Mumbai is a city which is very popular for adding its own twists and turns to the authentic flavors and cuisine from across the country. Mysore Masala Dosa, which is originally served in Bangalore and Mysore restaurants, is one of Mumbai's most popular street food snacks, usually served with Sambhar and Coconut Chutney
Chef Ruchi Bharani teaches you the quick, easy way to make this crispy dosa.
Ingredients:
Dosa batter
2 deseeded & finely chopped tomatoes
1 small coarsely mashed potato
3 finely chopped green chillies
1 tbsp. sambhar masala
Cheese (optional)
o2 finely chopped onions
2 finely chopped capsicum
Salt
Butter
1 tbsp. coconut chutney
Method:
To make the filling:
- Heat a dollop of butter.
- Once the butter melts, add some curry leaves and finely chopped onions and saute till the onion becomes soft and light brown.
- Add the finely chopped capsicum, deseeded and finely chopped tomatoes, green chillies, salt and sambar masala and cook this mixture till the tomatoes are nice and soft.
- Add the coarsely mashed potatoes to the above ingredients and smash everything lightly.
- Add coconut chutney and some coriander leaves to the ingredients and mix everything well.
To make dosa:
- Heat a flat pan for atleast 3-4 minutes on the flame.
- Take the pan off the flame and spread the batter on the pan using a spoon in a circular motion.
- Put the pan back on the flame and cook it on a high flame.
- Once the batter dries out a bit, spread the butter on it.
- Add a bit of the filling and mix it with little butter and then spread the filling all around the dosa.
- Grate some cheese (as per choice)
- Fold the dosa at the edges and flip it over.
- Garnish it with some grated cheese and serve hot.
Director: Vaibhav Dhandha
Camera: Kawaldeep Singh Jangwal, Manjeet Kataria
Editing: Sagar
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited
