Mysore Sada Dosa ( Mumbai Roadside Recipe)


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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!

You can even make Mysore Barley Dosa which is a nutritious version of this sada dosa. Mysore Masala Dosa with Green Chutney is another variant of mysore dosa with spicy green chutney.

Our collection of recipes for Breakfast Idlis, Dosas and Appe has more than 180 recipes which you can make to relish a sumptuous South Indian Breakfast .

Enjoy how to make Mysore Sada Dosa recipe with detailed step by step photos below.

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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
Show me for plates

Ingredients

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 For Mysore Sada Dosa
2 cups dosa batter
4 tbsp butter for cooking

For Serving With Mysore Sada Dosa
coconut chutney
mysore chutney
sambhar
Method
For the mysore 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 to make mysore sada dosa

    How to proceed to make mysore sada dosa
  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 ½ cup 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 the mysore sada dosa on a plate and serve immediately with coconut chutney, mysore chutney and sambhar.
  6. Repeat with the remaining ingredients to make 3 more mysore sada dosa.

Mysore Sada Dosa ( Mumbai Roadside Recipe) recipe with step by step photos

Sada dosa variants

  1. There are many variants of dosa. You can perk up a sada dosa by spreading/sprinkling various ingredients and make myriad of dosa recipes. Here are some of my favourite from the collection of dosa recipes :

Handy tip to make perfect dosa

  1. Dosa batter is readily available in market these days but, many people still prefer making batter at home. Our website has a detailed recipe that will help you make homemade dosa batter.
  2. In case if you have purchased the dosa batter from the market and you find it thick, then add water as required to get a pouring consistency batter.
  3. Check for salt in the readymade dosa batter and add if required.
  4. The dosa batter should always be at room temperature.
  5. Add some sooji or rava to get crispy brown dosas. You can even add ½ tsp of sugar, mix it very well till the sugar dissolves to get the rich colour to mysore masala dosa. 
  6. This Mysore sada dosa recipe requires 4 tbsp of the chutney, store the remaining in an air-tight container in a deep-freezer

For the Mysore chutney

  1. For the Mysore chutney to make Mysore sada dosa, heat the oil in a broad pan, add the chana dal and urad dal and sauté on a medium flame for a few seconds or till they turn golden brown in colour.
  2. Add the red chillies and sauté on a medium flame for 2 minutes. Red chillies not only provide the required spiciness but also, a bright colour.
  3. Add the chilli powder.
  4. Add the tamarind pulp. It provides a tanginess to the Mysore chutney.
  5. Add the peppercorn.
  6. Add the jaggery. It balances the sourness from tamarind pulp.
  7. Add the coconut. Coconut is a major ingredient of most south-indian chutneys.
  8. Mix well and sauté on a medium flame for a minute. Keep aside.
  9. When cool, add the salt.
  10. Blend in a mixer to a smooth paste, adding water as required. Ensure that the chutney is a little thick which will help in easy spreading on the dosa.

To make Mysore Sada dosa

  1. To make the Mysore sada dosa, heat a non-stick tava. Grease it with ½ tsp of butter. Butter for greasing is used to season the tava and form a layer that helps in easy removal of the dosa after cooking. This initial greasing is done only once before making the dosas.
  2. Sprinkle little water on the tava, it should sizzle immediately.  If the water is not sprinkled, the excess fat will make the spreading of Mysore masala dosa very difficult
  3. Wipe it using a clean muslin cloth or folded tissue. This is to clean and make the tava ready for spreading the dosa batter. If there is any fat on the tava, the dosa will not spread evenly.
  4. Pour ½ cup of the dosa batter on the tava. This is approximately 2 ladleful. This dosa batter has to be of pouring consistency.
  5. Spread the dosa batter in a circular motion using a ladle to make a 225 mm. (9") thin dosa.
  6. Spread 1 tbsp of butter.
  7. Loosen the edges of the dosa. This will help in folding the dosa once you have spread the chutney and stuffing. The Mysore sada dosa becomes easier to lift when you do this step.
  8. Put 1 tbsp of the prepared mysore chutney.
  9. Spread the chutney evenly over Mysore sada dosa.
  10. Fold Mysore sada dosa over to make a semi-circle or a roll.
  11. Place Mysore sada dosa on a plate and serve immediately with coconut chutney, mysore chutney and sambhar.
  12. Repeat with the remaining ingredients to make 3 more Mysore sada dosa.
Accompaniments

Chutney Podi ( Thengai) 
Coconut Chutney ( Mumbai Roadside Recipes) 
Idli ( Mumbai Roadside Recipes) 

Nutrient values (Abbrv) per plate
Energy265 cal
Protein4.3 g
Carbohydrates19.7 g
Fiber3.1 g
Fat18.8 g
Cholesterol30 mg
Sodium110.3 mg

RECIPE SOURCE : Mumbai's Roadside SnacksBuy this cookbook

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