Mysore Masala Dosa | How to make Mysore Masala Dosa

By Jayanthi Padmanabhan  |  12th May 2016  |  
5.0 from 1 review Rate It!
  • Mysore Masala Dosa, How to make Mysore Masala Dosa
Mysore Masala Dosaby Jayanthi Padmanabhan
  • Prep Time

    30

    mins
  • Cook Time

    30

    mins
  • Serves

    7

    People

160

1





Video for key ingredients

  • Sambhar Powder

  • How to make Idli/Dosa Batter

About Mysore Masala Dosa

Make them as thin as you like them, drizzle a spoon of ghee all around the dosa, smear a generous helping of the channa dal chutney all over the dosa, ladle a large spoonful of the potato masala, fold over to make a semicircle and serve piping hot alongside coconut chutney and sambar and a tumbler of piping hot coffee. The best ever tiffin!

Mysore Masala Dosa is a delicious dish which is enjoyed by the people of every age group. The recipe by Jayanthi Padmanabhan teaches how to make Mysore Masala Dosa step by step in detail. This makes it easy to cook Mysore Masala Dosa in your kitchen at home. This recipe can be served to 7 people. You can find this dish at most restaurants and you can also prepare Mysore Masala Dosa at home. This amazing and mouthwatering Mysore Masala Dosa takes 30 minutes for the preparation and 30 minutes for cooking. The aroma of this Mysore Masala Dosa is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Mysore Masala Dosa is a good option for you. The flavour of Mysore Masala Dosa is palatable and you will enjoy each and every bite of this. Try this Mysore Masala Dosa and impress your family and friends.

Mysore Masala Dosa

Ingredients to make Mysore Masala Dosa

  • Rice 3 cups (I used 2 cups parboiled idli rice + 1 cup raw rice)
  • Whole urad dal 1 cup
  • Channa dal 1/2 cup
  • Aval/Poha 1/2cup
  • Fenugreek seeds 3 tsp
  • Salt to taste
  • Boiled potatoes - 2 peeled and coarsely mashed
  • Onion - 1 small chopped fine
  • Green chillies - 2 chopped fine
  • Mustard Seeds 1/2 tsp
  • Curry leaves 1 stem
  • Turmeric powder 1/2 tsp
  • Salt to taste
  • Water as necessary
  • Whole dry red chillies - 3
  • urad dal 1 tbsp
  • Garlic 4 pods peeled
  • Oil 1 tsp

How to make Mysore Masala Dosa

  1. Rinse rice in 2-3 changes of water or till the water runs clear. Soak rice in water for 2 hours.
  2. Combine channa dal, urad dal and fenugreek seeds in a large bowl, rinse 2-3 times and soak together for 2 hours. Add poha to the soaking dal mixture.
  3. Grind the mixture when the daals are swollen. You can easily split the dal when you press with your fingers.
  4. Switch on the wet grinder and while the grinder is running, add in handfuls of the dal mixture making sure to not add too much liquid. When the grinder slows down, sprinkle some soaking liquid to help it along.
  5. Grind to a smooth buttery batter consistency.
  6. Similar to the dal mixture, add the soaked rice in handfuls while the grinder is running adding just enough water to keep it running. Let the grinder run for 20-30 minutes or till the rice is grinded into a smooth batter.
  7. To make dosa, heat a thick cast iron dosa tawa (non-stick tawa would work too). when the tawa is hot, ladle a big spoonful of the batter on the centre of the tawa and quickly spread it out in concentric circles to make a dosa. Drizzle oil.
  8. Spread the chutney paste on the top of the dosa. Plop a couple of tablespoons of the potato masala at the centre of the dosa and close the dosa to make a semi-circle. Serve hot with coconut chutney and sambar and piping hot filter coffee.
  9. To make the potato masala, splutter mustard seeds. Fry curry leaves, onions and green chillies till onions are translucent. Add in roughly mashed potatoes, turmeric powder, salt and water and mix well. Bring to a boil and simmer till done.
  10. To make the chutney paste, fry channa dal, urad dal, red chillies and garlic in a little oil till the dals are roasted. Grind to a paste along with salt adding very little water.

Reviews for Mysore Masala Dosa (1)

Seema Manishkrishnaa year ago

no need of fermentation?
Reply