We love Dosas! Masala Dosa, Rava Dosa - you name it! Nothing beats a dosa for breakfast with a cuppa tea!
Mysore Masala Dosa is a delicious twist on the traditional South Indian dish.
This version of the classic dosa is spiced up with a special masala paste, giving it a unique flavor and texture.
If you’re looking for an easy and delicious way to spice up your breakfast or lunch, then this recipe is for you!
1 cup urad dal (split black gram)
-2 cups parboiled rice
-¼ teaspoon fenugreek seeds (methi)
-Salt to taste
-Oil for greasing the pan
For the masala paste:
-½ cup coconut grated
-3 green chilies (adjust according to taste)
-2 cloves garlic, peeled and chopped
-½ inch ginger, peeled and chopped
-¼ teaspoon cumin powder
-¼ teaspoon mustard seeds
-A few curry leaves
-1 onion, finely chopped
-A pinch of hing (asafoetida)
-Salt to taste For garnish: Coriander leaves (optional)
Ghee (clarified butter) or oil (optional)
For the potato filling:
- 2 large potatoes, boiled and mashed
- 1 teaspoon mustard seeds
- 2 tablespoons ginger-garlic paste
- 1 teaspoon cumin powder
- ½ teaspoon turmeric powder
- ½ teaspoon chilli powder (optional)
- Salt to taste
1. Soak the urad dal in enough water overnight. Drain and rinse well.
2. Soak the parboiled rice in enough water overnight. Drain and rinse well.
3. In a blender, add soaked urad dal, soaked parboiled rice, fenugreek seeds, and salt and blend into a smooth batter using as little water as possible. Set aside for 8–10 hours or overnight for fermentation.
Next preparing the potato filling. Heat a pan over medium heat and add the mustard seeds. When they start popping, add the ginger-garlic paste and fry until golden brown.
Then add in the mashed potatoes along with all of the spices and sauté until everything is combined. Set aside while you prepare the dosa batter.
4. To make the masala paste, heat 1 tablespoon oil in a pan over medium heat. Add mustard seeds and let them splutter for 30 seconds.
5. Add cumin powder and curry leaves followed by hing, green chilies, garlic, and ginger, and sauté until fragrant and golden brown.
6. Add onion followed by coconut grated coconut and sauté until golden brown.
7 . Transfer the mixture into a blender along with salt to taste.
8 . Blend into a smooth paste using as little water as possible.
9 . Heat a non-stick tawa over medium heat.
10 . Grease it with some oil.
11 . Pour ½ cup of fermented dosa batter onto it
12 . Spread evenly using the back of a spoon.
13 . Drizzle some oil around it
14 . Cook until the bottom side turns golden brown
15 . Flip over
16 . Spread 1 tablespoon of prepared masala paste evenly all over
17 . Drizzle some ghee or oil
18 . Flip again
19 . Cook until both sides turn golden brown
20. Remove from flame
21. Garnish with some coriander leaves
22. Place the potato masala prepared above into the dosa..and ..that's it!
23. Serve hot with sambhar chutney or coconut chutney
Making Mysore Masala Dosa is quite simple once you have all the ingredients ready! The key here is to ferment the batter correctly so that it gets nice fluffy dosas when cooked on tawa!
The masala paste also adds a unique flavor that makes this dish truly irresistible!
Try out this recipe today – you won’t be disappointed! Enjoy your delicious Mysore Masala Dosa!
Substitutions for the coconut chutney
Simple Tomato Chutney
This simple variation is made with just four ingredients: tomatoes, garlic, cumin seeds and salt. This chutney has a mild flavor that pairs well with any type of masala dosa.
To make it, simply heat oil in a pan and add garlic and cumin seeds until they start to sizzle. Then add chopped tomatoes and salt and cook until the tomatoes are soft.
Let cool before serving on top of your dosa.
Mint Tomato Chutney / Green Chutney
This variation adds a bit of freshness to the mix by incorporating mint leaves into the recipe.
