South indian dosa recipe youtub

Mysore Masala Dosa

Mysore Masala Dosa

a truly addictive, comforting fare along with a classic among South Indian breakfast recipes. I usually expect to my visits lower South to relish the taste of the Karnataka special dosa which has its origins in Mysore. One factor I observed within my trip to Mysore and Bangalore is the fact that each restaurant features its own form of Masala Dosa. whether it is Benne Masale, Mysore Masale or Plain Dosa. Either the accompaniments offered with dosa were different or even the stuffings and texture of dosa differed. Dosas are thin and crisp and have a crisp exterior having a spongy uttapam like interior. Dosas are liberally sprinkled with podi, drizzled with ghee/butter and offered with potato masala, sambar along with a colorful variety of chutneys or plain sponge dosas much like set dosas are offered with vegetable saagu and eco-friendly chutney.

Whatever fillings the dosas were surrounded in, I've enjoyed the various flavors and textures with delight. Any trip to a cafe or restaurant in Karnataka or Tamil Nadu, the enticing aromas emanating in the kitchen, reiterate that Masala Dosa may be the breakfast dish to become purchased.

Mysore Masala Dosa recipe is simple to create though it's a work intensive breakfast dish. This addictive wealthy dosa includes a crisp exterior and also the spongy interior is liberally smeared with butter or ghee, that a layer of red chutney is smothered and handle served by potato masala, folded in two and offered with accompaniments like sambar and coconut chutney. Its wealthy and filling, enough to visit your throughout the day. And the easiest method to complete this ultimate South Indian breakfast indulgence is a mug of strong filter coffee.

Karnataka Special Breakfast

Mysore Masala Dosa

Soft or crisp, formed just like a roll or cone, without or with stuffing, slathered without or with butter, the divine dosa is my perennial favorite. If you're a dosa lover but to do this comforting Karnataka special, It is best to give Mysore Masala Dosa recipe a go. You won't regret.

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Ingredients

• For Dosa:
• Raw Grain - 1 cup
• Componen steamed grain - 1 cup
• Urad dal - 3/4 cup
• Chana dal - fistful
• Tur dal - fistful
• Methi seeds - 1 teaspoon
• Poha - 1/4 cup
• Sugar - 1 teaspoon
• Salt to taste
• For Potato Masala:
• Taters - 2, large, steamed, peeled and cubed
• Onion - 1, large, sliced
• Eco-friendly chilies - 2-3, slit
• Ginger root - 1", finely minced
• Turmeric powder - 1/4 teaspoon
• Fresh lemon juice - 1 teaspoon
• Salt to taste
• Oil - 1 1/2 tbsps
• Coriander leaves - 2 tbsps, finely chopped for garnish
• For tempering of Potato Masala:
• Mustard seeds - 1 teaspoon
• Urad dal - 1 1/2 tsps
• Curry leaves - 1 sprig
• For Red Chutney:
• Red chilies - 4-5
• Roasted gram dal - 1/4 cup (dalia/putnala pappu)
• Onion - 1 tablespoons of, finely chopped (optional)
• Coconut - 1/4 cup, fresh and grated
• Garlic clove - 1 large clove (optional)
• Tamarind - 1 1/2 tsps
• Salt to taste
• Sugar - 1/4 teaspoon (optional)
• Oil - 1 teaspoon

Method

1. To help make the dosa batter, soak grain, parboiled grain, urad dal, chana dal, tur dal and methi seeds inside a large bowl with sufficient water for six-7 hrs. Soak the poha or flattened grain in a single third cup water not less than 30 minutes before grinding the dosa batter.
2. Drain water in the drenched grain-dal mixture and grind together with drenched poha, in batches, adding little water while grinding. It ought to be an even paste, neither too thick or runny. Add enough water to create a smooth batter. Give a teaspoon of sugar and blend well.
3. Ferment the dosa batter overnight or at best 8-10 hrs. It'll rise on fermentation. During the time of preparing dosas, add salt to taste towards the dosa batter and blend well.
4. To create potato masala, heat oil inside a heavy bottomed vessel. When the oil is hot, add mustard seeds so that as they start to splutter, add urad dal and permit the dal to show red. Add curry leaves, eco-friendly chilies and ginger root and blend for any couple of seconds. Add some sliced onions and saute for six mts on low to medium flame.
5. Add some turmeric powder and blend. Add some steamed potato cubes and blend well. Gently crush a couple of potato cubes having a ladle. Sprinkle1/4 cup water, place lid and prepare for five-6 mts on low flame. Remove lid and blend well. Adjust salt, add lemon juce and coriander leaves and blend. Switch off flame and take away to some bowl.
6. To create red chutney, heat a little pan and dry roast the red chilis for several mts on low flame. Remove. If using garlic clove, saute garlic clove inside a little oil till gently red and take away. Grind the roasted red chilies, roasted garlic clove, dalia (roasted gram dal), onion pieces, grated coconut, tamarind, salt and sugar to some fine paste. Remove to some bowl, give a teaspoon of oil and blend well.
7. To help make the dosas, heat a non-stick dosa pan on high for 25 secs. Perform the water sizzle test. Should you sprinkle little water around the hot pan, the tiny droplets should sizzle. Reduce flame to low and pour 2 ladles filled with dosa batter. In sweeping circular motion, use the rear of the ladle to spread it in thick concentric circles. Usually Mysore masala dosa includes a thick, spongy interior, therefore, the dosa ought to be spread thick. (I love my dosa on the slightly thinner side and so i made thinner dosas)
8. Drizzle oil across the edges from the dosa, drizzle melted butter or ghee all around the dosa. Prepare the dosa on medium flame up until the base starts to brown. Right before taking out the dosa, smear a heaped teaspoon of red chutney all around the dosa. Convey a ladle filled with potato masala on a single half side from the dosa, fold the dosa within the potato filling and take away to some serving plate. Prepare dosas with remaining dosa batter.
9. Serve Mysore masala dosa warm with sambar and coconut chutney.

