Mysore Masala Dosa Recipe: This is Mumbai’s own take on the classic Mysore masala dosa. While the traditional version features dosas smeared with chutney and filled with a simple potato masala, Mumbai’s street vendors offer a unique twist. Here, crispy dosas are coated with a sweet, spicy, and tangy Mysore chutney and rolled up with a flavorful masala made from chopped and grated veggies, enhanced with pav bhaji masala.
This variation gives the dosa a lively and local flavor, along with an interesting texture. Quite filling, it can be enjoyed as a complete meal when served with hot sambhar and fresh coconut chutney.
Here are 7 tips to ensure you make the perfect Mysore masala dosa:
- If the dosa batter you bought from the market is too thick, simply add water until you achieve a pouring consistency.
- Adding some semolina (rava) to the batter will result in crispy, golden-brown dosas.
- Ensure that the Mysore chutney is slightly thick for easy spreading on the dosa. Use around 1 cup of water while blending.
- To prepare the Mumbai-style roadside Mysore masala dosa, heat a non-stick tava and grease it with ½ teaspoon of butter. This initial greasing helps in seasoning the tava and ensures easy removal of the dosa after cooking.
- Sprinkle a little water on the tava—it should sizzle immediately. This prevents excess fat from making it difficult to spread the dosa batter.
- Wipe the tava clean using a clean muslin cloth or folded tissue to remove any excess fat, ensuring even spreading of the dosa batter.
- Spread the dosa batter in a circular motion using a ladle for uniform thickness and perfect cooking.
Mysore Masala Dosa Recipe
Ingredients
For The Mysore Chutney
- 1/2 cup chana dal (split bengal gram)
- 1 tablespoon urad dal (split black lentils)
- 2 tablespoons oil
- 5 whole dry Kashmiri red chillies
- 1 tablespoon chopped jaggery
- 3 garlic cloves
- 1/2 tablespoon tamarind pulp
- 4 peppercorns
- 3/4 cup grated coconut
- 1 teaspoon chilli powder
- Salt to taste
For The Mysore Masala
- 4 tablespoons butter
- 4 tablespoons chopped onions
- 4 tablespoons chopped capsicum
- 4 tablespoons shredded cabbage
- 1 cup chopped tomatoes
- 2 tablespoons grated beetroot
- 2 tablespoons grated carrot
- 2 teaspoons chilli powder
- 2 teaspoons pav bhaji masala
- 1 tablespoon finely chopped coriander
- Salt to taste
- 1 cup potato masala
Other Ingredients For Mysore Masala Dosa
- 2 cups readymade dosa batter
- 6 teaspoons butter
- 6 tablespoons Mysore chutney (recipe above)
- For Serving With Mysore Masala Dosa
- Coconut chutney
- Sambhar
Mysore Masala Dosa Recipe 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 until they turn light brown.
- Add the red chillies and sauté for 2 more minutes.
- Add the jaggery, garlic, tamarind pulp, and peppercorns. Mix well & cook for 1 minute.
- Add the coconut, chilli powder, and salt. Mix well and cook for 1 to 2 minutes on a medium flame, stirring continuously.
- Allow it to cool slightly, then blend in a mixer using a little water to a smooth paste. Set aside.
For the Mysore masala:
- Heat the butter in a broad non-stick pan, add the onions, and sauté for 1 minute.
- Add the capsicum and sauté for another 1 minute.
- Add the cabbage, beetroot, tomatoes, chilli powder, carrots, coriander, pav bhaji masala, and salt. Mix well and cook for 2 to 3 minutes on a medium flame, stirring occasionally.
- Add the potato masala, mix well, and cook for 1 more minute, stirring occasionally.
- Divide the masala into 4 equal portions and set aside.
How to Make
Mysore Masala Dosa Recipe:
- Heat a non-stick tava (griddle) and sprinkle a little water on it (it should sizzle immediately). Wipe it off using a piece of cloth or tissue paper.
- Pour a ladleful of the batter on the tava and spread it in a circular motion to make a 200 mm diameter circle.
- Spread approximately 1½ teaspoons of butter and 1½ tablespoons of the Mysore chutney evenly over the dosa.
- Spread 1 portion of the Mysore masala in a row in the center of the dosa and fold it over from both sides.
- Repeat steps one to four 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 airtight container and use it within 3 to 4 days.
Nutrient Values (Per Dosa):
- Energy: 539 calories
- Protein: 38.9 grams
- Carbohydrates: 50 grams
- Fiber: 10.3 grams
- Fat: 32.8 grams
- Cholesterol: 45.5 milligrams
- Sodium: 190.6 milligrams
Conclusion:
Mumbai-style Mysore Masala Dosa Recipe offers a delightful twist to the classic South Indian dish, with its unique blend of sweet, spicy, and tangy flavors. By following these tips and FAQs, you can easily recreate this iconic street food at home, customized to your taste preferences. Enjoy your culinary journey as you savor each crispy bite of this delicious and filling dish!
FAQs
about Mysore Masala Dosa Recipe
Can I adjust the spice level of the Mysore chutney?
Yes, you can adjust the spice level of the Mysore chutney by varying the number of red chilies used. If you prefer it spicier, you can add more chilies, or reduce the quantity if you prefer a milder taste.
Can I substitute any vegetables in the Mysore masala?
Absolutely! The vegetables in the Mysore masala can be customized based on your preference or availability. You can add or omit vegetables according to your taste. Some popular additions include green peas, bell peppers, or even mushrooms.
What if I don’t have pav bhaji masala?
If you don’t have pav bhaji masala, you can substitute it with garam masala. While it won’t replicate the exact flavor profile of pav bhaji masala, it will still add warmth and depth to the masala.
Can I make the dosa batter at home instead of using store-bought?
Absolutely! You can make dosa batter at home by soaking rice and lentils, usually a combination of urad dal and rice, grinding them into a smooth paste, and fermenting the batter overnight. There are many recipes available online for homemade dosa batter.
How do I store leftover dosa batter?
Leftover dosa batter can be stored in an airtight container in the refrigerator for up to 2-3 days. Before using it, allow it to come to room temperature and give it a quick stir. If the batter has thickened, you can adjust the consistency by adding a little water.
