Tuesday, November 18, 2014

Mysore Masala Dosa

Mysore Masala dosa is the special version of Masala dosa of Mysore. We too have masala dosa in Mumbai version which is known as Mumbai masala dosa. 
Mumbai masala dosa are regular crispy dosa filled with loads of potato masala . Where as Mysore masala dosa are the crispy dosa from outside and bit softer inside. The special hot garlic chutney and butter is spread on the dosa while cooking and then dosa is loaded with spicy potato masala. The garlic chutney gives the special kick to Mysore masala dosa and adds the unique and amazing flavor into it. It is well served with sambar, coconut chutney and green coriander chutney. This dosa is also known to be the traditional breakfast of Mysore people. So today I am here to post this traditional recipe of Mysore, so that we all can learn and love about the combo platter.


  • Raw rice – 2 cups
  • Black gram or urad dal – ½ cup
  • Toor dal – 3 tbsp
  • Channa dal – 3 tbsp
  • Fenugreek seeds – ½ tsp
  • Flattened rice or Poha – ½ cup
  • Salt to taste

  • Soak rice, urad dal, toor dal, chana dal and fenugreek seeds for overnight or for about 7 to 8 hours.
  • Soak poha, ten minutes before you start your grinding process.
  • Grind all to the smooth paste, add salt and mix well. Place the batter in the warm place and allow it to ferment for about 5 to 6 hours.
  • Keep in a warm place for fermentation.
  • If the batter is very thick and you cannot spread the dosa, then just add little water to the batter and stir well.
  • If you’re not going to use the batter immediately, place it in the refrigerator.


  • Roasted chana dal - 1/4 cup
  • Groundnut - 2 tbsp (optional)
  • Red dry chilies – 5 no’s (soaked the red chilies in the hot water for 30 mins)
  • Garlic cloves – 5
  • Tamarind pulp – 1 tsp
  • Salt to taste
  • Combine all the ingredients in the mixer and blend it to the smooth paste along with little amount of water.


  • Potatoes – 2 big
  • Onion – 1 large, sliced
  • Ginger – 1 inch piece, grated
  • Green chilies- 3-4 no, chopped
  • Cilantro – 2 Tbsp
  • Gram masala – ½ tsp (optional)
  • For tempering:
  • Mustard seeds – 1/2 tsp
  • Cumin seeds – ½ tsp
  • Urad dal – 1 tsp
  • Channa dal – 1 tsp
  • Turmeric powder – 1/4 tsp
  • Asafoetida – 1/8 tsp
  • Curry leaves – a few
  • Lemon juice – to taste
  • Oil – 2 tbsp
  • Salt – to taste

  • Boil the potatoes until tender.  Cut them into small cubes and keep them aside.
  • Heat the oil in a pan and when the oil heats up; add the mustard seeds and cumin seeds. Once the seeds splutter, add the curry leaves, asafoetida, urad dal and channa dal. Sauté for 30 seconds.
  • Add the turmeric powder, chopped green chilies and ginger .Sauté for another minute.
  • Add in the sliced onions and cook until the onions are soft.
  • Then add about ½ cup of water and seasoned it with garam masala and salt.
  • Then add the cubed potatoes and cook it in the seasoned water on medium flame until soft and dry.
  • Stir the mixture and if you see the mixture is dry. Turn off the flame.
  • Lastly garnish the potato masala with chopped cilantro and lemon juice.

  • Heat up the tawa (frying pan) on medium flame.
  • Add few drops of oil and spread all over the tawa.
  • Take spoon full of batter and pour on the tawa and spread it quickly from the centre into circular motion to form the thin circle. Drizzle few drops of oil all around the edges of the dosa and some oil in the center.
  • When upper part of dosa begins to cook, spread red chutney all over the dosa.
  • Then add a dollop of butter and spread it evenly on the dosa.
  • When the dosa is crispy and golden brown at the bottom, loosen it along the edges.
  • Then place 2 tbsp of potato masala .Spread in the center and fold both the ends of dosa above one another.
  • Mysore masala dosa is ready to serve with sambar, coconut chutney and cilantro chutney.


  •  Toor Dal – 1 cup
  • Split Moong Dal – 1/4 cup
  • Small eggplant – 2-3 no.
  • Potato – 1 small (Optional)
  • Green Bell Pepper – 1 small
  • Carrot – 1 big
  • Onion – 1 medium
  • Green Chili – 3 no. (or more, according to your taste)
  • Tomato – 2 small
  • Turmeric powder – 1/2 tsp
  • Tamarind paste – 2 tsp
  • Sambar Powder – 1 tbsp
  • Coriander/Cilantro leaves – a handful
  • Salt – to taste

 For Tempering:
  •  Mustard seeds – 1 tsp
  • Urad dal – ½ tsp
  • Dry Red Chilies – 2 no.
  • Curry Leaves – 1 sprig
  • Asafoetida – 1 pinch
  • Oil– 1 tbsp

  •  Add both the washed dals in a pressure cooker. Chop all the vegetables into small cubes.
  • Combine chopped vegetables, chopped onion, tomato, green chilies and turmeric powder in the cooker. Add sufficient water. Cook for 3-4 whistles.
  • Once the pressure is released, add the sambar powder an tamarind pulp and bring the sambar to boil on a medium flame. Add some water if you want to adjust the consistency. Cook the sambar until the raw smell of tamarind pulp and sambar powder goes away.
  • For tempering, heat 1 tbsp of oil, add the mustard seeds and let them splutter. Add the urad dal, curry leaves, dry red chilies and asafoetida. Sauté for 15-20 secs and pour over the sambar. Finally add the fresh chopped coriander leaves!!



  • Fresh or Frozen coconut – ½ cup
  • Chana dal (roasted) – ¼ cup
  • Ginger – ½ inch
  • Green chili – 1
  • Curry leaves – 2 sprig
  • Oil – 1 tsp
  • Salt to taste

  • Wash and pat dry the curry leaves using the paper towel.
  • Heat the oil in the pan and add the curry leaves. Fry till they are crisp.
  • Let the curry leaves become warm.
  • Add the curry leaves along with the oil and rest of the ingredients in a blender.
  • Blend everything in it smooth paste.
  • Adjust the salt as per your taste.


  • Fresh coconut – ½ cup
  • Ginger – ¼ inch
  • Garlic cloves – 2 nos
  • Green chilies – 2 nos
  • Cilantro – 2 cups
  • Chana dal (roasted) – 1 tbsp
  • Lemon juice – 1&1/2 tsp
  • Salt to taste

  • Mustard seeds – ¼ tsp
  • Curry leaves – 1 sprig
  • Oil – 1 tbsp

  • Combine all the ingredients in the blender and blender to smooth paste.
  • To temper the chutney.
  • Heat the oil in the pan and when the oil heats up, add mustard seeds and curry leaves.
  • Sauté till seeds splutter. Add the tempering in the grounded chutney and mix well.
  • Adjust the salt in the chutney.
  • Green Cilantro chutney is ready to serve.