Tuesday, 11 February 2014

Masala Dosa Recipe : Hotel Style ( Mysore Masala Dosa )

Posted by Veena Karanth at 09:30:00
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



masala dosa




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.

mysore 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 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.

Aloo Bhaji

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.
masala dosa batter
  • 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.
masala dosa recipe
  • 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.!!!

mysore masala dosa recipe

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 :


plain dosa recipe





stuffed spinach mushroom dosa recipe


spring rolls dosa


Cheese Dosa Pizza

Dosa Chaat








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11 comments:

Rajani said...

Looks delicious. Thanks for posting the recipe. I am still in search of a perfect dosa recipe and this looks just what I was looking for. Will try thi recipe for sure. Yumm yumm. Photos are awesome too.


Anonymous said...

Did u get this recipe from a hotel chef/cook?


Veena Karanth on 14 August 2015 at 02:39 said...

Yes,

I know few chefs and I get many recipes from them.


Anonymous said...

Lovely recipe..I recently found out from a cook at an udupi hotel tht he adds sugar n rawa in the batter...but I couldn't get the entire recipe. Is this recipe from an udupi hotel? Adding toor dal is new to me...did u add it or did the chef mention it?


Anonymous said...

Hi..
What is the cup size you use for this recipe (how many ml or oz ?) Because you add 2 tbsp channa dal and a tsp of toor dal..so wanted to know the cup size for rice and urad dal.


Veena Karanth on 21 August 2015 at 07:57 said...

Yeah, you are right, the recipe is from an udupi hotel. Adding toor dal is a tip given to me by the chef himself.


Veena Karanth on 21 August 2015 at 08:00 said...

I use the normal medium sized steel tumbler


Anonymous said...

Thank you so much for sharing this wonderful recipe...turned out awesome when i tried it.Do you have any more udupi breakfast recipes given by chefs ? I would love to try them too.Paticularly I used to enjoy tomato upma,rava dosa and pongal at an udupi hotel.


Veena Karanth on 22 August 2015 at 08:55 said...

Thank you so much.

I have infact already published few recipes under the breakfast label. Pls check it out. I will be publishing more in the near future.


Ram on 19 September 2016 at 17:49 said...

Wonderful recipe, thanks a lot ! What is the gram dal that you were talking about for
Making the red chutney ? What is gram dal ? Please let me know .


Veena Karanth on 20 September 2016 at 09:08 said...

Hi Ram,
Gram dal is nothing but roasted chana dal.


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