Masala Dosa

Masala dosa is an Indian cuisine which originated from udupi cuisine although the exact origin of masala dosa is still unknown .A slight variation of masala dosa is Mysori masala dosa which I am going to prepare  and I am pretty much sure that you will enjoy it. I am going to give you the step by step pics of the preparation of this dish.

Mysore masala dosa is a thin and crispy pancake prepared with fermented dosa batter topped with potato masala/spice and red garlic chutney.This is Mysore masala dosa which is same as the famous masala dosa the main difference between Mysore masala dosa and masala dosa is the red garlic chutney spread which is the topping of the  Mysori masala dosa.

Mysore Masala Dosa
Mysore Masala Dosa

For making the urad daal and rice soft I have a mixer and grinder which have a preset option of masala dosa I have skipped the step of soaking but if you have a normal blender or grinder you have to soak the rice and urad daal for a minimum of 4-5 hours because soaking helps to soften the daal and rice which eventually helps while grounding it. Before proceeding further I am giving you some important tips for the preparation of crisp and perfect mysore masala dosa.So here we go firstly I added some poha/flat rice/flake rice(flattened into flat dry flakes. you can purchase it from the market) While grounding the dosa batter to make it crisp but it is optional but I recommend it.Secondly once the batter is grounded you can add 1-2 teaspoon of Bombay rava or semolina/suji to the dosa batter this turns the dosa more crisp.Last but not the least is that when the top of the dosa gets slightly cooked apply the red chutney else the batter might turn messy.

Preparation And Cooking Time Of Masala Dosa

Preparation time 8 hours cooking time : 40 minutes Serving : 20 dosa

Its cuisine is: Karnatka

Ingredients For Masala Dosa

For Preparing Masala Dosa Batter

 Urad Daal 1/2 cup   Sela rice/parboiled rice  1/2 cup   Chana daal 1 tbsp   Toor daal 1 tbsp   Fenugreek seeds/ meethi 1/4 tsp   Water for soaking   Flattened rice/ poha/avalakki / aval washed 1/2 cup    

For Preparing Aloo Bhaji

Mustard/ rai 1 teaspoon

oil  2 teaspoon

Cumin/ zeera  1/2 teaspoon

Channa daal  1 teaspoon

Urad daal  1/2 teaspoon

Hing /asafoetida  1 pinch

Red chili dried  1

Curry leaves  few

Onion finely chopped  1/2

Green chili  finely chopped  1

Turmeric/ haldi  1/2 teaspoon

Ginger 1 inch finely chopped

Potatoes boiled and mashed  3

1/2 teaspoon  salt

Coriander finely chopped 2 tbsp

lemon juice  1 tablespoon.

For Preparing Red Chutney

Daal chana  2 tbsp

Oil  2 tsp

Ginger chopped  1 inch

3 cloves of garlic chopped

Finely chopped onion  1/2

Dried Kashmiri red chili  3

Turmeric/ haldi  1/4 teaspoon

Salt  1/2 teaspoon

Water  1/4 cup for blending

Other Ingredients For Masala Dosa

¼ tsp sugar

½ tsp salt

butter for roasting

Method

First prepare aalo bhaji,dosa batter and red chutney.

Mix the dosa batter gently once it is fermented well.

Then add 1/4 tsp sugar and 1/2 tsp salt to the batter and mix well.

Heat the griddle and pour dosa

Add 1 teaspoon butter and 1 tbsp of red chutney and spread. also, add in potato bhaji filling .   roast for 15-30 seconds and fold the dosa.   finally, serve Mysore masala dosa hot with coconut chutney and sambar.

Step By Step Making Of Masala Dosa With Pictures

Making Of Masala Dosa Batter 

1 .Firstly, soak 1½ cup rice, 1 tbsp toor dal,  1 tbsp chana dal, ½ cup urad dal, and ¼ tsp methi for 5 hours. skip the soaking process if you are grinding in a grinder & blender which has a option of masala dosa

Water Rinse
Water Rinse

2 .Drain off the water and transfer to mixi / grinder.

