Instant Mysore dosa is a crispy dosa prepared with instant rice-dal dosa batter which is topped with red garlic chutney and served with south Indian-style potato bhaji. The appearance and texture are very similar to the world-famous masala dosa but the main difference lies with the red garlic chutney spared topped on the Mysore dosa. Mysore red chutney and potato bhaji are tasty and extremely easy to make. So with this quick and easy recipe do try this!
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Instant Mysore dosa with mysore chutney and masala | how to make instant dosa | mysore dosa
For instant dosa batter
- 1 cup small grain rice
- ¼ cup urad dal
- ¼ tsp fenugreek seeds
- ¼ cup soaked poha
- ½ cup curd
- Salt to taste
- 1 tsp sugar
- ½ cup + ¼ cup Water or as required to grind the batter
- 1 tsp eno fruit salt
For mysore chutney
- 1 tbsp Oil
- 2 tbsp Chana dal
- 1 tbsp urad dal
- 1 inch roughly chopped ginger
- 6 garlic cloves
- 4-5 kashmiri red chilli powder
- ½ tsp turmeric powder
- ½ cup chopped onion
- 2 tbsp tamarind pulp
- Salt to tast
- ¼ cup water
For potato stuffing
- 2 tbsp oil
- ½ tsp mustard seeds
- ½ tsp urad dal
- ½ tsp chana dal
- 4-5 curry leaves
- 2 chopped green chilli
- 1 tsp grated ginger
- 1 medium size onion slice
- ½ tsp turmeric powder
- 1 cup boiled and mashed potatoes
- 1 tsp lemon juice
- Some coriander leaves
Making instant dosa batter
- Wash rice and urad dal with water.
- Now in a mixture jar, add urad dal, methi dana and ½ cup of water. Grind it into a smooth paste. Take out batter into mixing bowl.
- Then add rice, soaked poha, curd and ¼ cup of water as required. Grind it into a smooth paste. Take out batter into mixing bowl.
- Mix and Whisk the batter for 3-4 minutes, so air particles incorporate into the batter.
- Add salt and sugar to the batter. Mix well.
- Cover and rest the batter for 15-20 minutes.
Making Mysore chutney
- In a pan, add oil, chana dal and urad dal, and sauté it for a minute on low flame.
- Add garlic, ginger, Kashmiri red chillies and turmeric powder, sauté it for 1-2 minutes on low flame.
- Further, add onions, sauté until they are translucent, cool down the mixture to room temperature and transfer it to a mixer grinder, further add, tamarind pulp, salt to taste, and water, and grind to a fine paste.
- mysore chutney is ready, keep it aside to be used in making dosa.
Making potato stuffing
- In a pan, add oil, mustard seeds, urad dal, chana dal, curry leaves, 2 chopped green chilli, 1 tsp ginger paste, 1 medium size onion slice, turmeric powder and boiled and mashed potatoes. Mix well.
- Switch off the gas; add lemon juice and coriander leaves. mix well. Potato stuffing is ready.
Making mysore dosa
- In a dosa batter, add 1 tsp eno and water. Mix well.
- Now heat, tawa and grease it with oil. Spread dosa batter with ladle.
- Spread red chutney and batter evenly on the dosa
- Sprinkle some onion and coriander leaves on the dosa.
- when the dosa becomes crisp, spread potato bhaji on one side of the dosa.
- Fold the dosa and with chutney and sambhar.
- mix rice and dal batter with your hands so air particles add to the batter.
- dosa batter should have free-flowing consistency so it can easily spread on tawa.
- for crispy dosa add a pinch of sugar to the dosa batter.
- lower the temperature of tawa before you spread the dosa.
- mix chutney and butter and spread evenly on dosa.
- cook dosa on low-medium flame.
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