Mysore Masala Dosa Recipe is a popular Indian dish that originated in the city of Mysore in the state of KarnATAKA. It is a variation of the traditional South Indian dosa and is made by spreading a spicy potato filling on top of a fermented rice and lentil crepe. The filling is made by sautéing a mixture of spices such as mustard seeds, cumin seeds, urad dal, chana dal, curry leaves, red chili powder, and onion, with mashed boiled potatoes. The dosa is then rolled or folded and served with chutneys and sambar.Mysore Masala Dosa is known for its unique and tangy flavor, which comes from the spicy masala filling. The dosa itself has a crispy texture on the outside and a soft texture on the inside. The addition of mashed potatoes in the filling gives it a unique texture and a mild flavor. The spices used in the filling like mustard seeds, cumin seeds, red chili powder and curry leaves, add a unique flavor to the dosa and make it a perfect option for those who enjoy spicy food.Mysore Masala Dosa is usually enjoyed as a breakfast or a snack, and is a popular dish in the city of Mysore and surrounding areas. It’s a great option for vegetarians and it’s also a perfect option for those who are looking for a quick and easy meal.
Here’s a recipe for a simple and delicious Mysore Masala Dosa Recipe
Mysore Masala Dosa Recipe Ingredients
- 2 cups of parboiled rice
- 1 cup of urad dal
- 1/4 cup of chana dal
- 1/4 cup of fenugreek seeds
- Salt
- 1 cup of boiled and mashed potatoes
- 1/4 cup of finely chopped onion
- 1/4 cup of finely chopped coriander leaves
- 1/4 teaspoon of mustard seeds
- 1/4 teaspoon of cumin seeds
- 1/4 teaspoon of urad dal
- 1/4 teaspoon of chana dal
- 1/4 teaspoon of curry leaves
- 1/4 teaspoon of red chili powder
- Oil for cooking
Read also: Mangalore Buns Recipe
Mysore Masala Dosa Recipe Steps
- Soak the parboiled rice, urad dal, chana dal, and fenugreek seeds in water for at least 4-5 hours.
- Drain the water and grind the soaked ingredients into a fine batter using enough water. Add salt to taste and mix well. Cover and let the batter ferment for at least 8-10 hours.
- To make the masala filling, heat some oil in a pan and add mustard seeds, cumin seeds, urad dal, chana dal, and curry leaves.
- Once the seeds start to splutter, add the finely chopped onion and sauté until translucent.
- Add the mashed potatoes, red chili powder, and salt to taste. Mix well and cook for a few minutes until the masala is well combined.
- To make the dosa, heat a non-stick pan or griddle over medium heat. Pour a ladleful of the batter and spread it evenly to form a thin crepe.
- Spread a generous amount of the masala filling on one half of the dosa, leaving a little space around the edges.
- Roll or fold the dosa and cook for a few minutes until the dosa is golden brown and crispy.
- Repeat the process with the remaining batter and masala filling.
- Serve the Mysore Masala Dosa hot with chutneys and sambar.
Mysore Masala Dosa is a delicious and flavorful dish that is a popular breakfast or snack option in the city of Mysore and surrounding areas. It is made by spreading a spicy potato filling on top of a fermented rice and lentil crepe and it is usually served with chutneys and sambar. It’s a great option for those who enjoy spicy food and it’s also a great option for vegetarians.
Mysore Masala Dosa Recipe Nutrition
The nutritional value of Mysore Masala Dosa Recipe will vary depending on the specific ingredients used and the portion size. Here is an estimate of the nutritional information for a serving of Mysore Masala Dosa made with the recipe provided earlier:
-Calories: about 300-400 calories per serving -Protein: about 8-10 grams -Fat: about 8-10 grams -Carbohydrates: about 40-50 grams -Fiber: about 3-4 grams -Sugar: about 2-3 grams
Mysore Masala Dosa is a nutritious and healthy dish that is a good source of carbohydrates, dietary fiber, and protein. The rice and lentil batter used in the dosa is a good source of carbohydrates and protein, which provide energy and promote digestion. The filling made with boiled and mashed potatoes is a good source of carbohydrates and potassium, which are essential for maintaining healthy muscles and nerves. The addition of onion, coriander leaves, and spices used in the filling, give the dish an extra boost of flavor and nutrients.
It is important to note that the nutritional values may vary depending on the specific brands and ingredients used, as well as the portion size of the dish. The nutritional value of the dish can be adjusted by adjusting the amount of oil or ghee used, and by adding more or less of certain ingredients.
Overall, Mysore Masala Dosa is a delicious and nutritious meal that can be enjoyed as a breakfast or as a snack. It’s a great option for those who are looking for a high-carbohydrates meal, and it’s also a great option for vegetarians. However, it should be consumed in moderation due to the high-fat content resulting from deep frying.
Conclusion
In conclusion, Mysore Masala Dosa Recipe is a popular Indian dish that originated in the city of Mysore in the state of KarnATAKA. It is a variation of the traditional South Indian dosa and is made by spreading a spicy potato filling on top of a fermented rice and lentil crepe. The filling is made by sautéing a mixture of spices such as mustard seeds, cumin seeds, urad dal, chana dal, curry leaves, red chili powder, and onion, with mashed boiled potatoes. The dosa is then rolled or folded and served with chutneys and sambar. Mysore Masala Dosa is known for its unique and tangy flavor, which comes from the spicy masala filling. It is a nutritious and healthy dish that is a good source of carbohydrates, dietary fiber, and protein. It is usually enjoyed as a breakfast or a snack, and is a popular dish in the city of Mysore and surrounding areas. It’s a great option for vegetarians and it’s also a perfect option for those who are looking for a quick and easy meal. However, it should be consumed in moderation due to the high-fat content resulting from deep frying.
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