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Mysore masala dosa with traditional style sambar and coconut chutney

Jan-05-2018
Shashwatee Swagatica
600 minutes
Prep Time
50 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Mysore masala dosa with traditional style sambar and coconut chutney RECIPE

It's a traditional recipe of bangalore and mysore.

Recipe Tags

  • Veg
  • Medium
  • Karnataka

Ingredients Serving: 4

  1. For dosa batter
  2. Dosa rice 2cups
  3. Urad daal 1/2cup
  4. Methi seeds 1 tsp
  5. Poha 1/4cup
  6. Rawa 1tbsp
  7. salt as per taste
  8. Sugar optional
  9. For sambar
  10. Carrot 2
  11. Pumpkin 10/15cubes
  12. Onion 2
  13. Tarmarind small piece
  14. Coriander leaves chopped 2tbsp
  15. Salt
  16. Oil as needed
  17. For sambar masala
  18. Coconut 1/2cup
  19. Toor daal 2tbsp
  20. Chana daal 2tbsp
  21. Coriander seeds 2tsp
  22. Methi seeds 1/4tsp
  23. pepper corn 6/7
  24. Red chilli 3
  25. Green chilli 1
  26. Tomato 1
  27. Cinnamon 1''
  28. Curry leaves 1spring
  29. hing pinch
  30. For tampering the sambar
  31. oil
  32. Mustard seeds
  33. Dry red chilli
  34. For Coconut Chutney
  35. Coconut 1cup
  36. Green chilli 3
  37. Ginger 1/2''
  38. Tarmarind small piece
  39. Salt
  40. Mustard seeds 1/2tsp
  41. hing pinch
  42. Curry leaves few
  43. oil
  44. For red chutney
  45. Chana daal 2tbsp
  46. Red chilli 5/6
  47. Onion 1
  48. Garlic pod 6
  49. Tarmarind small piece
  50. Grated coconut 2tbsp
  51. For potato filling
  52. Potato 3boiled
  53. Onion chopped 2
  54. Urad daal 1tsp
  55. Chana daal 1tsp
  56. Green Chilli 4
  57. jeera 1/2tsp
  58. Mustard seeds 1/2tsp
  59. Curry leaves 1spring
  60. Turmeric 1/2tsp
  61. Coriander leaves chopped 2tbsp
  62. Salt

Instructions

  1. Dosa preparation
  2. Soak rice, urad daal, methi seeds for 2-4 hours.
  3. Wash few times, drain.
  4. Soak poha for 10mins, drain.
  5. Take all the ingredients into a mixie and grind till smooth batter by adding water gradually.
  6. Take out in a container. Cover and leave for fermentation overnight or 6-8hours.
  7. Before preparing dosa, add salt, sugar and rawa. Mix well.
  8. Heat a flat nonstick pan, spread the dosa batter in a circular way on the pan, wait for few seconds.
  9. Drizzle oil/ghee/butter. If using iron tawa, grease before pouring the batter.
  10. Spread the red chutney all over. Place 2/3tbsp potato filling. Fold the dosa.
  11. Serve hot with coconut chutney and sambar.
  12. Sambar recipe
  13. Clean and chop carrot, pumpkin and onion.
  14. Cook in a pressure cooker with salt and 1/2cup water for 2 whistles.
  15. Meanwhile prepare sambar masala.
  16. In a frying pan add oil, red chilli, Toor daal, chana daal, coriander seeds, stir till brown.
  17. Add methi seeds, black pepper, cinnamon, hing, curry leaves, green chilli, fry 1min.
  18. Then add tomato and cook till it becomes soft. Switch off. Cool.
  19. Transfer to a mixie, add coconut, little water and grind to a smooth paste.
  20. Sambar masala is ready.
  21. Add this to the cooker. Adjust salt, water.
  22. Add tarmarind pulp and mix well. Bring to a boil.
  23. Tamper with oil, mustard seeds, dry red chilli.
  24. Garnish with coriander leaves.
  25. Coconut chutney recipe
  26. Grind coconut, chilli, tarmarind, ginger with little water.
  27. Transfer to a bowl and tamper with oil, mustard seeds, hing, curry leaves.
  28. Red chutney recipe
  29. Roast red chilli, chana daal with oil, add onions, garlic pods, saute. Cool a bit.
  30. Grind with tarmarind, coconut and little water. The chutney shouldn't be watery.
  31. Potato filling recipe
  32. Heat oil in a pan, add mustard seeds, cumin seeds, urad daal, chana daal. Saute.
  33. Add green chilli, curry leaves, turmeric, hing, chopped onions. Cook till onions became soft.
  34. Add mashed potato, salt, chopped coriander leaves. Mix well.
  35. Stuffing ready.

Reviews (3)  

How would you rate this recipe? Please add a star rating before submitting your review.

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Manisha Chaturvedi
Jun-04-2018
Manisha Chaturvedi   Jun-04-2018

It is so tempting.. Wish I could eat it right now

ume hany
Apr-21-2018
ume hany   Apr-21-2018

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