Mysore Masala Dosa Made With Ragi Dosa Batter
Mysore Masala Dosa Recipe is a famous breakfast dish among the Southern part of India. In this recipe we have used a ragi idli dosa batter to make the Masala Dosa. Traditionally, idli boiled rice and urad dal, along with some jaggery is used to make the dosa.
Ingredients
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For the Dosa Batter
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1 cup Idli Rice
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(a special rice available in the indian stores for making idli and dosas)
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1/2 cup Ragi Seeds
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1 cup White Urad Dal (Whole)
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1 teaspoon Methi Seeds (Fenugreek Seeds)
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Water
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for soaking the rice
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For the red Chutney
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1 Onion
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chopped
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3 tablespoon Roasted Gram Dal (Pottukadalai)
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2 Dry Red Chillies
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4 cloves Garlic
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1 inch Ginger
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chopped
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Salt
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to taste
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For the Potato Palya
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4 Potatoes (Aloo)
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1 teaspoon Cumin seeds (Jeera)
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1 sprig Curry leaves
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1 pinch Asafoetida (hing)
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1 Onion
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sliced
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1 teaspoon Turmeric powder (Haldi)
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4 sprig Coriander (Dhania) Leaves
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chopped
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Salt
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to taste
Instructions
Step 1
To begin making the Mysore Masala Dosa Recipe, we will first make the Ragi (Millet) Idli Dosa Batter
Step 2
Add idli rice and ragi in a big bowl together, the level of water required is an inch above the rice in the bowl
Step 3
Let it soak for about 6 hours
Step 4
Soak the urad dal and fenugreek in water such that all of the dal is completely immersed in water
Step 5
The level of water will be 2 inches above the dal in the bowl
Step 6
Let it soak for about 6 hours
Step 7
First grind the urad dal into a fine smooth batter
Step 8
While grinding just enough water to make it into a very very smooth batter
Step 9
The batter will look fluffy
Step 10
Grind the rice and millet mixture into a smooth batter, adding just the required amount of water to grind into an almost smooth batter
Step 11
Adding too much water will make the mixture too watery
Step 12
Combine the urad and rice batter, add salt to taste and set aside for at least 12 hours or overnight until the batter ferments
Step 13
You will notice the batter would have risen in volume
Step 14
Hence you should place the batter in a large container so it has enough room to increase in its volume
Step 15
*Note on fermenting the Ragi Idli & Dosa BatterFermenting has to take place where the weather is warm
Step 16
So ideally in summer, the batter ferments very well and doubles or triples its quantity
Step 17
But in cold places, the batter has to be kept in an oven
Step 18
If your oven has a light, then turn on the light for a few hours with the batter in the oven
Step 19
Once the oven is warm, turn off the light and let the batter ferment
Step 20
If your oven does not have a light, then preheat the oven to warm, turn off oven then keep the batter in the oven to ferment
Step 21
This process can be mastered with experience
Step 22
*To Make the Red ChutneySoak the dry red chilli in warm water for at least 20 minutes
Step 23
Once done you can add all the ingredients - Onion, ginger, garlic, roasted gram dal, soaked dry red chillies and salt into a mixer and grind with little water to form a coarse paste
Step 24
You can check for seasoning and adjust the salt or spice level if you want later on and set aside in a bowl
Step 25
*To make the PalyaPressure cook the potatoes with 2 cups of water, sprinkle little salt and cook for atleast 4 whistle
Step 26
Once done allow the pressure cooker to release naturally, and drain all the water and peel off the skin and mash the potatoes and set aside
Step 27
Heat a flat skillet with oil, add mustard seeds and allow it to sizzle for few seconds
Step 28
Sprinkle with hing and add curry leaves and allow it to sparkle for few seconds
Step 29
Add sliced onions, ginger and garlic for few minutes and sauté until the onions turn translucent
Step 30
Add turmeric powder, salt and boiled potatoes and mix well until it is well combined
Step 31
Check for salt and add coriander leaves at the end and stir
Step 32
Add it into a bowl and keep it ready
Step 33
*To make the Mysore Masala DosaThe next step is to assemble the dosa
Step 34
Heat a dosa Tawa
Step 35
Pour a small ladleful of dosa batter onto the Tawa and spread evenly with the back of the ladle to make a medium-sized dosa
Step 36
Drizzle half a teaspoon of oil around the dosa and cook over low heat for few seconds
Step 37
Spread a little red chutney all over the dosa and place some potato masala in the center of the dosa
Step 38
Continue to cook the dosa over low heat till the dosa turned a little brown
Step 39
Gently fold over one side and transfer the dosa to a serving plate
Step 40
Serve Mysore Masala Dosa Recipe along with south Indian coconut chutney & Bangalore Restaurant Style Sambar to make your breakfast complete