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Mysore Dosa
Tarla Dalal
13 September, 2014
Table of Content
Tags
Preparation Time
25 Mins
Cooking Time
25 Mins
Total Time
50 Mins
Makes
8 dosas
Ingredients
Main Ingredients
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 chilli
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
Method
- 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.
- Add the red chillies and sauté on a medium flame for 2 minutes, while stirring continuously.
- Add the tamarind, peppercorns, jaggery and coconut, mix well and sauté on a medium flame for a minute, while stirring continuously. Keep aside.
- When cool, add salt and blend in a mixer to a smooth paste, adding a little water if needed. Use as required.
- Soak the rice seperately in enough water for 3 hours and drain.
- Blend the rice in a mixer till smooth. Remove and keep aside.
- Soak the urad dal, fenugreek seeds and beaten rice togeather in enough water for 3 hours and drain.
- 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.
- 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.
- Once the batter is fermented , add the sugar and salt to the batter and mix well.
- Heat a non-stick pan and sprinkle a little water on it. It should steam immediately.
- Grease it with oil and wipe hard with a slice of onion or potato.
- Pour a ladeful of the batter on the tava and spread in a circular motion to make 125 mm (5") thin dosa.
- Spread 1 tbsp of mysore chutney evenly on the dosa.
- Smear a liitle oil along the sides, cook till the dosa turns brown and crispy and fold over to make a semi-circle.
- Repeat with the remaining batter to make 7 more dosas. Serve hot with fried chutney and sambhar.
Mysore Dosa recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 286 cal |
| Protein | 7 g |
| Carbohydrates | 34 g |
| Fiber | 5.3 g |
| Fat | 13.6 g |
| Cholesterol | 0 mg |
| Sodium | 17.2 mg |
Click here to view Calories for Mysore Dosa
The Nutrient info is complete
Rajesh Pandey
Feb. 21, 2016, 12:53 a.m.
Mysore Dosa thoda spicy and green chutney ke sath achcha lagta hai
