Saturday, August 4, 2012

Mysore Masala Dosa

Ingredients for dosa batter
Raw rice - 4 cups
Urad dhal - 1 cup
Toor dhal 1/4 cup
Salt as per taste

Wash and soak the dhals and rice overnight.
Grind to smooth batter add salt mix and set aside to ferment for 5-6 hours

Red chutney to spread(This is the most important thing in masala dosa, so never skip this)
Dry red chillies 8
Onion 1(Big)
Garlic 3-4 cloves
Fry these lightly in 1/2 tsp oil and make a paste with salt and water.

Masala Palya(potata masala)
Potatoes 5-6(Boiled, peeled and mashed)
 Onions 2(thinly sliced)
Green chillies 3(slit)
Ginger - 1 tsp, finely chopped
Curry leaves - few, chopped
Coriander leaves - few, chopped
Oil 2 tsp
Mustard seeds - 1/2 tsp
 Urad dhal - 1 tsp
Salt as per taste

In a kadai, heat oil, add the tempering ingredients, ginger, green chillies & onion
Fry till onion becomes transparent.
Add potatoes, salt., both leaves & mix well.

Coconut - 1 cup
Fried gram 1/2 cup
Onion - 1, chopped
Green chillies - 3,4( I have used dry red chilly for my chutney for a change)
To temper:
Oil - 1 tsp
Hing - ½ tsp
Curry leaves - few
In a kadai, in 1 tsp oil, fry in order, onion, red chillies.
Switch off the stove & add coconut to get lightly heated.
Grind with salt & temper

To proceed with our Mysore Masala Dosa
Heat a flat tava.
Smear with oil & water on the tava & spread a thin dosa.
Pour the oil-ghee mixture around it.
When the bottom starts turning golden, in just half of it, smear the red chutney lightly.
Wait for a minute for the chutney to get cooked
Then on the same half, keep 2 tbsp of potato masala.
Fold the other half over this & serve with chutney.
This dosa is not turned over.
Enjoy your hotel style mysore masala dosa



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