Mysore Masala Dosa (with red chutney)

Mysore Masala Dosa recipe with stepwise photographs. Now here’s a recipe of Mysore Dosa a lot totally different than the Masala Dosa which I had posted earlier than.

mysore masala dosa recipe

Mysore Masala Dosa is crisp and gentle dosa spiced with pink chutney and served with a potato dish, together with coconut chutney

The recipe is just like the Mysore Masala Dosa served within the Bangalore and Mysore eating places. By the way in which, I’ve had mysore masala dosa each in Bangalore and Mysore. So I do know those which are served there and those served in Mumbai or Delhi eating places.

The distinction is within the batter. The Mysore Masala Dosa served in Mumbai is crisp and white just like the common Dosa.

Whereas those served in Mysore are crisp from outdoors and have a gentle porous chew in addition to texture. They’ve a pleasant golden brown coloration too. This gentle texture and golden brown coloration, is as a result of addition of cooked rice or Poha (flattened rice or parched rice).

mysore masala dosa

Right here I used sona masoori rice for making the batter. The batter fermented rather well.

You should utilize any common rice for making the batter. I’ve additionally made this dosa with 1:1 proportion of idli rice (parboiled rice) and sona masoori rice. This ratio additionally labored very nicely.

fermented dosa batter

The Mysore Dosa is unfold with a spicy and tangy Red Chutney and the potato palya stir fry and served with coconut chutney and sambar.

I served them with the leftover pink chutney, mint coconut chutney and udupi sambar.

How one can make Mysore Masala Dosa

1: Make the potato palya or stir fry and maintain prepared. The detailed recipe is talked about within the recipe card beneath.

potato palya for mysore masala dosa

2: Warmth a nicely seasoned frying pan or the tawa or a flat forged iron skillet. Unfold the dosa batter. If utilizing non-stick pan, then don’t unfold oil.

The batter recipe can also be talked about within the recipe card beneath. Make the batter an evening earlier than and maintain it to ferment in a single day or for 7 to eight hours.

However do notice that in hotter temperatures the batter ferments in 6 to eight hours whereas in cooler or colder climates it might take extra time.

spread dosa batter on tava

3: Sprinkle some oil on the perimeters of the dosa. Cowl the dosa with a lid and let it prepare dinner.

cooking dosa

4: When the highest facet is cooked, unfold some extra oil should you choose on the dosa. Unfold the Red Chutney on the dosa throughout.

spreading chutney on dosa

5: High the dosa with the potato filling and unfold it flippantly.

potato palya on mysore masala dosa

6: Fold the dosa.

fold mysore masala dosa

7: Serve Mysore Masala Dosa scorching with coconut chutney and veg sambar. Put together the remaining dosa this fashion one after the other.

This dosa style greatest when served scorching. If you happen to like, you possibly can drizzle some ghee on high of the folded dosa whereas serving.

You may give a skip to the sambar in order for you, however do serve this dosa with coconut chutney.

mysore masala dosa recipe


Few extra tasty dosa recipes

Please you should definitely fee the recipe within the recipe card or depart a remark beneath when you have made it. For extra veetarian inspirations, Sign Up for my emails or comply with me on Instagram, Youtube, Facebook, Pinterest or Twitter.

mysore masala dosa recipe

Mysore Masala Dosa (With Purple Chutney)

This Mysore dosa is crisp and gentle dosa spiced with pink chutney and served with a potato dish, together with coconut chutney. The recipe is just like the Mysore masala dosa served within the Bangalore and Mysore eating places.

4.85 from 20 votes

Prep Time 9 hrs

Prepare dinner Time 50 minutes

Whole Time 9 hrs 50 minutes

substances for batter

substances for the potato palya/filling

substances for the pink chutney

making batter

  • Choose and rinse the rice and urad dal in water for 3-4 instances.

  • Soak the rice, urad dal and methi seeds in a big bowl in sufficient water for 4-5 hours.

  • In a moist grinder, grind the rice, urad dal, methi seeds and cooked rice or poha with sufficient water.

  • Grind until you get a fluffy and easy consistency of the batter.

  • Take the dosa batter in a big bowl and blend salt.

  • Cowl the bowl loosely and let the batter ferment for 7-9 hours.

getting ready the potato palya or filling

  • First boil the potatoes in a steamer or strain cooker, until they’re totally cooked.

  • Peel and both simply crumble them along with your palms or chop them.

  • Warmth oil in a pan or kadai.

  • First fry the mustard seeds until they splutter.

  • Now add the chopped onions and saute until they change into gentle.

  • Add the ginger, garlic, inexperienced chilies, curry leaves and saute for some 20-30 seconds.

  • Now add the turmeric powder, pink chili powder and asafoetida.

  • Stir for 2-3 seconds and add the potatoes.

  • Stir and add water plus salt.

  • Cowl and simmer the potatoes until the water dries up.

  • Lastly add the lemon juice and stir nicely.

  • Add coriander leaves and blend nicely with the potatoes.

  • Preserve the potato palya apart.

making pink chutney for dosa

making mysore masala dosa

  • On a tava or a flat frying pan unfold 1 or 2 tsp oil. If utilizing non stick pan, then don’t unfold oil. You gained’t have the ability to unfold the dosa batter then.

  • Take a medium sized ladle or a giant spoon and with round motions unfold the dosa from the middle in the direction of the perimeters on the pan.

  • Sprinkle some drops of oil from the highest.

  • Cowl the dosa with a lid.

  • Let the bottom get browned and the highest facet get cooked utterly.

  • Unfold 1 or 2 tsp of the pink chili chutney on high of the dosa.

  • Place 2-3 tbsp of the potato stir fry on high of the mysore dosa and unfold flippantly.

  • Fold and serve the mysore masala dosa scorching with coconut chutney and sambar.

Vitamin Info

Mysore Masala Dosa (With Purple Chutney)

Quantity Per Serving

Energy 277 Energy from Fats 27

% Every day Worth*

Fats 3g5%

Saturated Fats 1g6%

Polyunsaturated Fats 0.2g

Monounsaturated Fats 1g

Sodium 489mg21%

Potassium 284mg8%

Carbohydrates 55g18%

Fiber 5g21%

Sugar 2g2%

Protein 8g16%

Vitamin A 85IU2%

Vitamin B1 (Thiamine) 0.1mg7%

Vitamin B2 (Riboflavin) 0.05mg3%

Vitamin B3 (Niacin) 15mg75%

Vitamin B6 0.3mg15%

Vitamin C 35mg42%

Vitamin E 1mg7%

Vitamin Okay 2µg2%

Calcium 46mg5%

Vitamin B9 (Folate) 155µg39%

Iron 2mg11%

Magnesium 27mg7%

Phosphorus 91mg9%

Zinc 1mg7%

* P.c Every day Values are based mostly on a 2000 calorie food plan.

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This Mysore Masala Dosa submit from the weblog archives first printed in Might 2013 has been up to date and republished on December 2022.

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