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Mysore Masala Dosa | Traditional Recipe

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

Mysore Masala Dosa | Traditional Recipe is a yummy South Indian dish.

Mysore Masala Dosa is a traditional dish different from regular dosa. This Dosa contains spicy potato masala, green chutney and red chutney in it. It is a quite spicy version of dosa but tastes delicious. The dosa batter requires Idli rice, rice, black gram and semolina. The spicy potato masala used for stuffing. It requires time for the preparation but gets ready in a few minutes. This is a must try dish. So, try to make this yummy traditional dish and enjoy with your family.

This mouthwatering dish was prepared by 78-year-old Grandmom from Andhra Pradesh – G VASAVAMBA!!

This recipe is made under the Live Cooking Contest by Zayka Ka Tadka.

For more such exciting recipes like Mysore Masala Dosa | Traditional Recipe, please click on the following links:

  1. Medu Vada – Authentic South Indian Recipe
  2. Paper Dosa – South Indian Special
  3. Keerai Sambhar

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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. PREPARING POTATO STUFFING:Boil the onions and green chillies in a pressure cooker for one whistle. Once done chop both the ingredients.
  6. Now, heat oil in a kadai.
  7. Add Mustard seeds and let it crackle. Then add urad dal and saute it until it turns light brown in colour.
  8. Then add curry leaves, chopped boiled onion and green chillies. Saute it for 2 minutes. Add little water and cook for few seconds.
  9. Next, add salt, and turmeric powder to it. Saute and mix well. Add little water and cook for few seconds.
  10. Finally, add boiled mashed potato and mix well.
  11. Cook the potato mix for a minute or 2 then switch off the gas.
  12. 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)
  13. Heat aa iron tawa.
  14. Pour a ladleful of batter and spread it in a circular manner to make dosa. Pour some oil and ghee over it.
  15. 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.
  16. Flip it once again and spread the red and green chutney over it. (Add the chutney on the dosa as per your taste)
  17. Now, add potato stuffing and fold it in half. Cook for a few seconds.
  18. Pour some ghee on the dosa and transfer to a serving plate.
  19. 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

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