Recipe: Appetizing Spicy Mysore Masala Dosa

Spicy Mysore Masala Dosa. The dosas from Mysore are different when compared to other regions, where they are usually thin. Mysore masala dosa is slightly thick, golden, and crispy from outside, while spongy and soft from inside. A thick, red fiery chutney is smeared inside the dosa and is topped with a potato filling.

As the name suggests, it comes from Mysore, a city in Karnataka. There are a lot of different variations of Mysore Dosa with some add additional vegetables like beans, carrots, beets, etc. Spicy Mysore Masala Dosa Hey everyone, I hope you are having an amazing day today. You can cook Spicy Mysore Masala Dosa using 24 ingredients and 4 steps. Here is how you cook it.

Ingredients of Spicy Mysore Masala Dosa

1. You need of For Spicy Mysore Chutney.
2. Prepare of tomatoes.
3. It's of Red chilli.
4. Prepare of cumin seeds.
5. Prepare of asafoetida.
6. You need of Coriander powder.
7. You need of Salt.
8. Prepare of pure ghee.
9. You need of For masala potato.
10. You need of boiled potatoes.
11. It's of pure ghee.
12. You need of turmeric powder.
13. Prepare of Mustard seeds.
14. Prepare of Red chilli powder.
15. You need of green chilli.
16. It's of Salt.
17. You need of Curry leaves.
18. It's of Coriander leaves chopped.
19. Prepare of For Dosa batter.
20. It's of rice.
21. Prepare of urad dal.
22. It's of chana dal.
23. It's of Fenugreek seeds.
24. Prepare of curd.

Today, I'm gonna show you how to make a special dish, spicy mysore masala dosa. This time, I will make it a little bit unique. This is gonna smell and look delicious. Healthy Cooking Is Essential for Families When it comes to cooking healthful meals for the families, there is always some.

Spicy Mysore Masala Dosa step by step

1. Let's prepare spicy Mysore tomato chutney. Heat ghee in a pan, add cumin seeds, Coriander powdee and asafoetida, when start to crackle add Red chilli and fry for 1 minute. Then add big size chopped tomatoes, salt and cook for 8-10 minutes. When tomatoes get soft, let them cool, grind them and make a paste of it..
2. In this step we'll prepare masala potato. Heat ghee in a pan, add mustard seeds. When they start to crackle, add Red chilli powder and turmeric powder. Then add mashed potatoes, green chilli, Salt, curry leaves and coriander leaves and fry for 2 minutes. Masala potatoes are ready for Dosa filling..
3. In this step, we'll prepare batter for Dosa. First soak all daals for 7-8 hours, then grind them, add curd and prepare a paste. Leave them for 10-12 hours for fermentation. When the paste is fermented, add water and Salt for the required consistency. Batter for Dosa is ready..
4. Heat non stick pan, pour batter from a big spoon and spread over the tawa. Apply some oil and cook it from one side, flip it and cook from other side. Then apply a layer of spicy tomato chutney and masala potato on one side. Fold the corners and serve hot with chutney and sambhar..

HOW TO MAKE MYSORE DOSA USING THIS CHUTNEY Spread a thin layer of dosa batter on hot tava. Once the dosa is half cooked,spread a layer of the spicy chutney all over. Drizzle ghee or top it with butter. The mysore masala dosa served in Mumbai is crisp and white like the regular Masala dosa. Whereas the ones served in Mysore are crisp from outside and have a soft porous bite as well as texture.