Mysore masala dosa recipe

Dosa Recipes

Mysore masala dosa recipe

Mysore masala dosa features chutney-smeared dosas with a simple potato masala rolled inside it, Mumbai’s street vendors offer a more exotic version, in which crispy dosas are smeared with a sweet, spicy and tangy Mysore chutney and rolled up with a unique masala of chopped and grated veggies perked up with our very own pav bhaji masala

Mysore masala dosa.

Ingredients

For The Mysore Cm)hutney (makes 1 1/2 Cups)

1/2 cup chana dal (split bengal gram
1 tbsp urad dal (split black lentils)
2 tbsp oil
5 whole dry kashmiri red chillies , broken into pieces
1 tbsp chopped jaggery (gur)
3 garlic (lehsun) cloves
1/2 tbsp tamarind (imli) pulp
4 peppercorns (kalimirch)
3/4 cup grated coconut
1 tsp chilli powder
salt to taste

For the mysore chutney

Heat the oil in a non-stick pan, add the chana dal and urad dal and sauté on a medium flame for 2 to 3 minutes or till they turn light brown in colour.

Add the red chillies and sauté on a medium flame for 2 minutes.

Add the jaggery, garlic, tamarind pulp and peppercorns, mix well and cook on a medium flame for 1 minute.

Add the coconut, chilli powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.

Allow it to cool slightly and then blend in a mixer using a little water to a smooth paste. Keep aside

.For The Mysore Masala

4 tbsp butter

4 tbsp chopped onions

4 tbsp chopped capsicum

4 tbsp shredded cabbage

1 cup chopped tomatoes

2 tbsp grated beetroot

2 tbsp grated carrot

2 tsp chilli powder

2 tsp pav bhaji masala

1 tbsp finely chopped coriander (dhania)

salt to taste

1 cup potatoes masala

Other Ingredients For Mysore Masala Dosa

2cups readymade dosa batter

6 tsp butter6 tbsp mysore chutney

For Serving With Mysore Masala Dosa coconut chutney

For the mysore masala

Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.

Add the capsicum and sauté on a medium flame for 1 more minute.

Add the cabbage, tomatoes, beetroot, carrots, chilli powder, pav bhaji masala, coriander and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.

Add the aloo masala, mix well and cook on a medium flame for 1 minute, while stirring occasionally.

Divide the masala into 4 equal portions and keep aside.How to proceed to make mysore masala dosa

Heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth or a tissue paper.

Pour a ladleful of the batter on the tava (griddle) and spread in a circular motion to make a 200 mm. (8”) diameter circle.

Spread approx. 1½ tsp of butter and 1½ tbsp of the mysore chutney evenly over it.

Spread one portion of the mysore masala in a row in the centre of the dosa and fold it over from both the sides.

Serve the mysore masala dosa immediately with coconut chutney and sambhar.

Level :

Easy

August 25, 2021

By Laxmi Kurella