Mysore Masala Dosa ( Mumbai Roadside Recipe) Video of Tarla Dalal Video by Tarla Dalal
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Mysore Masala Dosa Recipe Video by Tarla Dalal
Preparation Time
30 Mins
Cooking Time
25 Mins
Total Time
55 Mins
Makes
4.00 dosas.
Ingredients
For The Mysore Chutney (makes 1 1/2 Cups)
1/2 cup chana dal (split Bengal gram)
1 tbsp urad dal (split black lentils)
2 tbsp oil
5 whole dry Kashmiri red chilli , broken into pieces
1 tbsp chopped jaggery (gur)
1/2 tbsp tamarind (imli) pulp
3/4 cup grated coconut
1 tsp chilli powder
salt to taste
For The Mysore Masala
4 tbsp butter
4 tbsp chopped onion
4 tbsp chopped capsicum
4 tbsp shredded cabbage
1 cup chopped tomato
2 tbsp grated beetroot
2 tbsp grated carrot
2 tsp chilli powder
2 tsp pav bhaji masala
1 tbsp finely chopped coriander (dhania)
salt to taste
1 cup potato masala
Other Ingredients For Mysore Masala Dosa
2 cups readymade dosa batter
6 tsp butter
6 tsp Mysore chutney, recipe above.
For Serving With Mysore Masala Dosa
Method
For the mysore chutney
- Heat the oil in a non-stick pan, add the chana dal and urad dal and sauté on a medium flame for 2 to 3 minutes or till they turn light brown in colour.
- Add the red chillies and sauté on a medium flame for 2 minutes.
- Add the jaggery, garlic, tamarind pulp and peppercorns, mix well and cook on a medium flame for 1 minute.
- Add the coconut, chilli powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
- Allow it to cool slightly and then blend in a mixer using a little water to a smooth paste. Keep aside.
For the mysore masala
- Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
- Add the capsicum and sauté on a medium flame for 1 more minute.
- Add the cabbage, tomatoes, beetroot, carrots, chilli powder, pav bhaji masala, coriander and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the aloo masala, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Divide the masala into 4 equal portions and keep aside.
How to proceed to make mysore masala dosa
- Heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth or a tissue paper.
- Pour a ladleful of the batter on the tava (griddle) and spread in a circular motion to make a 200 mm. (8”) diameter circle.
- Spread approx. 1½ tsp of butter and 1½ tbsp of the mysore chutney evenly over it.
- Spread one portion of the mysore masala in a row in the centre of the dosa and fold it over from both the sides.
- Repeat steps 1 to 4 to make 3 more mysore masala dosas.
- Serve the mysore masala dosa immediately with coconut chutney and sambhar.
Handy tip:
- Store the excess mysore chutney in the refrigerator in an air-tight container and use it within 3 to 4 days.
See step by step images of Mysore Masala Dosa ( Mumbai Roadside Recipe)
