Mysore Masala Dosa With Coconut Chutney Recipe

This delicious, crispy full of flavor dosa is perfect for heavy breakfast ! Serve with coocnut chutney.

Nutritional info

ingredients
3 Tbsp(11.0 gm) Garlic (Chopped)
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3 No.(1.0 gm) Red Chilly
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1/4 Tsp(0.54 gm) Salt
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1 Tsp(2.0 ml) Oil
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1/2 Cup(15.0 gm) Potato (Diced)
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1 Tbsp(2.0 gm) Onion (Julienne)
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1/4 Tsp(0.19 gm) Urad Dal
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1/4 Tsp(0.12 gm) Jeera
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1/4 Tsp(0.12 gm) Haldi
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1/4 Tsp(0.19 gm) Rai
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2 No.(0.04 gm) Kadi Patta
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1/4 Tsp(0.11 gm) Green Chilli (Chopped)
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1/4 Tsp(0.15 gm) Hing
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1/2 Tsp(0.08 gm) Coriander Leaves (Chopped)
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1/4 Tsp(0.09 gm) Ginger (Grated )
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1/4 Tsp(0.22 gm) Salt
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1 Tsp(0.63 ml) Oil
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2 Tbsp(26.0 gm) Rice
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2 Tsp(8.0 gm) Urad Dal
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1/8 Tsp(0.56 gm) Salt
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1 Tsp(3.0 ml) Oil
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As Required(20.0 ml) Water
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1 Tbsp(1.0 gm) Fresh Coconut (Chopped)
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1 Tbsp(1.0 gm) Chana Dal
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1/4 Tsp(0.14 gm) Tamarind
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1 Tsp(0.23 gm) Green Chilli (Chopped)
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1/2 Tsp(0.11 gm) Ginger (Grated)
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4 No.(0.05 gm) Kadi Patta
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1/4 Tsp(0.11 gm) Urad Dal
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1/2 Tsp(0.22 gm) Rai
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1/4 Tsp(0.13 gm) Salt
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1/2 Tsp(0.2 ml) Oil
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As Required(6.0 ml) Water
  • Prepreparation

    Soak 1 tbsp rice for 8 hours and 1 tsp urad dal for 8 hours and grind it. Keep it overnight to ferment.

  • Spread 1 tsp oil on the tawa

  • Add 2 spoonful of the batter and spread it evenly

  • Spread 1 tbsp mysore chutney on the dosa

  • Add 2 tbsp aloo bhaji on it

  • Roast it till done.

  • Serve it with coconut chutney

  • For the coconut chutney

    In a mixie, add 1 tbsp chopped fresh coconut, 1/2 tsp chopped ginger, 1 tbsp chana dal, 1/4th tsp tamarind paste, 1 tsp chopped green chili, 1/4th tsp salt and blend it well

  • Add enough water and blend well

  • Heat a small pan for the tempering, add 1/2 tsp oil, 1/2 tsp rai, allow it to crackle then add 4 kadi patta, 1/4th tsp urad dal and give tadka on the chutney