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Thursday, December 06, 2018

Mysore Masala Dosa (Step by Step Pics)

Masala dosa in itself is a delicacy,right ? How about trying a special type of masala dosa made with a special chutney which adds flavor. Yes, that's Mysore Masala Dosa and I was long waiting to try this out at home. Masala dosas are easy to prepare at home when you have the filling and batte ready at hand otherwise it looks a lengthy process to make. H is a big fan of masala dosas. But when it comes to make masala dosa at home, H says its easily available in restaurants and he names quite a few which serves the best masala dosas in town. I too think for a while whether to put an extra effort to make masala dosa. However, these days H hardly talks about any good restaurants that serves good masala dosas. And so one in a while, I make them at home during weekends. I hardly find time for a masala dosa breakfast on weekdays and am sure many of my readers would agree to that too.





Mysore masala dosas are made thick spread unlike regular masala dosas but the cover turns crisp as it gets cooked and soft inside. The chutney made with red dry chilies,shallots, garlic, tamarind and coconut adds the special flavor to the dosas along with the potato filling. I usually don't add broken cashews to regular masala dosas but whereas in the Mysore masala dosas they add that extra crunch.Do try this out if you are a vivid fan of masala dosas. Also check out the links below if you love any of the dosa varieties.


Preparation time ~ 15 minutes
Cooking time ~ 15 minutes
Serves ~ 10 dosa
Author ~ Julie

Ingredients
*dosa batter 2 cups
salt a pinch

for filling
potato 4 boiled,mashed
onion 2 medium sized,chopped
mustard 1/2 tsp
jeera 1/4 tsp
green chillies 2-3
ginger chopped 1/2 tsp
turmeric powder 1/4 tsp
chana dal 1tsp
cashews 10
curry leaves a sprig
oil 2 tbsp
salt to taste
cilantro /coriander leaves 2 tbsp

for red chutney
chana dal 2 tbsp
red chillies 2-3
shallots 8-10
garlic cloves 4-5
grated coconut 2 tbsp
tamarind small piece


Method
FOR DOSA BATTER

  • Follow the recipe link here to prepare the dosa batter. Ferment the batter and keep ready by adding salt.


FOR FILLING

  • Wash and boil the potatoes in a cooker with a pinch of turmeric powder and salt  till 3 whistles. Open the lid of cooker once pressure releases, peel the skin of potatoes and mash the potatoes nicely.
  • Heat oil in a pan and add the mustard seeds. Once it crackles, add the jeera,cashews and chana dal. Fry the cashews lightly and slide in the onions,curry leaves. Saute lightly till onions turn soft.

  • Add in the turmeric powder and asafoetida powder (kayam podi).
  • Toss in the mashed potatoes,give a quick mix. Adjust salt and combine well.
  • Finally add in chopped coriander leaves.
FOR CHUTNEY
  • Heat oil in a pan and add red dry chillies and chana dal. Fry them lightly and add in the shallots,garlic, saute for a while. Switch off flame and cool.

  • Once cooled,add to a blender jar and add in the grated coconut and tamarind. Add very little water if needed,the chutney should be thick and spreadable.
FOR PREPARING MASALA DOSA
  • Heat a non stick pan or iron griddle(I use iron griddle) . When it is hot, pour a ladleful of batter  and spread the batter( the mysore masala dosa is crisp outside and thick soft inside). So don't spread the batter very thin like regular masala dosa. Add in oil/ ghee on top (optional step), once the top looks cooked. Add in the red chutney and spread generously.



NOTES
* You can prepare the red chutney earlier and keep ready.
*  This same filling can be used to prepare regular masala dosa too without the addition of red chutney.
* This recipe for filling and chutney is adapted from here and modified slightly as per tastes.

If you are interested in trying few other recipes with dosa batter,check out below -
* Masala Dosa
Chicken Masala Dosa
Sweet Berry Dosa
Crimson Dosa
Ghee Roast Dosa
Dosa Waffles
* Dosizza
Punugulu
Potato Stuffed Paniyaram
Omelette Dosa

 More varieties of dosa with different millets and pulses-
Ragi Dosa
Whole green Gram Dosa (Pesarattu)
Barley Dosa



3 comments:

Angie Schneider said... Best Blogger Tips

YUM! I have never had or made a dosa because it seems quite complicated to make. Thanks for sharing the step-by-step pictures, which makes it easier for me.

Marisa G Thermofan said... Best Blogger Tips

Dear Julie. Thanks for your comment. Missing you.
I'm sure, your dosa is dekidelic. I do also like how you cook it.
😘

Shibi Thomas said... Best Blogger Tips

I love this spicy version of Masala dosa and I too have tried it at hone. Isn’t it great when you can recreate something that you love?