Mysore Masala Dosa ( Mumbai Roadside Recipe)


Mysore Masala Dosa ( Mumbai Roadside Recipe)

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This is Mumbai’s own version of Mysore Masala Dosa. While the traditional Mysore Masala Dosa features chutney-smeared dosas with a simple potato masala rolled inside it, Mumbai’s street vendors offer a more exotic version, in which crispy dosas are smeared with a sweet, spicy and tangy Mysore chutney and rolled up with a unique masala of chopped and grated veggies perked up with our very own pav bhaji masala.

This gives it an absolutely peppy and ‘local’ taste, as well as an interesting mouth-feel! Very sumptuous, this snack is nothing short of a complete meal, when served with hot Sambhar and fresh coconut chutney.

Our website has a huge collection of over 129 dosa recipes, glance through these different types of Dosa recipes to learn more dosa varieties.

Enjoy how to make Mysore Masala Dosa recipe with detailed step by step photos and video below.

Mysore Masala Dosa ( Mumbai Roadside Recipe) recipe - How to make Mysore Masala Dosa ( Mumbai Roadside Recipe)

Preparation Time:    Cooking Time:    Total Time:     Makes 4 dosas.
Show me for dosas.

Ingredients


For The Mysore Chutney (makes 1 1/2 Cups)
1/2 cup chana dal (split bengal gram)
1 tbsp urad dal (split black lentils)
2 tbsp oil
5 whole dry kashmiri red chillies , broken into pieces
1 tbsp chopped jaggery (gur)
3 garlic (lehsun) cloves
1/2 tbsp tamarind (imli) pulp
4 peppercorns (kalimirch)
3/4 cup grated coconut
1 tsp chilli powder
salt to taste

For The Mysore Masala
4 tbsp butter
4 tbsp chopped onions
4 tbsp chopped capsicum
4 tbsp shredded cabbage
1 cup chopped tomatoes
2 tbsp grated beetroot
2 tbsp grated carrot
2 tsp chilli powder
2 tsp pav bhaji masala
1 tbsp finely chopped coriander (dhania)
salt to taste
1 cup aloo masala

Other Ingredients For Mysore Masala Dosa
2 cups readymade dosa batter
6 tsp butter
6 tbsp mysore chutney , recipe above

For Serving With Mysore Masala Dosa
coconut chutney
sambhar

Method
For the mysore chutney

    For the mysore chutney
  1. Heat the oil in a non-stick pan, add the chana dal and urad dal and sauté on a medium flame for 2 to 3 minutes or till they turn light brown in colour.
  2. Add the red chillies and sauté on a medium flame for 2 minutes.
  3. Add the jaggery, garlic, tamarind pulp and peppercorns, mix well and cook on a medium flame for 1 minute.
  4. Add the coconut, chilli powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
  5. Allow it to cool slightly and then blend in a mixer using a little water to a smooth paste. Keep aside.

For the mysore masala

    For the mysore masala
  1. Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
  2. Add the capsicum and sauté on a medium flame for 1 more minute.
  3. Add the cabbage, tomatoes, beetroot, carrots, chilli powder, pav bhaji masala, coriander and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  4. Add the aloo masala, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
  5. Divide the masala into 4 equal portions and keep aside.

How to proceed to make mysore masala dosa

    How to proceed to make mysore masala dosa
  1. Heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth or a tissue paper.
  2. Pour a ladleful of the batter on the tava (griddle) and spread in a circular motion to make a 200 mm. (8”) diameter circle.
  3. Spread approx. 1½ tsp of butter and 1½ tbsp of the mysore chutney evenly over it.
  4. Spread one portion of the mysore masala in a row in the centre of the dosa and fold it over from both the sides.
  5. Repeat steps 1 to 4 to make 3 more mysore masala dosas.
  6. Serve the mysore masala dosa immediately with coconut chutney and sambhar.

