mtr masala dosa recipe | mtr bangalore style masala dose | thick masalsa dosa

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mtr masala dosa recipe | mtr bangalore style masala dose | thick masala dosa with detailed photo and video recipe. a unique and authentic bangalore style masala dosa recipe prepared with mix of boiled rice and white rice. unlike the traditional masala dosa recipe, the texture of this dosa is thick and dark red in colour. this is because of the dosa batter which is prepared uniquely with a combination of boiled rice, idli rice and urad dal.
mtr bangalore style masala dose
mtr masala dosa recipe | mtr bangalore style masala dose | thick masala dosa with step by step photo and video recipe. dosa or popularly known as dose in kannada is not just a recipe but is an emotion to most of us. it is generally prepared with simple rice and urad dal based combination, but has gone so many variations. one of the popular variations is the mtr style or bangalore style masala dosa which is known for its thickness and bright red colour.

i have posted the regular or the traditional masala dosa recipe but i was getting a lot of requests to post a video on mtr style masala dosa. well, i always thought that the mtr use to follow the same traditional recipe, but i’m afraid not. firstly the dosa batter is completely different from the rice used in it. it uses parboiled rice or also known as red rice. some restaurants in bangalore do only use boiled rice but i have gone with a 1:1 ratio to the white rice. using red rice gives a red colour to the dosa, which is unique to bangalore restaurants. in addition, the dosa batter is spread thicker and hence it is not as crisp as the traditional one. this is not mandatory but could be a critical one for a few. give a try at this recipe and i am sure that it would not disappoint you.

mtr masala dosa recipe

furthermore, some more additional tips, suggestions and variations to the mtr masala dosa recipe. firstly, depending upon the texture and colour you can increase or decrease the amount of boiled rice. as you increase it would have a strong red colour. however, do not change the rice to urad dal ratio and keep it consistent. secondly, once the dosa batter is prepared, you may prepare the masala dosa for the first and second days. it would lose its stiffness for the third day onwards and you may have to use it for uttappam or podi dosa. lastly, i have not applied the red spicy chutney on top of dosa while roasting. if you wish to add it, you may add it to make it spicier and tasty.

finally, i request you to check my other related dosa recipes collection with this post of mtr masala dosa recipe. it mainly includes my other related recipes like bottle gourd dosa, stuffed dosa, masala dosa, coconut dosa, aloo dosa, corn pancake, dosa batter, bread dosa, vegetable pancake, besan dosa. further to these i would also like to mention my other related recipe categories like,

mtr masala dosa video recipe:

recipe card for mtr bangalore style masala dose recipe:

mtr bangalore style masala dose

mtr masala dosa recipe | mtr bangalore style masala dose | thick masala dosa

HEBBARS KITCHEN
easy mtr masala dosa recipe | mtr bangalore style masala dose | thick masala dosa
4.92 from 12 votes
Prep Time 10 mins
Cook Time 50 mins
Fermentation Time 8 hrs
Total Time 9 hrs
Course dosa
Cuisine south indian
Servings 4 litre


Ingredients
 

for dosa batter:

  • cup red rice
  • cup raw rice
  • 1 tsp methi / fenugreek
  • 1 cup urad dal
  • 2 tbsp chana dal
  • 2 tbsp urad dal
  • 1 cup poha / avalakki (thin)

for aloo bhaji:

  • 2 tbsp oil
  • 1 tsp mustard
  • ½ tsp urad dal
  • ½ tsp chana dal
  • pinch hing
  • few curry leaves
  • 3 chilli (finely chopped)
  • 1 inch ginger (finely chopped)
  • 1 onion (sliced)
  • ¼ tsp turmeric
  • 4 potato (boiled & mashed)
  • ½ tsp salt
  • 3 tsp lemon juice
  • 2 tbsp coriander (finely chopped)

Instructions
 

how to make mtr style masala dosa batter:

  • firstly, in a large bowl take 1½ cup red rice, 1½ cup raw rice and 1 tsp methi.
  • rinse well and soak the rice for 5 hours.
  • also soak 1 cup urad dal, 2 tbsp chana dal and 2 tbsp urad dal for 2 hours.
  • drain off the water from the dal and transfer it to the grinder.
  • grind for 30 minutes, adding water as required.
  • make sure to have soft and fluffy urad dal batter.
  • transfer the urad dal batter to a large vessel and keep it aside.
  • in the same grinder, add soaked rice, 1 cup poha.
  • grind the rice to coarse batter adding water as required.
  • transfer the rice batter to the same bowl.
  • mix well, making sure everything is well combined.
  • cover and ferment the batter for 8 hours or until the batter is well fermented. if you are living in a cold climate then you can keep it in an instant pot (yoghurt mode) or in the oven (just heat the oven until it turns slightly warm and then turn off) to ferment.
  • after the batter has fermented well, mix gently adding salt as required. dosa batter is ready to make dosa.

