on low heat till veggies are cooked. Add tamarind water and dal. Let it all boil on low heat for 5-10 min. Remember that the consistency of sambhar should be thinner than regular dal. And it should be slightly on sour side.
- Sabzi : heat oil in a pan. Splatter mustard seeds. Add methi seeds, udad dal, chillies, curry leaves, asafoetida and turmeric powder. Next add onions and saute till they are translucent. Then break potatoes between your fingers and add.
- Add all the spices and salt. Combine everything well and cook on low heat for 2-3 min.
- Chutney: roast chana Dal. Combine all the ingredients in the mixture jar and grind till smooth paste. You may add a little water if needed.
- Add oil, milk and sugar in the batter. Combine very well. Also add a little water in the if required to make thick, but smoothly pouring consistency (not the ribbon consistency).Heat dosa pan sprinkle some water to cool it a bit. Wipe it dry.
- Put batter on it and spread it going outwards going in the same direction. Wait till the surface looks dry.
- Then spread butter and chutney on it. Place sabzi on it. Let the dhosa cook evenly on all the sides. You may have to move the pan to help flame reach out on all sides. Keep the flame low to high.
- Dosa will easily peel off with a little help of spatula when it's cooked well. Try to scrape it gently and peel it off the pan. Fold it and remove from pan. Serve hot with chutney and sambar.
- Variation : once the surface of dosa looks dry enough, put much amount of butter in the centre followed by chopped onions,chopped tomatoes and peas- a tsp of each. Let it cook a bit then put sabzi on it.
- Tips on dosa batter: 1. Consistency the batter should be slightly thinner than for idler, but if the batter is too thin, it will stick to the pan and not peel off. Whereas if it is thick, the dhosa will not spread. 2. Temperature : the batter must be at the room temperature or else the dhosa will be very chewy. 3. The batter must be well fermented and must have the right proportion of dal and rice to get crispy golden dosa. See my recipe for 'idli dosa batter ' on Cookpad.
- Tips on the pan: 1. Type: use the regular dosa pan (which is kind of non-stick), not the non-stick pan with multiple quoting. Thick iron tawa is the best. 2. Preparing the pan for dosa: always stir fry a piece of bread/chapati/Puri on tawa before starting to make dosa on it. This small process helps to prepare pan for dosa so dosa does not stick to it.
- Tips on making dosa: 1. The pan should be hot, but at the time of spreading batter, the temperature has to be controlled a bit so dosa can be spread easily. That's why we sprinkle some water just before spreading batter. You may also remove the pan off the flame while spreading if you need more time to spread it. 2. Spread dosa in the same direction. That create a nice and even swirls on the dosa. 3. Spread dosa starting from the centre going outwards.
- Tips on heat under the pan at different times: 1. Keep the flame low while spreading the batter and even after till the surface of dosa looks dried. The heat can be increased to medium-high then after. 2. Do not cook dosa over high heat or it won't be crisp. 3. Move the pan over heat all around for even cooking. 4. Do not start scraping off dosa until it looks cooked (a little brownish at the bottom)
Mysore Masala Dosa Recipe , a very popular dosa variety from the city of Mysore in Karnataka. The main uniqueness in this dosa is the spicy chana dal chutney thats used as a spread for the dosa. Serve this Mysore Masala Dosa Recipe along with south Indian coconut chutney & Bangalore Restaurant Style Sambar to make your breakfast complete. Mysore masala dosa (Karnataka masala dosa) is one of the most popular South Indian dosa varieties. Its very famous across Karnataka and is a popular street food in Mumbai too.
So that is going to wrap it up for this special food mysore masala dosa recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
