Mysore masala dosa recipe | Mumbai style roadside Mysore masala dosa | Mysore Dosa |

by Tarla Dalal

Mysore Masala Dosa ( Mumbai Roadside Recipe)

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मैसूर मसाला डोसा रेसिपी | रेस्टोरंट स्टाइल मैसूर मसाला डोसा | मुंबई स्टाइल मैसूर मसाला डोसा - हिन्दी में पढ़ें (Mysore Masala Dosa ( Mumbai Roadside Recipe) in Hindi)

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Mysore masala dosa recipe |
Mumbai style roadside Mysore masala dosa | Mysore Dosa | with 65 amazing images.

This is Mumbai’s own version of Mysore masala dosa. While the traditional Mysore masala dosa features chutney-smeared dosas with a simple potato masala rolled inside it, Mumbai’s street vendors offer a more exotic version, in which crispy dosas are smeared with a sweet, spicy and tangy Mysore chutney and rolled up with a unique masala of chopped and grated veggies perked up with our very own pav bhaji masala.

This gives it an absolutely peppy and ‘local’ taste, as well as an interesting mouth-feel! Very sumptuous, this snack is nothing short of a complete meal, when served with hot sambhar and fresh coconut chutney .

I would like to suggest 7 tips to make the perfect Mysore masala dosa. 1. In case if you have purchased the dosa batter from the market and you find it thick, then add water as required to get a pouring consistency batter. 2. Add some sooji (rava) to get crispy brown dosas. 3. Ensure that the Mysore chutney is a little thick which will help in easy spreading on the dosa. We have used around 1 cup of water for blending. 4. To make the Mumbai style roadside Mysore masala dosa, heat a non-stick tava. Grease it with ½ tsp of butter. Butter for greasing is used to season the tava and form a layer that helps in easy removal of the dosa after cooking. This initial greasing is done only once before making the dosas. 5. Sprinkle little water on the tava, it should sizzle immediately. If the water is not sprinkled, the excess fat will make the spreading of Mysore masala dosa very difficult. 6. Wipe the tava using a clean muslin cloth or folded tissue. This is to clean and make the tava ready for spreading the dosa batter. If there is any fat on the tava, the dosa will not spread evenly. 7. Spread the dosa batter in a circular motion using a ladle.

Our website has a huge collection of over 129 dosa recipes, glance through these different types of Dosa recipes to learn more dosa varieties.

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Mumbai style roadside Mysore masala dosa | Mysore Dosa | with detailed step by step photos and video below.

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Mysore Masala Dosa ( Mumbai Roadside Recipe) recipe - How to make Mysore Masala Dosa ( Mumbai Roadside Recipe)

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Preparation Time: 30 mins Cooking Time: 25 mins Total Time: 55 mins 4Makes 4 dosas.

Ingredients

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

For The Mysore Masala
4 tbsp butter
4 tbsp chopped onions
4 tbsp chopped capsicum
4 tbsp shredded cabbage
1 cup chopped tomatoes
2 tbsp grated beetroot
2 tbsp grated carrot
2 tsp chilli powder
2 tsp pav bhaji masala
1 tbsp finely chopped coriander (dhania)
salt to taste
1 cup potatoes masala

Other Ingredients For Mysore Masala Dosa
2 cups readymade dosa batter
6 tsp butter
6 tbsp mysore chutney , recipe above

For Serving With Mysore Masala Dosa
coconut chutney
sambhar

Method

For the 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.

For the mysore masala

Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
Add the capsicum and sauté on a medium flame for 1 more minute.
Add the cabbage, tomatoes, beetroot, carrots, chilli powder, pav bhaji masala, coriander and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Add the aloo masala, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
Divide the masala into 4 equal portions and keep aside.

How to proceed to make mysore masala dosa

Heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth or a tissue paper.
Pour a ladleful of the batter on the tava (griddle) and spread in a circular motion to make a 200 mm. (8”) diameter circle.
Spread approx. 1½ tsp of butter and 1½ tbsp of the mysore chutney evenly over it.
Spread one portion of the mysore masala in a row in the centre of the dosa and fold it over from both the sides.
Repeat steps 1 to 4 to make 3 more mysore masala dosas.
Serve the mysore masala dosa immediately with coconut chutney and sambhar.

Handy tip:

Store the excess mysore chutney in the refrigerator in an air-tight container and use it within 3 to 4 days.

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Mumbai roadside dosa recipes

The khaugallis in Mumbai are famous for the varieties of dosas they serve. Even the simplest of masala dosa has many variants. If you like Mysore masala dosa recipe | Mumbai style roadside Mysore masala dosa | Here are some popular dosa recipes from Mumbai street :

Handy Tip to make perfect Mysore Dosa

Dosa batter is readily available in market these days but, many people still prefer making batter at home. Our website has a detailed recipe that will help you make a perfect dosa batter.
In case if you have purchased the dosa batter from the market and you find it thick, then add water as required to get a pouring consistency batter.
Add some sooji (rava) to get crispy brown dosas.
Also, you can add ½ tsp of sugar, mix it very well till the sugar dissolves in the batter to get the rich colour to mysore masala dosa.