Dosa Batter Preparation
Dosa Batter Preparation

3 .Also add ½ cup thin poha. Make sure to wash before adding.

Washed Poha
Washed Poha

4 .Blend to fine paste adding water as required.

Water
Water

5  In a large mixing bowl transfer the dosa batter

Dosa Batter
Dosa Batter

6 .Cover and let the batter ferment for 8-9 hours. if you are staying in cold places then keep in pre-heated oven.

Ferment
Ferment

How To Prepare Aalo Bhaji 

1 .firstly, in a kadai heat 2 tsp oil and add 1 tsp mustard, ½ tsp cumin,  ½ tsp urad daal , 1 tsp chana daal, 1 dried red chili, pinch of hing,and few curry leaves.

Aloo Bhaji preparation 1
Aloo Bhaji preparation 1

2 .Saute and allow to splutter (phat jai)

Aloo Bhaji preparation 2
Aloo Bhaji preparation 2

3 .Further add ½ onion, 1 green chili and 1 inch ginger. saute well.

aloo bhaji preparation 3
aloo bhaji preparation 3

4 .Additionally add ½ tsp salt and ½ tsp turmeric  mix well.

Alo bhaji preparation 4
Alo bhaji preparation 4

5 .Now add 3 boiled and mashed potato. combine well.

Alo bhaji preparation 5
Alo bhaji preparation 5

6 .Turn off the flame and add 1 tbsp lemon juice and 2 tbsp coriander and

Alo bhaji preparation 6
Alo bhaji preparation 6

7 .finally, mix well and aloo bhaji is ready to prepare Mysore masala dose.

Alo bhaji preparation 7
Alo bhaji preparation 7

How To Make Red Chutney To Use With Masala Dosa

1 .firstly, heat 2 tsp oil and roast 2 tbsp chana dal till it turns golden brown.

Red chutney preparation 1
Red chutney preparation 1

2 .Add in 1 inch ginger, 3 clove garlic, ½ onion and saute well.

Red chutney preparation 2
Red chutney preparation 2

3 .also add  ¼ tsp turmeric, 3 dried red chili and saute.

Red chutney preparation 3
Red chutney preparation 3

4 .Transfer the mixture to small mixi and add ½ tsp salt.

Chutney Preparation 4
Chutney Preparation 4

5 .Blend to smooth paste adding ¼ cup water.

Chutney Preparation 5
Chutney Preparation 5

6 .finally, red chutney is ready to prepare mysore masala dose.

Chutney Preparation 6
Chutney Preparation 6

How To Make Mysore Masala Dosa 

1 .Once the dosa batter has fermented well mix it gently and take required batter in a small bowl. The rest you can store in a airtight container and refrigerate.

Masala Dosa preparation 1
Masala Dosa preparation 1

2 .Now add ¼ tsp sugar and ½ tsp salt  to the batter and mix well.

Masala dosa Preparation 2
Masala dosa Preparation 2

3 .Also heat the griddle and pour a ladleful of batter. spread out in a circular motion.

Masala Dosa preparation 3
Masala Dosa preparation 3

4 .Add in 1 tsp of butter, 1 tbsp red chutney and spread on top of the dosa.

Preparing the masala dosa 4
Preparing the masala dosa 4

5 .On one side of dosa add in potato bhaji filling.

Aloo Bhaji
Aloo Bhaji

6 .Roast for 15-30 seconds and fold the dosa into half or roll into circular.

roast
roast

7 .finally, serve mysore masala dosa hot with coconut chutney and sambar

Notes:

1 .firstly, dosa batter turns sour after 3 days so use it with in three days.

2 .Always use par boiled rice/sela rice and never use long grain basmati rice.

3 .Finally, adding a pinch of sugar to batter, helps to get the rich colour to mysore masala dosa.

4 .furthermore, adding butter enhances the taste and browning of dosa.

