If you are an dosa lover check out dosa varieties here
Tried mumbai version of mysore masala dosa last weekend from tarla dalal site& yes we had a filling healthy & tasty saturday dinner
What is the difference between a regular Mysore Masala Dosa and the Mumbai style Masala Dosa.?
In Mysore Masala Dosa, a spicy garlic chutney is smeared on dosa and is stuffed with potato masala where as additional vegetables with spices like Pav bhaji masala or garam masala adds a zing to Mumbai style Mysore Masala Dosa.
Ingredients
2 cups dosa batter
6 tbsp butter
4 tbsp chopped onions
4 tbsp shredded cabbage
1 cup chopped tomatoes
4 tbsp chopped capsicum
2 tbsp grated carrot
2 tbsp grated beetroot
4 tsp finely chopped coriander (dhania)
1 cup dosa masala
8 tsp mysore chutney
8 tsp green garlic chutney
2 tsp chilli powder
2 tsp garam masala
salt to taste
For Serving
coconut chutney
sambhar
Method
1.Heat the butter in a deep kadhai, add the onions and saute on a medium flame for 1 minute.
2. Add the cabbage, tomatoes, capsicum,carrots, beetroot, coriander, chilli powder, garam masala and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.Remove from the flame and keep aside.
3.Heat a tava /non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth.
4. Pour ¼ th of the batter on the tava (griddle) and spread in a circular motion to make a 225 mm. (9") thin dosa.Add 1/2 tsp of butter and allow it to cook for 30 seconds.
5. Add 1/4 cup of dosa masala,2 tsp of mysore chutney, 2 tsp of green garlic chutney and 1/4 cup prepared masala and mix lightly and allow to cook for atleast 3 to 4 minutes or till the dosa is crispy.
6. Fold over while pressing it lightly using spatula to make a flat roll and cut into 4 equal pieces using sharp edge of the spatula on the tava (griddle).
7. Place the pieces on a plate and serve immediately with coconut chutney, green garlic chutney and sambhar.
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