Start by heating oil in a pan and adding garlic, cumin seeds, dried red chili peppers and mustard seeds until they start to sizzle.
Add chopped tomatoes and mint leaves, then let simmer until the tomatoes are soft. Finish off by seasoning with salt to taste before serving over your masala dosas!
Tamarind Tomato Chutney
For those who like things on the sweeter side, tamarind is an excellent addition to tomato chutney for masala dosa.
Start by heating oil in a pan and adding garlic cloves, fenugreek seeds (methi) and curry leaves until they start to sizzle.
Add chopped tomatoes along with tamarind paste or concentrate and let simmer until the tomatoes are soft. Season with salt to taste before serving over your favorite masala dosas!
The masala dosa is probably the most well-known type of dosa.
It's filled with potatoes spiced with mustard seeds, curry leaves, onions, cumin seeds, asafoetida (hing), red chilli powder and turmeric.
It's usually served with sambar (a lentil-based vegetable stew) or coconut chutney.
The combination of flavors and textures make it an incredibly flavorful dish.
Mysore Masala Dosa
This variation on the classic masala dosa has a little extra kick thanks to its fiery red chutney made from garlic, chillies, asafoetida (hing), tamarind paste and jaggery (a type of unrefined sugar).
The combination of spicy and sweet makes it an irresistible treat! Plus, because it's not as spicy as some other variations on the masala dosa, it's great for those who don't enjoy too much heat in their dishes.
The set dosa is perfect for anyone looking for something light but filling.
It's simply made out of rice batter which is spread thinly on a hot griddle to form a paper-thin crepe.
This type of dosa is usually served with sambar or coconut chutney but can also be enjoyed plain or even with honey or sugar for those who have a sweet tooth!
Rava dosas are made from semolina flour instead of rice batter which gives them a slightly different flavor profile compared to traditional dosas.
They are thinner than regular dosas but still have a crunchy texture thanks to their golden yellow color after being fried in oil or ghee (clarified butter).
As far as accompaniments go, these can be enjoyed with either sambar or chutney depending on your tastes!
Another healthy option is paper dosa, also known as "paper masala" or "plain masala".
As its name suggests, this type of dosa is thin and crispy, similar to a crepe or pancake.
Paper dosas are made with rice flour and black gram lentils, both of which are high in fiber and protein.
These dosas are usually served plain but can easily be topped with vegetables or chutneys for added flavor.
Brown Rice Dosa
Finally, there's brown rice dosa.
This type of dosa is made from whole grain brown rice instead of white polished rice like most other varieties.
Brown rice has more nutrients than white rice since none of its nutritional components have been removed during processing; it's also higher in fiber and contains more vitamins and minerals than white rice does.
Brown rice dosas are slightly heavier and chewier than other types due to the higher fiber content, but they're still light enough to make a great breakfast or snack option.
While other types of dosas are served plain or with coconut chutney or sambar (lentil soup), what sets the Mysore masala dosa apart is its unique red chili chutney that’s spread over the top of the dosa before it’s served.
This spicy chutney gives the dosa its signature flavor and makes it even more delicious! Additionally, some versions of this dish are served rolled up like an omelet instead of flat like other dosas.
Mysore masala dosas have also become popular as street food in cities such as Bangalore and Chennai due to their affordability and convenience.
Street vendors often add their twist to this classic dish by adding ingredients like carrot slaw or cilantro to give it added flavor and texture.
No matter how they’re prepared though, Mysore masala dosas remain one of South India’s most beloved dishes!
The Mysore masala dosa has a complex flavor profile that can be described as mildly spicy and slightly tangy.
The rice batter used to make the dosa has nutty undertones that are balanced by its light sweetness.
The potato filling has an earthy flavor thanks to its combination of spices like mustard seeds and red chilies, white onions add subtle onion undertones to the mix.
When served with chutney or sambar, these flavors are amplified even more for an extra burst of flavor.
All in all, this dish offers a unique blend of savory and sweet flavors that makes it truly one-of-a-kind!
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