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Mysore Masala Dosa Recipe (With Crimson Chutney)


If there’s one other dish that defines South India like none different, it’s the dosa. Historically, it’s a crispy, skinny savory pancake that may be with or with out the standard potato filling or masala. However then, for those who think about fancy variations, this Mysore Masala Dosa is among the hottest ones. It’d seem much like an everyday masala dosa. However what units this Mysore Masala Dosa Recipe other than its counterpart is the recent purple chutney that goes liberally into it. On this recipe of mine, you’ll get to know make this chutney too, that makes all of the distinction on this dish.

mysore masala dosa recipemysore masala dosa recipe

Extra on this recipe

Like every other Mysore Masala Dosa, my model can be a crisp and gentle dosa spiced with this spicy sturdy Crimson Chili Garlic Chutney and served with potato masala filling, often known as the potato palya. I normally serve it with a easy homely sambar, mint-coconut chutney, the leftover purple chutney and typically a garlic chutney too.

The basic Mysore Masala Dosa Recipe is kind of completely different than those which might be out there in different cities of India, particularly Mumbai and Delhi. I’ve been lucky sufficient to have tried this dosa each in Mysore and Bengaluru, and I can say that these are distinct than the others.

mysore masala dosa served on a plate with a small bowl of garlic chutney, a small bowl of coconut chutney, a bowl of sambar and a spoon kept on the top left side. . mysore masala dosa served on a plate with a small bowl of garlic chutney, a small bowl of coconut chutney, a bowl of sambar and a spoon kept on the top left side. .

The distinction truly lies within the batter of the Mysore Masala Dosa. Those served in Mumbai and different cities other than South India, are crisp and white just like the common Masala Dosa.

Whereas the genuine Mysore ones are crisp on the skin and have a gentle, porous chew in addition to texture. These even have a pleasant golden-brown shade to them. All that is as a result of addition of cooked rice or poha (flattened rice) within the batter of the Mysore Masala Dosa Recipe.

fermented dosa batter with a spoon in it. fermented dosa batter with a spoon in it.

In my recipe of Mysore Masala Dosa, I’ve used sona masoori rice to make the batter. The batter can be fermented very well. That is an absolute important step, not only for making this dosa, however every other dosa too. Until after all, you might be contemplating utilizing a recipe to make immediate dosas.

You should utilize any common rice within the batter. I’ve additionally made this dosa with a 1:1 proportion of idli rice (parboiled rice) and sona masoori rice, which has labored very properly.

Step-by-Step Information

The right way to make Mysore Masala Dosa

  1. Make the potato palya or stir fry and maintain prepared.
potato palya for mysore masala dosa.potato palya for mysore masala dosa.

2. Warmth a frying pan or tawa. Unfold the dosa batter. If utilizing non-stick pan, then don’t unfold oil.

dos batter spread on a hot tawa. dos batter spread on a hot tawa.

3. Sprinkle some oil on the edges of the dosa. Cowl the dosa with a lid and let it cook dinner.

cooking dosa on covered tawa. cooking dosa on covered tawa.

4. When the highest facet is cooked, unfold some extra oil, for those who favor, on the dosa. Unfold the purple chutney on the dosa throughout.

red chutney spread all over on the dosa. red chutney spread all over on the dosa.

5. High the dosa with the potato palya filling and unfold it calmly.

potato palya filling spread on the chutney smeared dosa. potato palya filling spread on the chutney smeared dosa.

6. Fold the dosa.

mysore masala dosa folded. mysore masala dosa folded.

7. Serve Mysore Masala Dosa scorching with garlic chutney, coconut chutney and sambar.

mysore masala dosa served on a plate with a small bowl of garlic chutney and a small bowl of coconut chutney. mysore masala dosa served on a plate with a small bowl of garlic chutney and a small bowl of coconut chutney.

Historical past of Mysore Masala Dosa

Whereas it’s fairly apparent from the identify of the dish, this particular masala dosa belongs to town of Mysore or Mysuru, Karnataka in South India. Nonetheless, it simply doesn’t cease right here. There are fairly a couple of tales associated to the origin of the Mysore Masala Dosa.

One of the widespread beliefs is that the unique Mysore Masala Dosa recipe is a patent of the Vinayaka Mylari Lodge in Mysore. It’s mentioned that the recipe of this particular dosa was a secret one from the pages of the restaurant’s proprietor’s grandmother. This explicit eatery has been serving this dosa for 88 years now, due to which it is usually known as the Mylari Dosa.

There’s a typical manner as properly that the restaurant practices in serving this particular dosa. It at all times involves your desk with unsalted butter and a non-spicy coconut chutney as accompaniments. Until right this moment, that is thought-about as one of many iconic locations to relish this distinctive dosa.

Based on one other frequent legend, the Mysore Masala Dosa was a artistic end result from the cooks who labored for the Maharaja of Mysore.

