Mysore Masala Dosa | Traditional Recipe

Published On January 4, 2019
In Video
By Guest Author
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Prep Time
1500 Minutes (1 Day, 9 Hours and 6 Minutes)
Cook Time
15 Minutes
Difficulty Level
Advanced

Ingredients

DOSA BATTER:-
Idli Rice - 2 Cup
Rice - 2 Cup
Urad Dal/Black gram - 1 Cup
Fine Sooji/Semolina - 1/2 Cup
Rock Salt - as per taste
Baking soda - 1/2 Teaspoon
Sugar - 1 Teaspoon
RED CHUTNEY:-
Red Chillies - 5 to 7
Roasted bengal gram/Daaliya - 1/2 Cup
Tamarind - 10 Gram or amla sized ball
Fresh grated coconut - 1/2 Cup
Garlic - 2
Rock salt - as per taste
Onion - 1
Jaggery - 10 Gram
GREEN CHUTNEY:-
Green chillies - 6 to 7
Fresh grated coconut - 1/2 Cup
Roasted Beangal gram - 1/2 Cup
Coriander leaves - a handful
Curry leaves - few
Tamarind - 10 Gram or amla sized ball
Rock Salt - as per taste
POTATO STUFFING:-
Boiled potato - 500 Gram
Mustard seeds - 1/2 Teaspoon
Urad dal - 1 Teaspoon
Curry leaves - few
Onion - 2
Green chilli - 8
Rock Salt - as per taste
Turmeric powder - 1/2 Teaspoon
Lemon juice - juice of 1/2 lemon
Oil - 3 Tabelspoon
OTHER INGREDIENTS:-
Oil - for roasting + for tadka of both the chutney
Ghee/Clarified butter - as required
Mustard seeds - 1 Teaspoon
Curry leaves - few

Instructions

PREPARING DOSA BATTER:-Soak both the rice and urad dal separately overnight in enough water. Then grind soaked rice, urad dal and sooji together. Ferment the batter for 24 hours.
PREPARING RED CHUTNEY: Take a grinder jar and add daaliya, red chillies, fresh grated coconut, jaggery, tamarind, garlic. Grind it by adding little water. Then add chopped onion to the jar. Grind it to a smooth paste. Take out in a bowl.
PREPARING GREEN CHUTNEY: Take a grinder jar and add green chillies, daaliya, fresh grated coconut, salt, tamarind, curry leaves, coriander leaves. Grind it to make a smooth chutney. Add little water if required. Take out in a bowl.
PREPARING THE TADKA OF BOTH THE CHUTNEY:-Take a tadka pan, add oil and heat it. Add mustard seeds and let it splutter. Add curry leaves and switch off the gas. Pour this tadka over both the chutney.
PREPARING POTATO STUFFING:Boil the onions and green chillies in a pressure cooker for one whistle. Once done chop both the ingredients.
Now, heat oil in a kadai.
Add Mustard seeds and let it crackle. Then add urad dal and saute it until it turns light brown in colour.
Then add curry leaves, chopped boiled onion and green chillies. Saute it for 2 minutes. Add little water and cook for few seconds.
Next, add salt, and turmeric powder to it. Saute and mix well. Add little water and cook for few seconds.
Finally, add boiled mashed potato and mix well.
Cook the potato mix for a minute or 2 then switch off the gas.
PREPARING THE MYSORE MASALA DOSA:-Baking soda, salt and sugar to the batter. (Add baking soda and sugar to the batter just before making the dosa)
Heat aa iron tawa.
Pour a ladleful of batter and spread it in a circular manner to make dosa. Pour some oil and ghee over it.
Cook it on a high flame. Once it cooked from one side, flip it and cook another side. Once cooked switch the flame on low.
Flip it once again and spread the red and green chutney over it. (Add the chutney on the dosa as per your taste)
Now, add potato stuffing and fold it in half. Cook for a few seconds.
Pour some ghee on the dosa and transfer to a serving plate.
Yummy 'Mysore Masala Dosa' is ready to be served with green chutney and red chutney.

Servings : 4 to 6
Ready in : 1515 Minutes
Recipe Type : Breakfast, Dinner, Lunch