Masala Dosa Batter and Red Chutney
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.
Servings 6 people
Prep Time 18 hours
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
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.