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Tuesday, March 8, 2016

Mysore Masala Dosa

The name suggests that this dish has something to do with Mysore. But it has been the most famous street food throughout India. The red chutney or sauce which is smeared inside this rice pancake is what makes the actual difference. 

Step 1: Dosa Batter


  • 2 cups of dosa rice (or any short grain rice)
  • 1/2 cup urad dal (split black gram)
  • 1/4 cup chana dal
  • 1 cup beaten rice Or 3/4 cup cooked rice
  • 1/4 tsp fenugreek seeds
  • Water for grinding.


  1. Wash and soak 2 cups dosa rice, 1/2 cup urad dal, and 1/4 cup chana dal. Then add fenugreek seeds and soak the whole thing for 4 hours.
  2. 15 minutes before grinding, wash beaten rice in a sieve and add it to the soaked rice. After 15 minutes, when the beaten rice puffs up, grind the whole thing with water. (or add cooked rice instead of beaten rice)
  3. Be careful while adding water. Add water little by little while grinding, as you need to make a thick flowing batter (not watery). Consistency should be like a thick milkshake.
  4. Keep the batter to ferment in a warm place for almost overnight or 7 to 8 hours. 
  5. The batter is fermented if you see small bubbles on the surface.
  6. Before making dosa, add salt and mix well.

 Step 2: Potato Bhaji | Aloo ki bhaji


  • 3 medium size potatoes
  • 2 medium onion
  • 1-inch piece of ginger
  • 2 to 3 green chilies
  • 6 to 7 curry leaves
  • 1 tbsp urad dal
  • 2 tsp cumin
  • 2 dry red chilies 
  • 1/4 tsp turmeric powder
  • 1/4 cup chopped coriander leaves
  • 4 tbsp cooking oil
  • Salt to taste.


1) In a pressure cooker, boil 3 medium size potatoes. No need to peel or cut. Once it is cooked, peel and mash the potatoes.

 2) While the potatoes are getting cooked, you can prepare the tadka and keep ready.

    3) For Tadka (tempering): Heat oil in a saucepan and add 1 tbsp urad dal and 2 tsp cumin seeds. When it starts crackling and changes color, add 2 dry red chilies, chopped ginger, green chilies, and curry leaves.

    4) After a minute, add 2 medium onion roughly chopped, and fry till they just soften, do not brown the onion.

    5) Add 1/4 tsp turmeric and fry for few seconds till well combined with onion.

    6) Add the mashed potatoes.

    6) Finally, add salt and chopped coriander. And cook for 2 minutes and remove from the heat. Keep warm.

    Step 3: Red Chutney (Mysore Dosa Chutney)


    •  6 to 7 dry red chilies
    • 1 small onion cut into 4 pieces
    • 3 cloves of garlic 
    • 3 tbsp of roasted chana dal
    • Salt
    • 1 tbsp cooking oil


    1. Heat 1 tbsp oil in a pan and roast dry red chilies, onion and garlic for full 2 minutes.
    2. Remove from the heat and cool.
    3. Along with the roasted chana dal and salt, grind the all the ingredients to a smooth dry chutney (add little water if needed).

    Step 4: Coconut white chutney


    Grind to a smooth paste
    • 1 and 1/2 cup fresh grated coconut
    • 2 cloves garlic (1 big size)
    • Small piece ginger (same qt as garlic
    • 3 green chilies (or less)
    • Few curry leaves.
    • 1 small onion (optional)
    • 1 tsp cumin
    • Salt
    • 1 tbsp tamarind pulp (1/2 cup tamarind soaked water) 

    Step 5: Mysore Masala Dosa

    1) Heat a nonstick flat pan and pour less than 1/4 cup of batter. Spread it across the pan in a circular motion with help of a ladle.

    2) When the dosa is almost cooked and the base is crisp, spread 1 tbsp of red chutney over it. And place 2 tbsp of potato bhaji on one side of the dosa.

    3) Fold the other half of the dosa over the bhaji and serve hot with Coconut white chutney or Coconut green chutney.

    Click here for recipe:  Coconut Green Chutney

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