Mysore Masala Dosa Recipe Kit Recipe

About this recipe

Experience the authentic flavors of South India with our Mysore Masala Dosa Recipe Kit! This kit includes all the essentials to create the perfect crispy dosa, from the traditional fermented batter to the spicy red chutney and aromatic potato masala filling. Perfect for breakfast, brunch, or a quick snack, our kit makes it easy to prepare this iconic dish at home. With step-by-step instructions, you can master the art of dosa-making in no time. Order Now on the AnyFeast website or app and bring the taste of Mysore to your kitchen!

Ingredients

• - Ginger - 100g
• - Rajah Jeera Whole Cumin Seeds
• 100 G Rajah Garam Masala
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Natco Urid Split 500g
• - Asafoetida Bwfo Free Uk Mainland P&P
• 100G Fresh Spices Fresh Small Green Chillies
• 400G Natco Mustard Seeds 400g
• - Chilli Powder Rajah
• 100 G Saras Turmeric Haldi Powder
• 400 G Trs Coriander Powder
• 750 G Top-Op Table Salt Drums

Instructions

1. 1. Wash and soak the urid split in water for at least 4-6 hours or overnight. Once soaked, grind it into a smooth batter using water as needed. Add salt to taste and let the batter ferment in a warm place for 8-12 hours until it becomes light and airy.
2. 2. Boil the potatoes until tender. Peel and mash them lightly, leaving some texture.
3. 3. Heat cooking oil in a pan. Add mustard seeds and let them splutter. Then, add cumin seeds, a pinch of asafoetida, and finely chopped onion. Sauté until the onions turn golden brown.
4. 4. Add grated ginger, finely chopped green chillies, and turmeric powder to the pan. Stir well.
5. 5. Add the boiled and mashed potatoes to the pan. Mix in garam masala, coriander powder, and salt to taste. Cook for a few minutes, stirring occasionally. Set the potato masala filling aside.
6. 6. To prepare the red chutney, blend desiccated coconut, chilli powder, a pinch of asafoetida, and a small piece of ginger with water to form a smooth paste. Adjust salt to taste.
7. 7. For the vegetable filling, finely shred the cabbage, grate the carrots, and dice the green pepper. Heat a little cooking oil in a pan and stir-fry the vegetables with a pinch of salt until slightly tender but still crunchy. Set aside.
8. 8. To prepare the dosa, heat a non-stick tawa or flat griddle over medium heat. Lightly grease it with ghee. Pour a ladleful of the fermented dosa batter onto the center of the tawa and spread it in a circular motion to form a thin crepe.
9. 9. Drizzle a little ghee around the edges of the dosa. Cook until the bottom turns golden brown and crisp.
10. 10. Spread a thin layer of the prepared red chutney over the dosa. Place a portion of the potato masala filling in the center, along with a spoonful of the stir-fried vegetables.
11. 11. Fold the dosa over the filling and serve hot with additional red chutney and whole cherry tomatoes on the side as a garnish.