Mysore Masala Dosa

Mysore lies in the southern part of India and it is city in Karnataka. like most of the states that lie in the southern part of India, the food found in Mysore is also rice based. Dosa of all kinds and idli form one of the integral parts of Mysore cuisine. The dosas and idlis available in Mysore are wholesome, delicious and simple. The all time famous and favorite of Mysore is dosa filled with potato and served with coconut chutney, onion chutney and Sambhar. There are different kinds of dosas found in Mysore namely semolina or rava dosa, masala dosa and set dosa. Of all the different varieties of dosas available in Mysore, the masala dosa from this place is very famous because of its taste and the blend of different ingredients. In order to have a detailed information about Mysore Masala Dosa it is important to have some idea about a dosa first.

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.
The masala dosa that is served in Mysore consists of red chutney that is spread in the inside of the dosa and red chutney is made out of good amount of garlic.

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 is considered to be classic, comforting and absolutely additive. It is a special dosa found in Karnataka that owes its origin to the city of Mysore. One thing that is noteworthy about the restaurants in Mysore is that every restaurant serves its very own version of dosa. At the restaurants, the dosas are served with different accompaniments and even there are changes found in the stuffing of the dosas. The great change in the texture of the dosas is also found in restaurants that serve dosas in Mysore. The masala dosas in Mysore are crisp and thin possessing an exterior that is crisp and an interior that is spongy. The dosas ordered in Mysore come drizzled with butter or ghee and podi sprinkled. The dosas are served with sambhar, an array of chutneys that is quite colorful and potato masala. At some places the dosas are also served with green chutney and vegetable saagu. The best thing that can be done to finish off this delicious dish is by taking a cup of coffee along with it.

Mysore Masala Dosa Recipe

Mysore Masala Dosa recipe is very easy and it can be made in a very simple manner. However, it has to be noted that making a Mysore Masala Dosa involves putting in some labor also. The entire recipe of the Mysore Masala Dosa has been given below:
  • 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.

Masala Ingredients

  • 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
  • Salt
  • 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
  • Salt
All the ingredients of the red chutney should be ground by the use of a mixie and some water should be added to the ingredients. After grinding the mixture should be kept aside.

Making Dosa

The method of preparing the Mysore Masala Dosa is quite easy and it has been enumerated below:
  • 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. Mysore Masala Dosa
  • 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.

Serving Method

Dosa is usually found stiffed with vegetable fillings and sauces that makes for a very quick meal. Dosa is served with side items like wet chutney made out of coconut, Sambhar and dry chutney consisting of desiccated coconut and spice powders and even Indian pickles.

Dosa and the Nutrition Associated

Dosa is also known as Newari or Chatamari. It is a kind of a pancake or fermented crepe that is made from black lentils and rice batter. This dish is the staple food of most of the southern states in India like those of Tamil Nadu, Karnataka, Kerala and Andhra Pradesh. Dosa is also popular in several other countries such as Malaysia, Singapore and Sri Lanka. Dosa is common in the form of a breakfast in southern India and is also eaten as a street food in most of the states of India. The carbohydrate content of this dish is very rich and at the same time it also does not contain saturated fats and sugar. The main ingredients of this dish are lentils and rice and it is only because of this reason that this dish is rich in protein and is free from gluten. Fermentation process of this dish increases the vitamin C and vitamin D content of dosa. Nowadays, instant mixtures for the preparation of dosa are found available in the market but theses mixes are very low in their nutritional value.

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