Mysore Masala Dosa | How to make Mysore Masala Dosa

4.5 from 4 reviews
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By Swapna Sunil
Created on 9th May 2016
  • Mysore Masala Dosa, How to make Mysore Masala Dosa
Mysore Masala Dosaby Swapna Sunil
  • Mysore Masala Dosa | How to make Mysore Masala Dosa (54 likes)

  • 4 reviews
    Rate It!
  • By Swapna Sunil
    Created on 9th May 2016

About Mysore Masala Dosa

Mysore Masala Dosa is the speciality of Karnataka Cuisine.. Tastes way too different than the regular masala dosa.. The ingredients used to make the batter and the red chutney that is spread over the dosa just makes it unique and sets apart from the regular ones... Fermentation is the key for the perfect dosa..as my batter was perfectly fermented it produced the exact restaurant quality dosa's!!! The combination of aloo curry , sambhar and red chutney yielded the fabulous results !!!

Mysore Masala Dosa, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Mysore Masala Dosa is just mouth-watering. This amazing recipe is provided by Swapna Sunil. Be it kids or adults, no one can resist this delicious dish. How to make Mysore Masala Dosa is a question which arises in people's mind quite often. So, this simple step by step Mysore Masala Dosa recipe by Swapna Sunil. Mysore Masala Dosa can even be tried by beginners. A few secret ingredients in Mysore Masala Dosa just makes it the way it is served in restaurants. Mysore Masala Dosa can serve 10 people. So, the next time you have a get together or a party at home, don't forget to check and try out Mysore Masala Dosa.

  • Prep Time8Hours
  • Cook Time30mins
  • Serves10People
Mysore Masala Dosa

Ingredients to make Mysore Masala Dosa

  • For Dosa batter : 1 cup Raw rice ( i used sona masoori )
  • 1 cup parboiled rice
  • 3/4 cup Urad dal
  • 1/ 4 cup chana dal
  • 1/4 cup Toor dal/ red lentil
  • 1 tsp Methi / fenugreek seeds
  • 1/4 cup Poha / Rice flakes thick variety ( if using thin variety soak for just 15 mins , prior to grinding )
  • 1 tsp sugar
  • Salt to taste
  • Water as needed to soak and grind
  • Oil / ghee for making dosas's

How to make Mysore Masala Dosa

  1. Wash and soak rice, dals , methi seeds, poha in enough water for overnight ..Next morning drain the water and grind into fine batter using fresh water if needed..Initially grind into thick batter .. **when you grind it thin using lot of water the fermentation takes lot more time..
  2. Keep it covered overnight for fermentation or for 12 to 16 hrs depending on the climate..The batter has to be well fermented n doubled to yield perfect dosa..Once fermented perfectly, add salt as per taste and sugar..Adding water adjust the consistency to spreadable...slightly thick than regular dosa batter..
  3. Now heat a skillet or tawa...once sizzling hot ..add a drop of oil and wipe the tawa with paper towel..Now add a laddle full of batter and spread in circular motion ...
  4. Add a spoonful of oil / ghee at the sides and centre..Once it starts changing color add a spoonful of red chutney add spread evenly over the dosa..
  5. Later add a spoonful of Potato curry ..fold and serve..
My Tip: Use parboiled rice for perfect golden , crispy dosa's.. Ferment the batter for good 8 to 10 hrs or until doubled...

Reviews for Mysore Masala Dosa (4)

Manjushree Sooraja year ago
looks great..pls share the recipe for red chutney :)
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Swapna Sunila year ago
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Ruchi Jaina year ago
toor dal is arhar dal or red masoor dal???
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Megha Sharma2 years ago
which is parbollied rice
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