karnataka masala dosa recipe /mysore masala dosa
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.
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.