Monday, November 28, 2016


Dosa, one of the typical South Indian breakfast recipe which has universal appeal. We can see  lots of Dosa lovers around the world. It is the most demanded and loved  dish among South Indian cuisine. As it is healthy, tasty and comfort for  stomach, foodies loved this South Indian crepes .We have lots and lots of varieties in dosa recipe. You can check my blog regarding the same. I had posted some of those variety dosas like carrot dosaAdai recipeGhee roast / sada dosamasala dosa recipeRava dosa recipeThattil kutti dosaNeer dosa and like so. All time my favorite dosa is Masala dosa though it is time consuming. You know, the popularity of masala is beyond expectations. The main difference i had found in Masala dosa and Mysore masala dosa is the red chutney spread. Here the dosa is layered with red chutney , butter and then the potato filling. As it is  originated from Mysore, it is named as Mysore masala dosa. For all dosa lovers, you must try this variation for sure. In my opinion, we can make more varieties in dosa. Each one will taste different but delicious. All you need is a perfect dosa batter. So keep on trying  something new and creative dosa recipes by following  a perfect dosa batter. 

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dosa recipes south indian breakfast recipes easy simple tasty healthy ayeshas kitchen tastymalabar foods mysore masala dosa perfect dosa batter


For dosa batter

Idli rice / Par boiled rice / Pachari            - 2 cups
Urad dal                                                     - 1 cup
Chana dal / kadala parippu / bengal gram - 4 tbsp
Fenugreek seeds                                        - 1 tbsp
Salt as needed
Ghee to sprinkle over dosa

for spicy red chutney (to spread over dosa)

Red chilies, dried                        - 4 nos
Shallots                                        - 6 nos
Chana dal                                    - 1 tbsp 
Garlic                                          - 2 cloves, big
Coconut grated                      - half a cup (optional. but tastes yum)
Oil                                                - 1 tbsp

For potato filling

Potato                                                         - 3 nos, unpeeled
Carrot finely chopped                                 - 3 tbsp, optional
Onion                                                         - 1, big, thinly sliced
Green chili                                                 - 2 ,chopped finely
Turmeric                                                    - quarter tsp
Mustard seeds                                             - 1 tsp
Urad dal                                                       - half tsp
Asafoetida/hing                                            - a pinch
Oil                                                              - 2 tbsp
Curry leaves (optional)



  • Wash well and then soak idli rice / parboiled rice, urad dal, fenugreek seeds, bengal gram in enough water for 5 hours.
  • Grind them until smooth texture after 5 hours by adding  water  little by little required(do not add more water at a time). 
  • Transfer it to a bowl , add salt and mix well.  Leave it over night for fermentation. (required minimum 8 hours in summer and it differs according to the climate).
  • Next day take the batter and mix well. Add water (may be half cup) required for making a batter of thick pouring consistency.


  • Wash and cut the potatoes into half and pressure for 2 whistles with required water and salt. I just boiled it in a pot. Once it is done and cools, peel its skin and mash it (not to a paste). Set aside.
  • Heat oil in a pan and splutter mustard seeds. To this,  add bengal gram, urad dal and saute for a while. Now add, thinly sliced onion, chopped carrot and green chilies (i skip this). Saute  until onion turns soft. 
  • Add salt and now add the mashed potato along with hing and turmeric powder. Combine very well.
  • So our potato masala is ready.

  • Heat oil in a pan and roast chana dal, red chilies over a medium flame. To this, add shallots and garlic. Fry for few minutes. Transfer it to a bowl and once cooled coarse grind it.
  • Then add, coconut grated and grind it to a smooth  yet spreadable consistency paste. (i made a condiment consistency for a twist)
  • You can add more dried red chilies for more hotness. 
  • You can also skip adding grated coconut, but i prefer adding grated coconut as it adds more taste.

  • Heat the tawa for making dosa. I used non stick dosa pan instead of frying pan. No need of applying ghee or oil for making dosa. Heat the pan and once hot, reduce the flame to medium low. (Never make dosa when the pan is very hot. You can spread the dosa when the pan is hot. And if the pan is hot,  reduce the flame, drizzle some cold water and then make dosas.)
  • Once the flame is medium low, pour a ladle full of batter and then quickly spread it evenly in a circular motion from center to outside with the back of that ladle.
  • Once the dosa is half cooked, spread a tablespoon of  red chutney over the dosa.
  • Now add butter or sprinkle ghee over it, if required.
  • Add 3 tbsp of potato masala and fold the dosa or roll the dosa.
  • No need of fliping the prepared dosa.
  • Serve hot along with Sambar and coconut chutney

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