mumbai mysore masala dosa recipe – 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. you can also check this mysore masala dosa recipe.
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 masala dosa, jini dosa, schezwan dosa and pav bhaji dosa. i have had hakka noodles dosa and pav bhaji dosa and they are truly yum.
you need to have dosa batter and potato sabzi before you proceed making this dish. also works great with leftover dosa batter.
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.
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.
bombay mysore masala dosa recipe below:
- 2 cups dosa batter
- 1.5 cup potato sabzi for the dosa
- 1.5 cup chopped or grated mix vegetables - onions. tomatoes, green bell pepper (capsicum), carrots, beetroot, cabbage
- pav bhaji masala as required
- red chili powder (lal mirch powder) - optional
- salt as required
- oil or butter or ghee as required
- 1 bowl coconut chutney as an accompaniment
spread a large spoonful or ladle of dosa batter on a hot tava or frying pan.
add some oil and let the dosa cook for 1-2 minutes.
now add the potato sabzi/masala.
add the chopped veggies.
sprinkle the pav bhaji masala & salt.
add some more oil or butter.
with a potato masher mash the whole mixture well.
cover the dosa from both sides or just from one side.
flip and cook the dosa from both the sides.
serve mumbai mysore masala dosa hot with coconut chutney and veg sambar.
you can make your own potato or aloo sabzi for the dosa.
some amchur powder added gives a nice tangy taste.
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.
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.
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 🙁
This post was last modified on November 23, 2017, 12:49 pm