Mysore Masala Dosa


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How do you make quick dosas ? just add yeast and fermentation time is drastically reduced.

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Mysore Masala Dosa recipe - How to make Mysore Masala Dosa



Preparation Time:    Cooking Time:    Total Time:     Makes 24 to 40 servings
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For The Dosas
2 teacups par-boiled rice (ukda chawal)
1/3 cup urad dal (split black lentils)
1/2 teacup toovar (arhar) dal
1/2 tsp fenugreek (methi) seeds
10 gms fresh yeast or 5 grams dry
salt to taste

For The Cooking
oil or

For The Potato Bhaji
4 large potatoes , boiled and cut into big pieces
1 tsp urad dal (split black lentils)
1 tsp mustard seeds ( rai / sarson)
5 curry leaves (kadi patta)
3 to 4 green chillies
1/4 tsp asafoetida (hing)
2 onions , coarsely chopped
1/4 tsp turmeric powder (haldi)
1/4 tsp chilli powder
2 tbsp oil
salt to taste

Spreading For Each Dosa
2 tsp coconut chutney
2 tsp chopped tomatoes
2 tsp chopped capsicum
1 tbsp potato bhaji

For Serving
coconut chutney
  1. For the dosas, soak the rice, urad dal, toovar dal and fenugreek seeds for at least for at least 4 to 5 hours.
  2. Grind the soaked dal mixture in a mixture with enough water. Add salt.
  3. Mix the yeast in a little warm water and add to the batter. Mix well. Wait for 45 minutes and again mix well.

For the potato bhaji.

  1. Heat the oil, add the urad dal and mustard seeds and fry for 1/2 minute.
  2. Add the curry leaves, green chillies and asafoetida and fry for a few seconds.
  3. Add the onions and turmeric powder and cook for 3 to 4 minutes.
  4. Add the potatoes, chilli powder and salt. Cool the mixture.

How to proceed

  1. Grease a non-stick tawa (griddle) very lightly using cotton wool. Spread a little batter at a time on the tawa and cook individual dosas using a little butter.
  2. Spread a little chutney, tomatoes and capsicums. Then spread the potato bhaji in the centre of the dosa.
  3. Fold the stuffed dosa like an envelop. Serve hot with extra coconut chutney.

  1. Goodness Guide :
  2. Par-boiled rice is steamed before husking resulting in the nutrients going deep into the grain.
  3. The nutrients thus remain intact and don't get ground away while polishing.
  4. Yeast is rich in most B-Group Vitamins.

Nutrient values Per Serving :
Protein 4.5 g
Cho 24.4 g
Fat 8.6 g

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