Mysore Dosa

The other night I was going to be eating solo, so I was planning on just throwing something quick together, but then somehow I ended up making Mysore dosa with a new kind of sambhar! It started because I looked in the freezer to see if we had any frozen Indian food and saw the new Madras tomato chutney the Indian store owner recommended. We had a box of dosa in the cupboard and I’ve been curious to find a new sambhar recipe for a while, so why not give it a go?

My favorite kind of dosa is a Mysore dosa which includes red chutney therefore that is what I made.

Dosa is served with sambar (a lentil soup), coconut chutney, and sometimes tomato chutney. Here is the easy sambar recipe I made tonight and here is a more complex sambar for when you have a little more time. The first uses a pressure cooker to do the bulk of the work and ready made sambar powder. The 2nd is more labor intensive with grinding and adding things at different stages.

I have tried and failed to cook a dosa in the past. They usually come out very messy and I can’t get them spread nicely. But tonight I think I got it sorta right! This is weird, but because we don’t have a flat ladle for spreading the batter, I used a small tadka pan because it had a flat bottom. They are still a little thicker than I would like, but still smooth and together. Yay!

The red chutney is adapted from Yummy Tummy’s recipe.

Red Chutney
1 tablespoon oil
1 tablespoon channa dal
1 tablespoon urad dal
1 big garlic clove cut into chunks
1/4 cup desiccated coconut
1 teaspoon kashmiri chili powder
1 teaspoon chili powder
1 teaspoon natural tamarind paste
1 teaspoon jaggery

  1. Heat oil in a medium skillet.
  2. Add channa dal, urad dal and garlic and cook over medium heat until the dal is toasty and the garlic is cooked.
  3. Add the coconut and chili powders and cook until another minute or so.
  4. Add the tamarind, jaggery and salt and stir.
  5. Cook a little and then grind with a little water in a small food processor, grinder or coffee grinder.

Mysore Dosa
Dosa batter (I used Gits Dosai Mix but you can use store bought batter or make your own)
Red chutney
Onions finely diced (optional)
  1. On a cold dosa pan or other big flat skillet pour a ladle of dosa batter and spread it around in a circular pattern to make it thin.
  2. Drizzle with oil around the edges.
  3. Spread a little Mysore masala over the whole dosa and cook until the dosa is crisp.
  4. Add a little bit of the raw onions, fold and serve with coconut chutney, tomato chutney, sambar, or a combination of these.


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