Mysore Masala Dosa Made With Yeast Dosa Batter
A vegetarian Karnataka recipe with idli rice - (a special rice available in the indian stores for making idli and dosas), ragi seeds, white urad dal (whole). Ready in 1h, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
40 steps- 1
To begin making the Mysore Masala Dosa Recipe, we will first make the Ragi (Millet) Idli Dosa Batter
idli rice - (a special rice available in the indian stores for making idli and dosas)(1 cup)ragi seeds(1/2 cup) - 2
Add idli rice and ragi in a big bowl together, the level of water required is an inch above the rice in the bowl
idli rice - (a special rice available in the indian stores for making idli and dosas)(1 cup)ragi seeds(1/2 cup)water - for soaking the riceinch ginger - chopped(1) - 3
Let it soak for about 6 hours
- 4
Soak the urad dal and fenugreek in water such that all of the dal is completely immersed in water
white urad dal (whole)(1 cup)water - for soaking the rice - 5
The level of water will be 2 inches above the dal in the bowl
water - for soaking the riceinch ginger - chopped(1) - 6
Let it soak for about 6 hours
- 7
First grind the urad dal into a fine smooth batter
white urad dal (whole)(1 cup) - 8
While grinding just enough water to make it into a very very smooth batter
water - for soaking the rice - 9
The batter will look fluffy
- 10
Grind the rice and millet mixture into a smooth batter, adding just the required amount of water to grind into an almost smooth batter
idli rice - (a special rice available in the indian stores for making idli and dosas)(1 cup)water - for soaking the rice - 11
Adding too much water will make the mixture too watery
water - for soaking the rice - 12
Combine the urad and rice batter, add salt to taste and set aside for at least 12 hours or overnight until the batter ferments
idli rice - (a special rice available in the indian stores for making idli and dosas)(1 cup)white urad dal (whole)(1 cup)water - for soaking the ricesalt - to tastesalt - to taste - 13
You will notice the batter would have risen in volume
- 14
Hence you should place the batter in a large container so it has enough room to increase in its volume
- 15
*Note on fermenting the Ragi Idli & Dosa BatterFermenting has to take place where the weather is warm
idli rice - (a special rice available in the indian stores for making idli and dosas)(1 cup)ragi seeds(1/2 cup) - 16
So ideally in summer, the batter ferments very well and doubles or triples its quantity
- 17
But in cold places, the batter has to be kept in an oven
- 18
If your oven has a light, then turn on the light for a few hours with the batter in the oven
- 19
Once the oven is warm, turn off the light and let the batter ferment
- 20
If your oven does not have a light, then preheat the oven to warm, turn off oven then keep the batter in the oven to ferment
- 21
This process can be mastered with experience
- 22
*To Make the Red ChutneySoak the dry red chilli in warm water for at least 20 minutes
water - for soaking the rice - 23
Once done you can add all the ingredients - Onion, ginger, garlic, roasted gram dal, soaked dry red chillies and salt into a mixer and grind with little water to form a coarse paste
water - for soaking the riceonion - chopped(1)roasted gram dal (pottukadalai)(3 tablespoon)dry red chillies(2)cloves garlic(4)inch ginger - chopped(1)salt - to tasteonion - sliced(1)salt - to taste - 24
You can check for seasoning and adjust the salt or spice level if you want later on and set aside in a bowl
salt - to tastesalt - to taste - 25
*To make the PalyaPressure cook the potatoes with 2 cups of water, sprinkle little salt and cook for atleast 4 whistle
water - for soaking the ricesalt - to tastepotatoes (aloo)(4)salt - to taste - 26
Once done allow the pressure cooker to release naturally, and drain all the water and peel off the skin and mash the potatoes and set aside
water - for soaking the ricepotatoes (aloo)(4) - 27
Heat a flat skillet with oil, add mustard seeds and allow it to sizzle for few seconds
ragi seeds(1/2 cup)methi seeds (fenugreek seeds)(1 teaspoon)cumin seeds (jeera)(1 teaspoon) - 28
Sprinkle with hing and add curry leaves and allow it to sparkle for few seconds
sprig curry leaves(1)sprig coriander (dhania) leaves - chopped(4) - 29
Add sliced onions, ginger and garlic for few minutes and sauté until the onions turn translucent
onion - chopped(1)cloves garlic(4)inch ginger - chopped(1)onion - sliced(1) - 30
Add turmeric powder, salt and boiled potatoes and mix well until it is well combined
salt - to tastepotatoes (aloo)(4)turmeric powder (haldi)(1 teaspoon)salt - to taste - 31
Check for salt and add coriander leaves at the end and stir
salt - to tastesprig curry leaves(1)sprig coriander (dhania) leaves - chopped(4)salt - to taste - 32
Add it into a bowl and keep it ready
- 33
*To make the Mysore Masala DosaThe next step is to assemble the dosa
- 34
Heat a dosa Tawa
- 35
Pour a small ladleful of dosa batter onto the Tawa and spread evenly with the back of the ladle to make a medium-sized dosa
- 36
Drizzle half a teaspoon of oil around the dosa and cook over low heat for few seconds
- 37
Spread a little red chutney all over the dosa and place some potato masala in the center of the dosa
- 38
Continue to cook the dosa over low heat till the dosa turned a little brown
- 39
Gently fold over one side and transfer the dosa to a serving plate
- 40
Serve Mysore Masala Dosa Recipe along with south Indian coconut chutney & Bangalore Restaurant Style Sambar to make your breakfast complete
idli rice - (a special rice available in the indian stores for making idli and dosas)(1 cup)
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Mysore Masala Dosa Made With Yeast Dosa Batter
A vegetarian Karnataka recipe with idli rice - (a special rice available in the indian stores for making idli and dosas), ragi seeds, white urad dal (whole). Ready in 1h, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Scale the servings dynamically to update the ingredient checklist counts.
