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- The Dosa in the Making
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- Chutney for Mysore Masala Dosa
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- Mysore Masala Dosa Batter
Mysore Masala Dosa has a very very special place in my heart. It was a great favourite with my late mother and it was the special treat we shared when we ate at Ram Ashraya in Matunga.
Ram Ashraya in Matunga is this venerable eating place that has been in existence for over 80 years. It serves wholesome South Indian fare. If you are ever at this place do try Goli Bhajji, Pineapple Sheera, Paan Poli, Pongal-Avial (on Sunday only), and lunch-time fare like Bisi Bele Bhaat.
For me, however, Mysore Masala Dosa at Ram Ashraya is IT! What is not to like about a crisp dosa lathered with a spicy coconut-garlic-chilli chutney and stuffed with yummy potato curry. I can never finish one by myself and so am always looking for someone to share it with. For me, the favoured people to share this treat with were my brother and my late mother, people who truly appreciated the goodness that was Mysore Masala Dosa.
I have recently discovered the Onion Rava Mysore Masala Dosa at Ram Ashraya, but that is a weighty matter for another post!
While I have made this dosa at home before (and also the Mumbai-street food version of Mysore Masala Dosa), I have never captured the taste exactly. This time around I tried it with Anupama’s recipe for the dosa and it turned out perfectly!
Do check out Anupama’s recipes for the Udupi Temple Rasam and Idli Upkari!
How to Make Mysore Masala Dosa
Serves: 4
Soaking and Fermenting Time: 14-18 hours
Preparation Time: 2 Hours
Cooking Time: 5 to 7 Minutes Per Dosa
Ingredients for the Dosa
- Moong Dal or Pesara Pappu – 1/2 Cup
- Tuvar Dal or Kandi Pappu – 1/2 Cup
- Udad Dal or Minapa Pappu – 1/2 Cup
- Chawal or Biyyam – 2 Cups
- Methi Dana or Menthulu – 1/2 tsp
- Salt to Taste
Ingredients for the Mysore Masala Dosa Chutney
- Grated Coconut – 1 Cup
- Spicy Red Chillies – 2 to 4
- Kashmiri Chillies – 2 (for color only)
- Garlic Cloves – 4 to 6 (Plump ones)
- Salt to Taste
Ingredients for the Potato Curry
- Potatoes – 3 Large
- Onion – 1 Large
- Peas – 1/4 Cup (Optional)
- Fresh, Grated Ginger – 1 tsp
- Bengal Gram or Chana Dal – 1 tbsp
- Mustard Seeds – 1 tsp
- Green Chillies – 3
- Turmeric – 1/4 tsp
- Salt to Taste
- Curry Leaves – A Few
- Salt to Taste
Other Ingredients
- Oil to make dosas
Method to Make the Dosa Batter
- Wash and soak all the dals together in 2 to 3 cups of water for about 4 to 6 hours.
- Wash and soak the rice along with the fenugreek seeds in 3 to 4 cups of water for about 4 to 6 hours.
- Once the dal and rice are well-soaked, drain them of water.
- Grind the dals with some water to a smooth and thick batter.
- Grind the rice and fenugreek seeds with some water to a smooth and thick batter.
- In a large vessel, mix the two batters and salt together with your hand till fully integrated.
- Set aside in a warm place to ferment for 8 to 12 hours. The batter will rise to about twice its volume so ensure that your vessel is large enough!
Method to Make the Chutney
- Soak the Kashmiri Chillies in some warm water for about 10 minutes. It makes them easier to grind.
- Grind together the coconut, red chillies, garlic, and salt with a little water to make a coarse paste.
- Add enough water to make the chutney smooth enough to spread on a dosa. Ensure that the chutney is not too water, else you will have a soggy dosa.
Method to Make Potato Curry
- Boil the potatoes and set aside to cool.
- Peel and cut the onion in half.
- Slice the onion halves.
- Peel the boiled potatoes and crush by hand into largish chunks.
- In a wok or kadai, heat the oil
- Add mustard seeds and wait till they splutter.
- Add the chana dal and fry till the dal is golden brown.
- Add the slit green chillies and curry leaves.
- Fry for 1 minute.
- Add the sliced onions and fry till transparent.
- Add the peas and stir-fry for 2-3 minutes.
- Add the grated ginger and fry for 1 minute.
- Add the turmeric and salt.
- Mix well and fry for 1 minute.
- Add 1/4 cup water and cook for 5 minutes.
- Add the boiled potatoes.
- Mix well with a light hand.
- Cook covered till the water has evaporated. Ensure that the potato curry does not have water, else you will have a soggy dosa.
Method to Make Mysore Masala Dosas
- Heat a griddle or tava.
- Add 1/2 tsp of oil and spread well to season the pan.
- Turn the heat down and wait for a minute or so.
- With a heavy ladle, spoon about 1 ladle of dosa batter in the centre of the pan.
- Using the bottom of the ladle, spread the dosa batter quickly into a 7? circle.
- Turn the heat up to medium-high.
