Dosa's have been an integral part of my life. Almost for three days in a week, it will be dosa for breakfast. Unfortunately for me, everyone likes dosa at home and they don't mind having it daily provided some chutney or sambhar is there as a side. So it is always one against the whole lot and I have no say whether I like it or not. My sister, is actually she was, an ardent fan of dosa in her childhood years. I still remember teasing her very badly for always ordering dosa when we go out to have dinner. No matter how tasty and appetizing the other dishes are, it was always dosa for her. God knows, how she could never get weary of having it so frequently. Actually mom can't be blamed for making this regularly at home. It is such a convenient dish because its preparation can be done days ahead. Every weekend it is Dosa batter grinding day. After her afternoon siesta, she would start the grinder. In earlier days, we used to have this large grinder with huge grinding stones that always required two people to operate it. So it was always dad who did the heavy lifting and cleaning and mom would do the grinding. She would make batches and batches of batter and store it in tall stainless steel vessels in the fridge. Almost three-fourth of the space would be occupied. So if you are pressed for time, it is always dosa time for meal.!
Surprisingly, even after leaving home, my dosa journey continued. It is inevitable and one cannot escape, if we live in the Southern part of India. Every nook and corner has a dosa stall in all cities and Bangalore is famous for it. There is a very famous roadside stall that makes thirty varieties of dosa. The place would be swarming with locals. Needless to say, it was placed right in the middle of the IT sector in Whitefield area that has the most number of bachelors. It takes an hour to get your order and you will not even have space to drink water. It would be such a heavy filling and your appetite can last for hours together.
Todays recipe is from the "Palace city of India" - Mysore. It is the most famous Mysore Masla Dosa. According to wiki, this dish dates back to the period of . One of the Mysore maharaja hosted a very big feast and so much food was left over. Seeing that, the king immediately called upon his court cooks and commanded them to use this properly and make sure that none goes wasted. The creative cooks came up with the brilliant idea of using the left over curry with the plain dosa and making it even more delicious and palatable by adding lots of ghee.
Step by step picture for making Mysore Masal Dosa
For the Masala
- 1 Cup Pachai Arisi | Raw Rice
- 1 Cup Puzhungal Arisi | Parboiled rice Idly rice
- ½ Cup Muzhu Ulundhu | Husked whole black gram
- ½ tsp Fenugreek seeds
- ¼ Cup Poha | Flattened rice flakes
- Salt as needed
- 1 Tbsp Ennai | Oil
- 3 tablespoon Kadalai Parupu | Channa Dal
- 1-2 no's Vatha Milagai | Red Chillies
- 3 no's Chinna Vengayam | Shallots
- 1 Poondu | Garlic Pod
- 4-5 Medium sized Urulai Kizhangu | Potatoes boiled, peeled and smashed well
- 2 Tbsp Ennai | Oil
- 1 tsp Kadugu | Mustard seeds
- 2 no's Pachai Milagai | Green chillies
- 1 stem Karivepilai | Curry leaves
- 1 tsp Manjal Podi | Turmeric powder
- Salt to taste
- ½ Cup Sliced Onions | Vengayam
- ¼ CupWater
- Soak ulundhu | urad dal and Arisi | Rice separately for 6 hours minimum or overnight.
- First grind the urad dal to a very smooth batter. Try to grind with very minimum water and sprinkle in batches, if grinding becomes difficult. The batter should be very smooth and fluffy. Transfer it to a bowl. (1)
- In the same mixer, grind the rice and poha now. The rice batter should be slightly coarse and not very smooth. (2)
- Mix both the batter together. Add salt and mix it very well. (3)
- Cover it and keep it in a warm place overnight. If in cold places, it might take unto 16-18 hrs for fermentation.
- Once the batter rises very well, almost double in quantity. You can make dosas immediately or keep it in the fridge for later use.
- Roast the channa dal and red chillies, shallots and garlic in a tablespoon oil. Then cool it and grind it a smooth paste. Keep aside.
- Boil the potatoes and peel the skin. Smash them well without any lumps.
- Heat a Kadai | Pan on medium high heat. Once hot, reduce the flame to medium; add the mustard seeds and allow it to splutter. Then add the curry leaves, slit green chillies, turmeric powder and onions.
- Sauté them until the onions turn translucent and then add the mashed potatoes. Add salt. Mix them well.
- Add water and allow it to evaporate. So that it becomes moist and soft and when you eat, it will not be very dry.
- Check for seasoning, if the chillies are not hot enough, add some red chili powder. Keep it on the flame for about 2 minutes and turn off the flame. Keep this aside.
- Take the required amount for that meal and keep the rest in refrigerator.
- Heat the tawa | griddle. Once it is hot, apply some oil and spread it. Ladle the dosa in the centre and spread it. Let it be thick and do not spread out very thin.
- Drizzle oil on the outer edges and cover this with a lid. In a minute, when the upper side becomes partially cooked, smear some chutney from the centre. Keep it in medium flame.
- Once the bottom side becomes brown, add the masala on the topside and fold it in half and take it off the tawa. Repeat the same for the rest of the dosas.
- While serving, add a dollop of butter inside the dosa and then fold it again and serve.
- While grinding the Urad dal, add very little water as required. Sprinkle them only to aid in grinding it smoothly.
- For Dosa, the rice batter should be a slightly coarse. If you touch, you will be able feel some fine granules and don’t grind it very coarse. This helps in giving the crispiness and keeps it from sticking to the pan.
- Mixing the batter is an art. Adding the right amount of salt and mixing it well helps it in fermenting easily.
- Usually we use our hand to mix the batter. The heat of the hand aids in fermentation. Don't hesitate to use your hands, it is the best cooking tool. Keep them clean before and after use.
- Don't use this batter for making idlis.
Calories mentioned are approximate and use them as guidelines. The above mentioned calory value is for single dosa.
Suma Gandlur says
I can't imagine how our mothers managed to make the batter on a regular basis pre-grinder era!! Whenever we go to Sarvana Bhavan here on Lexington Ave, I always order masala dosa. I never get tired of it. Mysore Masala Dosa came out perfect!
Archana Potdar says
Nisha your clicks are making me drool and drool. I wish I can at dosa now.
Pavani N says
Perfect dosas and the clicks are too tempting as well.
Looks so yum! and I guess how many ever times I look at a dosa, the feeling is always the same, want to grab it right away..:)..lovely pictures Nisha..
Harini-Jaya R says
Cannot think of anything else if there is dosa batter in the fridge 🙂 Love the pictures here..
Jayanthi Padmanabhan says
my all time favourite tiffen. looks great
Nalini's Kitchen says
Perfectly made Mysore masala dosa,feel like grabbing it...Nicely captured Nisha.
Gayathri Kumar says
Perfect looking dosas. Makes me so nostalgic...
Nivedhanams Sowmya says
lovely written post!!! enjoyed reading about your childhood memories!! and the dosa looks awesome..
Varadas Kitchen says
Your memories of dosa from your childhood are very vividly described. Enjoyed reading it. The dosas look great. The pictures are great too.
Priya Suresh says
Hard to resist to this beautiful masala dosa, its been a while i had it..Very tempting.
vaishali sabnani says
Beautiful clicks Nisha!..trust me I feel like picking that beautiful dosa from the screen...and love is sharing..I too remember dad helping mom with various things:))