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 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.
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
| Preparation time 8 hours | Cooking time 40 minutes |
| Serving 20 dosa | Cuisine 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
2 .Drain off the water and transfer to mixi / grinder.
3 .Also add ½ cup thin poha. Make sure to wash before adding.
4 .Blend to fine paste adding water as required.
5 In a large mixing bowl transfer the 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.
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.
2 .Saute and allow to splutter (phat jai)
3 .Further add ½ onion, 1 green chili and 1 inch ginger. saute well.
4 .Additionally add ½ tsp salt and ½ tsp turmeric mix well.
5 .Now add 3 boiled and mashed potato. combine well.
6 .Turn off the flame and add 1 tbsp lemon juice and 2 tbsp coriander and
7 .finally, mix well and aloo bhaji is ready to prepare Mysore masala dose.
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.
2 .Add in 1 inch ginger, 3 clove garlic, ½ onion and saute well.
3 .also add ¼ tsp turmeric, 3 dried red chili and saute.
4 .Transfer the mixture to small mixi and add ½ tsp salt.
5 .Blend to smooth paste adding ¼ cup water.
6 .finally, red chutney is ready to prepare mysore masala dose.
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.
2 .Now add ¼ tsp sugar and ½ tsp salt to the batter and mix well.
3 .Also heat the griddle and pour a ladleful of batter. spread out in a circular motion.
4 .Add in 1 tsp of butter, 1 tbsp red chutney and spread on top of the dosa.
5 .On one side of dosa add in potato bhaji filling.
6 .Roast for 15-30 seconds and fold the dosa into half or roll into circular.
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
| Preparation time 5 minutes | Cooking time 2 minutes |
| Total time 7 minutes | Serving 4 |
Cuisine
South Indian
Ingredients
Descicated/fresh 1/2 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.
2 . Transfer them to a small blender.
3 . Add a small piece of tamarind.
4 . Then add salt to taste.
5 .Then add hot water as required and blend to smooth cream texture.
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
1/2 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 extract 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.
2 .now keeping the flame on low add 1 tbsp cumin, ¼ cup coriander seeds, 1 tsp chana dal,1 tsp urad dal.
3 .Roast until the spices turn golden brown.
4 .further, add few curry leaves, 20 dried red chili, and roast until the chilies turn crisp.
5 .Cool the spices completely and transfer to the blender along with ¼ tsp hing.
6 .Blend to a slightly coarse powder and sambar powder is ready.
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.
2 .Add 2 chili,4 shallots and saute for a minute till it changes colour.
3 .Add 1 tomato and continue to cook.
4 .Now add ½ carrot,1 potato, 5 beans , 5 pieces drumstick and ½ brinjal.
5 .Saute for 2 minutes, or until the vegetables shrink slightly.
6 .Then add ½ tsp jaggery/gur , 1 tsp salt, ¼ tsp turmeric and 1 cup water.
7 .Mix well, cover and boil for 10 minutes or until the vegetables are almost cooked.
8 .Now add ¾ cup tamarind extract and mix well.
9 .Cover and boil for 10 minutes, or until the raw smell from tamarind disappears.
10 .Then add 1 cup toor dal and mix well.
11 .Add water and mix well adjusting consistency as required.
12 .Boil for a minute or until the froth appears.
13 .Add in 4 tsp of prepared sambar powder. you can alternatively use store brought sambar powder.
14 .Mix well making sure there are no lumps formed.
15 .Boil for a minute, until the flavors are well absorbed.
16 .Add in 2 tbsp coriander leaves and mix well.
17 .Finally, enjoy idli sambar with hot steamed idli.
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