Check for salt in the readymade dosa batter and add if required.
Traditionally the Mumbai style mysore masala dosa stuffing is made on top of the dosa itself. But we have made it separately in a pan so, that the dosa doesn’t get messy and tear. Also, when you are making for an entire family the stuffing made prior comes handy and it’s not that tedious.
If you have a big, thick tava then feel free to make the stuffing for each Mysore masala dosa individually.
You can even sprinkle grated proceesed cheese to make Cheese mysore masala dosa.
The recipe provided below for chutney yields around 1.5 cups of mysore chutney. You can store the excess mysore chutney in the refrigerator in an air-tight container and use it within 3 to 4 days.

For the Mysore Dosa chutney

For the Mysore chutney, heat the oil in a broad pan.
Once the oil is hot, add the chana dal.
Add the urad dal.
Sauté on a medium flame for 2 to 3 minutes or till they turn light brown in colour.
Add the red chillies. Red chillies not only provide the required spiciness but also, a bright colour. You can increase or reduce the quantity of red chilies for a spicier or milder taste.

Sauté on a medium flame for 2 minutes.
Add the jaggery. It balances the sourness from tamarind pulp.
Also, add the garlic. If you are Jain or do not like the flavor of garlic you can skip it and follow rest of the procedure to make red Mysore chutney.
Add the tamarind pulp. It provides a very pleasant sourness to the Mysore chutney.
Furthermore, add the peppercorns.

Mix well and cook on a medium flame for 1 minute.
Add the coconut. Coconut is a major ingredient of most south-indian chutneys.
Add the chilli powder and salt.
Mix well and sauté on a medium flame for 1-2 minutes.
Blend in a mixer to a smooth paste, adding water as required. Ensure that the Mysore chutney is a little thick which will help in easy spreading on the dosa. We have used around 1 cup of water for blending.

For the aloo masala

For the aloo masala, heat the oil in a deep non-stick pan or kadhai.
Once the oil is hot, add the mustard seeds.
When the seeds crackle, add the urad dal.
Sauté on a medium flame for 30 seconds or till the dal turns light brown in colour.
Add the green chillies.

Add the curry leaves.
Add the onions.
Sauté on a medium flame for 2 to 3 minutes, while stirring occasionally.
Add the potatoes.
Add the salt and turmeric powder.

Add the lemon juice.
Add the sugar.
Mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the coriander.
Mix well and cook on a medium flame for 1 minute.

Mash lightly with the back of the spoon or potato masher and keep aside.

Mysore masala dosa stuffing

For the Mysore masala dosa stuffing, heat the butter in a broad non-stick pan. You could try our recipe of homemade butter.
Once the butter has melted, add the onions and sauté on a medium flame for 1 minute.
Add the capsicum and sauté on a medium flame for 1 more minute. They provide a crunchy texture to the Mumbai style mysore dosa stuffing.
Add the cabbage. You can even thinly shred them or grate them.

Add the tomatoes. They provide a slight tang and juicy texture to the Mysore masala dosa stuffing.
Add the beetroot.
Add the carrots. It is important to grate both beetroot and carrots so, they cook quickly.
Add the chilli powder. You can increase the quantity if you prefer more spicy food.
Add the pav bhaji masala. Refer our recipe of homemade pav bhaji masala to make your own spice mix.

Finally, add the coriander and salt.
Mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Add the prepared aloo masala. If you are in hurry or want to try a variation then you can omit making and adding the aloo masala. The chunky yet juicy vegetable stuffing tastes amazing as it is.
Mix well and cook on a medium flame for 1 minute, while stirring occasionally.
Divide the Mysore masala into 4 equal portions and keep aside.

How to make Mysore masala dosa

To make the Mumbai street style Mysore masala dosa, heat a non-stick tava. Grease it with ½ tsp of butter. Butter for greasing is used to season the tava and form a layer that helps in easy removal of the dosa after cooking. This initial greasing is done only once before making the dosas.
Sprinkle little water on the tava, it should sizzle immediately. If the water is not sprinkled, the excess fat will make the spreading of Mysore masala dosa very difficult.
Wipe it using a clean muslin cloth or folded tissue. This is to clean and make the tava ready for spreading the dosa batter. If there is any fat on the tava, the dosa will not spread evenly.
Pour ½ cup of the dosa batter on the tava. This is approximately 2 ladleful. This dosa batter has to be of pouring consistency.
Spread the dosa batter in a circular motion using a ladle to make a 200 mm. (8”) diameter circle.

Spread approx. 1½ tsp of butter. Be generous while adding butter. This makes the Mysore masala dosa tastier.
Loosen the edges of the dosa with the help of a flat spoon. This will help in folding the dosa once you have spread the chutney and stuffing. The Mysore masala dosa becomes easier to lift when you do this step.
Put 1½ tbsp of the mysore chutney. You can mix little bit of coconut chutney and green mysore chutney in this and spread too.
Spread the chutney evenly over it.
Spread one portion of the mysore masala in a row in the centre of the dosa.

Fold Mumbai street style Mysore masala dosa over from one side.
Fold Mysore masala dosa over from another side.
Serve the Mysore masala dosa immediately with coconut chutney and sambhar. Repeat steps 4 to 11 to make 3 more mysore masala dosas.