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Mysore masala dosa recipe | traditional Mysore dosa | crispy Mysore masala dosa |


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Mysore Masala Dosa, Traditional Crispy Dosa

Mysore masala dosa recipe | traditional Mysore dosa | crispy Mysore masala dosa | with 71 amazing images.

Mysore masala dosa is made by smearing dosas with a special Mysore chutney that is sweet, tangy, spicy and garlicky, and then stuffing it with delectable Potato Bhaji. Learn how to make Mysore masala dosa recipe | traditional Mysore dosa | crispy Mysore masala dosa |

Mysore masala dosa is crisp and soft dosa spiced with red chutney and served with a potato dish, along with coconut chutney. The red chutney gives the Masala Dosa the fresh flavour. Coconut gives the chutney a rich texture, while spinach makes the green all the more vibrant!

The Potato Bhaji as always is the highlight of the crispy Mysore masala dosa with red chutney. The awesome softness of boiled potatoes and the peppy flavour of onion and green chillies make the stuffing a top class value-add to the dosas. Serve the Mysore masala dosa with Green Chutney immediately on preparation.

Tips to make Mysore masala dosa: 1. Instead of red chutney you can use green chutney to make mysore masala dosa. 2. Make sure to sizzle the tava before making every dosa. 3. Mysore masala dosa should be served immediately otherwise it will become soggy.

Enjoy Mysore masala dosa recipe | traditional Mysore dosa | crispy Mysore masala dosa | with detailed step by step photos.

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Mysore Masala Dosa, Traditional Crispy Dosa recipe - How to make Mysore Masala Dosa, Traditional Crispy Dosa

Preparation Time:    Cooking Time:    Total Time:     6Makes 6 dosas
Show me for dosas

Ingredients

For Mysore Masala Dosa
1 1/4 cups readymade dosa batter

For Red Chutney
2 tbsp chana dal (split bengal gram)
1 inch ginger (adrak)
3 cloves (laung / lavang)
1/4 cup finely chopped onions
5 whole dry kashmiri red chillies
1/4 tsp turmeric powder (haldi)
2 tsp oil
salt to taste

For The Potato Bhaji
2 cups peeled and boiled potato cubes
2 tbsp oil
1 tsp urad dal (split black lentils)
1 tsp mustard seeds ( rai / sarson)
5 curry leaves (kadi patta)
1 tsp finely chopped green chillies
1/4 tsp asafoetida (hing)
1/4 cup finely chopped onions
1/4 tsp turmeric powder (haldi)
1/4 tsp chilli powder
salt to taste
2 tbsp finely chopped coriander (dhania)

Other Ingredients For Mysore Masala Dosa
 oil for cooking

For Serving With Mysore Masala Dosa
 sambhar
Method

For red chutney
    For red chutney
  1. Heat the oil in a non-stick pan, add onion, ginger, garlic and chana dal, sauté on medium flame for 2 to 3 minutes.
  2. Now add tomatoes and dried kashmiri chillies, saute on medium flame for a minute. Cool completely.
  3. Transfer into a mixer, add turmeric powder, salt and 1/3 cup water , blend into a smooth paste.

For the potato bhaji
    For the potato bhaji
  1. Heat the oil in a broad non-stick pan, add urad dal and mustard seeds and sauté on a medium flame for 30 seconds.
  2. Add the curry leaves, green chillies and asafoetida and sauté on a medium flame for few seconds.
  3. Add the onions and turmeric powder and sauté on a medium flame for 2 minutes.
  4. Add the potatoes, chilli powder and salt, mix well and cook on a medium flame for 2 minutes, while mashing it with the back of a spoon.
  5. Add the coriander, mix well and cook on a medium flame for 1minute, while stirring occasionally. Keep aside.
  6. Divide the potato bhaji into 6 equal portions.

How to proceed
    How to proceed
  1. To make mysore masala dosa, heat a non-stick tava (griddle), sprinkle a little water and wipe it off gently using a cloth.
  2. Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter thin circle.
  3. Smear little oil over it and along the edges and cook on medium flame till the dosa turns light brown in colour.
  4. Spread 2 tsp of the prepared green chutney and spread it evenly over it. Cook it on a medium flame for 1 minute.
  5. Place a portion of the prepared potato bhaji in the center and fold the dosa from 2 sides and press gently.
  6. Serve the mysore masala dosa immediately with sambhar.

