Mysore Masala Dosa (With Red Chutney)
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4.8
75 reviews
Excellent
Mysore Masala Dosa (With Red Chutney)
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This Mysore dosa is crisp and soft dosa spiced with red chutney and served with a potato dish, along with coconut chutney. The recipe is like the Mysore masala dosa served in the Bangalore and Mysore restaurants.
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Ingredients
ingredients for batter
- 2 cups regular rice
- ½ cup urad dal (skinned and split black gram)
- ½ cup cooked rice or poha (flattened rice)
- ¼ teaspoon methi seeds (fenugreek seeds)
- rock salt (edible and food grade) or sea salt as required
- water as required for grinding the batter
ingredients for the potato palya/filling
- 2 large potatoes - boiled
- ¾ cup chopped onions
- 1 inch ginger (adrak) - chopped
- 1 or 2 garlic (lahsun) - optional
- 12 to 15 curry leaves
- 1 green chili - chopped
- ½ or ⅔ teaspoon black mustard seeds
- ½ or ⅔ teaspoon turmeric powder
- 1 pinch red chili powder
- 1 pinch asafoetida (hing)
- ½ teaspoon lemon juice
- ¼ or ½ cup water
- 1 or 2 tablespoon chopped coriander leaves
- 1 tablespoon oil
- salt as required
ingredients for the red chutney
- 2 tablespoons roasted chana dal (roasted bengal gram)
- 4 to 5 garlic - small to medium-sized
- 2 to 4 dry red chilies - soaked in hot or warm water for 20 to 30 minutes. adjust depending on the type of chillies. for a more spicy taste add 3 to 4 dry red chilies.
- 1 teaspoon seedlees tamarind
- 2 tablespoons desiccated coconut - unsweetened
- ¼ cup onion - roughly chopped
- salt as required
- 3 tablespoons water - to blend or grind, add as needed
Instructions
making batter
- Pick and rinse the rice and urad dal in water for 3-4 times.
- Soak the rice, urad dal and methi seeds in a large bowl in enough water for 4-5 hours.
- In a wet grinder, grind the rice, urad dal, methi seeds and cooked rice or poha with enough water.
- Grind till you get a fluffy and smooth consistency of the batter.
- Take the dosa batter in a large bowl and mix salt.
- Cover the bowl loosely and let the batter ferment for 7-9 hours.
preparing the potato palya or filling
- First boil the potatoes in a steamer or pressure cooker, till they are fully cooked.
- Peel and either just crumble them with your hands or chop them.
- Heat oil in a pan or kadai.
- First fry the mustard seeds till they splutter.
- Now add the chopped onions and saute till they become soft.
- Add the ginger, garlic, green chilies, curry leaves and saute for some 20-30 seconds.
- Now add the turmeric powder, red chili powder and asafoetida.
- Stir for 2-3 seconds and add the potatoes.
- Stir and add water plus salt.
- Cover and simmer the potatoes till the water dries up.
- Lastly add the lemon juice and stir well.
- Add coriander leaves and mix well with the potatoes.
- Keep the potato palya aside.
making red chutney for dosa
- Take all the ingredients in a small blender or chutney grinder.
- Add very little water and grind to a smooth paste.
- Keep aside.
making mysore masala dosa
- On a tava or a flat frying pan spread 1 or 2 tsp oil. If using non stick pan, then don’t spread oil. You won’t be able to spread the dosa batter then.
- Take a medium sized ladle or a big spoon and with circular motions spread the dosa from the center towards the edges on the pan.
- Sprinkle some drops of oil from the top.
- Cover the dosa with a lid.
- Let the base get browned and the top side get cooked completely.
- Spread 1 or 2 tsp of the red chili chutney on top of the dosa.
- Place 2-3 tbsp of the potato stir fry on top of the mysore dosa and spread lightly.
- Fold and serve the mysore masala dosa hot with coconut chutney and sambar.
Nutrition Information
Show Details
Calories
277kcal
(14%)
Carbohydrates
55g
(18%)
Protein
8g
(16%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Sodium
489mg
(20%)
Potassium
284mg
(8%)
Fiber
5g
(20%)
Sugar
2g
(4%)
Vitamin A
85IU
(2%)
Vitamin B1 (Thiamine)
0.1mg
Vitamin B2 (Riboflavin)
0.05mg
Vitamin B3 (Niacin)
15mg
Vitamin B6
0.3mg
Vitamin C
35mg
(39%)
Vitamin E
1mg
Vitamin K
2µg
Calcium
46mg
(5%)
Vitamin B9 (Folate)
155µg
Iron
2mg
(11%)
Magnesium
27mg
Phosphorus
91mg
Zinc
1mg
Nutrition Facts
Serving: 10Mysore Masala Dosa
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Calories | 277kcal | 14% |
| Carbohydrates | 55g | 18% |
| Protein | 8g | 16% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 489mg | 20% |
| Potassium | 284mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 85IU | 2% |
| Vitamin B1 (Thiamine) | 0.1mg | |
| Vitamin B2 (Riboflavin) | 0.05mg | |
| Vitamin B3 (Niacin) | 15mg | |
| Vitamin B6 | 0.3mg | |
| Vitamin C | 35mg | 39% |
| Vitamin E | 1mg | |
| Vitamin K | 2µg | |
| Calcium | 46mg | 5% |
| Vitamin B9 (Folate) | 155µg | |
| Iron | 2mg | 11% |
| Magnesium | 27mg | 7% |
| Phosphorus | 91mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
75 reviews
Excellent
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