By Bornika Das
May 16, 2024
Mysore dosa is a savoury South Indian delight that tantelises the taste buds with its unique blend of flavours and textures. Originating from the city of Mysore in Karnataka, this dosa variant is known for its spicy, tangy chutney spread on the inside, elevating your lunch meal. Take a look at the recipe here:
1 cup rice ½ cup urad dal ¼ cup chana dal 1 tablespoon fenugreek seeds 2-3 dried red chillies ½ cup cooked rice Salt to taste Oil for cooking
Wash and soak rice, urad dal, chana dal, and fenugreek seeds separately for 6-8 hours or overnight.
Grind the soaked rice and cooked rice into a smooth batter.Grind urad dal, chana dal, and dried red chillies into a smooth batter. Mix both batters together, add salt, and ferment overnight.
Heat a dosa tawa and pour a ladleful of batter in the center. Spread the batter evenly in a circular motion to form a thin dosa.
Drizzle oil around the edges and cook until the dosa turns golden and crispy. Spread spicy Mysore chutney on one side of the dosa.
Fold the dosa and serve hot with coconut chutney or sambar.