Coconut Chutney

Preparation time: 5 minutes

Cooking time: 2 minutes

Total time : 7 minutes

Serving: 4 Cuisine : South Indian    

Ingredients

Descicated/fresh !/2 cup coconut

Chana daal/ putani roasted 1 tbsp

Peanuts/ ground nuts roasted 1 tbsp

Green chili 2

Petal onions 3

Tamarind small lemon sized

Salt taste

Water to blend as required.

For Tempering

1 .Oil 1 tbsp Mustard seeds 1/2 tsp Urad daal  1/2 tsp

2 .Curry leaves  few

Method

1 .Firstly, keep all the grinding ingredients ready. take roasted chana daal,coconut, ,peanuts, onions and chili.

2 .Furthermore, transfer to a small blender.

3 .also add a small piece of tamarind.

4 . Add salt to taste additionally.

5 .Then add hot water as required and blend to smooth cream texture.

6 . finally, add tempering and serve with idlis and dosas.

Step By Step Coconut Chutney Preparation With Photos 

1 .firstly, keep all the grinding ingredients ready. take roasted chana dal, coconut,  roasted peanuts, onions and chili.

Coconut chutney preparation step 1
Coconut chutney preparation step 1

2 . Transfer them to a small blender.

Coconut chutney preparation step 2
Coconut chutney preparation step 2

3 . Add a small piece of tamarind.

Coconut chutney preparation step 3
Coconut chutney preparation step 3

4 . Then add salt to taste.

Coconut chutney preparation step 4
Coconut chutney preparation step 4

5 .Then add hot water as required and blend to smooth cream texture.

Coconut chutney preparation step 5
Coconut chutney preparation step 5

6 .finally, add tempering and serve with dosa

Notes

At first use hot water which will gives a nice and creamy texture

Secondly blend to smooth the chutney this will give a real taste to the chutney.

Thirdly As a variant add a piece of ginger.

And last but not the least tempering is optional but i recommend it because it gives a great taste.

How To Prepare Idli Sambar

Preparation time: 10 minutes

Cooking Time: 30 minutes

Total time: 40 minutes

Servings: 4

Cuisine: South Indian

Ingredients

For Preparing Sambar Powder

Coconut oil  1 tsp

Coriander seeds  1/4 cup

!/2 teaspoon methi/ fenugreek

1 teaspoon urad daal

1 tbsp cumin/ zeera

Channa daal  1 teaspoon

Red chili 20 dried

Few curry leaves

Hing/ asafoetida  1/4 teaspoon

For Sambar

Oil 2 tsp

mustard 1 tsp

Methi/ fenugreek  1/4 tsp

Hing/ asafoetida  pinch

Curry leaves  few

Shallots halves  4

Chili slitt 2

Tomato chopped  1

Carrot chopped  1/2 carrot

Potato cubed  1

Beans chopped  5

Drumsticks 5 pieces

Bringal/ baingan cubed  1/2

Turmeric  1/4 tsp

Jaggery/ gur  1/2 tsp

Salt  1 tsp

Water  1 cup

Tamarind extraxt  3/4 cup

Toor daal boiled  1 cup

Coriander finely chopped 2 tbsp

Method

Firstly,Heat 2 tsp oil and splutter tempering in a large kadai.

Add 2 chili,4 shallots and saute for 1 minute till it changes its colour.

Then add 1 tomato and continue to cook.

Now add mixed vegetables and saute for 2 minutes.

Then add 1/2 tsp jaggery, 1/4 teaspoon turmeric,1 tsp salt and 1 cup water.

mix well, cover and boil for 10 minutes.

now add ¾ cup tamarind extract and mix well.

cover and boil for 10 minutes.

additionally, add 1 cup toor dal, water and mix well.

add in 4 tsp of prepared sambar powder.

boil for a minute, until the flavours are well absorbed.

add in 2 tbsp coriander leaves and mix well.

finally, enjoy idli sambar with hot steamed idli.

Step By Step Preparation Of Sambar With Photos

How To Prepare Sambar Powder

1 .firstly, in a pan heat 1 tsp coconut oil and roast ½ tsp methi.