Handy tip:

    Handy tip:
  1. Store the excess mysore chutney in the refrigerator in an air-tight container and use it within 3 to 4 days.
Nutrient values (Abbrv) per dosa
Energy539 cal
Protein38.9 g
Carbohydrates50 g
Fiber10.3 g
Fat32.8 g
Cholesterol45.5 mg
Sodium190.6 mg
Mysore Masala Dosa ( Mumbai Roadside Recipe) Video of Tarla Dalal
Mysore Masala Dosa ( Mumbai Roadside Recipe) with step by step photos

Mumbai roadside dosa recipes

  1. The khaugallis in Mumbai are famous for the varieties of dosas they serve. Even the simplest of masala dosa has many variants. Here are some popular dosa recipes from Mumbai street :

Handy Tip to make perfect Mysore Dosa

  1. Dosa batter is readily available in market these days but, many people still prefer making batter at home. Our website has a detailed recipe that will help you make a perfect dosa batter.
  2. In case if you have purchased the dosa batter from the market and you find it thick, then add water as required to get a pouring consistency batter.
  3. Add some sooji (rava) to get crispy brown dosas.
  4. Also, you can add ½ tsp of sugar, mix it very well till the sugar dissolves in the batter to get the rich colour to mysore masala dosa.
  5. Check for salt in the readymade dosa batter and add if required.
  6. Traditionally the Mumbai style mysore masala dosa stuffing is made on top of the dosa itself. But we have made it separately in a pan so, that the dosa doesn’t get messy and tear. Also, when you are making for an entire family the stuffing made prior comes handy and it’s not that tedious.
  7. If you have a big, thick tava then feel free to make the stuffing for each Mysore masala dosa individually.
  8. You can even sprinkle grated proceesed cheese to make Cheese mysore masala dosa.
  9. The recipe provided below for chutney yields around 1.5 cups of mysore chutney. You can store the excess mysore chutney in the refrigerator in an air-tight container and use it within 3 to 4 days.

For the Mysore Dosa chutney

  1. For the Mysore chutney, heat the oil in a broad pan.
  2. Once the oil is hot, add the chana dal.
  3. Add the urad dal.
  4. Sauté on a medium flame for 2 to 3 minutes or till they turn light brown in colour.
  5. Add the red chillies. Red chillies not only provide the required spiciness but also, a bright colour. You can increase or reduce the quantity of red chilies for a spicier or milder taste.
  6. Sauté on a medium flame for 2 minutes.
  7. Add the jaggery. It balances the sourness from tamarind pulp.
  8. Also, add the garlic. If you are Jain or do not like the flavor of garlic you can skip it and follow rest of the procedure to make red Mysore chutney.
  9. Add the tamarind pulp. It provides a very pleasant sourness to the Mysore chutney.
  10. Furthermore, add the peppercorns.
  11. Mix well and cook on a medium flame for 1 minute.
  12. Add the coconut. Coconut is a major ingredient of most south-indian chutneys.
  13. Add the chilli powder and salt.
  14. Mix well and sauté on a medium flame for 1-2 minutes.
  15. Blend in a mixer to a smooth paste, adding water as required. Ensure that the Mysore chutney is a little thick which will help in easy spreading on the dosa. We have used around 1 cup of water for blending. 

For the aloo masala

  1. For the aloo masala, heat the oil in a deep non-stick pan or kadhai.
  2. Once the oil is hot, add the mustard seeds.
  3. When the seeds crackle, add the urad dal.
  4. Sauté on a medium flame for 30 seconds or till the dal turns light brown in colour.
  5. Add the green chillies.
  6. Add the curry leaves.
  7. Add the onions.
  8. Sauté on a medium flame for 2 to 3 minutes, while stirring occasionally.
  9. Add the potatoes.
  10. Add the salt and turmeric powder.
  11. Add the lemon juice.
  12. Add the sugar.
  13. Mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  14. Add the coriander.
  15. Mix well and cook on a medium flame for 1 minute.
  16. Mash lightly with the back of the spoon or potato masher and keep aside.

