Mysore masala dosa in well known breakfast in Karnataka. Not only it is in south Indian menu, you can see this world famous masala dosa in every Indian restaurants . Easy to make but needs time to soak and ferment. But it is worth waiting and trying it at home. Also, I am sharing the red chatni recipe here, it is from one of the family owned restaurant back in Mysore.
- For Making Dosai Batter
- 1.5 cups rice I am usiing sona masuri rice
- 1 cup idli rice
- 1/2 cup urad dal
- 3 TBSP Thick poha/avalakki
- 3 tsp salt
- 2 TBSP toor dal/chana dal
- 1 TBSP methi/fenugreek seeds
- 3.5 to 4 cups water
- For Making Red Chutney
- 6 to 8 Byadagi dried red chillies Soak this in 3/4 cup of water, if you forget to soak you can use dried ones
- 3 garlic cloves you can skip this if do not wish to add garlic
- marble size tamarind
- 3/4 tsp salt
- 1/4 cup hurigadale/fried gram dal/pottu kadalai
- 3 TBSP fresh/frozen coconut
- may need extra water to grind
Masala Dosa Batter and Red Chutney
For Making the Dosa batter:
- Wash and soak all the ingredients listed under "For Making Dosai Batter" except salt, in 3 to 4 cups of water overnight or for 6 hours.
- Grind it using a grinder or mixer to fine consistency. Add the water accordingly to get the right consistency.
- Transfer the batter to a big pan, cover it and keep it in a warm place to ferment. Allow it to ferment overnight or 8 to 10 hours.
- Once it is fermented, add salt mix it well. Now we have the mysore masala dosa batter ready.
How to make the Red chutney for dosa
- Grind all the ingredients listed under "For Making Red Chutney " to a fine paste. Add just enough water to get the right consistency.( use the soaked water too ). We may need around 1/2 cup 3/4 cup of water.
- Transfer it to a bowl.
- Now the Red Chutney and Dosa Batter is ready.
- Ready to make the Mysore masala Dosa?
Please also checkout out our Mallige Idli without Soda recipe. It comes out very soft and it is authentic.