Mysore Masala Dosa Made With Yeast Dosa Batter. Easy, Fast and Cheap.
Mysore Masala Dosa Made With Yeast Dosa Batter. Beyond mere ingredients and culinary procedures, the art of cooking represents a fascinating journey into the realm of tastes and aromas. Today, we invite you to join this extraordinary culinary expedition through our special recipe: Mysore Masala Dosa Made With Yeast Dosa Batter. It’s an opportunity to explore the joy and satisfaction beyond the plate, in a universe of authentic flavors and enticing gastronomic experiences.
- Preparation time: 60 mins.
- Recipe Cuisine: Karnataka
- Number of ingredients needed: 17
Ingredients for Mysore Masala Dosa Made With Yeast Dosa Batter
Prepare your culinary canvas with the following essentials for Mysore Masala Dosa Made With Yeast Dosa Batter:
salt,ragi seeds,ginger,water soaking the rice,asafoetida (hing),gram dal (pottukadalai),cloves garlic,curry leaves,coriander (dhania) leaves,dry red chillies,onion,methi seeds (fenugreek seeds),cumin seeds (jeera),idli rice (special rice available the indian stores making idli dosas),potato (aloo),turmeric powder,white urad dal
Preparation instructions for Mysore Masala Dosa Made With Yeast Dosa Batter
Let’s dive into the culinary symphony of Mysore Masala Dosa Made With Yeast Dosa Batter with these simple steps:
To begin making the Mysore Masala Dosa Recipe, we will first make the Ragi (Millet) Idli Dosa Batter.Add idli rice and ragi in a big bowl together, the level of water required is an inch above the rice in the bowl.
Let it soak for about 6 hours.Soak the urad dal and fenugreek in water such that all of the dal is completely immersed in water.
The level of water will be 2 inches above the dal in the bowl.
Let it soak for about 6 hours.First grind the urad dal into a fine smooth batter.
While grinding just enough water to make it into a very very smooth batter.
The batter will look fluffy.Grind the rice and millet mixture into a smooth batter, adding just the required amount of water to grind into an almost smooth batter.
Adding too much water will make the mixture too watery.
Combine the urad and rice batter, add salt to taste and set aside for at least 12 hours or overnight until the batter ferments.
You will notice the batter would have risen in volume.Hence you should place the batter in a large container so it has enough room to increase in its volume.*Note on fermenting the Ragi Idli & Dosa BatterFermenting has to take place where the weather is warm.
So ideally in summer, the batter ferments very well and doubles or triples its quantity.But in cold places, the batter has to be kept in an oven.
If your oven has a light, then turn on the light for a few hours with the batter in the oven.Once the oven is warm, turn off the light and let the batter ferment.
If your oven does not have a light, then preheat the oven to warm, turn off oven then keep the batter in the oven to ferment.
This process can be mastered with experience.*To Make the Red ChutneySoak the dry red chilli in warm water for at least 20 minutes.Once done you can add all the ingredients – Onion, ginger, garlic, roasted gram dal, soaked dry red chillies and salt into a mixer and grind with little water to form a coarse paste.You can check for seasoning and adjust the salt or spice level if you want later on and set aside in a bowl.*To make the PalyaPressure cook the potatoes with 2 cups of water, sprinkle little salt and cook for atleast 4 whistle.Once done allow the pressure cooker to release naturally, and drain all the water and peel off the skin and mash the potatoes and set aside.Heat a flat skillet with oil, add mustard seeds and allow it to sizzle for few seconds.
Sprinkle with hing and add curry leaves and allow it to sparkle for few seconds.Add sliced onions, ginger and garlic for few minutes and sauté until the onions turn translucent.Add turmeric powder, salt and boiled potatoes and mix well until it is well combined.
Check for salt and add coriander leaves at the end and stir.
Add it into a bowl and keep it ready.*To make the Mysore Masala DosaThe next step is to assemble the dosa.
Heat a dosa Tawa.
Pour a small ladleful of dosa batter onto the Tawa and spread evenly with the back of the ladle to make a medium-sized dosa.Drizzle half a teaspoon of oil around the dosa and cook over low heat for few seconds.
Spread a little red chutney all over the dosa and place some potato masala in the center of the dosa.Continue to cook the dosa over low heat till the dosa turned a little brown.
Gently fold over one side and transfer the dosa to a serving plate.Serve Mysore Masala Dosa Recipe along with south Indian coconut chutney & Bangalore Restaurant Style Sambar to make your breakfast complete.
Benefits of Mysore Masala Dosa Made With Yeast Dosa Batter
- Deliciously Nutritious. Offering a harmonious blend of wholesome ingredients, Mysore Masala Dosa Made With Yeast Dosa Batter boasts both flavor and nutrition.
- Versatility at Its Best. From casual weeknight dinners to festive gatherings, this recipe adapts effortlessly to any occasion.
- Family-Friendly Fare. Loved by all ages, Mysore Masala Dosa Made With Yeast Dosa Batter is a crowd-pleaser that brings joy to the table with every bite.
- Effortless Preparation. With straightforward instructions and accessible ingredients, cooking Mysore Masala Dosa Made With Yeast Dosa Batter is a breeze for all skill levels.
Cooking Mysore Masala Dosa Made With Yeast Dosa Batter in the Air Fryer. Exploring Possibilities
Absolutely! Cooking Mysore Masala Dosa Made With Yeast Dosa Batter in the air fryer is not only possible but also offers a convenient and efficient way to enjoy this delicious dish. The air fryer’s rapid air circulation technology ensures that Mysore Masala Dosa Made With Yeast Dosa Batter cooks evenly and develops a crispy exterior, akin to traditional frying methods but with significantly less oil. With its versatility and health benefits, the air fryer is a fantastic option for preparing Mysore Masala Dosa Made With Yeast Dosa Batter with minimal hassle and maximum flavor. So go ahead, give it a try, and discover a new way to enjoy your favorite dish.
Preparation Mysore Masala Dosa Made With Yeast Dosa Batter in the Crockpot slow cooker or pressure cooker
Certainly! Cooking Mysore Masala Dosa Made With Yeast Dosa Batter in the crockpot, also known as a slow cooker, is a fantastic option for those looking to enjoy a tender and flavorful meal with minimal effort. The gentle, low-temperature cooking method of the crockpot allows the flavors of Mysore Masala Dosa Made With Yeast Dosa Batter to meld together beautifully over time, resulting in a dish that is rich, succulent, and bursting with flavor.
Simply follow the same preparation steps as you would for conventional cooking, then transfer everything to the crockpot, set it to your desired cooking time and temperature, and let it work its magic. Whether you’re cooking for a crowd or simply craving a comforting meal, the crockpot is your secret weapon for achieving delicious Mysore Masala Dosa Made With Yeast Dosa Batter every time. So dust off your crockpot, gather your ingredients, and get ready to savor the incredible flavors of Mysore Masala Dosa Made With Yeast Dosa Batter cooked to slow-cooked perfection!
Conclusion about Mysore Masala Dosa Made With Yeast Dosa Batter
As we conclude our culinary exploration with Mysore Masala Dosa Made With Yeast Dosa Batter, let’s reflect on the joyous moments spent in the kitchen, the tantalizing aromas that filled the air, and the smiles shared around the table. Cooking is more than just a task; it’s a celebration of life, love, and creativity.
We hope that this recipe has inspired you to unleash your inner chef, to experiment with flavors, and to create your own culinary masterpieces. Remember, cooking is a journey of discovery, and there are endless possibilities waiting to be explored. Mysore Masala Dosa Made With Yeast Dosa Batter Recipe.