Mysore Masala Dosa

Dear Friends,

Dosa is Indian crepes made with rice and urad dal batter and masala is the paste use for filling dosa. Dosa are made with many different kinds of filling. This one is called Mysore masala dosa. It is one of my favourite. This dosa is available on the street corner in India. They spread dosa batter on a hot flat pan, top with all the vegetables and add butter, let it cook and serve with sambar and chutney. I have lots of fond memory of it…we use to eat this dosa on the streets of Mumbai. This is so delicious but it is also heathy. There are lots of vegetables added to make masala. It is colourful and full of flavours. This recipe serves 4-5 people.

Start the preparation at least 24 hours in advance. Soak rice, dal and methi at least 6-7 hours and then grind and ferment the the batter for 12-15 hours (more if you live in cold climate) in warm place. 

Recommended Product:
Dosa tawa (pan)

Preparation time: 15 minutes

Cooking Time: 30 minutes

Ingredients:

Dosa Batter
Here is the recipe on how to make Dosa. You can double the size of rice and urad dal if you are feeding 4-5 people.

Mysore Masala
3 boiled, skinned and mashed potato
2-3 onion sliced thinly
1 green pepper sliced thinly
1 small carrot grated
1 small beet grated (optional)
1 tomato sliced thinly or 1/2 cup tomato puree
2-3 green chilies finely chopped
1 tsp each urad dal, cumin seeds and mustard seeds
7-8 curry leaves
Small pinch of asafoetida
1/2 tsp red chili powder
1/2 tsp turmeric powder
1 tbsp butter
Salt to taste
Oil for cooking
Red chutney paste using premix

Procedure

1. Chop all the vegetables as shown in the above picture.

2. Heat a pan, add 1-2 tbsp of oil. Add 1 tsp each urad dal, cumin seeds and mustard seeds. When mustard seeds starts to pop, add chopped green chilies, curry leaves and small pinch of asafoetida. Saute for few seconds and add chopped onion and green pepper. Saute on low to medium for 3-4 minutes. When onion are translucent and pepper are slightly soft, add grated carrot, grated beet (optional), tomato slices or tomato puree. Stir the mixture every few seconds.  Cook for 3-4 minutes and then add mashed potato, chili powder, turmeric powder, salt and butter. Mix well and cook for another 2-3 minutes until everything blends together. Remove from the heat.

3. Heat nonstick or cast iron flat pan. Grease the pan with oil and heat on high until you see the smoke. Turn the heat to medium and spread dosa batter to make very small thick dosa.
Tip: Always make first dosa small and thick , cook on one side, flip and cook on another side. When ready rub mini dosa on the pan, it will make pan non stick.  Now pan is ready to make dosa. 

4. Now spread batter like thin crepes, spread some oil. When it start to change colour, spread some red chutney and butter. Remove side using flat laddle. Spread some masala on top. Follow the picture in clockwise direction. If you are serving to the kids, avoid red chutney.

5. Serve Mysore masala dosa with sambar, chana-urad dal chutney, tomato chutney and coconut chutney. It taste best when it is served straight from pan to plate.

It is very delicious and also healthy. You can serve it during breakfast or as main during lunch/dinner. If you are on vegan diet, do not add butter. Try it yourself.

Try cooking this very easy dish and let me know your comments 🙂

You can check out other South Indian recipes on my website.

Also let me know if you have any questions regarding the dish.

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