karnataka masala dosa recipe  /mysore masala dosa

This karnataka masala dosa recipe is quiet different from other masala dosa variations its made thick and crisp from the outside with soft insides. Thats why its called as mysore masala dosa. A spicy red chutney is the speciality to this dosa smeared all over the dosa. Next is the masala with potatoes are put with a good dollop of butter and served hot. Some places they make this with somany variations with crunchy veggie filling even with cheese they are quite different and delicious. But this is the traditional karnataka masala dosa recipe without any changes its exact and awesome in taste. Butter is

the best for making this dosa so never miss them. Inevitable addition of dals make this dosa so crisp from the outside with outstanding golden colour. We are not going to flip dosa make sure its cooked well before adding red chutney and potato masala. The process of making is the same as grinding fermentation and consistency. Only the difference is that the dosa batter ingredients differ some add even poha/aval for grinding. Some like to add coconut in this red chutney but I feel its not needed as the dals added will do the job. Do try this mysore masala dosa for sure the best side dish to have with this dosa is coconut chutney and some hot sambar.

karnataka masala dosa recipe /mysore masala dosa

INGREDIENTS:

For dosa:

Idli rice – 11/2 cups
Raw rice – 1/2 cup
Fenugreek seeds/vendhyam – 1/2 tsp
Kadala paruppu/bengal gram – 11/2 tbsp
Thuvaram paruppu/toor dal – 1 tbsp
Salt as needed
Sugar added after fermenting – 1 tsp
Butter as needed for making dosa

For potato masala recipe check here

For red chutney:

Red chillies/vara milagai – 10
Small onions/chinna vengayam -10 pieces
Tamarind/puli – small bit
Salt as needed
Kadala paruppu/bengal gram – 1 tbsp
Urad dal/ulundhu – 1 tbsp
Garlic /poondu – 1/4 cup
Oil – 1 tbsp

METHOD:

For preparing dosa:

1.Soak both rice, dals, fenugreek all together for 4-6 hours.
2.Then grind it to a semi smooth batter add salt adjust to the consistency of dasa batter and ferment overnight.
3.In the morning mix well(with sugar) and keep ready.

For red chutney:

1.Keep kadai with a tbsp of oil add both dals and bring it to golden.
2.Then add red chillies, garlic, onions, tamarind and saute well.
3.Then lastly add salt and when cool grind it to a smooth paste and keep ready.

Preparing mysore masala dosa:

1.Heat a dosa pan when hot make dosas add butter all over control the flame spread red chutney then some masal.
2.When nicely crisp and golden fold and serve hot with sambar and coconut chutney.

karnataka masala dosa recipe /mysore masala dosa

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Total Time 8 hours hrs 45 minutes mins

Course Breakfast, dinner, tiffin

Cuisine Indian, SouthIndian

Servings 4

Ingredients

  

For dosa batter:

• Idli rice - 11/2 cups

• Raw rice - 1/2 cup

• Fenugreek seeds/vendhyam - 1/2 tsp

• Kadala paruppu/bengal gram - 11/2 tbsp

• Thuvaram paruppu/toor dal - 1 tbsp

• Salt as needed

• Sugar added after fermenting - 1 tsp
• Butter as needed for making dosa

potato masala recipe is given in the above link

For red chutney:

• Red chillies/vara milagai - 10

• Small onions/chinna vengayam -10 pieces

• Tamarind/puli - small bit

• Salt as needed

• Kadala paruppu/bengal gram - 1 tbsp

• Urad dal/ulundhu - 1 tbsp

• Garlic /poondu - 1/4 cup

• Oil - 1 tbsp

Instructions

 

• For preparing dosa:

  Soak both rice, dals, fenugreek all together for 4-6 hours.

  Then grind it to a semi smooth batter add salt adjust to the consistency of dasa batter and ferment overnight.

  In the morning mix well add sugar and keep ready.

  For red chutney:

  Keep kadai with a tbsp of oil add both dals and bring it to golden.

  Then add red chillies, garlic, onions, tamarind and saute well.

  Then lastly add salt and when cool grind it to a smooth paste and keep ready.

  Preparing mysore masala dosa:

  Heat a dosa pan when hot make dosas add butter all over control the flame spread red chutney then some masal.

  When nicely crisp and golden fold and serve hot with sambar and coconut chutney.
  

Notes

Control the flame so that batter is well cooked on the outer side before adding chutney and masala as we are not going to flip it.
I have not given the potato masala recipe again here please check the link provided to see the recipe.
Some add coconut for making mysore chutney but I have not added.
These dosas are made thicker with crisp outside and soft inside.
Consistency of the dosa batter should be perfect to get nice golden dosa.
Keep the tava at correct temperature otherwise spreading dosa will be difficult.
You can use a nonstick pan for nice perfect dosas.
Always use butter to make this dosa for excellent outcome.

Keyword popular, tiffin,breakfast,dinner,snack