Sambar powder preparation Step 1
Sambar powder preparation Step 1

2 .now keeping the flame on low add 1 tbsp cumin, ¼ cup coriander seeds, 1 tsp chana dal,1 tsp urad dal.

Sambar powder preparation Step 2
Sambar powder preparation Step 2

3 .Roast until the spices turn golden brown.

Sambar powder preparation Step 3
Sambar powder preparation Step 3

4 .further, add few curry leaves, 20 dried red chili,  and roast until the chilies turn crisp.

sambar Powder Preparation 4
sambar Powder Preparation 4

5 .Cool the spices completely and transfer to the blender along with ¼ tsp hing.

Sambar powder preparation 5
Sambar powder preparation 5

6 .Blend to a slightly coarse powder and sambar powder is ready.

Samber Powder Preparation 6
Samber Powder Preparation 6

How To Prepare Idli Sambar

1 .firstly, in a large kadai heat 2 tsp oil and splutter 1 tsp mustard, pinch hing, ¼ tsp methi and few curry leaves.

Idli Sambar Preparation Step 1
Idli Sambar Preparation Step 1

2 .Add 2 chili,4 shallots and saute for a minute till it changes colour.

Idli Sambar Preparation Step 2
Idli Sambar Preparation Step 2

3 .Add 1 tomato and continue to cook.

Idli Sambar Preparation Step 3
Idli Sambar Preparation Step 3

4 .Now add ½ carrot,1 potato, 5 beans , 5 pieces drumstick and ½ brinjal.

Idli Sambar Preparation Step 4
Idli Sambar Preparation Step 4

5 .Saute for 2 minutes, or until the vegetables shrink slightly.

Idli Sambar Preparation Step 5
Idli Sambar Preparation Step 5

6 .Then add ½ tsp jaggery/gur , 1 tsp salt, ¼ tsp turmeric and 1 cup water.

Idli Sambar Preparation Step 6
Idli Sambar Preparation Step 6

7 .Mix well, cover and boil for 10 minutes or until the vegetables are almost cooked.

Idli Sambar Preparation Step 7
Idli Sambar Preparation Step 7

8 .Now add ¾ cup tamarind extract and mix well.

Idli Sambar Preparation Step 8
Idli Sambar Preparation Step 8

9 .Cover and boil for 10 minutes, or until the raw smell from tamarind disappears.

Idli Sambar Preparation Step 7
Idli Sambar Preparation Step 7

10 .Then add 1 cup toor dal and mix well.

Idli Sambar Preparation Step 10
Idli Sambar Preparation Step 10

11 .Add water and mix well adjusting consistency as required.

Idli Sambar Preparation Step 11
Idli Sambar Preparation Step 11

12 .Boil for a minute or until the froth appears.

Idli Sambar Preparation Step 12
Idli Sambar Preparation Step 12

13 .Add in 4 tsp of prepared sambar powder. you can alternatively use store brought sambar powder.

Idli Sambar Preparation Step 13
Idli Sambar Preparation Step 13

14 .Mix well making sure there are no lumps formed.

Idli Sambar Preparation Step 14
Idli Sambar Preparation Step 14

15 .Boil for a minute, until the flavors are well absorbed.

Idli Sambar Preparation Step 15
Idli Sambar Preparation Step 15

16 .Add in 2 tbsp coriander leaves and mix well.

Idli Sambar Preparation Step 16
Idli Sambar Preparation Step 16

17 .Finally, enjoy idli sambar with hot steamed idli.

Idli Sambar Preparation Step 17
Idli Sambar Preparation Step 17

Notes

To make sambar more tasty and healthy add vegetables of your own choice to make sambar

Then when vegetables are almost cooked add tamarind.Else sometimes vegetables will not cook.

additionally, adjust the consistency of sambar as it thickens once cooled.

Finally idli sambar tastes best when it is served in a slightly water consistency

Summary
Masala Dosa
Article Name
Masala Dosa
Description
This is a comprehensive article in which i will give you tips about how to prepare masala and I will also tell you about the preparation of the full dish
Author
Publisher Name
Cooking Plus Homedecor
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