Mysore Masala Dosa Recipe | Home Style Mysore Masala Dose | How to make Mysore Masala Dosa | Gluten Free Recipe | Traditional Recipe

Hi Supermoms,

'Mysore' the land of Palaces is also famous for many mouth watering dishes like Mysore Pak, Mysore Rasam, Mysore Bonda and the Mysore Masala Dosa. A tiffin platter with Mysore Masala Dosa, sambar and coconut chutney is a whole some meal by itself. This dosa has a spicy red chutney smeared inside and filled with'masala', a potato filling that compliments the dosa very well. The batter is fermented like the regular dosa batter. Generous amounts of ghee or butter is also used while cooking the dosa, which makes it so delicious and tempting. Many restaurants in Bangalore are famous for serving this 'dose' as they call it there. 

Like any other dosa , getting the perfect Mysore Masala Dosa requires years of practise. And every family from Karnataka has their very own recipe for making the red chutney. It is always great to get recipes from people who have been making this particular dosa for years . I was so fortunate to get this recipe from my BIL's family who hail from Mysore.

Recipe Courtesy : Mrs. Hema Srikanth

Mysore Masala Dosa | Home Style Mysore Masala Dose :

Preparation time : 12 hours

Cooking time: 5 minutes ( per dosa)

Serves : 4

1 cup = 250 ml cup

Special Vessel/Equipment : Iron tawa, Stone grinder or mixer.

Ingredients :

For Dosa batter:

4 cups raw rice ( sona masoori)

1/4 cup beaten rice /poha( optional)

1/2 cup split and husked black gram / urad dal

1/4 cup bengal gram/channa dal

1 teaspoon methi seeds/fenugreek

1/2 teaspoon sugar

salt to taste

1 tablespoon sesame oil+ 1 tablespoon ghee ( mixed for making dosai)

Potato Masala

For Red chutney ( each ingredient to be roasted separately and ground):

5-6 garlic pods (with skin)

1 teaspoon sesame seeds/til

1 teaspoon channa dal

2 teaspoons urad dal

1/4 teaspoon coriander seeds/dhania

1 tablespoon peanuts

2 tablespoons thinly sliced or grated coconut

4-5 dry red chillies ( adjust according to heat of the chillies)

salt to taste

Method:

1. Add the rice, urad dal, channa dal, methi seeds and beaten rice in a large vessel and wash 3-4 times .

2. Soak them in water for 3 hours.

3. Grind the batter preferably in a stone grinder till the batter is smooth.

Chef tip : The batter should be in a flowing consistency. Do not add too much or too little water while grinding.

4. Cover and allow the batter to ferment for 6-8 hours or preferably overnight.

Chef tip: Grind batter late evening and allow it to ferment overnight.A tall vessel helps to prevent over flowing of batter during fermentation.

5. The batter would have risen well. Add sugar, salt and beat the batter to mix well.

6. Make the red chutney by roasting the ingredients given under 'red chutney' and grind it to a coarse paste using very little water.

7. Make the potato masala using this recipe. Use very less water and make the masala thick.

coconut chutney is also ready

To make the dosai:

1. Heat a tawa and spread 2-3  drops of oil uniformly using a ladle or half cut red onion.

2. When the tawa is just hot, pour a ladle full of batter in the centre of the tawa and spread the batter from the centre to the edges in a circular motion ( usually done anti-clock wise).

3. Spoon oil around the sides of the dosa and drizzle over the dosai also ( if you want it little crisp) and cook the dosai over low/ medium flame.

4. When the dosa is almost done , smear the red chutney using a spoon on the top side of the dosa.

5. Place 1/2 -1 ladle full of masala on one side of the dosa.

6. Press it gently using the dosa spatula ( dosai thirupi) and using the spatula fold the dosa into half and remove it from the dosa tawa.

Your delicious Mysore Masala Dose is ready to be served along with chutney and sambar.

Chef tips :

1. Using a well seasoned iron tawa gives the dosa best taste and texture.

2. You can make this dosa little more thicker than what I have made to get Hotel Style texture.

3. Well fermented batter gives the best results.

4. Grinding the batter in a stone grinder is highly recommended, though you will still get crispy and tasty dosas if you grind in the mixer also. I have tried both methods.

5. You can also add shallots and tomatoes in the red chutney. It also gives good colour and flavour to the chutney. 5 shallots and 1 deseeded and chopped tomato will be correct for this quantity. Roast them separately to remove any water content and grind along with other ingredients.

For more tips on making dosa , refer here.

Happy Cooking !

With love,

Masterchefmom