Mysore Masala Dosa

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Preparation Time: 3 hours 15 minutes
Cooking Time: 6 minutes for 1 dosa
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Preparation Method

For the Batter

  • Soak together raw rice, urad dhal, toor dhal and fenugreek seeds for the three hours.
  • Soak the rice flakes separately.
  • Grind together with the rice flakes and salt to a thick consistency.
  • Mix rava to the batter and stir well.
For the Masala
  • Pressure cook the potatoes. peel the skin.
  • Add salt and mash well.
  • Chop the big onions lengthwise, finely.
  • Slit the green chillies.
  • Heat a pan with a tablespoon of Idhayam Sesame Oil.
  • Temper mustard and chana dhal.
  • Saute onion,green chillies and stir well.
  • Pour required amount of water, bring to boil.
  • Add salt, turmeric powder, potatoes and fry well.
  • When the masala thickens, remove from fire and keep aside.
  • Grind together,coconut,chilli, salt and prepare chutney.
  • Heat a dosa pan, when it becomes hot pour a ladle of the batter and spread it in a circular motion.
  • Add Idhayam Sesame Oil to the edges of the dosa. when the dosa turns to golden brown, spread the chutney.
  • Place a tablespoon of the potato masala over the dosa and spread over the chutney.
  • Let it until crisp and brown.
  • Add a teaspoon of butter, fold the dosa and serve hot.
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