Best Recipes

Hey everyone, it is John, welcome to my recipe site. Today, we’re going to make a distinctive dish, mysore masala dosa. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Mysore Masala dosa is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They are nice and they look wonderful. Mysore Masala dosa is something that I’ve loved my entire life.

Mysore masala dosa recipe with stepwise photos - Now here is a recipe of mysore dosa much different than the Mumbai mysore masala dosa which I had posted before. Mysore Masala Dosa ~ an absolutely addictive, comforting fare and a classic among South Indian breakfast recipes. I always look forward to my visits down South to savor the flavor of this Karnataka.

To begin with this particular recipe, we must prepare a few components. You can cook mysore masala dosa using 47 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make Mysore Masala dosa:

1. Make ready Sabzi stuffing
2. Prepare medium onions sliced
3. Make ready medium to big potatoes boiled
4. Prepare oil
5. Get mustard seeds
6. Take udad dal
7. Make ready (+/-)green chillies chopped
8. Make ready curry leaves
9. Make ready asafoetida powder
10. Take sambhar masala
11. Make ready turmeric powder
12. Make ready As required Salt
13. Prepare Sambhar
14. Make ready toor dal
15. Take medium size onion sliced
16. Take medium size potato
17. Take drum stick cut into 2inch pieces
18. Prepare As required Small marble size tamarind
19. Prepare as per taste Salt
20. Take oil
21. Take mustard seeds
22. Make ready fenugreek seeds
23. Prepare Dry red chilli
24. Make ready udad dal
25. Make ready yellow mung dal
26. Take asafoetida powder
27. Take green chillies slitted
28. Get curry leaves
29. Take chilli powder (if needed)
30. Take turmeric powder
31. Take sambhar Masala (I prefer MTR brand)
32. Make ready water (incl water for cooking dal)
33. Take Chutney
34. Make ready chana dal
35. Take as per taste Salt
36. Get dry red chillies soaked for 40 min in warm water
37. Get garlic
38. Make ready small marble size tamarind
39. Make ready onions chopped
40. Prepare Dhosa
41. Prepare dhosa batter
42. Take milk
43. Prepare sugar
44. Make ready oil
45. Make ready Butter
46. Prepare chopped tomatoes, onion and peas(all optional)
47. Make ready as per taste Chutney

Mysore masala dosa recipe explained with step by step pictures and a quick video. Mysore masala dosa is a very popular breakfast recipe from Mysore, Karnataka, India. Mysore is not only famous for its palaces but also for its Masala Dosas / Crepes folded over a spicy Potato dish. You must try this delicious Mysore Masala Dosa Recipe which is smeared with red chilli chutney and stuffed with potato filling and served with chutney and sambar.

Instructions to make Mysore Masala dosa:

1. Sambhar: Wash toor dal, put it in pot. Add a glass of water and 2 tbsp sliced onions in it. Put the potato and the pieces of drumstick in a bowl with water. Add water in tamarind in a different bowl. Put all these- Dal, veggies and tamerind for boiling in one cooker. Cook on medium heat till 5 whistles release. Heat oil in a pan. Splatter mustard, then add dry red chilli, fenugreek seeds, udad dal, mung Dal, green chillies and curry leaves.
2. Add sliced onions and fry till they are translucent. Next add the tomatoes and the veggies followed by the spices, asafoetida and salt. Add 2-3 tbsp water and allow the spices to cook until oil oozes.
3. Then add 400 ml water and the boiled tamarind water (sieved) and bring it to boil on low heat. Add dal. Let it all boil on low heat for 5-10 min. Remember that the consistency of sambhar should be thinner than regular dal. And it should be slightly on sour side.
4. Sabzi : heat oil in a pan. Splatter mustard seeds. Add methi seeds, udad dal, chillies, curry leaves, asafoetida and turmeric powder. Next add onions and saute till they are translucent. Then break potatoes between your fingers and add.
5. Add all the spices and salt. Combine everything well and cook on low heat for 2-3 min.
6. Chutney: roast chana Dal. Combine all the ingredients in the mixture jar and grind till smooth paste. You may add a little water if needed.
7. Add oil, milk and sugar in the batter. Combine very well. Also add a little water in the if required to make thick, but smoothly pouring consistency (not the ribbon consistency).Heat dosa pan sprinkle some water to cool it a bit. Wipe it dry.
8. Put batter on it and spread it going outwards going in the same direction. Wait till the surface looks dry.
9. Then spread butter and chutney on it. Place sabzi on it. Let the dhosa cook evenly on all the sides. You may have to move the pan to help flame reach out on all sides. Keep the flame low to high.
10. Dosa will easily peel off with a little help of spatula when it's cooked well. Try to scrape it gently and peel it off the pan. Fold it and remove from pan. Serve hot with chutney and sambar.
11. Variation : once the surface of dosa looks dry enough, put much amount of butter in the centre followed by chopped onions,chopped tomatoes and peas- a tsp of each. Let it cook a bit then put sabzi on it.
12. Tips on dosa batter: 1. Consistency the batter should be slightly thinner than for idler, but if the batter is too thin, it will stick to the pan and not peel off. Whereas if it is thick, the dhosa will not spread. 2. Temperature : the batter must be at the room temperature or else the dhosa will be very chewy. 3. The batter must be well fermented and must have the right proportion of dal and rice to get crispy golden dosa. See my recipe for 'idli dosa batter ' on Cookpad.
13. Tips on the pan: 1. Type: use the regular dosa pan (which is kind of non-stick), not the non-stick pan with multiple quoting. Thick iron tawa is the best. 2. Preparing the pan for dosa: always stir fry a piece of bread/chapati/Puri on tawa before starting to make dosa on it. This small process helps to prepare pan for dosa so dosa does not stick to it.
14. Tips on making dosa: 1. The pan should be hot, but at the time of spreading batter, the temperature has to be controlled a bit so dosa can be spread easily. That's why we sprinkle some water just before spreading batter. You may also remove the pan off the flame while spreading if you need more time to spread it. 2. Spread dosa in the same direction. That create a nice and even swirls on the dosa. 3. Spread dosa starting from the centre going outwards.
15. Tips on heat under the pan at different times: 1. Keep the flame low while spreading the batter and even after till the surface of dosa looks dried. The heat can be increased to medium-high then after. 2. Do not cook dosa over high heat or it won't be crisp. 3. Move the pan over heat all around for even cooking. 4. Do not start scraping off dosa until it looks cooked (a little brownish at the bottom)

Mysore masala dosa (Karnataka masala dosa) is one of the most popular South Indian dosa varieties. Its very famous across Karnataka and is a popular street food in Mumbai too. Mysore Masala Dosa Recipe is different from the regular masala dosa, which is thin and crispy. The dosa batter used here, lends slightly thick and golden colour dosa. Soak all the ingredients except semolina for about four hours.

So that’s going to wrap it up for this exceptional food mysore masala dosa recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!