Mysore Masala Dosa/Masaale Dose (ಮಸಾಲೆ ದೋಸೆ)
Wednesday, June 17, 2020
I am so excited to be sharing my family recipe for Masala Dosa here. My parents make really really good Masala Dosas & their Masala Dosas are quite a hit with our family & friends. We've been using this recipe for years & it turns out so good that it had to be documented here.
Making Masala Dosas might sound intimidating especially for newbies. But, Trust me, Its quite easy. The most important step in making a great Masala Dosa is the Batter. Once you get that right, the rest is easy.
There are quite a few steps, so do read in detail & you might want to watch the video at the end too.
What is the difference between Mysore Masala Dosa & Regular Masala Dosa?
Honestly, they are both the same when it comes to the Batter & the texture of the dosa
The only difference is that Red Chutney is used only in Mysore Style Masala Dosas & not in Regular Masala Dosas but the Masala Dosas that we get in most restaurants in the Bangalore-Mysore Belt have Red Chutney in them.
So, A Good Masala Dosa begins with a Good Batter. The Batter for Masala Dosas is slightly different from the regular Dosa Batter.
MASALA DOSA BATTER RECIPE
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Makes around 20 Dosas
You Will Need:
- 1 cup Gota Urad Dal or Split White Urad Dal (120 grams)
- 3 cups Raw Rice (375 grams)
- 2 handfuls of Thick Poha
- 1 teaspoon Methi Seeds
- 1/4 Cup Chana Dal (Use the same cup which you've used to measure Rice & Urad Dal)
- 1/4 Cup Moong Dal
- 1/4 Cup Tuvar Dal
- 1 teaspoon Salt
How To:
Measure everything & put it a wide bowl. Wash with several changes of water until water runs clear
Soak in a wide bowl with enough water because Urad Dal will swell upon soaking. Soak for 4-6 hours
Do Not discard the water used for soaking as it aids in fermentation
Use a wet grinder or a mixer to grind into a smooth batter. I use a mixer & grind the batter in 3 batches, adding little water at a time
Pour the batter into a large vessel, Add Salt & mix with your hands, cover & set aside in a warm place. It should take anywhere between 8-16 hours to ferment depending on the weather.
Keep these points in mind before proceeding to make the batter
- To make Crisp Dosas, always use Raw Rice & Not Idli Rice .. We use Sona Masuri Rice to make the batter
- The Batter is ground slightly thicker than the regular Dosa Batter
- Mix a teaspoon of Sugar into the fermented batter & mix well, before you make the Dosas
- Adding Chana Dal, Moong Dal & Tuvar Dal is very important to get that crisp texture
Potato Stuffing (Alugadde Palya)
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You Will Need:
- 4 large Potatoes (I used Gold Potatoes)
- 2 medium sized Onions - sliced lengthwise
- 5 Green Chilies
- Half teaspoon Mustard seeds
- A big pinch of Hing
- 1 teaspoon Urad Dal
- 1 teaspoon Chana Dal
- 1/4 teaspoon Turmeric powder
- A sprig of Curry leaves
- Coriander leaves
- Salt as per taste
How To:
Clean & scrub the Potatoes. Cut into halves & Pressure cook with a little bit of salt for 1 whistle. Let the pressure settle down.
Drain the water & once the potatoes are cool enough to handle, peel the skin & roughly mash them into chunks.
In a heavy bottomed pan, heat cooking oil. Splutter mustard seeds. Add Hing, Urad Dal, Chana Dal, Green Chilies & Curry Leaves. Sauté on low flame for 30 seconds until the Urad & Chana Dal are golden in color
Add sliced onions & turmeric & fry until the onions turn pink, Add the mashed potatoes & salt & mix well
Turn off the heat & add chopped coriander. Set aside & allow it to cool
Red Chutney Recipe
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You Will Need:
- 10 Dry Red Chilies (Use either Byadagi or Kashmiri Red Chilies)
- 5 Garlic Pods
- 2 tablespoon Chutney Dal (Hurigadle/Putani)
- Salt as per taste
HOW TO:
Soak Dry Red Chilies in Hot water for 20 minutes.
Drain the chilies & grind into a smooth paste along with Garlic Pods, Chutney Dal & Salt using very little water
This chutney should be thick & dry so do not use more water to grind. It can be stored in the refrigerator upto a week
HOW TO MAKE DOSAS
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You Will Need
- Dosa Batter
- Potato Filling
- Red Chutney
- Oil + Ghee (Mixed in a Bowl)
- Coconut Chutney to Serve on the Side
Masala Dosas are slightly Thicker than Regular Dosas
Making the Dosas in a Cast Iron Pan makes Crispier & Evenly Roasted Dosas as Compared to Non Stick Pans.
In a bowl, add equal parts of Ghee & Oil & whisk it well & use this instead of just Oil to make Dosas. This enhances the taste. You can add Butter too
Heat a good cast iron griddle or a non stick griddle, once hot enough, Set it to medium flame.
Pour a ladleful of batter in the centre & spread into a slightly thick circle. Drizzle oil+Ghee mixture along the edges & center & roast on medium flame until it turns golden brown
After the Dosa is slightly cooked on top, take 1/4 teaspoon of Red Chutney & smear it on the dosa evenly. Let it roast well on medium flame.
Use a Spatula to loosen the Dosa from the pan. Add 2 tablespoons of the potato mixture in the center & fold the Dosa
You can also fold it in a Triangle (MTR Style) like shown below
Enjoy Hot Dosas with Coconut chutney & a small blob of butter
NOTES:
- If you are using a wet grinder to make the batter, you can use 4 cups of rice for 1 cup of Urad Dal. Since, I make the batter in a mixer, I stick to using 3 cups
- Many soak Urad Dal & Rice separately. It does not make a difference in my opinion
- Adding Poha makes the dosas crisp & contributes in getting that nice golden color
- You can even make this batter using any other Raw Rice variety like Kolam Rice. I once ran out of Sona Masuri & all that was available at that moment was Basmati Rice so I went ahead & soaked it & it turned out just fine
Quickly Check the Video on How to Make Masala Dosa
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