Mysore Masala Dosa Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.
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. Chef Sanjyot Keer. ಗರಿಗರಿಯಾದ ಮೈಸೂರು ಮಸಾಲ ದೋಸೆ ಮನೆಯಲ್ಲಿಯೇ ಹೇಗೆ ಮಾಡುವುದು/crispy Mysore masala Dosa recipe.
Here is the best “Mysore Masala Dosa” recipe we have found so far. This will be smell and look delicious.
Ingredients of Mysore Masala Dosa
- Take For of Dosa Batter-.
- Make ready 11/2 cups of rice (soaked for 6 hours).
- Make ready 1/2 cup of Splitted white lentil (udad dal)(soaked for 6 hrs).
- Take 1/2 tsp of Fenugreek seeds(soaked with rice).
- Make ready 2 tbsp of flatten rice (Poha) (Soaked it and put while grinding).
- Make ready 2 tbsp of curd.
- Take as per taste of Salt.
- Prepare as required of Water.
- You need For of Stuffing:.
- Prepare 3-4 of Boiled Potatoes (grated).
- It’s 2 of Onions (chopped).
- You need 2 tbsp of oil.
- You need 1/2 tsp of mustard seeds.
- Prepare 1/2 tsp of white lentil.
- Make ready 2-3 of green chillies (chopped).
- Take 4-5 of curry leaves.
- You need 1/4 tsp of Turmeric Powder.
- Take as per taste of Salt.
- Prepare as required of Coriander leaves chopped.
- Make ready For of Mysore Chutney:.
- Take 4 tbsp of podi masala.
- Make ready 1 tsp of Garlic paste.
- Take as required of Water.
You could try our recipe of.Mysore Masala Dosa Recipe , a very popular dosa variety from the city of Mysore in Karnataka.The main uniqueness in this dosa is the spicy chana dal chutney thats used as a spread for the dosa.Mysore is not only famous for its palaces but also for its Masala Dosas / Crepes folded over a spicy Potato dish.
Mysore Masala Dosa instructions
- Drain all water from the Soaked ingredients. Take a grinding jar add all ingredients with curd. Crush it. To get a smooth sticky batter if required add water. Take it out in the bowl. Whisk it. Cover it and keep it for fermentation in a hot place for 2-3 hrs..
- After 3 hours of fermentation add salt to the batter and water mix it well. Mix it vigorously so will get batter lighter and flowing consistency..
- For Stuffing: Take a pan on medium flame add oil, mustard seeds, white lentil. Let it crackled. Add chopped green chillies, curry leaves..
- Now add chopped onions. Saute it till it get transparent and golden in colour. Add Turmeric Powder..
- Now add grated boiled potatoes. Mix it well and smash the Potatoes completely. Now add salt and Chopped coriandor leaves. Mix it..
- Mysore Chutney: In a bowl add garlic paste, Podi Powder, water mix it. Get all ready batter, potato masala, Mysore Chutney..
- Put the dosa tava on medium flame to get hot. Sprinkle some water so the tava get little cool. Wipe it with cloth. Pour the batter on hot tava and spread with the laddle..
- Once the dosa ready from one side. Put the put butter, spread Mysore Chutney properly..
- Now put Potato masala in the middle of the dosa. Sprinkle coriander leaves. Fold the dosa..
- Serve with Sambhar, Coconut Chutney and some Potato masala..
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.While the traditional Mysore masala dosa features chutney-smeared dosas with a simple potato For the Mysore masala dosa stuffing, heat the butter in a broad non-stick pan.
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.Main difference between regular masala dosa and mysore masala dosa is in Mysore masala red chutney is used and it's crispy from outside and soft inside and of course delicious as it's served in.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.The Mysore masala dosa which is a treat to the taste buds is actually more popular in different parts of the world than the plain masala dosa that hails from Udipi of Karnataka.
