Mysore Masala Dosa
The Mysore Masala Dosa is made by stuffing the dosa with fillings of fried onions, potatoes and spices that are lightly cooked. The entire dosa is wrapped around a curry that is made from potato and onion. Some variants of Mysore Masala Dosa are:
- Masala dosa stuffed with potato and even consists of onion and coconut chutney that is spread inside.
- Masala dosa made out of vegetables where peas and different other vegetables are stuffed inside the dosa in place of potatoes.
- Rava or semolina masala dosa where rava is used in place of rice.
Mysore Masala Dosa - Whats so Special?Mysore Masala Dosa is a tasty dish that is mostly ordered by people who visit vegetarian restaurants in the southern part of India. This dish is very popular and is widely eaten in the southern states of India but it is equally relished in most of the northern states of India also. The name of the dish itself is fascinating which combines a flavor of red chutney and is filled with a lovely blend of onions and potatoes cooked gently along with some other condiments. Anyone gets completely satiated by the aroma of red chutney along with the tangy masala that nestles inside the dosa. Mysore Masala Dosa is considered to be enough for late lunch, breakfast and even dinner. The best thing about this dish is that there is no side dish required to accompany this type of dosa as there is the masala and the chutney that serve to satisfy the taste buds of an individual.
Mysore Masala Dosa Recipe
- Preparation Time: 60 minutes
- Cooking Time: 60 minutes
- Yield: 12 dosas
- Main Ingredients: Urad dal, rice and potato
- Dosa Batter Ingredients
- Rice: 11/2 cups (should combine parboiled rice and raw rice)
- Urad dal: Half cup
- Fenugreek seeds or methi: One table spoon
- Chana dal: One-fourth of a cup
- Poha: One-fourth of a cup
- The batter also requires salt
Preparing the Batter
- All the rice and the dals must be soaked separately and even the poha and the methi seeds must be soaked.
- Grind the rice to make a batter and then add poha.
- Next grind the methi and the urad dal together to prepare a very smooth batter.
- It must be noted that very low quantity of water should be used while grinding the dals and the rice because thick batter is required for making dosas.
- Both batters should be mixed well and the entire mixture should be covered and left for fermenting overnight.
- Next morning, it is expected that the batter would ferment well. Add salt to the batter and mix well and some water can also be added if required. dropping consistency should be possessed by the batter.
- Cooked potatoes: 4 medium sized
- Finely chopped onions: 2 medium sized
- Ripped urad dal: One tablespoon
- Mustard seeds: One tablespoon
- Slit and deseeded green chillies: 2
- Grated ginger: One tablespoon
- Curry leaves
- Turmeric powder: One tablespoon
- Oil: One tablespoon
- Red Chutney Ingredients
- Red chillies: Four to five and of medium length. The chillies should also be fresh and dry and they should be soaked in water so that they are softened.
- Gram dal fried: Three tablespoon
- Coconut: Three tablespoon
- Garlic: One piece
- Limejuice: Tow tablespoon
- Take a pan and add some oil. When it gets hot, add some mustard seeds along with urad dal, slices of ginger and green chilies.
- When the dal starts turning golden and the mustard pops, mix some finely chopped onions and stir fast.
- Keep sauting the onions till they change their color into translucent and pink.
- Meanwhile turmeric powder should be added to the cooked and mashed potatoes.
- Mashed potatoes should be added to the onions that are sautéed and some slat should also be added. Chopped leaves of coriander should next be added to the potatoes.
- Keep the masala that is prepared aside and start preparing the dosa.
- Put some oil on a tawa or frying pan and spread the batter that was prepared previously.
- Batter should be spread evenly on the frying pan so that the entire dosa is even and thick.
- When one side of the dosa is cooked, there is no requirement to flip the dosa on the next side because dosa gets cooked even on the inside.
- Red chutney that was prepared previously should be applied on the dosa and the filling should be kept aside.
- Next the dosa should be folded and served hot.
- It has to be noted that Mysore Masala Dosa does not require Sambhar or chutney to be served with it because the dosa itself is very spicy and delicious.
Dosa and the Nutrition Associated
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