- Turn the tava around to ensure that the dosa is cooked evenly.
- When the surface dries a bit, turn down the heat.
- Add 1 tsp of chutney to the centre of the dosa and spread evenly on the surface. If you stop at this stage, it is called a Mysore Sada Dosa.
- Spoon 2 tbsp of the potato curry into the centre of the dosa.
- Fold over and serve with Coconut Chutney and Sambar.
- Repeat to make more mysore masala dosas.
Be warned: Stop at one Mysore Masala Dosa! 🙂
Be Warned Again: You cannot stop at one Mysore Masala Dosa! 😛
Looks delicious!
Wow.. love dat chutney and masala.. very yummy
Absolutely delicious!! You’re so right, Aruna. I won’t be able to stop at one. 🙂
Mysore masala dosa. My dad’s favourite. I will try my hand at this Aruna.The chutney on top looks so mouth watering.
Oh Aruna! I just finished eating dinner and yet this Mysore Masala is making me feel hungry! My mouth is watering! I am so going to this place in Matunga next time I visit Mumbai! Thanks so much for the recipe – I will try making it. Also love the red hot chutney! Yum! 🙂
Mysore masala dosa is my favorite Aruna…Never knew how it is made 😉 Thanks for the recipe, will try it soon….Your warnings are absolutely true 😀
Oh man, dosai is soo tempting:-) I wish I have that now.. I thought Mysore masala dosai is done with regular dosai batter never know moong dal is included
Me neither, Vidya. It was my school friend Anu who told me about it. Crisp and just like in the hotel!
I am definitely trying it this weekend:-) hubby loves dosai
(y)
Delicious dosai,Aruna…Is this the one we get in Kali gopuram( tripati)…
I have never had it at Gali Gopuram, Swapna. When I am climbing the Seven Hills, I rarely stop because once I stop getting started is difficult again. 😀
However, this is the usual Mysore Masala Dosa recipe. You could avoid the garlic, if you so wish!
Thanks Aruna…I must try this Dosa with the chutney….They are so tempting…
Thanks Aruna…I must try this one with the chutney…They are so tempting…
Super yummy! I cannot stop drooling!
Looks so yummy!
My mom used to make mysore masala dosa every weekend and this was my dad godz favorite and mine as well… looks crazy good. ..
I love the orange chutney recipe! My methods a bit tedious, this one looks so easy. Am deftnly trying this.
Wow! Amazing!!
Reblogged this on pratibhajanisvegetarianrecipes and commented:
Thanks You Aruna,
Mysore masala dos is one the most vavorites in my family when we go out to south Indian restaurants. I plan to make the chutney one day….Thanks for sharing. Yummm
Thank you for reblogging the recipe, Pratibha. I am honoured!
Lot of hard and wonderful work must be appreciated and shared.
That is so so kind of you! Thank you from the bottom of my heart. 🙂
Love to spread the good things around the globe. See you around.
Wow, I’ve made crepes before but never dosas and these look so mouthwateringly delicious, and also delicate and thin so that I could eat a few no problem! Thank you for bringing these to the party this week!
Dosas are just like crepes to make. 🙂
This is a an extraordinary dosa recipe. Lovely curry and chutney too.
It is an entire meal by itself, Hilda.
One of my absolute favourite dishes, Aruna! We have a couple of South Indian restaurants who specialise in dosas, nearby so I can always get a fix, which I want now, having seen this! I know that ladling out the batter and spreading it is quite tricky but you seem to have it down pat. Gorgeous post, thanks for sharing! Happy Fiesta Friday!
My tummy is rumbling for some Mysore Masala Dosa Aruna!! It is one of my favorite south Indian snacks and I havent made it in so long! Have to remedy that soon! Yours looks perfect!
My absolute favourite! As you mentioned cannot stop with one!
Wow, these look great! I keep wanting to make dosas at some point, hopefully I can find all the ingredients to give yours a try!
I so love this recipe. We just had filled Dosa last weekend and it was so delicious. It had a spicy paneer filling and I could’ve had a ton of it. Your recipe sounds absolutely delicious and I love the pictures. 🙂
Awesome Aruna !!
Looks really good! I am tempted to try it out right away 🙂
Reblogged this on Fly 'n Cook.
Reblogged it on flyncook.wordpress.com
I want to eat that right off the screen! Such a delicious looking dosa. I cant stop with just one. Mouth watering <3
LOVE dosa, need to attempt it myself, I think the pancake will be tricky!
Coincidence i too made this recently and still not out of the drooling dream.Am myself astonished with my culinary skills that day.Yours too prove that you should have felt the same.
I love love love mysore masala dossas! delighted to see this recipe here!
What an amazing dish, it looks delicious 🙂
YUMMY
fond memories of streetfood in bangalore – I brought urad dal back from my india trip, I have made my own dosas, based on the recipe of our tour guide india who walked me through the steps, they were not bad, but they were never as good as the ones in india of course
I love mysore dosa! Looks delicious! Thanks for linking up to #MonthlyMasala!!