Learn how to make South Indian favorite Mysore Dosa at home with Chef Varun Inamdar on Get Curried.

Mysore Dosa is another version of Cosa. This Dosa is layered with the delicious Spice mix. This when served with sambar and chutney can be a complete meal.
Perfect for Breakfast, evening snack or for a meal Mysore Dosa cater to all the timeline. Try our Mysore Dosa recipe and let us know with the feedback in the comments section below.
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Mysore Dosa Ingredients:
2 cups Rice
1/2 cup Urad Dal (split and polished)
1 tbsp Basmati Rice
1 tbsp Split Bengal Gram
Fenugreek Seeds
1/4 cup Puffed Rice
1 tbsp Rice Flour
Salt
1 cup Coconut (grated)
8 Dried Red Chillies
1 tbsp Coriander Seeds
1/2 tsp Black peppercorns
8-10 Curry Leaves
1 tbsp Tamarind Pulp
1 tbsp Coconut Oil
Water

Method: let's make the batter of all ingredients mentioned in the video, add in Salt whipped it properly and kept aside, now let's make the spice mix for which add Coconut (grated), Dried Red Chillies, Coriander Seeds, Black peppercorns, Curry Leaves, Tamarind Pulp & Coconut Oil with the salt (for the taste) in the grinder. Add water before grinding the mixes (as shown in the video). After the grinding transfer it to the container. Now for making the Dosa, let's heat up the Pan with Ghee.
Once the ghee is fully melted to all the corners, smear the batter into the pan in the form and shape of a thin pancake (as shown in the video) add some Ghee on top of the Dosa, now smear in the Spice Mix into the Dosa. Cook it in high flame for a minute till it turns crisp and golden brown in color. Once it is ready fold the Dosa into the other side and your Mysore Dosa is ready to be served.

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Host: Varun Inamdar
Copyrights: REPL

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A dosai or dosa or dose is a thin pancake or crepe, originating from South India, made from a fermented batter predominantly consisting of lentils and rice. It is somewhat similar to a crepe in appearance, although savory flavors are generally emphasized (sweet variants also exist). Its main ingredients are rice and black gram ground together in a fine, smooth batter with a dash of salt, then fermented. Dosas are a common dish in South Indian cuisine but now have become popular all over the Indian subcontinent. Dosas are served hot along with chutney by tradition and sambar in recent times. Other accompaniments include chutney powder (fine groundnut and lentil powder).

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