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Aug 15

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Mysore Masala Dosa

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Mysore masala Dosa is a very popular south indian breakfast recipe. Usually Dosa is served with chutney and/or sambar to the side. But for Mysore Masala Dosa a spicy red chutney is applied on the crispy crepe to make it even more tasty.

 

Serves – 2
Preparation time – 10 mins
Soaking time – 5 hrs or overnight
Fermentation time – 8 to 10 hrs.
Cooking time – 2 to 3 mins for each dosa.
Ingredients :

  • Idli Rice/parboiled Rice – 1/2 cup
  • Normal Rice (Sona masoori or any variety) – 1 Cup
  • Poha (thick variety) (pressed rice) – 1/3 cup
  • Urid Dal (whole or split variety skinless0 – 1/8 cup
  • Fenugreek Seeds – 1/4 tsp
  • Salt – to taste
  • Water – 1 1/2 cups for gringding or as required.
  • Aloo Bhaji – as required
  • Onion chutney – as required

 

Procedure :

Wash, drain and then soak idli rice, normal rice, poha, fenugreek seeds, urid dal in fresh water. Make sure that you soak them in enough water because the rice and the dal  expand while soaking. Soak all of them overninght or atleast 5 hrs.

Then before grinding the soaked ingredients, remove all the water from them and set aside. Use the same water for grinding the batter. This helps in aiding the fermentation process.

Make a smooth batter out of it. Use a blender or a wet grinder. Use enough water for making smooth batter that you saved before. Leave this batter for fermentation in a warm place for 8 to 10 hrs. (place it in a warm oven with its light kept ON).

Add water to the fermented batter to bring it to the right consistency if required. Add in salt and mix well.

Heat the dosa pan, check if it is ready or not by sprinkling some water onto the hot pan. you should be able to see some bubbles on the skillet which should disappear after few seconds.

Then add in a ladle full of batter and spread it with the laddle in a circular motion evenly. Cook for 1 min, drizzle oil, cook for 30 secs or till golden color on other side. Spread the  Onion Chutney, potato filling, again add oil and cook for 1 min. Feel free to adjust the flame level. Remove the dosa from the pan and serve immediately with coconut chutney.

 

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Permanent link to this article: http://www.sruthiskitchen.com/2012/08/15/mysore-masala-dosa/

6 comments

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  1. JayanthiSindhiya

    Wow,dosas are there then Iam there ,lovely crispy dosas

    1. admin

      :))

  2. kathyayani

    great recipe….. looks yummy.. but is urad dal sufficient ?? generally i use 1/2 cup urad dal for 1 cup rice…

    1. admin

      Yes, it will be enough.. You will get a crispy dosa this way.

  3. Chutney lover

    Why don’t you say how to make the chutney? It’s an incomplete recipe otherwise

    1. admin

      You can find my recipe for red chutney here
      http://www.sruthiskitchen.com/2012/08/14/onion-chutney-side-dish-for-idli-dosa-or-upma/

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