Mysore Masala Dosa | Hotel Style Masala Dosa Recipe
Golden Crispy Mysore Masala Dosa recipe with detailed step by step pictures. Mysore Masala Dosa video recipe, hotel style masala dosa video recipe. Learn how to make perfectly crisp and golden Bangalore Hotel style Masala Dose recipe!
Equipment
- Blender
- Cast Iron Dosa Tawa
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
For Dosa Batter –
- 1 cup Dosa Rice/Raw Rice
- 1 cup Idli Rice/Parboiled Rice
- ½ cup Urad Dal
- ½ cup Poha/Rice Flakes
- 1.5 tablespoon Chana Dal
- 1.5 tablespoon Toor Dal
- ½ teaspoon Methi Seeds
- 2 teaspoon Sugar
- Salt as needed
- Water as needed
For Kempu Chutney/Red Chutney –
- 8-10 Red Chillies soaked in hot water
- 1 Large Onion Chopped raw/roasted in little oil
- 6-8 Garlic Cloves
- ¼ cup Fresh Coriander/Cilantro
- ½ teaspoon Cumin Seeds
- 2 teaspoon Jaggery Powder
- 1 teaspoon Tamarind Extract
- Salt as needed
For Alu Palya/Potato Masala –
- 4 Boiled Potatoes Chopped
- 1 Onion Finely Chopped
- 2 inch Ginger Finely Chopped
- 2 teaspoon Oil
- ½ teaspoon Mustard Seeds
- ½ teaspoon Cumin Seeds
- 1 teaspoon Whole Urad Dal
- ¼ teaspoon Asafoetida
- ½ teaspoon Turmeric Powder
- 1 Sprig Curry Leaves
- 2-3 tablespoon Fresh Coriander Finely Chopped
- Salt as needed
- Water as needed
Other Ingredients
- Butter/Oil as needed to cook dosa
Instructions
Making of Dosa Batter
- In a large bowl add 1 cup raw rice/dosa rice, 1 cup parboiled rice/idli rice, ½ cup whole urad dal, 1.5 tablespoon chana dal, 1.5 tablespoon toor dal, ½ teaspoon methi seeds. Wash them thoroughly until the water runs clear.
- Add enough water to soak the rice and dal. At this stage, poha/rice flakes can be added. If using thin rice flakes, they can be soaked just for an hour also. Let everything soak for 8 hours or overnight.
- Add the soaked rice and dal into a blender in equal batches, with enough water.
- Grind into a slightly coarse batter making sure the batter doesn’t warm up. Pulse a few times or use short blend times to make the batter in the blender.
- Remove the batter onto a large bowl and add crystal salt as needed. Mix it with clean hand or a ladle.
- Set aside for 8 hours or overnight until the batter has doubled in volume and the batter looks fluffy.
- Before making the dosa, add 2 teaspoon sugar.
- Gently mix the batter without overmixing it. Add some water as needed to adjust the consistency of the batter.
- It should be slightly thick but flow from the ladle when poured. Set aside.
Making of Kempu Chutney/Red Chilli Garlic Chutney
- In a small pot with enough water, add 10 dry red chillies and boil for 3-4 mins. Cover and keep aside for ten minutes until they are soft.
- Meanwhile heat ½ teaspoon oil in a pan and add 1 onion roughly chopped.
- Fry on low flame until translucent. Remove from heat and let it cool down.
- In blender add the soaked red chillies, roasted onions, 6-8 garlic cloves, 2 stalks coriander leaves roughly chopped, small marble sized ball of tamarind, 2 teaspoon jaggery and salt as needed.
- Pulse a few times until the ingredients are coarsely ground, sprinkle some water if needed.
- Grind into a not so smooth paste and remove into a bowl. Set aside.
Making of Alu Palya/Potato Masala
- In a pan heat 2 teaspoon oil. Add ½ teaspoon mustard seeds, ½ teaspoon cumin seeds, 1 teaspoon urad dal. As they splutter and turn golden brown, add ¼ teaspoon asafoetida and 1 sprig fresh curry leaves. Fry for a few seconds.
- Add 1 onion finely chopped followed by 2 inch ginger finely chopped.
- Fry until the onions are translucent.
- Now add 4 boiled potatoes peeled & cubed. Add ½ teaspoon turmeric powder and salt as needed.
- Mix well and cook for 3-4 mins on medium flame.
- Next add ½ cup to 1 cup water and mix well.
- Let the potatoes cook on medium flame covered for 5-6 mins. If there are large potato pieces, mash them roughly until broken into small chunks.
- Cook the potato masala until it is thick, remove from heat. Add 2-3 tablespoon fresh coriander leaves finely chopped. Set aside.
Making of Mysore Masala Dosa
- Heat the cast iron dosa tawa on medium flame until it is hot. When it is hot enough, grease it with few drops of oil and rub it in using an onion. When drops of water are sprinkled, it should sizzle.
- Pour a ladle of dosa batter at the center of the dosa tawa. Spread it gently to form a slightly thick dosa. Let it cook for 10-15 secs. Add 1 teaspoon butter and let it melt.
- Sprinkle few drops of oil/butter all over the edges and spread the butter all over the dosa. Cook for a minute or two until the bottom starts to crisp up.
- Now add 1 teaspoon kempu chutney at the center and spread it all over the dosa. It should be spread only after the dosa is cooked & bottom is crisping up. Cook for 1-2 mins on medium flame until the dosa is well roasted.
- Next add 2-3 tablespoon of alu palya/potato masala at the center – do not spread. Cook for a few seconds.
- Gently remove the dosa from the tawa. Fold it in half. Repeat this with rest of the batter.
- Serve hot with Hotel Style Coconut Chutney immediately with filter coffee on the side.
Video
Notes
- The key for achieving golden brown dosa is in roasting the dosa with enough butter/oil on a hot tawa with even temperature/heat. Do not skimp on the butter/oil for this recipe.
- Cast iron dosa tawa is highly recommended for even cooking of the dosa.
- Kempu chutney and potato masala can be made ahead, stored in fridge for upto 2 days.
- Leftover dosa batter can be stored in the fridge for upto a week.
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