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

  • 4.7 mcg
    Vitamin A
  • 30.4 gm
    Carbohydrate
  • 6.6 gm
    Total Fat
  • 0.6 mg
    Iron
  • 2.3 mg
    Vitamin C
  • 209.5 kcal
    Energy
  • 2.8 gm
    Protein
  • 11.9 mg
    Calcium
2.0 Chopped Tbsp(11.0 gm) Garlic
2.0 Number(1.0 gm) Red Chilly
1/8 Tsp(0.54 gm) Salt
1/2 Tsp(2.0 ml) Oil
0.09 Diced Cup(15.0 gm) Potato
0.19 Julienne Tbsp(2.0 gm) Onion
0.05 Tsp(0.19 gm) Urad Dal
0.05 Tsp(0.12 gm) Jeera
0.05 Tsp(0.12 gm) Haldi
0.05 Tsp(0.19 gm) Rai
0.38 Number(0.04 gm) Kadi Patta
0.05 Chopped Tsp(0.11 gm) Green Chilli
0.05 Tsp(0.15 gm) Hing
0.09 Chopped Tsp(0.08 gm) Coriander Leaves
0.05 Grated Tsp(0.09 gm) Ginger
0.05 Tsp(0.22 gm) Salt
0.19 Tsp(0.63 ml) Oil
2.0 Tbsp(26.0 gm) Rice
2.0 Tsp(8.0 gm) Urad Dal
0.13 Tsp(0.56 gm) Salt
1.0 Tsp(3.0 ml) Oil
20.0 Ml(20.0 ml) Water
0.11 Chopped Tbsp(1.0 gm) Fresh Coconut
0.11 Tbsp(1.0 gm) Chana Dal
0.03 Tsp(0.14 gm) Tamarind
0.11 Chopped Tsp(0.23 gm) Green Chilli
0.06 Grated Tsp(0.11 gm) Ginger
0.45 Number(0.05 gm) Kadi Patta
0.03 Tsp(0.11 gm) Urad Dal
0.06 Tsp(0.22 gm) Rai
0.03 Tsp(0.13 gm) Salt
0.06 Tsp(0.2 ml) Oil
6.0 Ml(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