Dosa · Mumbai Street Food · Protein Rich · Vegetarian

Mysore Masala Dosa (Mumbai style) with a healthy twist

Since a long time now, I have been meaning to try out recipes which are not only healthy but also delicious. Finally, I was able to do so with one of the dish and am pretty impressed with the way it turned out. Not only you can indulge in the dish guilt – free but you will enjoy making this dish as it promises to offer something new and distinct.

So enough of the introduction, the dish I am about to post is Mysore Masala Dosa (Mumbai Style) with a healthy twist. A nostalgic dish that has so many memories associated to it like every Sunday, a street food vendor used to make that loud ‘tan – tan’ sound indicating to come with your respective plates and buy some lip – smacking dosa from him.

So the other day, after ages I went to him with my plate, saw him cook, collected the dosa and happily hogged on it. So here is my version of Mysore Masala Dosa, which I have learnt by observing him and have adapted it into very healthy version. The batter of the dosa is made from mix lentils (dal)and very little rice. It can be counted as one pot meal which has all the nutrition from dal and mixed vegetables. Savour this recipe guilt free and all I want you to do is Love ❤ Cook Serve!

Here is all that you will need to get started

Difficulty Level: Medium

Serves: Makes 6 – 7 Dosa

For the Dosa Batter

  • 1 cup idli rice
  • 2 tbsp Chana Dal (Split chickpeas)
  • 2 tbsp Tur Dal (Split Pigeon Peas)
  • 3 tbsp Whole Moong Dal (Green Gram)
  • 2-3 tbsp Rice flour
  • Ginger – Chilly Paste
  • Salt

For Chutney
  • 1 tomato
  • 1 onion
  • 5-6 fresh red chillies**
  • 1 tbsp chana dal
  • 7-8 cloves of garlic
  • Salt to taste
If fresh red chillies are not available, you can substitute them with dry kashmiri red chillies. Just soak them in water for at least 15 minutes before grinding.

For the potato bhaji

  • 3 medium sized potatoes
  • 1 tbsp Urad dal (split black gram)
  • 6-7 Curry leaves
  • Salt to taste
  • Pinch of turmeric powder
  • 1-2 deseeded green chillies
  • 1 onion
  • 1 tsp mustard seeds

Other Ingredients
  • Butter
  • Pav Bhaji Masala
  • 2/3 rd cup boiled and grated beetroot
  • 1/2 cup chopped capsicum
  • 1/2 cup chopped tomatoes

Procedure
  1. Soak the rice and the mixed Dal for a day in water. The proportion of dal to rice needs to be 1:1. The longer the mixture is soaked, better quality of the texture you will get.
  2. Once soaked, blend the mixture with green chillies and some ginger. Add salt to taste. Also, add 2-3 tbsp of rice flour before using the batter. Fermentation of the batter is not required.
  3. For the chutney, blend all the ingredients together in a mixer jar. You can adjust the spiciness of the chutney as per your taste and preference.
  4. For the masala, heat oil in a pan. Add udad dal to it and saute for a minute or 2. Subsequently add mustard seeds and wait for it to crackle. Add in curry leaves, green chillies, onion and let it cook until onion turn translucent. Finally, add mashed potatoes to it with a bit of turmeric. Mix well and your masala is ready.
  5. Final step for the dosa. Pour batter over a pan. Ensure that the pan or the tawa is hot enough and spread the batter into thin round disc. Let it cook for a few minutes. Top it up with potato bhaji, chutney, onion, tomato, beetroot, pav Bhaji Masala and 1 tsp butter. Mash it and let the masala properly integrate.
  6. Once the dosa is crisp and cooked properly, serve hot with chutney.

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