Mysore Masala Dosa, Traditional Crispy Dosa recipe with step by step photos

like Mysore masala dosa
  1. like Mysore masala dosa recipe | traditional Mysore dosa | crispy Mysore masala dosa | then see some dosa recipes we love below.
  2. What are dosas? Simply put, the Dosa is a pancake. One of the most popular snacks in all of South India, over time it has become popular all over the country and globally too. Dosa is made by spreading a batter on a hot griddle and cooking it with a little oil, or sometimes even no oil, till it turns golden brown and crisp. While most people use a non-stick tava these days, you can also opt for a traditional iron tava, which will enhance the taste as well as give you a nutrient boost. The basic Dosa batter is made of rice and urad dal. The ingredients are soaked, ground into a fine batter and allowed to ferment for 8-10 hours. The Dosa can be enhanced by topping the dosa with spice powders like the Idli Milagai Podi or other ingredients like roasted coconut, chopped onions, chopped tomatoes, etc., while it is still cooking. 
  3. There are also dosas made with other combinations of cereals and lentils such as the Pesarattu, Moong Dal Dosa or Adai Dosa. The Neer Dosa of Karnataka is a lesser-known gem, which is definitely worth trying. You can make dosas with a mix of different grains like brown rice, nachni, sanwa, and so on. Instant dosas like Rava Dosa, Rice Rava Dosa, Instant Oats Dosa and Buckwheat Dosa can be made in a jiffy by simply mixing readymade ingredients into a batter that is ready to cook. You do not have to ferment these batters. So, they are just perfect for hurried mornings, when you have not planned for breakfast the previous night. 
  4. Dosas are usually served with Sambar and one or more chutneys. If the dosa itself is elaborate and spicy, go for a mellow chutney like Coconut Chutney. If it’s a plain dosa, go for something peppier like the Tomato Chutney or Coriander Chutney.  A very versatile category of snacks, Dosas can be made with varied ingredients, in varied forms and to suit anybody’s individual preferences. Check our collection of dosa recipes. So, do give it a try! 

what is Mysore masala dosa made of ?
  1. what is Mysore masala dosa made of ? is made from a dosa batter of 1/2 cup urad dal (split black lentils), 1 tbsp fenugreek (methi) seeds, 1 cup raw rice (chawal), 1 cup par-boiled rice (ukda chawal) and 2 tbsp thick beaten rice (jada poha).
  2. is made from a aloo bhaji made from 2 cups peeled and boiled potato cubes, 2 tbsp oil, 1 tsp urad dal (split black lentils), 1 tsp mustard seeds ( rai / sarson), 5 curry leaves (kadi patta), 1 tsp finely chopped green chillies, 1/4 tsp asafoetida (hing), 1/4 cup finely chopped onions, 1/4 tsp turmeric powder (haldi), 1/4 tsp chilli powder, salt to taste and 2 tbsp finely chopped coriander (dhania). See below image of list of ingredients for aloo bhaji.
  3. Mysore masala dosa is made from a red chutney made of 2 tbsp chana dal, 1 inch ginger (chopped), 3 cloves garlic (chopped), 1/4 cup  onions finley chopped, 5 dried kashmiri red chilli, 1/8th tsp haldi, 2 tsp oil and salt to taste (1/2 tsp). See below image of list of ingredients for red chutney.
  4. you could also use a green chutney to make the Mysore masala dosa if you wish.

making dosa batter
  1. Dosa batter is readily available in market these days but, many people still prefer making batter at home. Below is the detailed recipe that will help you make a perfect dosa batter.
  2. To make dosa batter recipe | South Indian dosa batter | dosa batter at home | Take a deep bowl and put 1/2 cup urad dal (split black lentils) into it. 
  3. Add 1 tbsp fenugreek (methi) seeds into the bowl. Adding fenugreek seeds to dosa batter helps in the process of fermentation. Some people add cooked rice (about 2 tbsps) for the same reason. Adding cooked rice also makes the final product crispier.
  4. Dosa batter is readily available in market these days but, many people still prefer making batter at home. Below is the detailed recipe that will help you make a perfect dosa batter.
  5. Wash the urad dal well with water to get rid of impurities if any. Drain it. 
  6. Enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours. 
  7. Drain the urad dal and fenugreek seeds using a stainer. They must have become soft enough to be ground to a paste. 
  8. Transfer the soaked and drained urad dal and fenugreek seeds to a mixer jar. 
     
  9. Add approx. 1 cup of water. Do not add all water at once, start with lesser amount and add water as needed. Traditionally, a stone grinder is used to prepare idli/dosa batter. If you have one, make use of it or you can also make use of a wet grinder or mixer grinder like us. Ensure the batter does not warm up while grinding. If your mixer jar gets heated quickly, make use of cold water while grinding. This will prevent the idly from turning hard. 
  10. Blend to a smooth paste. 
     
  11. Put this mixture into a deep bowl and keep aside. 
     
  12. Similarly, wash 1 cup par-boiled rice (ukda chawal) with water.
  13. Also, wash 1 cup raw rice (chawal) well.  
  14. Put both the rice into another deep bowl. Add the thick beaten rice into the bowl. Adding Poha or thick beaten rice to the dosa batter will make the dosas lighter. 
  15. Add enough water into the bowl to submerge all ingredients and mix well. 
  16. Cover the bowl with a lid and keep it aside to soak for at least 4 hours. 
  17. Now, drain the soaked par-boiled rice, raw rice, and thick beaten rice using a strainer. 
  18. Transfer this to a mixer and blend to a smooth paste using approx. 1 cup of water. Make sure that the grains are ground to perfection. 
  19. Now, put the mixture into the same bowl of the urad dal batter mix well. 
     
