Thursday, February 28, 2013

Mysore Masala Dosha

Till now I havent met anyone who doesnt love masala dosha. A crispy masala dosha paired with some coconut chutney and sambar is something I never get bored of ,be it at home or at restaurant.
I got this recipe for a restaurat style masala dosha from my cousin sister and I have been hooked onto this ever since.If u follow the recipe and tips as it is ,I cant see any reason for this to go wrong...Mysore masasla dosha is nothing but  usual masala dosha with a  tomato chutney spread on it so its like a cherry on top of cake ! But I am warning u if are going to take pictures of mysore masala dosha like I did, the tomato chutney will make the dosha a bit soggy,so if you are looking for a crispy dosha eat as soon as u make it :)

Rice - 1 cup
Urad dal - 1/4 cup
Chana dal- 1/8 cup
Toor dal - 1/8 cup
Fenugreek seeds - 1 tbs
Rice flakes/poha/avil - handful

1.Soak rice,urad dal,chana dal,toor dal  and fenugreek seeds for 6-7 hrs .
2.Add rice flakes to the soaked ingredients and let it soak for 10 - 15 minutes. 
3.Grind the soaked ingredients  adding enough water .
4.Allow it to ferment overnight( I kept it an preheated oven beacuse of  cold weather here ).
5.Add salt to the batter and mix well.
6 Heat a non stick pan ,rub some oil/ghee on the pan and pour one laddle of batter and spread it with the laddle as thin as possible.Cook it covered for 1-2 minutes.When the bottom of the dosha is brown and crisp take the lid off  , spread some ghee , tomato chutney,potato bhaji and roll it.Serve hot with Sambar and coconut chutney.

Ingredients for potato bhaji
Potato - 3
Carrot - 2
Onion -1 big
Ginger minced - 1 1/2 tsp
Turmeric powder - 1/4 tsp
Curry leaves
Green chillies - 1-2
Urad dal - 1 tsp
Mustard seeds - 1/2 tsp
1.In a sucepan add oil and sputter mustard seeds, add urad dal and let it become brown.
2.Add chopped onions and suate until soft.
3.Add ginger and saute for 1 more minute.
 4.Add chopped  potatoes, carrot, greenchillies,curry leaves
2.Add salt,turmeric powder,enough water and cook until potatoes are done,mash it slightly.
Ingredients of tomato chutney
Tomato - 3 no
shallots - 3-4 nos
Onion-1 medium
redchilly powder(1/2 tsp)
curry leaves ( few)
Garlic clove - 1-2
Salt to taste


1.Take oil in a pan and saute onions and shallots for few minutes.
2.Add Tomatoes, curry leaves, red chilly powder,garlic  and saute for 2 minutes. Let it cool for some time. Add salt and grind. Donot add any water.
Usually in retuarants they cook masala dosha uncovered but  at home I found that , doshas  cooked covered tasted better and was cripsy too .


divya said...

Irresistible,drool-worthy and totally inviting

Ms.Chitchat said...

Interesting write up. I make masala dosa, but never tried to smear chutney and then fill the masala, would try ur version.

Kitchen Queen said...

I am a sucker for mysore masala. looks delicious.

Turmeric n Spice said...

i agree with you i hav enot met anyone who does not like MD

Priya said...

Wish i live near sis, i want those crispy stuffed masala dosas, love to finish it.

Sudha Sabarish said...

Mysore masal dosa is one of the delicious dosa.

Gayathri Ramanan said...

looks so good and perfect..

Vimitha Anand said...

Flavorful dosa. would love a bite

Shweta said...

Oh i always wanted to this recipe. Very well explained. Happy to follow u as well.:)

Veena Theagarajan said...

My fav masala dosa! love the spread and version

Saranya Balaji said...

looks so so delicious... i wish to have now dear...

vrinda said...

Too yumm,whenever v go to dosa hut this is the one i order,looks perfect ....

Julie said...

Very inviting dosa,wish I could grab it off the screen :)
Participate & win e gift vouchers in Flavors Of Cuisines-"Chinese"

Swathi Iyer said...

Mysore masala dosa, really yumm, crispy.

Rafeeda A. Raheem said...

droolworthy pics... i guess there must be nobody who cannot take a good masala dosa... no wonder it is one of the most famous food in the world... :)

Teena Mary said...

I just loooved this recipe!! Your click gave me a dosa craving too ;) I've bookmarked to try this :)

01 09 10