Mysore Masala Dosa is popular breakfast recipe served in most of the restaurants in karnataka. This is delicious, filing and one of my favorite breakfast recipe. Red chutney is spread on the dosa and served with potato bhaji/masala. do try this out and share your comments.
.jpg "Mysore Masala Dosa")
Preparation time : 30 minutes
Fermentation : overnight
Serves : 15 dosas
Ingredients
For the batter
Rice - 1 cup
Urad dal - 1/4 cup
Methi/fenugreek seeds - 1/4 tsp
Toor dal - 2 tbsp
Maida/all purrpose Flour - 1/2 cup
Red Chutney
Potato Bhaji/Masala
Butter for cooking dosas
Salt to taste
Preparation
Article "MYSORE MASALA DOSA" protected
Preparation time : 30 minutes
Fermentation : overnight
Serves : 15 dosas
Ingredients
For the batter
Rice - 1 cup
Urad dal - 1/4 cup
Methi/fenugreek seeds - 1/4 tsp
Toor dal - 2 tbsp
Maida/all purrpose Flour - 1/2 cup
Red Chutney
Potato Bhaji/Masala
Butter for cooking dosas
Salt to taste
Preparation
- Wash rice, urad dal, methi, toor dal and soak for 3 to 4 hours.
- Grind them adding little water to form smooth paste and allow it to ferment overnight.
- Next morning before taking dosas add all purpose flour, salt to taste, little water if required and mix well. Batter should be of medium consistency.
- Heat tava. drizzle oil. Pour laddle full of batter and spread to form dosas.(not too thick or too thin) add butter to edges cover it with lid and cook till base becomes golden brown in color.
- Just before removing the dosa spread thin layer of Red Chutney all over dosa.
- Place laddle full of Potato Bhaji/Masala on one end of the dosa. Fold the dosa over the potato filing and transfer it to serving plate.
- Mysore Msala dosa is now ready. Serve hot and enjoy.
Article "MYSORE MASALA DOSA" protected