Mysore Masala Dosa Recipe | How To Make Mysore Masala Dosa | South Indian Recipes | Varun Inamdar
- 7 years ago
Learn How To Make Mysore Masala Dosa Recipe, a South Indian Breakfast Recipe from The Bombay Chef - Varun Inamdar only on Rajshri Food.
Make this scrumptious recipe at your home and share your experience while cooking it in the comments section.
Ingredients:-
For Dosa Batter:-
2 cups Boiled rice
2 tbsp Basmati rice
1/2 cup urad dal split and polished
1/4 cup puffed rice/poha
1/2 tsp fenugreek seeds (soak with udal dal; optional)
Salt as required
1 tbsp rice flour
For Mysore Masala:-
1 cup coconut grated
8 dried red chillies
1 tbsp corriander seeds
1/2 tsp pepper corns
8-10 curry leaves
1 tbsp chana dal
Salt as required
1 tbsp coconut oil
1 tbsp tamarind pulp
Little water
Half an onion
3 tbsp ghee
Method:-
The Batter:-
Wash the rice and the udad dal and soak in water for 4 hours. In a mixer/grinder take soaked rice, basmati rice, flattened rice, water and grind it to sand-like gritty texture. In the same jar grind the udad dal to a smooth paste by adding water. Mix both the batters in a bowl with warm water. Let the mixture ferment for a minimum of 8 hours or overnight. Once fermented, add rice flour, salt and water to it and mix it making sure no lumps are formed.
The Mysore Masala Paste:-
Take grated coconut, dried red chillies, black peppercorns, Bengal gram, coriander powder, tamarind paste, coconut oil, salt and curry leaves in a mixer/grinder and grind it all to a coarse paste adding some water.
The Dosa:-
Heat a pan on a moderate flame. Splash some water on the pan to regulate the heat. Poke a fork in half an onion. Pour some vegetable oil into the pan and spread it all over the pan with the onion.
Spoon the batter into the pan and spread evenly in a circular motion. Add some ghee on the top and allow the dosa to crispen on high heat for 30-40 seconds. Drop a dollop of the Mysore Masala Paste on it and spread all over the dosa. Once the dosa leaves the surface of the pan, lift it up plate it.
Crispy and savoury Mysore Masala Dosa is ready to serve!
Serve it with chutney and sambhar and enjoy!
Make this scrumptious recipe at your home and share your experience while cooking it in the comments section.
Ingredients:-
For Dosa Batter:-
2 cups Boiled rice
2 tbsp Basmati rice
1/2 cup urad dal split and polished
1/4 cup puffed rice/poha
1/2 tsp fenugreek seeds (soak with udal dal; optional)
Salt as required
1 tbsp rice flour
For Mysore Masala:-
1 cup coconut grated
8 dried red chillies
1 tbsp corriander seeds
1/2 tsp pepper corns
8-10 curry leaves
1 tbsp chana dal
Salt as required
1 tbsp coconut oil
1 tbsp tamarind pulp
Little water
Half an onion
3 tbsp ghee
Method:-
The Batter:-
Wash the rice and the udad dal and soak in water for 4 hours. In a mixer/grinder take soaked rice, basmati rice, flattened rice, water and grind it to sand-like gritty texture. In the same jar grind the udad dal to a smooth paste by adding water. Mix both the batters in a bowl with warm water. Let the mixture ferment for a minimum of 8 hours or overnight. Once fermented, add rice flour, salt and water to it and mix it making sure no lumps are formed.
The Mysore Masala Paste:-
Take grated coconut, dried red chillies, black peppercorns, Bengal gram, coriander powder, tamarind paste, coconut oil, salt and curry leaves in a mixer/grinder and grind it all to a coarse paste adding some water.
The Dosa:-
Heat a pan on a moderate flame. Splash some water on the pan to regulate the heat. Poke a fork in half an onion. Pour some vegetable oil into the pan and spread it all over the pan with the onion.
Spoon the batter into the pan and spread evenly in a circular motion. Add some ghee on the top and allow the dosa to crispen on high heat for 30-40 seconds. Drop a dollop of the Mysore Masala Paste on it and spread all over the dosa. Once the dosa leaves the surface of the pan, lift it up plate it.
Crispy and savoury Mysore Masala Dosa is ready to serve!
Serve it with chutney and sambhar and enjoy!