Mysore masala dosa stuffing

  1. For the Mysore masala dosa stuffing, heat the butter in a broad non-stick pan.
  2. Once the butter has melted, add the onions and sauté on a medium flame for 1 minute.
  3. Add the capsicum and sauté on a medium flame for 1 more minute. They provide a crunchy texture to the Mumbai style mysore dosa stuffing.
  4. Add the cabbage. You can even thinly shred them or grate them.
  5. Add the tomatoes. They provide a slight tang and juicy texture to the Mysore masala dosa stuffing.
  6. Add the beetroot.
  7. Add the carrots. It is important to grate both beetroot and carrots so, they cook quickly.
  8. Add the chilli powder. You can increase the quantity if you prefer more spicy food.
  9. Add the pav bhaji masala. Refer our recipe of homemade pav bhaji masala to make your own spice mix. 
  10. Finally, add the coriander and salt.
  11. Mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  12. Add the prepared aloo masala. If you are in hurry or want to try a variation then you can omit making and adding the aloo masala. The chunky yet juicy vegetable stuffing tastes amazing as it is.
  13. Mix well and cook on a medium flame for 1 minute, while stirring occasionally.
  14. Divide the Mysore masala into 4 equal portions and keep aside.

How to make Mysore masala dosa

  1. To make the Mumbai street style Mysore masala dosa, heat a non-stick tava. Grease it with ½ tsp of butter. Butter for greasing is used to season the tava and form a layer that helps in easy removal of the dosa after cooking. This initial greasing is done only once before making the dosas.
  2. Sprinkle little water on the tava, it should sizzle immediately.  If the water is not sprinkled, the excess fat will make the spreading of Mysore masala dosa very difficult.
  3. Wipe it using a clean muslin cloth or folded tissue. This is to clean and make the tava ready for spreading the dosa batter. If there is any fat on the tava, the dosa will not spread evenly.
  4. Pour ½ cup of the dosa batter on the tava. This is approximately 2 ladleful. This dosa batter has to be of pouring consistency.
  5. Spread the dosa batter in a circular motion using a ladle to make a 200 mm. (8”) diameter circle.
  6. Spread approx. 1½ tsp of butter. Be generous while adding butter. This makes the Mysore masala dosa tastier.
  7. Loosen the edges of the dosa with the help of a flat spoon. This will help in folding the dosa once you have spread the chutney and stuffing. The Mysore masala dosa becomes easier to lift when you do this step.
  8. Put 1½ tbsp of the mysore chutney. You can mix little bit of coconut chutney and green mysore chutney in this and spread too.
  9. Spread the chutney evenly over it.
  10. Spread one portion of the mysore masala in a row in the centre of the dosa.
  11. Fold Mumbai street style Mysore masala dosa over from one side.
  12. Fold  Mysore masala dosa over from another side.
  13. Serve the Mysore masala dosa immediately with coconut chutney and sambhar. Repeat steps 4 to 11 to make 3 more mysore masala dosas.

Reviews

Mysore Masala Dosa ( Mumbai Roadside Recipe)
 on 16 Jul 19 04:55 PM
5

This is a very delicious recipe and I had used homemade butter for this recipe, which enhanced the flavour. Thank you for sharing this original, traditional recipe!!
Mysore Masala Dosa ( Mumbai Roadside Recipe)
 on 27 Jul 18 06:57 PM
5

Loved the Mysore masala dosa. thanks
Tarla Dalal
28 Jul 18 08:28 AM
   Hi Sheila, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
Mysore Masala Dosa ( Mumbai Roadside Recipe)
 on 06 Jul 17 09:23 PM
5

The taste was same like the way that anna use to make at the street...awsome thank you...
Tarla Dalal
07 Jul 17 08:48 AM
   Hi, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
Mysore Masala Dosa ( Mumbai Roadside Recipe)
 on 06 Apr 17 04:27 PM
5