The Mysore masala dosa recipe is one type of crisp and soft dosa. The plain dosa is spiced with red chutney and stuffed with spicy Mysore masala. It is similar to regular masala dosa with the minor difference in the batter of the dosa. The Mysore Masala Dosa are little crisper and whiter than the normal masala dosa. This kind of Dosa has their own unique taste and flavour. Make the perfect batter for the smooth Mysore masala dosa. You can add sugar to give the extra golden texture.
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The Masala dosa is among the popular variety of south Indian breakfast dishes. It is also available in many food shops, street stalls, and restaurants. It is considered as the classic dosa among various dosa. The delicious and tasty Red chutney is what makes this dosa superior in taste. This recipe of Mysore Masala Dosa is very easy and simple to follow. The cooking of Mysore dosa is quite quick but the preparation of the Mysore dosa batter is labour intensive and its fermentation is time-taking.
The Mysore Masala Dosa are crispy and crunchy. They are lathered with a sizzling hot Mysore chutney or red chutney. The filling inside the Dosa can be of the mashed potato or the Mysore mixture filling. In the Mysore Masala, the entire taste of Dosa relies on the chutney you spread. So, it is very important to make the correct chutney with right taste. If you want spicier chutney, then adjust the proportion of spices as per your taste palates. Adding extra spices enhances the flavours.
The texture of the Mysore masala dosa is crispy from outside but with some soft porous bites. These Dosa’s have the bright brown colour with shiny golden texture. The addition of flattened rice gives this texture and smoothness to Dosa. To make the best dosa batter, you can use any type of rice. If you use two different rice, then just check with their proportions. This style of Dosa is very much popular in Mumbai. The street stalls of Mumbai have their own version of Mysore Dosa as well.
- For the tanginess in Mysore masala dosa, you can add homemade amchur powder.
- You can also spread Mysore chutney in the Mysore masala dosa.
- You can stuff the Mysore Masala in the stuffing of the Dosa.
- In the cold weather, the batter would take more than 15 hours to ferment.
- To ferment batter quickly, you can keep it the oven.
- You can use any rice to make the dosa batter.
- You may add 1 tsp. of Toor Dal to make the brown dosa.
- A pinch of turmeric can prevent gas formation in the Dal.
- In certain restaurants, 1 tbsp. Maida is added after the batter is fermented.
- You can also add 1 tsp. of sugar to balance the spiciness in the Mysore masala dosa.
- You can garnish the Mysore masala dosa with the grated cheese.
- Fold the dosa in the triangular shape.
- You can even roll the cooked Mysore masala dosa in the cylindrical shape.
- You may cut equal rectangle pieces of the ready dosa.
- Serve it the spicy Mysore masala with traditional hot and spicy Sambar.
- You can also pair the sizzling Mysore masala dosa with the mild flavored Coconut chutney.
- At times, people prefer to have dosa with the powdered or paste of garlic chutney as well.
- You can add Poha directly to the grinder without soaking.
- Grind the dosa batter thick.
- Keep the batter in the warm and humid place.
- If the batter is thick, add a little water to make it thin.
- From this dosa batter, you can make plain Masala Dosa.
- Do not apply oil over the non-stick pan.
- Heat the pan enough before you ladle the dosa batter.
- Keep the flame low while spreading the batter.
- Change the flame from low to high for cooking the dosa batter.
- Turn the dosa as soon as the base turn brown in colour.
- While cooking the dosa, sprinkle some oil in the centre.
- To make the dosa crispy, add few drops of oil on its edges.
How to Make Mumbai Mysore Masala Dosa?
There is another variation in the Mysore Masala Dosa which is the Mumbai Mysore Masala dosa. In this recipe, the crispy and crunchy cooked dosa is stuffed with spicy yet little juicy mixture. The stuffing within the dosa can be potato-veggie filling or the Mysore masala filling. It one kind of popular Mumbai street food which is available at every food stalls and small dosa restaurants.
To prepare the Mumbai Mysore Masala Dosa at home you would need following ingredients:
• Dosa batter – 2 cups
• Mysore Masala – 1 ½ cup
• Pav Bhaji Masala – ¼ tsp.
• Red Chili Powder (Lal Mirch Powder) – ¼ tsp.
• Salt – as required
• Butter – as required
Now, prepare the dosa in the pan. Ladle the batter in the pan and cook the dosa. Add the Mysore Masala in the center of the Dosa. Then sprinkle some Pav Bhaji masala over the stuffing. The packet of Pav Bhaji can be available in the market. But it is better to prepare Pav Bhaji masala at home. Also, add little red chilli powder and a pinch of salt. Serve the Dosa with the bowl coconut chutney.
How to Make Mysore Chutney?
The preparation of the Mysore Chutney is similar to making red chutney at home. You would need Chana Dal, Urad Dal, Red Chillies, Jaggery, Tamarind, Cloves, Peppercorns, grated coconut and red chilli powder. You will also need oil to make smooth paste and little salt for seasoning.
Roast the lentils and grind it to smooth powder. Then mix the powder of lentils with the other spices. Combine all of these ingredients in the grinder and make the chutney. Drizzle some oil and add a pinch of salt. Grind everything once again till it forms a smooth paste.
How to Make Mysore Masala Stuffing?
The Mysore masala stuffing is similar to potato mixture but with more addition of veggies and spices. To make the Mysore Masala stuffing, you would need:
- Aloo masala – ½ cup
- Butter – 2 tbsp.
- Chilli Powder – 1 tsp.
- Chopped Onions – 2 tbsp.
- Chopped Capsicum – 2 tbsp.
- Chopped Tomatoes – ½ cup
- Coriander (Dhania) – ½ tbsp.
- Grated Beetroot – ½ tbsp.
- Grated Carrot – ½ tbsp.
- Pav Bhaji Masala – 1 tsp.
- Salt – as per taste
- Shredded Cabbage – 2 tbsp.
You can store the excess Mysore chutney in an airtight container. You can keep this in the refrigerator. If you make this Mysore masala in bulk then you have to it within 3 to 4 days.
What other Veggies can be added to the Stuffing?
For the Potato Filling or Mysore Masala Stuffing, you can add various chopped or grated mix vegetables. You add chopped onions for pungent aroma. You can add boiled and chopped tomatoes. To make the masala more flavourful and colourful you can add all the peppers. If you like carrots then you can add it. Even the grated or chopped beetroot can also be added. The shredded cabbage also gives its own flavour.