Mysore Sada Dosa ( Mumbai Roadside Recipe)


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Hmmm, when you want to have a quick and light meal, but are in too perky a mood for sada dosa, then go for the mysore sada dosa, which is not too heavy on the tummy but still has a nice, semi-spicy flavour, thanks to the mysore chutney!

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Mysore Sada Dosa ( Mumbai Roadside Recipe) recipe - How to make Mysore Sada Dosa ( Mumbai Roadside Recipe)

Preparation Time:    Cooking Time:    Total Time:     Makes 4 plates
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For The Mysore Chutney (makes Approx. 3/4 Cup)
1 tbsp oil
2 tbsp chana dal (split Bengal gram)
1/2 tbsp urad dal (split black lentils)
3 to 4 whole dry Kashmiri red chillies , broken into pieces
1 tsp chilli powder
2 tsp tamarind (imli) pulp
1/2 tsp black peppercorns (kalimirch)
1 tsp grated jaggery (gur)
1/3 cup freshly grated coconut
salt to taste

Other Ingredients
1 cup dosa batter
4 tbsp butter for cooking

For Serving
coconut chutney
green garlic chutney
For the mysore chutney

  1. Heat the oil in a broad pan, add the chana dal and urad dal and sauté on a medium flame till they turn golden brown in colour.
  2. Add the red chillies and sauté on a medium flame for 2 minutes.
  3. Add the chilli powder, tamarind pulp, peppercorns, jaggery and coconut, mix well and sauté on a medium flame for a minute. Keep aside.
  4. When cool, add the salt and blend in a mixer to a smooth paste, adding water as required. (this recipe requires 4 tbsp of the chutney, store the remaining in an air-tight container in a deep-freezer).

How to proceed

  1. Heat a tava /non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth.
  2. Pour ¼th of the batter on the tava (griddle) and spread in a circular motion to make a 225 mm. (9") thin dosa.
  3. Smear 1 tbsp of butter and 1 tbsp of the mysore chutney evenly over the dosa using a spatula and cook till the dosa turns brown in colour and crisp.
  4. Fold over to make a semi-circle or a roll.
  5. Place it on a plate and serve immediately with coconut chutney, green garlic chutney and sambhar.
  6. Repeat with the remaining ingredients to make 3 more plates.

RECIPE SOURCE : Mumbai's Roadside SnacksBuy this cookbook
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