Due to this lockdown, many of us are missing street food. As i mentioned in my previous posts too, Don’t Miss, Make it.

Today also I say the same. There’s nothing which we cannot make at home and enjoy with our loved ones.

Today I am sharing a recepi of Mysore Masala Dosa from a scratch i.e. how to make dosa batter at home, masala and dosa making. It is full proof recepi and tried many times in my house and is loved by all everytime.

I am sure you and your family will also love it and demand again for it. So without wasting much time Lets start with the recepi of dosa batter first and thereon.

Mysore Masala Dosa Recepie.
Dosa batterIngredients

Rice & urad dal(3:1 ratio)

10 -12 seeds of fenugreek seeds

Salt to taste

2 spoons curd

Preparation 

Soak rice urad dal and fenugreek seeds for 6-8 hours or overnight

Grind it into smooth batter not to thick not watery

Add curd & salt , mix & keep in warm place to ferment

Dosa batter is ready to make crispy golden dosas

For The Mysore Chutney (makes 1 1/2 Cups)

1/2 cup chana dal (split bengal gram)

1 tbsp urad dal (split black lentils)

2 tbsp oil

5 whole dry kashmiri red chillies , broken into pieces

1 tbsp chopped jaggery (gur)

3 garlic (lehsun) cloves

1/2 tbsp tamarind (imli) pulp

4 peppercorns (kalimirch)

3/4 cup grated coconut

1 tsp chilli powder

salt to taste

Preparation of mysore chutney:-
Heat the oil in a non-stick pan, add the chana dal and urad dal and sauté on a medium flame for 2 to 3 minutes or till they turn light brown in colour

Add the red chillies and sauté on a medium flame for 2 minutes

Add the jaggery, garlic, tamarind pulp and peppercorns, mix well and cook on a medium flame for 1 minute

Add the coconut, chilli powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.Allow it to cool slightly and then blend in a mixer using a little water to a smooth paste. Keep aside.

Masala recepie 

1 boiled potato

1 finely chopped onion

1/2 finely chopped capsicum

1 chopped tomato

1/2 grated beetroot 

Coriander to garnish

Salt to taste

1/2 spoon chilli powder

1/4th haldi powder

1/2 red chilli paste

1/2 spoon amchur powder

1 spoon oil

1/2 mustard seeds

Grated cheese(optional)Ghee/butter * Can add shredded cabbage & carrot too.

Preparation In a pan, heat oil, add mustard seeds.Add chopped onion, when they are golden add capsicum tomato & beetroot.Add all spices & boiled potato.Add little water & let it cook for 5 min or till water evaporates.Masala is ready for making dosa.

Making Mysore Masala dosa

Heat dosa tawa, pour 2 spoons of batter& spread it evenly.

Apply mysore chutney on it.Spread Masala all over on dosa

Apply ghee/butter.Grate some cheese(optional)

Fold & cut into pieces to serve with sambhar & chutney