18+ Irresistible Steps to Make Homemade Mysore Masala Dosa That Will Delight Your Taste Buds!
Imagine a crispy, golden-brown dosa, filled with a spicy potato mixture that bursts with flavor in every bite. The aroma wafting through your kitchen will draw everyone in, making it impossible to resist. Let’s explore the delightful journey of making Mysore Masala Dosa right in your home!
The foundation of any great dosa lies in its batter. This blend of rice and lentils creates a light, airy texture that crisps beautifully on the pan.
1 cup of rice
½ cup of urad dal (black gram)
½ teaspoon of fenugreek seeds
Salt to taste
Water (for soaking and grinding)
To make your batter truly special, soak the rice and urad dal together overnight. This will enhance the fermentation process, giving your dosa an authentic tangy flavor that’s hard to resist. The crispy exterior, paired with a soft interior, is what makes Mysore Masala Dosa a beloved dish in many Indian households!
Rating: 5. Ingredients: Chana dal, thin poha, urad dal, potato, toor dal Total Time: 8 hrs 40 mins.
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Fermentation is key! It not only helps in achieving the perfect texture but also elevates the taste to another level.
Prepared dosa batter
Warm place for fermentation
After grinding your batter, let it rest in a warm spot for 8-12 hours. This process allows natural bacteria to work their magic, resulting in a fluffy, tangy batter that adds a unique depth of flavor. The excitement of waiting for the batter to ferment is well worth it!
The filling is where the magic truly happens! A blend of spices and potatoes creates a deliciously spicy mixture that complements the dosa perfectly.
2 medium-sized potatoes, boiled and mashed
1 onion, finely chopped
2 green chilies, finely chopped
1 teaspoon of mustard seeds
1 teaspoon of turmeric powder
Salt to taste
Fresh coriander leaves, chopped
2 tablespoons of oil
Start by heating oil in a pan, then add mustard seeds until they splutter. Toss in the onions and chilies, followed by the mashed potatoes and spices, stirring until everything is well combined. This filling is what brings warmth and comfort to the dish, making every bite a little piece of heaven.
Toast the chana dal and red chilies until fragrant, then blend them with coconut and cumin into a smooth paste. This unique mix adds a layer of flavor that perfectly complements the potato filling. It’s the secret weapon that makes your dosa truly irresistible!
Rating: 5. Ingredients: Chana dal, urad dal, potatoes, mustard, ginger Total Time: 1 hr 5 min.
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Cooking the dosa right is crucial for achieving that crispy texture. With a little practice, you’ll be flipping dosas like a pro!
Fermented dosa batter
Oil or ghee (for cooking)
Flat non-stick pan or tava
Heat your pan and spread a little oil or ghee on it. Pour a ladleful of batter and spread it into a circular shape, cooking until the edges turn golden brown. The satisfying sizzle sound as the dosa cooks is music to any food lover’s ears!
Once your dosa is cooked, spread a layer of the Mysore masala paste and add a generous amount of the potato filling on one side. Fold it over and watch as the colors and textures come together in a mouthwatering presentation. Each bite is a delightful explosion of spicy, tangy, and crispy goodness!
Rating: 5. Ingredients: Chana dal, urad dal, potatoes, mustard, ginger Total Time: 1 hr 5 min.
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No Mysore Masala Dosa is complete without some delicious sides! Pairing enhances the overall experience, making your meal even more enjoyable.
Sambar (spicy lentil soup)
Coconut chutney
Tamarind chutney
Serve your dosa with a side of sambar and coconut chutney to balance the spices beautifully. The tangy and spicy flavors of these accompaniments elevate your dish to a whole new level. It’s the perfect way to enjoy a traditional South Indian meal right in your kitchen!
