Mysore Masala Dosa Recipe



Mysore Masala Dosa Recipe includes one very important component - rice- which is used in almost every dish of the city. The process of making masala dosa requires some other elements too apart from rice. However, the masala dosa of Mysore is prepared with simple and easily available ingredients. Also, the recipe of this kind of dosa does not involve much intricate methods.

Before preparing the masala dosa the ingredients are required to be soaked in water for a minimum of six hours and maximum of eight hours. The ingredients needed to make Mysore masala dosa include one cup of urad dal, four cups of raw rice, a small quantity of avalakki, one and half cup of chana dal, sugar, salt and two teaspoon full of methi.

After collecting all the ingredients these are soaked in water to bring in a soft texture. Later on the components are grind together to make a smooth paste. The paste of all the components is then kept in a bowl for one whole night for sufficient fermentation.
The following day this very paste is used to prepare the dosa.

The dish without which this dosa is incomplete is a special potato preparation. Cut into small pieces the potatoes are first boiled and then cooked with urad dal, chana dal, lemon juice, peas, green chillies, salt, mustard seeds, curry leaves and sugar.

A tasty component of the Mysore cuisine, Masala dosa comes automatically in the menu of almost all the restaurants and hotels of South India.

Mysore Masala Dosa Recipe has a high demand not only among the food connoisseurs of the city but also the tourists coming from other parts of India as well.



Last Updated on 9/14/2011



     


     

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