Prep Time;8 hrs
Cook Time;40 mins
Total Time;8 hrs 40 mins
Course: dosa
Cuisine: karnataka
Servings: Dosa
Ingredients
- (1 cup = 250 ML)
- 1½ cup dosa rice / sona masuri rice
- ½ cup urad dal
- 1 tbsp toor dal
- 1 tbsp chana dal
- ¼ tsp methi / fenugreek seeds
- water for soaking
- ½ cup thin poha / aval / flattened rice / avalakki washed
- 2 tsp oil
- 1 tsp mustard / rai
- ½ tsp cumin / jeera
- 1 tsp chana dal
- ½ tsp urad dal
- pinch of hing / asafoetida
- 1 dried red chilli
- few curry leaves
- ½ onion finely chopped
- 1 green chilli finely chopped
- 1 inch ginger finely chopped
- ½ tsp turmeric / haldi
- ½ tsp salt
- 3 potato boiled & mashed
- 2 tbsp coriander finely chopped
- 1 tbsp lemon juice
- 2 tsp oil
- 2 tbsp chana dal
- 1 inch ginger chopped
- 3 clove garlic chopped
- ½ onion finely chopped
- 3 dried kashmiri red chilli
- ¼ tsp turmeric / haldi
- ½ tsp salt
- ¼ cup water to blend
- ½ tsp salt
- ¼ tsp sugar
- butter for roasting
Instructions
- firstly prepare dosa batter, red chutney and aloo bhaji.
- once the dosa batter has fermented well mix it gently.
- and now add ½ tsp salt and ¼ tsp sugar to the batter and mix well.
- also heat the griddle and pour dosa.
- add in 1 tsp of butter, 1 tbsp red chutney and spread.
- also, add in potato bhaji filling .
- roast for 15-30 seconds and fold the dosa.
- finally, serve mysore masala dosa hot with coconut chutney and sambar
mysore masala dosa batter recipe:
- firstly, soak 1½ cup rice, ½ cup urad dal, 1 tbsp toor dal, 1 tbsp chana dal and ¼ tsp methi for 5 hours. skip the soaking process if you are grinding in kent turbo grinder & blender.
- drain off the water and transfer to mixi / grinder.
- also add ½ cup thin poha. make sure to wash before adding.
- blend to fine paste adding water as required.
- transfer the dosa batter into large mixing bowl.
- cover and let the batter ferment for 8-9 hours. if you are staying in cold places then keep in pre-heated oven.
- firstly, in a kadai heat 2 tsp oil and add 1 tsp mustard, ½ tsp cumin, 1 tsp chana dal, ½ tsp urad dal, pinch of hing, 1 dried red chilli and few curry leaves.
- saute and allow to splutter.
- further add ½ onion, 1 green chilli and 1 inch ginger. saute well.
- additionally add ½ tsp turmeric and ½ tsp salt. mix well.
- now add 3 boiled and mashed potato. combine well.
- turn off the flame and add 2 tbsp coriander and 1 tbsp lemon juice.
- finally, mix well and aloo bhaji is ready to prepare mysore masala dose.
red chutney recipe:
- firstly, heat 2 tsp oil and roast 2 tbsp chana dal till it turns golden brown.
- add in 1 inch ginger, 3 clove garlic, ½ onion and saute well.
- also add 3 dried red chilli, ¼ tsp turmeric and saute.
- transfer the mixture to small mixi and add ½ tsp salt.
- blend to smooth paste adding ¼ cup water.
- finally, red chutney is ready to prepare mysore masala dose.
mysore masala dosa recipe:
- once the dosa batter has fermented well mix it gently and take required batter in a small bowl. the rest you can store in a airtight container and refrigerate.
- and now add ½ tsp salt and ¼ tsp sugar to the batter and mix well.
- also heat the griddle and pour a ladleful of batter. spread out in a circular motion.
- add in 1 tsp of butter, 1 tbsp red chutney and spread on top of the dosa.
- also, add in potato bhaji filling on one side of the dosa.
- roast for 15-30 seconds and fold the dosa into half or roll into circular.
- finally, serve mysore masala dosa hot with coconut chutney and sambar
Video:
notes:
- firstly, dosa batter turns sour after 3 days so you can use leftover dosa batter to prepare paniyaram.
- in addition, par boiled rice best suits for this dosa. however, you can use sona masuri rice as well. but never try with long grain basmati rice.
- furthermore, adding butter enhances the taste and browning of dosa.
- finally, adding a pinch of sugar to batter, helps to get the rich colour to mysore masala dosa.
