mysore dosa recipe

Mysore Masala Dosa Recipe

Mysore Masala Dosa Recipe

Mysore Masala dosa is one of the classic and super duper recipe of dosa among South Indian breakfast recipes. Now here is another recipe of Mysore masala dosa for you all. Here, we lathered the dosa with tangy-spicy red chutney and stuffed with stir fried potato filling and believe us, it was finger licking good. Serve this snack as a complete meal along with some steaming hot sambar and freshly grind coconut chutney. Everyone at your home will like it for sure!

The Mysore masala dosa that we make are crispy-brown from outside and soft inside. This lip smacking dosa, layered with spicy chutney is one the famous street food for all. This recipe of dosa also includes the recipe for the tomato chutney. So, hop on and try making this mouth drooling recipe of Mysore masala dosa yourself with this easy to follow step-by-step instructions with pictures. Enjoy!

Direction

Getting ready:

1. Rinse the tomatoes thorough and chop them roughly in big chunks.

mysore masala dosa

2. Peel the potatoes and mash them finely. Keep it in a bowl.

mysore masala dosaMaking:

3. Heat 2 tsp oil in a pan or wok and splutter cumin seeds first. Then add asafoetida, coriander powder and dry red chilly. Saute for a while.

mysore masala dosa

4. Add chopped tomatoes and salt to taste. Mix everything really well.

mysore masala dosa

5. Cover and let the tomatoes simmer for 3-4 minutes on low flame until soft and tender. Turn off the flame when tomatoes are cooked through.

mysore masala dosa

6. Now let the tomatoes cool then transfer them to a mixer jar and grind finely to make chutney.

mysore masala dosa

7. Chutney for the dosa is ready. Take it out in a bowl.

mysore masala dosa

8. After this, heat 2 tsp oil in a wok or pan and splutter brown mustard seeds first. Then mix ginger paste, turmeric powder, coriander powder and green peas in the oil. Stir well.

mysore masala dosa

9. Cover and let the peas cook until soft. This can take 2-3 minutes.

mysore masala dosa

10. Now add mashed potatoes, green chilly, red chilly powder, salt and little water. Mix and stir well. Add some green coriander as well.

mysore masala dosa

11. Stuffing is now ready. Take it out in a bowl.

mysore masala dosa

12. Mix ½ tsp salt to the dosa batter and heat a non stick tawa or skillet for roasting the dosas.

mysore masala dosa

13. Spread some oil over the tawa and pour 2 tsp batter over it. Spread in circular motion with a ladle and then pour some ghee on the corners.

mysore masala dosa

14. When the dosa is brown, spread some chutney over it evenly and lathered it with 1 to 2 tsp stuffing on the half side of dosa. Fold the dosa and roast until brown and crispy on both sides.

mysore masala dosa

15. Take the dosa on a plate. Similarly prepare the rest of the dosas until the batter is completely utilized.

mysore masala dosaServing:

16. Serve this crispy and spicy mysore masala dosa steaming hot with side assortment of tomato chutney, peanut chutney, coconut chutney and relish eating.

mysore masala dosa

  • For 4-5 members
  • Time- 50 minutes

Mysore Masala Dosa Recipe Mysore Masala Dosa Recipe
Author: 
Recipe type: Snack Recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Dosa batter - 2 cup
  • Oil - 3 to 4 tbsp
  • Butter - 1 to 2 tbsp
  • Salt - ½ tsp or as per taste
  • Boiled potatoes - 4 (400 grams)
  • Green peas - ¼ cup
  • Green coriander(finely chopped) - 2 to 3 tbsp
  • Green chilly - 2
  • Ginger - 1 tsp (paste)
  • Salt - ¾ tsp or as per taste
  • Turmeric powder - ¼ tsp
  • Mustard seeds - ¼ tsp
  • Coriander powder - 1 tsp
  • Red chilly powder - ¼ tsp
  • Tomatoes - 3 (250 grams)
  • Coriander powder - 1 tsp
  • Cumin seeds - 1 tsp
  • Salt - ¾ tsp or as per taste
  • Dry red chilly - 3
  • Asafoetida - 1 pinch
Instructions
  1. Rinse the tomatoes thorough and chop them roughly in big chunks.
  2. Peel the potatoes and mash them finely. Keep it in a bowl.
  3. Heat 2 tsp oil in a pan or wok and splutter cumin seeds first. Then add asafoetida, coriander powder and dry red chilly. Saute for a while.
  4. Add chopped tomatoes and salt to taste. Mix everything really well.
  5. Cover and let the tomatoes simmer for 3-4 minutes on low flame until soft and tender. Turn off the flame when tomatoes are cooked through.
  6. Now let the tomatoes cool then transfer them to a mixer jar and grind finely to make chutney.
  7. Chutney for the dosa is ready. Take it out in a bowl.
  8. After this, heat 2 tsp oil in a wok or pan and splutter brown mustard seeds first. Then mix ginger paste, turmeric powder, coriander powder and green peas in the oil. Stir well.
  9. Cover and let the peas cook until soft. This can take 2-3 minutes.
  10. Now add mashed potatoes, green chilly, red chilly powder, salt and little water. Mix and stir well. Add some green coriander as well.
  11. Stuffing is now ready. Take it out in a bowl.
  12. Mix ½ tsp salt to the dosa batter and heat a non stick tawa or skillet for roasting the dosas.
  13. Spread some oil over the tawa and pour 2 tsp batter over it.
  14. Spread in circular motion with a ladle and then pour some ghee on the corners.
  15. When the dosa is brown, spread some chutney over it evenly and lathered it with 1 to 2 tsp stuffing on the half side of dosa. Fold the dosa and roast until brown and crispy on both sides.
  16. Take the dosa on a plate. Similarly prepare the rest of the dosas until the batter is completely utilized.
  17. Serve this crispy and spicy mysore masala dosa steaming hot with side assortment of tomato chutney, peanut chutney, coconut chutney and relish eating.

 

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