easy mysore masala dosa recipe | mysore dosa | mysore masala dose
Recipe Snapshot
- Prep time: 480 minutes
- Cook time: 40 minutes
- Total time: 520 minutes
- Yield: 20 Dosa
- Category: dosa
- Cuisine: karnataka
Ingredients
for mysore masala dosa batter:
- 1½ cup dosa rice / sona masuri rice
- ½ cup urad dal
- 1 tbsp toor dal
- 1 tbsp chana dal
- ¼ tsp methi / fenugreek seeds
- water for soaking
- ½ cup thin poha / aval / flattened rice / avalakki (washed)
for aloo bhaji:
- 2 tsp oil
- 1 tsp mustard / rai
- ½ tsp cumin / jeera
- 1 tsp chana dal
- ½ tsp urad dal
- pinch of hing / asafoetida
- 1 dried red chilli
- few curry leaves
- ½ onion (finely chopped)
- 1 green chilli (finely chopped)
- 1 inch ginger (finely chopped)
- ½ tsp turmeric / haldi
- ½ tsp salt
- 3 potato (boiled & mashed)
- 2 tbsp coriander (finely chopped)
- 1 tbsp lemon juice
for red chutney:
- 2 tsp oil
- 2 tbsp chana dal
- 1 inch ginger (chopped)
- 3 clove garlic (chopped)
- ½ onion (finely chopped)
- 3 dried kashmiri red chilli
- ¼ tsp turmeric / haldi
- ½ tsp salt
- ¼ cup water (to blend)
other ingredients:
- ½ tsp salt
- ¼ tsp sugar
- butter for roasting
Method
- firstly prepare dosa batter, red chutney and aloo bhaji.
- once the dosa batter has fermented well mix it gently.
- and now add ½ tsp salt and ¼ tsp sugar to the batter and mix well.
- also heat the griddle and pour dosa.
- add in 1 tsp of butter, 1 tbsp red chutney and spread.
- also, add in potato bhaji filling.
- roast for 15-30 seconds and fold the dosa.
- finally, serve mysore masala dosa hot with coconut chutney and sambar.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.