Mysore Masala Dosa I Authentic Dosa Recipe I मैसूर मसाला डोसा I Pankaj Bhadouria

Here is the recipe of an Authentic Mysore Masala Dosa. This is how Mysore Masala Dosa has traditionally been made over the ages. I have shared with the correct measurements and ratio of dal & rice in the Mysore Masala Dosa and also 2 Important Tips to make Mysore Masala Dosa vey crisp.
You can serve the Mysore Masala Dosa with sambar and any chutney.
The difference between a Mysore Masala Dosa and any other Masala Dosa is that we first spread a chili garlic chutney on the Mysore Masala Dosa and then the potato bhaji is added to it.
Try out the recipe of Mysore Masala Dosa and let me know in the comments below how you liked it.


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Recipe :
Mysore Masala Dosa
Preparation time: 30 minutes
Cooking Time: 5 minutes per dosa
Serves: 34

Ingredients:
For the Dosa:
1 ½ cups rice
½ cup urad dal
1 tsp fenugreek seeds
1 tsp salt
For the Red Chilli Chutney:
8 dry red chillies
12 arlic cloves
½ tsp salt
2 tbsp roasted chana
For the Potato Bhaji:
34 medium sized potatoes (Boiled and Peeled)
1 large onion
34 green chillies
1 sprig curry Leaves
1 tsp mustard Seeds
1 tsp turmeric powder
34 tsp oil
Salt to taste
2 Tbsp finely chopped Coriander Leaves

Method:
To make the Dosa Batter:
Soak the rice separately and the urad dal separately with the methi seeds for 810 hours.
Grind the rice separately, the dal separately and mix the two batters.
When the batter has risen and become sour, it has fermented enough and can be used to make Dosa.
For red chutney
In a mixer jar, add soaked red chili, roasted chana dal, garlic cloves, salt and water. grind into smooth paste. Red chutney is ready.
To make the Potato Bhaji:
Mash the potatoes.
chop the onions and chop green chillies.
Heat oil in a pan and add the mustard seeds.
Once they splutter, add the curry leaves, onions and the green chillies.
Fry the onions until they are translucent.
Add the potato and mix well.
Now add the salt and turmeric powder. Mix well.
Fry for 12 minutes.
Garnish with the chopped coriander leaves.
To make Dosas:
Grease a cast iron or nonstick dosa tawa and heat it.
Once the griddle is hot, pour one ladle full of batter on the griddle and spread it from the inside out into a thin circle.
Drizzle a spoonful of oil on it and allow it to cook on medium heat.
When the side touching the griddle turns golden brown and crisp, spread 1 2 tsp of the red chilli chutney on the dosa.
Place a ladleful of potato bhaji on the dosa and fold the dosa into half.
Serve it hot with sambar and chutney.
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