mysore masala dosa recipe | mysore dosa | mysore masala dose

mysore masala dosa recipe | mysore dosa | mysore masala dose with detailed photo and video recipe. a thin and crispy pancake prepared with fermented dosa batter which is topped with red garlic chutney and potato masala. the appearance and texture is very similar to world famous masala dosa. but the main difference lies with the red garlic chutney spread topped on mysore dosa.

mysore masala dosa recipe | mysore dosa | mysore masala dose with step by step photo and video recipe. dosa recipes are very much indigenous to south indian cuisine. however the exact origin of dosa or masala dosa is still unknown. but the popular tradition links the masala dose origin to udupi cuisine. one such extended variation is mysore dosa with generous use of red garlic chutney.

in this mysore masala dosa recipe, i have used kent turbo mixer and grinder which does come with a preset function of dosa mix option. hence i have not soaked the urad dal and rice combination as traditional recipes demand. the main reason for soaking is to soften the rice and urad dal which eventually help while grounding. however due to the preset function of kent turbo grinder, the soaking step can be completely ignored. but if you are using a normal blender or grinder then i would heavily recommend to follow the soaking of rice and urad dal for minimum of 4-5 hours. in addition soak both rice and urad dal in separate container if you are planning for large quantity.

furthermore some important tips and suggestions for a crisp and perfect mysore masala dosa recipe. firstly, i have added thin poha while grounding the dosa batter to make it crispy but it is completely optional. secondly, once the batter is grounded you can add 1-2 tsp of semolina or bombay rava to dosa batter. this would make sure the dosa to turn more crisp. lastly, apply red chutney after the top of dosa slightly gets cooked, else the batter might turn messy.

finally i would like to highlight my other dosa recipes collection with this post of mysore masala dosa recipe. it includes, rava masala dosa, rava dosa, poha dosa, sponge dosa, curd dosa, sabudana dosa, pav bhaji dosa, neer dosa, bread uttapam, cheese dosa, spring dosa and appam recipe. in addition do visit my other recipes collection like,

• idli recipes collection
• chutney recipes collection
• sambar recipes collection

mysore masala dosa video recipe:

recipe card for mysore masala dosa recipe:

how to make mysore dosa with step by step photo:

mysore masala dosa batter recipe:

1. 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.
   
2. drain off the water and transfer to mixi / grinder.
   
3. also add ½ cup thin poha. make sure to wash before adding.
   
4. blend to fine paste adding water as required.
   
5. transfer the dosa batter into large mixing bowl.
   
6. cover and let the batter ferment for 8-9 hours. if you are staying in cold places then keep in pre-heated oven.
   

aloo bhaji recipe:

1. 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.
   
2. saute and allow to splutter.
   
3. further add ½ onion, 1 green chilli and 1 inch ginger. saute well.
   
4. additionally add ½ tsp turmeric and ½ tsp salt. mix well.
   
5. now add 3 boiled and mashed potato. combine well.
   
6. turn off the flame and add 2 tbsp coriander and 1 tbsp lemon juice.
   
7. finally, mix well and aloo bhaji is ready to prepare mysore masala dose.
   

red chutney recipe:

1. firstly, heat 2 tsp oil and roast 2 tbsp chana dal till it turns golden brown.
   
2. add in 1 inch ginger, 3 clove garlic, ½ onion and saute well.
   
3. also add 3 dried red chilli, ¼ tsp turmeric and saute.
   
4. transfer the mixture to small mixi and add ½ tsp salt.
   
5. blend to smooth paste adding ¼ cup water.
   
6. finally, red chutney is ready to prepare mysore masala dose.
   

mysore masala dosa recipe:

1. 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.
   
2. and now add ½ tsp salt and ¼ tsp sugar to the batter and mix well.
   
3. also heat the griddle and pour a ladleful of batter. spread out in a circular motion.
   
4. add in 1 tsp of butter, 1 tbsp red chutney and spread on top of the dosa.
   
5. also, add in potato bhaji filling on one side of the dosa.
   
6. roast for 15-30 seconds and fold the dosa into half or roll into circular.
   
7. finally, serve mysore masala dosa hot with coconut chutney and sambar.
   

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.