The story states that when there was a number of leftover meals by the top of a competition hosted by the Maharaja. To be able to not waste that meals, he ordered his cooks to give you an concept. Consequently, they ready dosas filled with the aloo masala laced with the fiery purple chutney.

Professional Ideas

  1. You should utilize sona masoori rice or every other common rice to make the batter for this recipe. Simply keep away from utilizing any long-grained rice.
  2. For a extra basic restaurant type style within the dosa, you’ll be able to fry it in butter as an alternative of oil. You possibly can even add a dollop or two of butter to the potato filling to make it identical to those bought on Mumbai streets.
  3. When you don’t need to make the dosa batter at dwelling, you’ll be able to even put together these dosas with store-bought readymade batter. Simply guarantee that it’s fermented properly. Additionally, alter the salt.
  4. For a variation, you’ll be able to some grated cheese or paneer on the aloo stuffing.
  5. The leftover purple chutney can be used an accompaniment along with your common meals consisting of dal-rice, roti-sabzi, and so forth. or had with plain dosas, idlis, uttapams, and so forth.

Extra Dosa Recipes To Strive!

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mysore masala dosa recipemysore masala dosa recipe

Mysore Masala Dosa (With Crimson Chutney)

This Mysore dosa is crisp and gentle dosa spiced with purple chutney and served with a potato dish, together with coconut chutney. The recipe is just like the Mysore masala dosa served within the Bangalore and Mysore eating places.

Prep Time 9 hours

Prepare dinner Time 50 minutes

Whole Time 9 hours 50 minutes

components for the potato palya/filling

components for the purple chutney

Forestall your display from going darkish whereas making the recipe

making batter

  • Decide and rinse the rice and urad dal in water for 3-4 instances.

  • Soak the rice, urad dal and methi seeds in a big bowl in sufficient water for 4-5 hours.

  • In a moist grinder, grind the rice, urad dal, methi seeds and cooked rice or poha with sufficient water.

  • Grind until you get a fluffy and clean consistency of the batter.

  • Take the dosa batter in a big bowl and blend salt.

  • Cowl the bowl loosely and let the batter ferment for 7-9 hours.

getting ready the potato palya or filling

  • First boil the potatoes in a steamer or stress cooker, until they’re totally cooked.

  • Peel and both simply crumble them along with your fingers or chop them.

  • Warmth oil in a pan or kadai.

  • First fry the mustard seeds until they splutter.

  • Now add the chopped onions and saute until they grow to be gentle.

  • Add the ginger, garlic, inexperienced chilies, curry leaves and saute for some 20-30 seconds.

  • Now add the turmeric powder, purple chili powder and asafoetida.

  • Stir for 2-3 seconds and add the potatoes.

  • Stir and add water plus salt.

  • Cowl and simmer the potatoes until the water dries up.

  • Lastly add the lemon juice and stir properly.

  • Add coriander leaves and blend properly with the potatoes.

  • Maintain the potato palya apart.

making purple chutney for dosa

making mysore masala dosa

  • On a tava or a flat frying pan unfold 1 or 2 tsp oil. If utilizing non stick pan, then don’t unfold oil. You gained’t have the ability to unfold the dosa batter then.

  • Take a medium sized ladle or a giant spoon and with round motions unfold the dosa from the middle in the direction of the perimeters on the pan.

  • Sprinkle some drops of oil from the highest.

  • Cowl the dosa with a lid.

  • Let the bottom get browned and the highest facet get cooked fully.

  • Unfold 1 or 2 tsp of the purple chili chutney on prime of the dosa.

  • Place 2-3 tbsp of the potato stir fry on prime of the mysore dosa and unfold calmly.

  • Fold and serve the mysore masala dosa scorching with coconut chutney and sambar.

Vitamin Details

Mysore Masala Dosa (With Crimson Chutney)

Quantity Per Serving

Energy 277 Energy from Fats 27

% Day by day Worth*

Fats 3g5%

Saturated Fats 1g6%

Polyunsaturated Fats 0.2g

Monounsaturated Fats 1g

Sodium 489mg21%

Potassium 284mg8%

Carbohydrates 55g18%

Fiber 5g21%

Sugar 2g2%

Protein 8g16%

Vitamin A 85IU2%

Vitamin B1 (Thiamine) 0.1mg7%

Vitamin B2 (Riboflavin) 0.05mg3%

Vitamin B3 (Niacin) 15mg75%

Vitamin B6 0.3mg15%

Vitamin C 35mg42%

Vitamin E 1mg7%

Vitamin Okay 2µg2%

Calcium 46mg5%

Vitamin B9 (Folate) 155µg39%

Iron 2mg11%

Magnesium 27mg7%

Phosphorus 91mg9%

Zinc 1mg7%

* P.c Day by day Values are based mostly on a 2000 calorie weight-reduction plan.

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This Mysore Masala Dosa Recipe from the archives was first printed in April 2013. It has been up to date and republished in March 2024.


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