how to make aloo bhaji:

  • firstly, in a large kadai heat 2 tbsp oil. add 1 tsp mustard, ½ tsp urad dal, ½ tsp chana dal, pinch hing and few curry leaves.
  • splutter the tempering on medium flame.
  • also add 3 chilli, 1 inch ginger and saute slightly.
  • further, add 1 onion and saute until the onions shrink without turning brown.
  • now add ¼ tsp turmeric and saute slightly.
  • further add 4 potato, ½ tsp salt and mix well.
  • mash the potato well until it turns smooth.
  • add 3 tsp lemon juice and 2 tbsp coriander. mix well.
  • aloo bhaji is ready to enjoy masala dosa.

how to pour bengaluru style mtr masala dose:

  • firstly, add a ladleful of batter on hot tawa.
  • spread slightly thick to make bangalore style dosa.
  • spread some oil and butter uniformly.
  • also, place 2 tbsp of prepared aloo masala in the centre.
  • roast until the dosa turns golden brown and crisp.
  • scrape the sides of the dosa and fold half.
  • finally, bangalore mtr style masala dosa recipe is ready to serve with coconut chutney.


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how to make mtr masala dosa with step by step photo:

how to make mtr style masala dosa batter:

  1. firstly, in a large bowl take 1½ cup red rice, 1½ cup raw rice and 1 tsp methi.
  2. rinse well and soak the rice for 5 hours.
  3. also soak 1 cup urad dal, 2 tbsp chana dal and 2 tbsp urad dal for 2 hours.
  4. drain off the water from the dal and transfer it to the grinder.
  5. grind for 30 minutes, adding water as required.
  6. make sure to have soft and fluffy urad dal batter.
  7. transfer the urad dal batter to a large vessel and keep it aside.
  8. in the same grinder, add soaked rice, 1 cup poha.
  9. grind the rice to coarse batter adding water as required.
  10. transfer the rice batter to the same bowl.
  11. mix well, making sure everything is well combined.
  12. cover and ferment the batter for 8 hours or until the batter is well fermented. if you are living in a cold climate then you can keep it in an instant pot (yoghurt mode) or in the oven (just heat the oven until it turns slightly warm and then turn off) to ferment.
  13. after the batter has fermented well, mix gently adding salt as required. dosa batter is ready to make dosa.

how to make aloo bhaji:

  1. firstly, in a large kadai heat 2 tbsp oil. add 1 tsp mustard, ½ tsp urad dal, ½ tsp chana dal, pinch hing and few curry leaves.
  2. splutter the tempering on medium flame.
  3. also add 3 chilli, 1 inch ginger and saute slightly.
  4. further, add 1 onion and saute until the onions shrink without turning brown.
  5. now add ¼ tsp turmeric and saute slightly.
  6. further add 4 potato, ½ tsp salt and mix well.
  7. mash the potato well until it turns smooth.
  8. add 3 tsp lemon juice and 2 tbsp coriander. mix well.
  9. aloo bhaji is ready to enjoy masala dosa.

how to pour bengaluru style mtr masala dose:

  1. firstly, add a ladleful of batter on hot tawa.
  2. spread slightly thick to make bangalore style dosa.
  3. spread some oil and butter uniformly.
  4. also, place 2 tbsp of prepared aloo masala in the centre.
  5. roast until the dosa turns golden brown and crisp. scrape the sides of the dosa and fold half.
  6. finally, bangalore mtr style masala dosa recipe is ready to serve with coconut chutney.
    mtr masala dosa recipe

notes:

  • firstly, adding red rice helps to get dark golden brown colour.
  • also, to make extra crispy dosa, you can add rice flour to the fermented batter.
  • additionally, roasting the dosa with oil and butter helps to get a crispy texture.
  • finally, bangalore mtr style masala dosa recipe tastes great when prepared slightly thick and crispy.


13 COMMENTS

  1. What is red rice? Where can we buy it? Is there any alternative for the red rice? And which blender did you use for the dosa batter? From where can we buy the blender for the dosa batter? Please tell us mam.

  2. You are amazing, Archana!
    I have a question, red rice you mean Kerala matta rice also called kuchalakki also known as par boiled red rice or is this raw red rice?

  3. 5 stars
    Ma’am there is a slight typing error I think. For the dosa batter it should be 2 tbsps of tur dal. The typo is 2 tbsps of udad dal.

  4. 5 stars
    Hi Hebbar, love all your recipes. Impressive presentation. You make everything looks so easy to make. Thank You.
    This Dosa looks so crispy and that perfect color. How long to soap poha? Why do you have 1 cup urad dal and then 2tbsp urad dal separately ?

Comments are closed.