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Mysore Masala Dosa
Mysore Masala Dosa

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We hope you got benefit from reading it, now let’s go back to mysore masala dosa recipe. To cook mysore masala dosa you only need 38 ingredients and 25 steps. Here is how you cook it.

The ingredients needed to make Mysore Masala Dosa:
  1. Get For Batter
  2. Prepare 1.5 cups Dosa Rice
  3. Provide 1/2 cup Urad Dal (Black gram dal, skinned and split)
  4. Use 1 tablespoon Toor Dal/ Split Pigeon Pea Lentils
  5. You need 1 tablespoon Chana Dal (Split Chickpeas)
  6. Use 1/4 teaspoon Fenugreek Seeds (Methi Seeds)
  7. Provide 1/2 cup Poha (Flattened Rice)
  8. Prepare Water as required
  9. You need to taste Salt
  10. Use 1 teaspoon Sugar
  11. Get Oil/Ghee to drizzle over dosa
  12. You need For Stuffing
  13. Take 3 potatoes boiled and mashed
  14. You need 2 teaspoon Oil
  15. Take 1 teaspoon Chana Dal (Split Chickpeas)
  16. Take 1/2 teaspoon Urad Dal (Black gram dal, skinned and split)
  17. Prepare 1 teaspoon Mustard Seeds (Sarson/Rai)
  18. Use 1/2 teaspoon Cumin seeds (Jeera)
  19. Get 1 sprig Curry Leaves
  20. Prepare 1/8 teaspoon Hing/Asafoetida
  21. Prepare 1 small Onion finely chopped
  22. Use 1 Green Chilies finely chopped
  23. Prepare 1/2 teaspoon Turmeric
  24. Provide to taste Salt
  25. Prepare 1 inch Ginger finely chopped
  26. Take 2 tablespoon Coriander leaves finely chopped
  27. Provide 1 tablespoon Lemon juice – optional
  28. Use 1 dried Red Chilli
  29. Use For Chutney
  30. Get 2 teaspoon Oil
  31. You need 1 inch Ginger chopped
  32. Use 3-4 Garlic cloves chopped
  33. You need 1 small Onion chopped
  34. Take 3 dried Red Chilli
  35. Prepare 1/4 cup Water
  36. Use to taste Salt
  37. Prepare 2 tbsp Chana Dal (Split Chickpeas)
  38. Take 1/4 teaspoon Turmeric
Instructions to make Mysore Masala Dosa:
  1. For batter:Wash and soak rice, dals, methi seeds in enough water for 5-6 hours.
  2. Clean and soak poha for 30 minutes
  3. Drain the water from rice, dals and Poha.Grind into smooth thick batter using fresh water
  4. Transfer the batter to a big vessel. Since the batter will ferment, it will overflow if kept in small vessel. Ferment the batter for 6-7 hours/overnight
  5. Once batter has fermented, mix well. Add in Sugar and salt and mix well
  6. For Stuffing:Heat oil in a pan, crackle mustard seeds
  7. Add dals, dry red chilli and cumin seeds and saute for 1 minute
  8. Add hing and curry leaves. Mix well
  9. Add onions, ginger and green chilies to the pan
  10. Saute until onions are translucent
  11. Add turmeric and salt. Mix well
  12. Add Mashed potatoes and mix well
  13. Finally add coriander leaves and lemon juice. Mix well. Stuffing is ready
  14. For red chutney:Heat oil in a pan and add Chana dal.
  15. Saute until golden brown
  16. Add Onion, dry red chilli, ginger and garlic.
  17. Saute until onions are translucent
  18. Add turmeric and mix well
  19. Allow mixture to cool completely.Grind with water and salt to form smooth chutney
  20. Transfer adequate batter to small bowl and add required water to form smooth flowing consistency batter. Do not make batter thin or thick.
  21. Pour ladle of batter on hot tawa over low heat and spread evenly
  22. Drizzle oil all over and cook over medium heat.Spread 1 tbsp chutney all over slightly cooked dosa
  23. Add prepared stuffing on dosa
  24. Fold in semi circle, triangular or circular fashion once dosa is cooked completely
  25. Serve hot with chutney/sambar. This dish tastes divine

Jay Ambe Mysore Fancy Dosa - Savarkundla. 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. 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. Soak all the ingredients except semolina for about four hours.

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