Apr 20, 2008

Recipe - Mysore masala dosa

Spicy South Indian crapes


Mysore masala dosa is very famous for its name relating to a place/city in south India, "Mysore". Mysore not only famous for its palaces, but also famous in food varieties like mysore bajji, mysore rasam, mysore paak and so on..

Dosa is a famous south Indian vegetarian breakfast/snack/dinner, rich in proteins and carbohydrates. Different kinds of dosa's are made with different dals. With whole moong dal, green dosa/pesarattu is made. Very nutritious and rich in protein.

Dosa can be prepared with very little oil on a nonstick pan. Once the batter is ready, dosa can be made very quickly. I use brown rice instead of white rice.



Add 1 -2 teaspoons of water to Ginger chutney, to spread/apply on dosa.

Method to prepare dosa:

Preheat a non-stick pan/cast iron skillet. Make sure the consistency of the batter should be medium. Not too thick not too thin. The batter should stick to the ladle when mixing. Pour a ladle full of the batter in the center of the preheated pan or greased skillet;

Slowly spread the batter into a thin circle.

Spread/apply ginger chutney on the dosa.

Sprinkle Spicy chutney powder (karapodi).

Spray oil on top of the crape/dosa. As the edges of the dosa start turning into golden brown color, remove from the pan.

Fold dosa in desired shape with potato curry in the center of the dosa. Serve with any kind of spread/chutney or chutney powders.

Preparation time: 5 minutes (apart from 8-10 hours batter preparation)


For dosa to come out in one piece, use onion to clean the iron skillet. Wipe the skillet with onion and 2 drops of oil on the skillet, if dosa is sticking to the skillet.

Dosabatter Preparation:


  • Urad dal - 1 cup
  • Rice (brown rice)- 3 cups
  • Fenugreek seeds - 1 teaspoon (optional)

Presoak the dal, rice and fenugreek seeds together for 5 - 6 hours or over night. Some soak it for 5 hours which is perfectly fine. Pre-heat the oven as you are about to grind the dosa batter. The ground batter will be sitting in the oven for fermentation process. Note: the oven should be turned off during fermentation processes. The pre-warming is to ensure the oven has the correct temperature for fermentation.

Grind the urad dal, rice and fenugreek seeds with 3 cups (approximately) of water or even less. It is always a good practice not to add water all at once. Slowly add the water every 2 minutes during grinding. Add salt after 5 minutes. Grind the batter into a silky smooth texture. Pour the batter into a clean and deep container.

The fermentation container should be three times as big as the quantity of the batter. Once the batter is fermented, it almost doubles or triples the original quantity. For fermentation, place it the warm oven or any other warm place. Remember to turn off the oven before placing the container in the oven. Let the batter ferment over night. After 10- 12 hours, you will see the batter fully fermented. Batter is properly fermented if it has risen in the container (twice or thrice the original quantity)

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Some of the recipes presented here are originally inspired by others. Credit is given to the original postings. I have listed recipes here for my own reference as well as pictures are my addition to the whole cooking experience. Enjoy.