Masala dosa recipe (Mysore masala dosa)

Summary Not available

  • 5 cup dal )
  • 3 )
  • 1.5 cup rice )
  • 5 cup )
  • 3 poha )
  • 5 teaspoon seeds )
  • salt )
  • 1 dal )
  • 5 rice )
  • 2 cups cubed )
  • 1 tablespoon oil
  • 5 teaspoon mustard
  • 5 teaspoon cumin )
  • 1 teaspoon )
  • 1 teaspoon )
  • 1 asafoetida )
  • 1 teaspoon ginger )
  • 1 cup onions
  • 1 sprig curry leaves
  • 2 chilies
  • turmeric )
  • 5 salt )
  • 2 leaves
  • needed )
  1. Making masala dosa batter in mixer or wet grinder Add urad dal, chana dal and methi seeds to a large bowl

  2. Rinse them well a few times and pour lots of fresh water

  3. To another large bowl, add rice and rinse it well few times

  4. Pour lots of fresh water

  5. Soak for 4 to 5 hours

  6. 30 mins before you begin to make the batter, rinse poha twice

  7. Pour water enough to immerse it fully

  8. Soak it for 30 mins

  9. Later drain the water from the dal completely and add to a blender jar along with poha

  10. Pour 1¼ cup water and salt

  11. If you live in a hot weather then skip salt now and add after fermentation

  12. Blend the batter well until thick, frothy and smooth

  13. While you blend ensure your blender doesn’t heat up and get overloaded

  14. So give a break in between and blend

  15. Transfer the batter to the bowl in which you soaked the dal

  16. Drain the water from rice completely and add it along with ½ cup water to the blender jar

  17. Blend slightly coarse or smooth to suit your liking

  18. I make a slightly coarse batter of fine semolina texture

  19. If needed pour the rest of the ¼ cup water while blending

  20. I use up full 2 cups water mentioned in the recipe to blend

  21. Pour this rice batter to the dal batter & mix well

  22. You can check the video or step by step photos to know the consistency of batter

  23. I divide the batter to 2 large bowls

  24. You can do the same if you prefer to use it on 2 different days

  25. Cover the bowl

  26. Fermentation Allow the masala dosa batter to ferment in a warm place for about 6 to 16 hours depending on your weather

  27. The batter has to rise and turn slightly fluffy

  28. Do not over ferment the batter

  29. If you live in a cold place, then preheat the oven to 60 C or 140 F for 10 mins

  30. Keep the batter inside with the oven light ON

  31. Or You can also use your instant pot in the yogurt settings

  32. Making Potato curry Boil or steam potatoes until just done

  33. Do not cook them until very mushy

  34. Instant pot: You can pressure cook the potatoes in your IP following these timings – 5 mins if using small potatoes, 6 to 7 mins if using medium ones and 10 mins if using large potatoes

  35. Pressure cooking: If using a pressure cooker, then add peeled and diced potatoes to a bowl and pour water to partially cover them

  36. Place it in the pressure cooker and let it whistle thrice

  37. While the potatoes boil, soak 1 teaspoon chana dal and 1 teaspoon urad dal in little hot water so they soften

  38. After 30 mins drain the water from the dal and keep aside

  39. When the pressure releases, remove the potatoes

  40. Heat a pan with oil

  41. Then add cumin, mustard, chana dal and urad dal

  42. Saute until the dals turns golden

  43. Then add onions, curry leaves and chilies

  44. Fry until the onions turn lightly golden

  45. Add hing and ginger

  46. Fry until the aroma of ginger comes out

  47. Crumble the potatoes and add them to the pan

  48. Add turmeric and salt along with 2 to 3 tbsps of water

  49. Skip pouring water if your potatoes are too moist or lightly mushy

  50. Saute for 2 to 3 mins

  51. Add coriander leaves

  52. Taste and add more salt if needed

  53. Set this aside

  54. How to make masala dosa Bring the batter to consistency by adding little water

  55. It must be of thick pouring and spreading consistency

  56. Heat your dosa tawa on a medium heat

  57. If using cast iron pan, when it turns slightly hot, drizzle few drops of oil on it

  58. Insert a fork or a butter knife into a cut onion and rub the oil all over the pan

  59. If using cast iron griddle, you can also season it the previous night

  60. Check if your pan is hot enough by sprinkling little water on it

  61. It is hot enough it will sizzle and the water evaporates

  62. This tip is only for cast iron pan

  63. Do not try this on a non-stick

  64. When the pan is hot enough, stir your batter once and take a ladle full of it

  65. Pour it in the center of the hot tawa

  66. Immediately begin to spread it in a circular motion starting from the center, keep moving your hand in clockwise direction, making circles until you reach the edges of the pan

  67. Refer video or check images below

  68. You can make thick or thin dosas as per your desire

  69. If you are unable to spread the batter, it means the batter is too thick or the pan is too hot

  70. Check the troubleshooting tips above

  71. Pour about half tsp oil or spread ¼ tsp soft butter around the edges & a little here and there

  72. Cook the masla dosa on a medium heat

  73. Within few minutes, you can see the edges leave the pan

  74. Flip and cook just for 1 minute

  75. Flip it back and cook until the base turns golden and crisp

  76. If making mysore masala dosa, smear the red chutney (recipe below) as desired

  77. Place the curry in one half of the dosa

  78. Fold it or roll it

  79. To make the next dosa, if using cast iron pan repeat the process of rubbing with cut onion

  80. Make sure the tawa is hot enough and not over hot otherwise it will burn the dosa

  81. Do not cook the dosa on low heat as it makes the dosa hard

  82. Serve crispy masala dosa hot with coconut chutney and tiffin sambar

  83. Making red chutney for mysore masala dosa – optional Roast 2 tbsps chana dal until golden along with 6 to 8 dried red chilies

  84. Chilies have to turn crisp

  85. Saute 1 large onions lightly in 1 tsp oil until the raw smell goes off

  86. Add 2 pinches of cumin

  87. Cool everything

  88. Powder the dal and chilies first

  89. Add half tsp tamarind (optional), 2 garlic cloves and salt

  90. Blend till smooth

  91. You will have a thick chutney

  92. If the chutney turns very thick, add 1 to 2 tbsps of water and blend again

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