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Mysore Masala Hotel style!!

(4.00/5 - 1 vote)

When Sia announced this event I was very excited to prepare something exclusively for the event.No Udupi hotel menu is complete without this very famous Masala dosa.It is loved by everyone and one good thing about it is it can be taken any part of a day as a breakfast,evening tiffin or dinner.This is my one of the most preferable breakfast items at any good udupi hotel.
After trying so many versions of masala dosa batter's I got stuck to this version which I got from my aunt who is again so passionate about cooking.I just tried blindly with the measurements she has given and I was so happy with the outcome of the crispiness of dosa,it is just the way I want my masala dosa,so crispy outside and melting soft inside.I have already shared with you my dosa funda in this post,if you are interested please check it again.


For Dosa batter:
4 cups Raw rice
2 cups Boiled rice
1 1/2 cups poha(flattened rice)
a handful Whole Urad dal
1 tsp Methi seeds

For Potato palya:
2 large potatoes,boiled
1 medium Onion chopped
3-4 green chillies,slitted
1/4 tsp Turmeric powder
1 tbsp chana dal
1 tsp urad dal
1/2 tsp mustard seeds
2 tbsp chopped coriander
8-10 chopped curry leaves

For red(Onion-garlic) Chutney:
1 Big Onion chopped
8-10 garlic pods
1 tsp red chilli powder
1 tsp tamarind pulp
salt to taste


Step 1 : Potato Palya
Mash the boiled potatoes and keep it aside.Heat oil in a pan,crackle mustard seeds and fry chana dal,urad dal till brown.Add slitted green chillies,curry leaves and onions and fry until they turn pinkish in color.Add haldi,salt and mashed potato to it and give a nice stir and cook it for a couple of minutes.Add coriander to it and mix properly and keep it aside to cool down.
Step 2 : Red(Onion-garlic) Chutney
Grind Onion,garlic,red chilli powder,tamarind pulp and salt into a very fine paste.Step 3 : Dosa Batter
Soak both the types of rice,methi,poha in a big vessel for 6-7 hours.Soak urad dal separately for the same time.(minimum of 4-5 hrs)Grind urad dal into a very fine and smooth batter.Grind the rice mixture to a very smooth batter.Mix both the batter's and add salt to it and mix properly.Ferment it overnight for 8-9 hrs.Mix batter well.Pour a big ladle of batter onto a medium hot pan into a thick dosa,it should be thicker than the regular dosa.Pour 1 tbsp oil approx over it and cover it with a lid.(No need to add more oil if using Non stick pan,you can completely replace oil with ghee for better taste if you are not calorie conscious).Let it initially cook on low flame for 1-2 mins and remove the lid and increase the flame later and cook for a couple of mins until you see brown/red patches.(No need to turn the dosa).But do not try to remove the dosa in between while it is roasting.We should remove it only when you are sure that the dosa is perfectly roasted.
Remove the lid and pour some ghee in the center and spread some red chutney all over evenly and place potato palya on one side and fold the dosa.You can even close it from two sides or three sides like we get in hotels.
Brush the dosa with ghee and place it in the center of the pan to make it more crispier.Serve it directly and do not drop them in hot boxes.It should be served on to the plate immediately to enjoy the flavor and crispiness of the dosa.Reduce the flame for one minute and then start preparing the next dosa.Do not pour the batter on high flame.Serve it hot right off from the flame with coconut chutney and coriander-mint chutney.

Nice Tip:
Add a spoonful of sugar to the batter and mix properly and make dosa's.This will give a thick golden crust for your dosa's.This is a tip from my mom,it really worked for me.You can see that golden red crust in the photo.

Coconut Chutney:

1/2 coconut scraped (approx 1 cup)
1/4 cup fried gram
6-8 green chillies
1/2" Ginger,chopped
1 tsp tamarind pulp
Salt to taste

For seasoning:
1/2 tsp mustard seeds
1/4 tsp jeera
1/4 tsp urad dal
5-6 curry leaves

Grind fried gram and coconut to a coarse mixture. Add green chillies,ginger,tamarind pulp and salt and grind it to a slight coarse mixture. Season it with mustard,jeera,urad and curry leaves.
Coriander-Mint Chutney:

1/2 cup grated fresh coconut
1/2 bunch of mint
1/2 bunch of coriander
5-6 green chillies
2 tbsp fried gram
1 tsp tamarind pulp
salt to taste

For seasoning:
1/2 tsp mustard seeds
1/4 tsp jeera
1/4 tsp urad dal
5-6 curry leaves

Grind fried gram and coconut to a coarse mixture.Add coriander,mint,green chillies,tamarind pulp and salt and grind it to a slight coarse mixture.Season it with mustard,jeera,urad and curry leaves.I have made this specially for Sia's RCI:Udupi & Mangalorean cuisine event which was originally started by Lakshmi of Veggie Cuisine to show my love and interest for the cuisine.
I am also sending this to padma's "Dosa Corner Event".
This also goes to Rak's "Cooking for Guests Event" as this was prepared for my guests who demanded me to prepare this for them.

Pavithra of Dishes from my Kitchen ,shubha of munchcrunchandsuch and EC of SimpleIndianfood have nominated me for "Kreativ Blogger Award". Thank you so much and I am really happy to receive this. I love to read your blogs and I am glad you like mine too.Thanks a lot gals,it really means a lot to me.

After seeing the fellow bloggers "mini dosa mela" in their blogs even I got excited to repost my previous dosa posts so that all of them can stay at one place happily with their old friends(I mean old dosa post fromother blogs..:)).
I am sending these following dosa entries for padma's "Dosa Corner Event".

Paper Roast Dosa

Mixed Vegetable Dosa

Spongy Atukula(poha) Dosa

Green Moong Adai

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By THE CHEF and HER KITCHEN (Visit website)

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