Skip to main content

Mysore Masala Dosas

Mysore Masals Dosas

Todays recipe is a all time favorite in my household- Mysore Masala Dosa : a staple food in South India. I haven't came across a single Indian who doesn't like dosas. They delicious and can be enjoyed any time of the day and happens to be famous among all race too. Restaurants world wide have these Indian crepes on their menu.

Dosa batter tends to find its way around my kitchen 24 hours day. Im lost without them. Its like a soul food for us and many can wonder how I can make and eat dosa everyday for a long time and still not be bored with it. It's probably I eat a lots of dosa growing up as my dad owns a Indian restaurant back in my hometown. I alway have dosa batter in my fridge  ready to whip up fresh dosa on demand or for the unexpected guests. I own a wet grinder  and it's run about twice a week to keep the batter supply ongoing and fresh, I always make riddles as soon as the batter ferments and then dilutes the batter further to make dosa for the next few days. For a change my hubby want to have Mysore Masala dosa for dinner instead of the normal ones. There's a huge versions in preparing Mysore Masala dosa and the following one is welled like my family accordingly to our taste bud. Hope all those who happens to see the recipe will try them out and give me your verdict on its taste. Have a great weekend and I will back with another recipe from my kitchen to yours soon. Keep visiting!!!

Ingredients for Red Chutney:
20 dried chillies soaked in hot water
1 small tomato
5 shallots chopped
2 tbsp ginger garlic paste
2 tbsp tamarind juice
1 tsp fennel seeds
a few sprigs of curry leaves
salt to tastte

Preparation for the Chutney:
Drain the chillies and give a small pulse in the blender with salt and the tamarind juice. Heat the wok with oil and add the chopped shallots, tomato, curry leaves, fennel seeds and ginger garlic paste. Once the shallots turns soft add the pulsed chili paste and sauté for 15 minutes. Adjust the level of salt and grind into a paste. Keep aside.

Ingredients for Potato Masala:
2 cups of boiled potatoes
1 cup sliced onions
1 tsp greed ginger
5 cloves of crushed garlic pods
1 sprig curry leaves
1/2 tsp mustard seeds
1 tsp cumin seeds
1 tsp channel dal
1 tsp urad dal
2 green chillies thinly sliced
few chopped coriander leaves
2 pinch turmeric powder
pinch of hing
salt to taste

Preparation For the Masala:
Heat some oil in the wok and temper with mustard and cumin seeds. When they begin to splutter add the days and fry til golden brown.Add the hing powder followed by the chopped onions, grated ginger , garlic and green chillies. Add the curry leaves. Once all the ingredients turns slightly golden brown add the boiled potatoes and the turmeric powder.. Mash the potatoes and add some water. Cover and cook for couple of minutes. Add he chopped coriander leaves -mix well and transfer to a serving bowl.

Other ingredients for Mysore Dosa:
1 cup of dosa batter
1 cup of chopped onions
1 cup chopped tomatoes
chopped coriander leaves
spicy podi (optional)

Preparation of the Dosas:
Heat the tava. Once the tava is heated pour a spoonful of the batter in the enter, spread with the back of the spoon to a thin round. Drizzle ghee all over the dosa. Cook the dosa on a medium flame till the base begins to brown. Just before removing the dosa, smear a heaped tsp of red chutney spreading evenly all round the dosa. Place a ladle full of potato masala -spread well. Sprinkle the chopped onions, tomatoes coriander leaves and spicy podi. Fold the dosa over and remove to a serving plate. Prepare dosas with rest of. the batter and serve with your favorite chutneys.


Anonymous said…
My all time fav Maslas Dosa of any kind:)

Popular posts from this blog

Spicy Tofu Sambal in South Indian Style

Spicy Tofu Sambal in South Indian Style Many have known that we recently celebrated my son's 6th b'day few days ago and I had quite a number of vegetarian guests for the party. Well I'm not very creative in preparing veg dish like others but I wanted them to taste a very popular taste bud of my hometown prepared in the essence of South Indian flavor.Since we had chicken briyani and Kashmir Pulao I wanted make a dish that can blend well with both. Finally I decide to prepare a Malaysian delicacy know as sambal-very spicy chilli paste which can be added to any type of dishes. The taste was really good and all my guests really loved it and I would like to share the recipe with all..... Ingredients For The Paste: Serving Size: about 10 20 dried red chillies-soaked in hot water for 30 minutes 1/2 cup chopped shallots 2tbsp ginger garlic paste 1/2 cup chopped tomatoes 2tbsp tomato paste 1tsp sugar 1tbsp lime juice salt to taste 2tbsp chili oil Saute all the ingr

Spicy Sambal Fried Mee Hoon

Spicy Sambal Mee Hoon "COOKING FROM HEART" is born from unleashed creativity triggered by boredom and ideas turning the once dreaded chore into timeless pleasures past-times. As many would have know that I'm basically from the South East region and I tend to love Asian Cuisine using sambal paste most of the time preparing noodles. Sambal paste are commonly used as foundation for so many Asian Cuisine and a condiments to e served at the table. Back at my home theres used to be batches of Sample paste bottled up for Future usage. Here I prepare fresh ones whenever I crave for my hometown badly missed food like - " NASI LEMAK, BEE HOON< FISH BALL NOODLES , CURRY NOODLES !!! " Well I tend to go head over heels for noodles. What's Sambal- a common question asked by many a whenever I mention them. Sambal are basically dried chilies either pounded, pureed or finely chopped with shallots garlic and incorporate with wide range of ingredients lik

Cauliflower and Broccoli Stir Fry South-Indian Style

Cauliflower and Broccoli Stir Fry South-Indian Style We are always trying to eat more vegetables, more greens! A quick stir-fry is one of the fastest, easiest, tastiest ways to make a last-minute vegetable side dish to suit any meal. Vegetable stir fry is healthy as you retain all the goodness of the vegetables by cooking them for a short time.For this stir fry recipe, you can use a mixture of your favorite vegetables such as onions, beans, carrots, peas, capsicum, cabbage, cauliflower, broccoli, zucchini, bel peppers of different colors, egg plant etc.Cut all the vegetables in bite size pieces. Cut them of the same size too. Here I'm just using cauliflower and broccoli only as it's my daughter's all time fav and a perfect way for me to make her clean up a plate without as any" Mom not again or I hate it". Just keep this in mind when preparing any kinda of veg- The secret to good stir frying is not to put too much in the wok at the one time, if you do, t