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Directions
40 steps- 1
To begin making the Mysore Masala Dosa Recipe, we will first make the Ragi (Millet) Idli Dosa Batter
idli rice - (a special rice available in the indian stores for making idli and dosas)(1 cup)ragi seeds(1/2 cup) - 2
Add idli rice and ragi in a big bowl together, the level of water required is an inch above the rice in the bowl
idli rice - (a special rice available in the indian stores for making idli and dosas)(1 cup)ragi seeds(1/2 cup)water - for soaking the riceinch ginger - chopped(1) - 3
Let it soak for about 6 hours
- 4
Soak the urad dal and fenugreek in water such that all of the dal is completely immersed in water
white urad dal (whole)(1 cup)water - for soaking the rice - 5
The level of water will be 2 inches above the dal in the bowl
water - for soaking the riceinch ginger - chopped(1) - 6
Let it soak for about 6 hours
- 7
First grind the urad dal into a fine smooth batter
white urad dal (whole)(1 cup) - 8
While grinding just enough water to make it into a very very smooth batter
water - for soaking the rice - 9
The batter will look fluffy
- 10
Grind the rice and millet mixture into a smooth batter, adding just the required amount of water to grind into an almost smooth batter
idli rice - (a special rice available in the indian stores for making idli and dosas)(1 cup)water - for soaking the rice - 11
Adding too much water will make the mixture too watery
water - for soaking the rice - 12
Combine the urad and rice batter, add salt to taste and set aside for at least 12 hours or overnight until the batter ferments
idli rice - (a special rice available in the indian stores for making idli and dosas)(1 cup)white urad dal (whole)(1 cup)water - for soaking the ricesalt - to tastesalt - to taste - 13
You will notice the batter would have risen in volume
- 14
Hence you should place the batter in a large container so it has enough room to increase in its volume
- 15
*Note on fermenting the Ragi Idli & Dosa BatterFermenting has to take place where the weather is warm
idli rice - (a special rice available in the indian stores for making idli and dosas)(1 cup)ragi seeds(1/2 cup) - 16
So ideally in summer, the batter ferments very well and doubles or triples its quantity
- 17
But in cold places, the batter has to be kept in an oven
- 18
If your oven has a light, then turn on the light for a few hours with the batter in the oven
- 19
Once the oven is warm, turn off the light and let the batter ferment
- 20
If your oven does not have a light, then preheat the oven to warm, turn off oven then keep the batter in the oven to ferment
- 21
This process can be mastered with experience
- 22
*To Make the Red ChutneySoak the dry red chilli in warm water for at least 20 minutes
water - for soaking the rice - 23
Once done you can add all the ingredients - Onion, ginger, garlic, roasted gram dal, soaked dry red chillies and salt into a mixer and grind with little water to form a coarse paste
water - for soaking the riceonion - chopped(1)roasted gram dal (pottukadalai)(3 tablespoon)dry red chillies(2)cloves garlic(4)inch ginger - chopped(1)salt - to tasteonion - sliced(1)salt - to taste - 24
You can check for seasoning and adjust the salt or spice level if you want later on and set aside in a bowl
salt - to tastesalt - to taste - 25
*To make the PalyaPressure cook the potatoes with 2 cups of water, sprinkle little salt and cook for atleast 4 whistle
water - for soaking the ricesalt - to tastepotatoes (aloo)(4)salt - to taste - 26
Once done allow the pressure cooker to release naturally, and drain all the water and peel off the skin and mash the potatoes and set aside
water - for soaking the ricepotatoes (aloo)(4) - 27
Heat a flat skillet with oil, add mustard seeds and allow it to sizzle for few seconds
ragi seeds(1/2 cup)methi seeds (fenugreek seeds)(1 teaspoon)cumin seeds (jeera)(1 teaspoon) - 28
Sprinkle with hing and add curry leaves and allow it to sparkle for few seconds
sprig curry leaves(1)sprig coriander (dhania) leaves - chopped(4) - 29
Add sliced onions, ginger and garlic for few minutes and sauté until the onions turn translucent
onion - chopped(1)cloves garlic(4)inch ginger - chopped(1)onion - sliced(1) - 30
Add turmeric powder, salt and boiled potatoes and mix well until it is well combined
salt - to tastepotatoes (aloo)(4)turmeric powder (haldi)(1 teaspoon)salt - to taste - 31
Check for salt and add coriander leaves at the end and stir
salt - to tastesprig curry leaves(1)sprig coriander (dhania) leaves - chopped(4)salt - to taste - 32
Add it into a bowl and keep it ready
- 33
*To make the Mysore Masala DosaThe next step is to assemble the dosa
- 34
Heat a dosa Tawa
- 35
Pour a small ladleful of dosa batter onto the Tawa and spread evenly with the back of the ladle to make a medium-sized dosa
- 36
Drizzle half a teaspoon of oil around the dosa and cook over low heat for few seconds
- 37
Spread a little red chutney all over the dosa and place some potato masala in the center of the dosa
- 38
Continue to cook the dosa over low heat till the dosa turned a little brown
- 39
Gently fold over one side and transfer the dosa to a serving plate
- 40
Serve Mysore Masala Dosa Recipe along with south Indian coconut chutney & Bangalore Restaurant Style Sambar to make your breakfast complete
idli rice - (a special rice available in the indian stores for making idli and dosas)(1 cup)
Rate this recipe
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