Mysore Dosa | Dosa with Red Chutney | Mysore Dosa Recipe | How to make Mysore Dosa

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இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்

Mysore Dosa In Karnataka and Andhra Pradesh, the Mysore Dosa is a common variety of dosa. The Mysore dosa is spicy. The red chutney (masala), which is made by grinding garlic and dry chilies, is added to the crispy, golden-brown dosa to make it spicy, flavorful, and aromatic. It differs from regular masala dosa in that Mysore masala dosa is made with masala prepared with potatoes, onions, and spicy chutney.


Recipe for Dosa Batter

  • Use 4 parts of idli rice, 1 part of urad dal, 1 teaspoon of fenugreek seeds, and a small amount of poha or flattened rice to make dosa batter. 
  • Soak the ingredients for 6 hours, grind them, and let the batter ferment for 8 hours at room temperature.
  • The dosa will be golden in color if raw rice and idli rice are used in equal amounts.
  • The dosa will taste and smell best if some toor dal and channa dal are ground into it.
  • Adding ice cubes will help keep the batter from overheating while it is being ground.
  • Moderately grind the dosa batter, being careful not to make it too thin or too thick.
  • Dosas cooked in ghee or sesame oil will stay crunchy for longer.


How to make a tasty Mysore Dosa

  • To your taste, add garlic and red chilies.
  • When grinding the masala, use less water and grind it more coarsely.
  • Apply the masala after the dosa has been partially cooked. Otherwise, things might get messy.
  • Never boil it for longer than two minutes after adding the masala.

Other Breakfast Varieties

Chilli Masala Idli

Brinjal Chutney

Masala Bread Toast

Ragi Puttu

Hotel Style Coconut Chutney

Bread Chilli | Chilli bread

Print
Mysore Dosa
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

In Karnataka and Andhra Pradesh, the Mysore Dosa is a common variety of dosa. The Mysore dosa is hot. The red chutney (masala), which is made by grinding garlic and dry chilies, is added to the crispy, golden-brown dosa to make it spicy, flavorful, and aromatic.

Course: Breakfast, dinner
Cuisine: Indian
Keyword: dosa, masala dosa, mysore dosa, mysore masala dosa
Author: Sivagami Meganathan
Ingredients
Ingredients for Masala
  • Cooking oil - 2 tsp
  • Channa Dal - 2 tsp
  • Dry Chillies - 10 - 15 (according to spiciness)
  • Onions - 15 
  • Garlic Cloves - 15
  • Salt - As Required
Other Ingredients
  • Dosa Batter - As Required
  • Ghee/Sesame oil - As Required
Instructions

  1. Add 2 tsp cooking oil to a pan.

  2. When the oil is hot, add 2 tablespoons of channa dal and dry chilies and fry them. 

  3. After roasting the channa dal and dry chilies, add the onion and garlic cloves to it. 

  4. Fry till golden brown.

  5. Then let it cool and add to the mixer, add the required amount of salt to it and add little water and grind it finely.

  6. Gently pour the dosa into the dosa pan, pour the required amount of oil and cook for 2 to 3 minutes.

  7. Then apply the required amount of masala. 

  8. Simmer on a medium flame for another 2 - 3 minutes.

  9. Mysore dosa is ready, and delicious with coconut chutney and sambar.

Method

Step by Step Pictures

  1. Add 2 tsp cooking oil to a pan. When the oil is hot, add 2 tablespoons of channa dal and dry chilies and fry them.

  2. After roasting the channa dal and dry chilies, add the onion and garlic cloves to it.

  3. Fry till golden brown.

  4. Then let it cool and add to the mixer, add the required amount of salt to it and add little water and grind it finely.

  5. Gently pour the dosa into the dosa pan, pour the required amount of oil and cook for 2 to 3 minutes.

  6. Then apply the required amount of masala.

  7. Simmer on a medium flame for another 2 – 3 minutes.

  8. Mysore dosa is ready, and delicious with coconut chutney and sambar.

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