Tips

• If you don't have componen steamed grain, change it with raw grain. Don't use lengthy grained grain to create dosa batter. Short grained sona masuri type grain is going to do.
• For red chutney, garlic clove could be ground raw with all of those other ingredients. I love to saute garlic clove till red after which grind it. Individuals who don't such as the flavor of garlic clove, can omit it and follow remaining procedure to create red chutney.
• The recipe for red chutney is of medium spice. You are able to reduce the amount of red chilies for any milder spice.
• To achieve an in-depth red colorization for that red chutney, use Kashmiri chilies. I ran from Kashmiri chilies and used local produce red chilies.
• Remaining dosa batter could be refrigerated up to 2-three days and will turn sour. Prepare uttappam with remaining 3 day old dosa batter.
• Recipe for coconut chutney - world wide web.sailusfood.com/2012/06/27/hotel-style-coconut-chutney/

Printed: June 30, 2013

Mysore Masala Dosa recipe is really a classic among South Indian breakfast recipes. Red chutney or podi is spread around the dosa, offered with potato masala & chutney.

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Hi,Sailu,
I've bought an Ultra grinder.I've found the batter becomeswatery as we must use more water for grinding.Please advise how you can gind using Ultra.Mysore Masala dosa looks lovely.Thanks.

Sailu Indian Food

Geeta, am afraid I am unable to answer your question regarding Ultra grinder. Readers, please attempt to answer Geeta’s query. Thanks.

Hi Geetha,
When utilizing wet grinders, don't add any other water, the drenched ingredients curently have enough moisture inside them to become grinded. However, check every so often the batter, include small quantities and appearance for consistency. I have to warn you the above quantity in grinder becomes huge because the ingridents are grinded and never cut just like a mixie. It provides however a lot more flavour, richness and doesn't gas unlike Mixie where because of heat the batter takes another turn.

Aparna,
I've an ultra grinder myself and try to add lots of water while grinding my batter.

Geetha,
This is the way I actually do it. When i first add some urad dal handful by handful so when the grinder starts battling to maneuver, add water. When the urad dal is perfectly soft and fluffy, remove to some container after which add grain. Same rule for adding water. I grind grain easily also and discover that this is actually the most optimal to make idlis and dosas with similar batter. In the very finish, I combine both and provide them a couple of minutes within the grinder. My mother’s rule for that perfect idli/dosa batter is to see if the batter flows using your fingers whenever you get it together with your fingers. In case your batter is really a tad thick for dosas, you could add water before which makes it. However, exactly the same won’t work with idlis. Whenever you add water before making idli, your idlis come out flat. For this reason it’s important to achieve the right proportion water whenever you grind a large batch, that is things i usually finish up doing.

Charul @ Tadka Masala

it was one recipe that we was searching since lengthy. You have the outline right&... crispy around the outdoors and soft inside precisely what i felt after i ate this dosa in bangalore. We do hope you could just mention just a little about how exactly you have this recipe. various websites have various proportions and ingredients&... just was curious regarding how authentic this recipe is&...!!

Sailu Indian Food

After numerous trials among family and buddies, this recipe for that dosa batter was near to things i relished within my travels. The trials continue. I am unable to claim its a geniune recipe at all. The red chutney recipe is among learning from mistakes.

world wide web.masalaherb.com/ Helene Dsouza

Awesome, I've all ingredients in your own home and so i hope I ll get the opportunity to test your recipe since i have barely know south Indian breakfast food. Thanks Sailu

Basically haven’t thanked you before I truly must do now (and when I've, I’ll thank again): without your Indian recipes (and expert consultancy), our meals could be dull and bland. Thanks!

Simply wanted a clarification,Sailu, the share of Udid dal to grain is generally more inside a mixer than the usual wet grinder, Are you able to please clarify if the proportion utilized by you is ground inside a mixer or grinder? A mixer ground batter would want double the amount of udid dal for the standard fluffiness. Your pictures look great, in order to’t wait to test the dosa, Thanks

Sailu Indian Food

I personally use a mixer and never a wet grinder. The above mentioned pointed out proportions were ground in three batches inside a mixer.