Mysore Dosa


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This is a variation to a dosa. This dosa gives a nice tangy flavour which will leave your mouth watering for some more.

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Soaking Time:  3 Hours
Preparation Time: 
Fermentating Time:  4 Hours
Cooking Time: 
Makes 10 servings
Show me for servings


Ingredients

1 cup rice (chawal)
1/3 cup urad dal (split black lentils)
5 to 7 fenugreek ( methi) seeds
1 tbsp rice (chawal) flakes
1 tsp sugar
salt to taste
coconut oil or any other for greasing and cooking
fried coconut chutney for serving
sambhar for serving

For The Mysore Chutney (makes Approximately 3/4 Cup)
2 tbsp oil
1/2 cup chana dal (split Bengal gram)
1 tbsp urad dal (split black lentils)
2 to 3 whole dry Kashmiri red chillies
1/2 tbsp tamarind (imli) pulp
1/2 tsp peppercorns (kalimirch)
2 tsp grated jaggery (gur)
3/4 cup freshly grated coconut
salt to taste

Method
For the mysore chutney

  1. Heat the oil in a pan, add the chana dal and urad dal and sauté on a medium flame till they turn golden brown in colour, while stirring continuously.
  2. Add the red chillies and sauté on a medium flame for 2 minutes, while stirring continuously.
  3. Add the tamarind, peppercorns, jaggery and coconut, mix well and sauté on a medium flame for a minute, while stirring continuously. Keep aside.
  4. When cool, add salt and blend in a mixer to a smooth paste, adding a little water if needed. Use as required.
  1. Soak the rice seperately in enough water for 3 hours and drain.
  2. Blend the rice in a mixer till smooth. Remove and keep aside.
  3. Soak the urad dal, fenugreek seeds and beaten rice togeather in enough water for 3 hours and drain.
  4. Blend the urad dal, fenugreek seeds and beaten rice togeather in a mixer till smooth and frothy ( add water little by little as required ). Remove and keep aside.
  5. Combine the urad dal paste and rice paste togeather in a bowl and cover and keep aside to ferment for atleast 3 to 4 hours.
  6. Once the batter is fermented , add the sugar and salt to the batter and mix well.
  7. Heat a non-stick pan and sprinkle a little water on it. It should steam immediately.
  8. Grease it with oil and wipe hard with a slice of onion or potato.
  9. Pour a ladeful of the batter on the tava and spread in a circular motion to make 125 mm (5") thin dosa.
  10. Spread 1 tbsp of mysore chutney evenly on the dosa.
  11. Smear a liitle oil along the sides, cook till the dosa turns brown and crispy and fold over to make a semi-circle.
  12. Repeat with the remaining batter to make 7 more dosas. Serve hot with fried chutney and sambhar.
RECIPE SOURCE : South Indian RecipesBuy this cookbook
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