Mysore Dosa


Added to 37 cookbooks   This recipe has been viewed 20080 times

This is a variation to a dosa. This dosa gives a nice tangy flavour which will leave your mouth watering for some more.

Add your private note

Soaking Time:  3 Hours   Preparation Time:    Fermentating Time:  4 Hours   Cooking Time:     Makes 8 dosas
Show me for dosas


1 cup rice (chawal)
1/3 cup urad dal (split black lentils)
5 to 7 fenugreek (methi) leaves leaves leaves seeds
1 tbsp rice (chawal) flakes
1 tsp sugar
salt to taste
coconut oil or any other for greasing and cooking
fried coconut chutney for serving
sambhar for serving

For The Mysore Chutney (makes Approximately 3/4 Cup)
2 tbsp oil
1/2 cup chana dal (split bengal gram)
1 tbsp urad dal (split black lentils)
2 to 3 whole dry kashmiri red chillies
1/2 tbsp tamarind (imli) pulp
1/2 tsp peppercorns (kalimirch)
2 tsp grated jaggery (gur)
3/4 cup freshly grated coconut
salt to taste

For the mysore chutney

  1. Heat the oil in a pan, add the chana dal and urad dal and sauté on a medium flame till they turn golden brown in colour, while stirring continuously.
  2. Add the red chillies and sauté on a medium flame for 2 minutes, while stirring continuously.
  3. Add the tamarind, peppercorns, jaggery and coconut, mix well and sauté on a medium flame for a minute, while stirring continuously. Keep aside.
  4. When cool, add salt and blend in a mixer to a smooth paste, adding a little water if needed. Use as required.

How to proceed

  1. Soak the rice seperately in enough water for 3 hours and drain.
  2. Blend the rice in a mixer till smooth. Remove and keep aside.
  3. Soak the urad dal, fenugreek seeds and beaten rice togeather in enough water for 3 hours and drain.
  4. Blend the urad dal, fenugreek seeds and beaten rice togeather in a mixer till smooth and frothy ( add water little by little as required ). Remove and keep aside.
  5. Combine the urad dal paste and rice paste togeather in a bowl and cover and keep aside to ferment for atleast 3 to 4 hours.
  6. Once the batter is fermented , add the sugar and salt to the batter and mix well.
  7. Heat a non-stick pan and sprinkle a little water on it. It should steam immediately.
  8. Grease it with oil and wipe hard with a slice of onion or potato.
  9. Pour a ladeful of the batter on the tava and spread in a circular motion to make 125 mm (5") thin dosa.
  10. Spread 1 tbsp of mysore chutney evenly on the dosa.
  11. Smear a liitle oil along the sides, cook till the dosa turns brown and crispy and fold over to make a semi-circle.
  12. Repeat with the remaining batter to make 7 more dosas. Serve hot with fried chutney and sambhar.

RECIPE SOURCE : South Indian RecipesBuy this cookbook
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Faraal Recipes for Navratri

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with, the accounts will be merged. If the respective id is not registered, a new account will be created.

Your Rating

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.