Masala Dosa Recipe : Hotel Style ( Mysore Masala Dosa )

Masala Dosa commonly recognised as Mysore Masala dosa is a favourite among many in the breakfast menu in South India. This dosa is famous for its color texture and, above all, for its rich taste.
Even though this dosa is famous world wide, it mainly originated in Karnataka and that too in Mysore.The batter prepared is different from the original dosa batter and oil or butter is used more than other dosas. It is spicy since we have red chutney, and also, it is stuffed with a potato mixture

How To Prepare Masala Dosa.

It requires around 2 hours for soaking the rice and Urad dal. Further 7 - 8 hours for fermentation and 10 minutes for preparing.

Ingredients For Masala Dosa.

• Raw rice - 1 cup.

• Urad Dal ( black lentil ) - 1 / 4 cup.

• Salt - as required.

• Cooking soda - 1 tsp.

• Fenugreek seeds ( methi seeds ) - 1 / 2 tsp.

• Bengal gram dal  - 2 tbsp.

• Tuar dal - 1 tsp.

• Sugar - 1 tsp.

• Oil - 1 tsp ( for the batter ).

• Rawa - 1 tbsp

Ingredients For Red Chutney.

• Red chillies - 7.

• Garlic - 6 cloves.

• Salt - 1/2 tsp.

• Gram dal ( roasted chana dal ) - 2 tbsp.

Ingredient For The Potato Masala ( baji ).

I have already shown you how to prepare the potato baji previously in one of my previous blog posts. Please refer to that one by clicking here.

Method To Make Masala Dosa.

• First and foremost wash the rice and soak it for 2 hours.

• Soak all the dals and fenugreek seeds together.

• After 2 hours, grind it to a smooth consistency in a mixer jar.

• First grind the dal items together and then, later on proceed to grind the rice.

• Later on mix everything together in a vessel.

• Add salt, sugar and oil and leave it for fermentation over night.

• After the fermentation process, add rawa and cooking soda and mix well.

• Meanwhile, grind the ingredients for chutney using very little water.

• Prepare the potato mixture.

• Heat a nonstick pan or a skillet.

• Pour a ladle full of batter on the tawa ( pan ) and spread in a circular motion till the edges of the pan.

• Spread 1 tsp of red chutney over the dosa as shown as in the above image.

• Now grease the dosa with butter or oil.

• Roast the dosa and place potato mixture in the middle of dosa.

• Now fold it as shown as in the photo.

• Now carefully remove the dosa from the tawa and transfer it to the serving plate.

Your spicy and crispy Masala Dosa is ready to be served.!!!

Kitchen Masti Points.

1. See to it that the batter is well fermented or else you may not get crispy dosa.
2. You can eat this dosa along with coconut chutney and sambar.
3. If you find the batter thick, dilute it with a little water.
4. Always remember to roast the masala dosa in a low medium flame to get a bright color.
5. Roasting it for more time will lead to a dosa with a dark texture. So, choose your roasting time depending upon your need.
6. You can omit red chutney totally if you opt for less spicier dosa.

Also Read :

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