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mumbai mysore masala dosa, how to make mumbai mysore masala dosa

by dassana amit updated October 18, 2013

mumbai mysore masala dosa

mumbai mysore masala dosa - a mumbai street food snack that i would so often have when studying and working in bombay.

during the lunch breaks or after work, i would go to the dosa stalls nearby and i very well knew what to order. if i was very very hungry, i would ask for a mysore masala dosa and if just hungry than a masala dosa and a veg sandwich from the sandwich guy. the size of the dosa was larger than what we make at home and used to be very filling.

so if you think this mysore masala dosa is the one you get in south indian restaurants, then you are mistaken. yes… its different… don’t want to sound like the catch line of maggi sauce… but the dosa is different. you will see in the step by step post the difference clearly. so i will let the pics speak for themselves instead of writing the difference.

its mumbai style... a city where the cuisine takes on local flavors and gets merged, innovated, deconstructed and what results is something so new yet delicious. there are so many types of dosa that one gets – hakka noodles dosa, schezwan dosa, veg manchurian dosa and pav bhaji dosa. i have had hakka noodles dosa and pav bhaji dosa and they are truly yum.

mumbai mysore masala dosa recipe

you need to have dosa batter and potato sabzi before you proceed making this dish. also works great with leftover dosa batter.

for the potato sabzi, please refer to the masala dosa recipe. you even add some boiled & mashed potatoes spiced with a bit of red chili powder,  garam masala powder turmeric powder and salt.

sometimes i make a variation to this dosa by skipping the potato masala and just adding the veggies with the spice powders. this variation also tastes good.

serve the mumbai mysore masala dosa with some vegetable sambar and  coconut chutney… and you have a satisfying and complete meal. i served the dosa with coconut garlic chutney.

the recipe is gluten free as well as vegan if you add oil instead of butter or ghee. thats what i like about south indian food. they are healthy and so many of the recipes are vegan

step by step mumbai style mysore masala dosa recipe:

1: first chop the veggies finely. if using carrots or beetroot, then grate them.

2: heat a tava or non stick pan. don’t smear oil. if you smear oil, the dosa does not spread evenly. take a large spoon or ladle of dosa batter and spread it circularly on the pan, beginning from the center towards the circumference. allow the dosa to cook for 1-2 minutes.

3: now place the potato masala in the center.

4: drizzle some oil at the sides.

5: add the chopped veggies. i had onions, tomato & capsicum. you can also include grated carrots, beetroot and cabbage.

6: sprinkle about 1 tsp of pav bhaji masala & salt on top. for a more spicier version, you can also sprinkle some red chili powder and garam masala. you can also idli podi or sambar powder.

7: with a potato masher, mash the whole mixture, taking care not to break the dosa. add some more oil or butter if desired.

8: carefully fold one part of the dosa.

9: now fold from the other side.

10: cook one side for 1-2 minutes. the veggies are partly cooked and really become moist and juicy imparting their flavors along with the masalas to the dosa. then flip and cook the other side. slice the dosa with the metal spatula or later you can slice it with a knife.

11: remove the dosa in a plate.

12: begin to prepare another dosa same way.

13: serve mumbai mysore masala dosa hot with coconut chutney. these dosas are very filling. so make as much as you can have.

bombay mysore masala dosa recipe

before the recipe details, here’s a very good video showing the making of mysore masala dosa by a dosa vendor. look at the size of the dosa and the amount of butter he is adding!!! look at the way he has mashed the whole masala… even i cannot do that :-(

you might also like to check these dosa recipespav bhaji dosa, mysore masala dosa, ragi dosa, pesarattu dosa and rava dosa.

bombay mysore masala dosa recipe below:

mumbai mysore masala dosa
 
Prep time
Cook time
Total time
 
mumbai mysore masala dosa – crisp dosa stuffed with spicy & juicy potato-veggie filling – a mumbai street food.
Author:
Recipe type: breakfast, brunch, snacks
Cuisine: indian
Serves: 3-4
Ingredients
  • 2 cups dosa batter
  • 1 and ½ cup potato sabzi for the dosa
  • 1 and ½ cup chopped or grated mix vegetables (onions, tomatoes, green bell pepper, carrots, beetroot, cabbage)
  • pav bhaji masala as required
  • red chili powder (optional)
  • salt as required
  • oil or butter or ghee as required
  • 1 bowl coconut chutney as an accompaniment
Instructions
  1. spread a large spoonful or ladle of dosa batter on a hot tava or frying pan.
  2. add some oil and let the dosa cook for 1-2 minutes.
  3. now add the potato sabzi/masala.
  4. add the chopped veggies.
  5. sprinkle the pav bhaji masala & salt.
  6. add some more oil or butter.
  7. with a potato masher mash the whole mixture well.
  8. cover the dosa from both sides or just from one side.
  9. flip and cook the dosa from both the sides.
  10. serve mumbai mysore masala dosa hot with coconut chutney and veg sambar.
Notes
you can make your own potato or aloo sabzi for the dosa.


some amchur powder added gives a nice tangy taste.
Nutrition Information
Serving size: 7-8 dosas

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{ 19 comments… read them below or add one }

Smita October 7, 2013 1

Just love your website and its collection.The pictures are amazing and the food really tempting ..Thanks a lot for sharing..

rgds

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dassana October 7, 2013 2

welcome smita

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Ravi February 7, 2013 3

I liked ur recepies the website is very useful to learn new tasty foods

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dassana February 7, 2013 4

thanks ravi.

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Charul @ Tadka Masala February 5, 2013 5

this looks so yum and healthy too! :)

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tinkushaji February 5, 2013 6

Hey wonderful dosa.. I am sure my family will love this.. but pav bhaji masala will it retain raw taste????

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dassana February 5, 2013 7

nope… the pav bhaji masala does not retain its raw taste. it gets cooked along with the veggies.

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Maria February 5, 2013 8

Dassana I am missing Mumbai Masala Dosa very much in Pune you don’t get same version I also make them home Mumbai style :)

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Richa February 5, 2013 9

I so want some right now!

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Anamika | madcookingfusions February 4, 2013 10

never tried this mumbai issstyle masala dosa :), looks spicy and tempting .. loved the addition of pav bhaji masala and chopped veggies.. i am going to make this soon :)!

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aparna February 4, 2013 11

its tempting :) better smash everything add it on the dosai :) thats easy know instead of mashing it on the dosai ? will it differ the taste?

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dassana February 4, 2013 12

i have already tried mashing beforehand and the taste differs much. the dosa taste better when everything is mashed on it.

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aparna February 5, 2013 13

fine ! definetly i need to try ! felt bad i have gone to mumbai recently never asked for this !

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Nisa Homey February 4, 2013 14

Dassana, this version sounds good….have to give it a try…love the step by step post.

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Kanan@ SpiceuptheCurry February 4, 2013 15

Hi Dassana, this is totally different mysore masala dosa. First I go through step by step and I thought is it maysore masala? then read description and get to know the mumbai adds its own flavors. I will try it this way soon. Looks delicious.

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Laura February 4, 2013 16

This looks really wonderful. I love dosas of any kind, really.

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prathibha February 4, 2013 17

love the way these street vendors play with the dosa fillings in mumbai..this dosa looks yummm

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nags February 4, 2013 18

oh wow, i never such a dosa existed. but i must say what a coincidence this is because i took a dosa picture with it cut up very similar since i saw it served like that in a restaurant in coimbatore :)

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radha February 3, 2013 19

Never heard of this variation of masala dosa. Pretty interesting. Street food can be so innovative and tasty. And if they are hygenically made, nothing can be tastier and yet easy on the wallet

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