Dosa recipes are very much indigenous to south indian cuisine. Mysore masala dosa is crisp from outside and have a soft porous bite as well as texture. They have a nice golden brown color too.
Ingredients of Mysore Masala Dosa
- For stuffing:
- oil: 1 tsp
- Mustard seeds: 1 tsp
- Urad dal: 1 tsp
- Chana dal: 1 tsp
- Green chilli: 2
- Kashmiri chilli: 2
- Ginger: 1 tsp
- curry leaves
- Onion: 1 chopped
- Turmeric: half tsp
- Salt
- Potatoes: Boiled: 2
- Red Chutney:
- Oil: 1 tsp
- Chana dal: 1 tsp
- Onion: 1 chopped
- Red chilli: 2, Kashmiri chili: 2
- Imli: small piece
- Hing: 1 tsp
- Tomato: 1, chopped
- Salt
How to Prepare Mysore Masala Dosa
- Prepare Stuffing: pour oil, mustard seeds, urad daal, chana dal in a pan and saute in medium flame.
- Put green chillies, chopped ginger, curry leaves, chopped onion, turmeric powder, salt and mashed potatoes in pan.
- Saute for 5 minutes and transfer into bowl, put some corriander leaves.
- prepare chutney: Pour oil in a pan on low flame.
- Add chopped onion, kashmiri mirch, red chilli, imli, hing, chopped tomato and salt.
- After cooling blend them. Red chutey is ready.
- Sprinkle some water on dosa pan, wipe them, and put dosa batter on it.
- Put on low medium flame.
- Sprinkle oil on it, when crispy spread some red chutney on them.
- Spread potato stuffing on dosa and after crisp, fold them on both sides
- Your mysore masala dosa is ready to serve.