  20. Add the salt to taste and mix well. 
  21. Cover the batter with a lid and keep the dosa batter  | South Indian dosa batter | dosa batter at home | aside to ferment in a warm place for at least 12 hours.  
  22. Once fermented, mix the dosa batter very well. 
  23. Use the dosa batter | South Indian dosa batter | dosa batter made at home | immediately to make dosas or store the batter in an air-tight container and refrigerate. The dosa batter will stay fresh for at least 1 week if refrigerated.  Right before you make Dosas, you might have to add more salt and water to adjust the consistency. If the batter becomes too runny, you can add semolina/rice flour little by little and mix well till you get the right consistency. Adding semolina also gives a beautiful color to the dosas. However, some people add about a teaspoon of sugar for the colour. 

red chutney recipe
  1. Heat 2 tsp oil in a non stick pan. is made from a red chutney made of 2 tbsp chana dal, 1 inch ginger (chopped), 3 clove garlic (chopped), ½ onion finley chopped, 3 dried kashmiri red chilli, ¼ tsp haldi, 2 tsp oil and salt to taste (1/2 tsp). 1/4 cup water.
  2. Add 1/4 cup finely chopped onion.
  3. Add 1 inch chopped ginger.
  4. Add 1/2 tablespoon chopped garlic.
  5. Add 2 tbsp chana dal.
  6. Sauté for 2 to 3 minutes on medium heat.
  7. Add 1/4 cup chopped tomatoes.
  8. Add 5 dried kashmiri red chilli, broken into pieces.
  9. Sauté for 1 minute on medium heat. Cool.
  10. In a small mixer put sauteed mixture.
  11. Add 1/8th tsp turmeric powder ( haldi ).
  12. Add salt to taste. We added 1/4th tsp salt.
  13. Add 1/4 cup water plus 2 tablespoons water.
  14. Blend to a smooth paste.

aloo bhaji recipe
  1. Heat 2 tablespoons oil in a broad non-stick pan.
  2. Add 1 tsp urad dal (split black lentils).
  3. Add 1 tsp mustard seeds ( rai / sarson).
  4. Sauté on a medium flame for 30 seconds.
  5. Add 5 curry leaves (kadi patta).
  6. Add 1 tsp finely chopped green chillies.
  7. Add 1/4 tsp asafoetida (hing).
  8. Sauté on a medium flame for few seconds.
  9. Add 1/4 cup finely chopped onions.
  10. Add 1/4 tsp turmeric powder (haldi).
  11. Sauté on a medium flame for 2 minutes.
  12. Add 2 cups peeled and boiled potato cubes.
  13. Add 1/4 tsp chilli powder.
  14. Add salt to taste. We added 1/3rd tsp salt.
  15. Mix well and mash the potatoes.
  16. Cook on a medium flame for 2 minutes.
  17. Add 2 tbsp finely chopped coriander (dhania).
  18. Mix well.
  19. Divide the potato bhaji into 6 equal portions.

making Mysore masala dosa
  1. To make Mysore masala dosa recipe | traditional Mysore dosa | crispy Mysore masala dosa |  heat a non-stick tava (griddle) and grease it with oil.
  2. Sprinkle a little water on the tava. It should sizzle immediately. Never use a roti/paratha tava to prepare dosa. Also, preferably make use of thick, heavy bottomed tava to prepare dosa. 
  3. Wipe off water gently using a muslin cloth. 
  4. Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter thin circle.
  5. Smear little oil over it and along the edges.
  6. Cook on medium flame till the dosa turns light brown in colour.
  7. Spread 2 tsp of the prepared red chutney and spread it evenly over it.
  8. Cook it on a medium flame for 1 minute.
  9. Place a portion of the prepared potato bhaji in the center.
  10. Fold the Mysore masala dosa | traditional Mysore dosa | crispy Mysore masala dosa |  from 2 sides and press gently.
  11. Serve Mysore masala dosa | traditional Mysore dosa | crispy Mysore masala dosa |  immediately with sambhar.

tips to make mysore masala dosa
  1. Instead of red chutney you can use green chutney to make mysore masala dosa.
  2. Make sure to sizzle the tava before making every dosa.
  3. Mysore masala dosa should be served immediately otherwise it will become soggy.

Nutrient values (Abbrv) per dosa
Energy152 cal
Protein12.2 g
Carbohydrates16.2 g
Fiber2.7 g
Fat8.6 g
Cholesterol0 mg
Sodium12.4 mg

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Reviews

Mysore Masala Dosa with Green Chutney
5
 on 16 Nov 20 09:40 PM


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| Hide Replies
Tarla Dalal    Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Reply
17 Nov 20 06:34 PM
Mysore Masala Dosa
5
Gandhi Dhwani
 on 03 Oct 16 03:58 PM


This mysore masala dosa with green chutney tastes delicious. It has the actual roadside taste. Generally i have always tried by the red mysore masala dosa but this green one is even better.
Reply