Introduction: Mysore Dosa Recipe
Mysore masala dosa is a thin and crispy pancake topped with red garlic chutney and potato masala. Similar in appearance and texture to the famous masala dosa, the unique flavor of Mysore dosa comes from the red garlic chutney spread over it.
Ingredients: Mysore Dosa Recipe
For Mysore Masala Dosa Batter:
- 1½ cup dosa rice or sona masuri rice
- ½ cup urad dal
- 1 tablespoon toor dal
- 1 tablespoon chana dal
- ¼ teaspoon methi or fenugreek seeds
- Water for soaking
- ½ cup thin poha or flattened rice, washed
For Potato Masala:
- 2 teaspoons oil
- 1 teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 teaspoon chana dal
- ½ teaspoon urad dal
- Pinch of hing or asafoetida
- 1 dried red chili
- Few curry leaves
- ½ onion, finely chopped
- 1 green chili, finely chopped
- 1 inch ginger, finely chopped
- ½ teaspoon turmeric powder
- ½ teaspoon salt
- 3 potatoes, boiled and mashed
- 2 tablespoons coriander leaves, finely chopped
- 1 tablespoon lemon juice
For Red Chutney:
- 2 teaspoons oil
- 2 tablespoons chana dal
- 1 inch ginger, chopped
- 3 cloves garlic, chopped
- ½ onion, finely chopped
- 3 dried Kashmiri red chilies
- ¼ teaspoon turmeric powder
- ½ teaspoon salt
- ¼ cup water
Other Ingredients:
- ½ teaspoon salt
- ¼ teaspoon sugar
- Butter for roasting
Instructions: Mysore Dosa Recipe
- Firstly, prepare the dosa batter, red chutney, and potato masala.
- Once the dosa batter has fermented well, mix it gently. Then, add ½ teaspoon salt and ¼ teaspoon sugar to the batter and mix well.
- Heat a griddle and pour dosa batter on it.
- Add 1 teaspoon of butter and 1 tablespoon of red chutney, spread evenly on the dosa.
- Also, add the potato masala filling.
- Roast for 15-30 seconds, then fold the dosa.
- Serve hot with coconut chutney and sambar.
FAQs about Mysore Dosa Recipe
What is Mysore Masala Dosa?
Mysore Masala Dosa is a popular South Indian dish consisting of a thin, crispy pancake made from fermented dosa batter. It is topped with a special red garlic chutney and a flavorful potato masala filling.
What makes Mysore Masala Dosa different from regular Masala Dosa?
The main difference lies in the topping – Mysore Masala Dosa is distinguished by the addition of a unique red garlic chutney spread over the dosa before adding the potato masala filling.
How do I make the red garlic chutney for Mysore Masala Dosa?
To make the red garlic chutney, heat oil in a pan and sauté chana dal, ginger, garlic, onions, dried Kashmiri red chilies, turmeric, and salt. Once the ingredients are cooked, blend them with water to form a smooth paste.
Can I prepare the dosa batter without soaking the rice and dal?
While traditional recipes call for soaking the rice and dal to soften them before grinding, some modern appliances like the Kent Turbo Mixer and Grinder have a preset function that eliminates the need for soaking. However, for best results using a regular grinder, it’s recommended to soak the rice and dal for 4-5 hours.
What are some tips for making the perfect Mysore Masala Dosa?
- Add thin poha or flattened rice to the dosa batter for extra crispiness.
- Incorporate semolina or Bombay rava into the batter for added crispness.
- Apply the red chutney onto the dosa once it slightly cooks to avoid the batter from becoming soggy.
