Mysore Chutney, South Indian Mysore Chutney recipe, Idli Recipes, Dosa Recipes (2024)

FAQs

What is the difference between dosa and Mysore dosa? ›

Another distinct quality of the Mysore Masala Dosa is that, unlike the traditional dosa, it is crispy on the outside but slightly spongy on the inside.

The dosa has a crispy brown exterior much like the regular masala dosa, but it's smaller. And though the exterior is crisp, the interior of the dosa miraculously is soft and fluffy. Instead of the potato filling, the Mysore masala dosa has a mildly spiced yet flavourful greenish sagu.

This red chutney is often spread inside Mysore Masala Dosa and is also a popular accompaniment served with Uttapam, Idli, Dosa, Besan Chilla and other South Indian food. The traditional recipe calls for ingredients like coconut, tamarind, onion, etc in addition to ingredients like roasted chana dal and dried chilies.

The Poha Dosa is another fabulous South Indian Dosa, made of rice, poha and urad dal. A good dose of curds is added to the batter to give it a pleasant sourness and an awesome crispness. This dosa is unique because it is both spongy and crisp!

What's The Difference? Mysore masala dosa's batter is prepared precisely like that of masala dosa, but onion, red chilli, tomato paste and fresh coconut are used while making it. People who love spicy food often order Mysore dosa.

Dosa is considered a healthy dish but it should be consumed in moderation due to the high rice content. Owing to the fermentation process, the dosa batter has a good amount of essential amino acids, making it highly nutritious with low levels of enzyme inhibitors and phytic acid.

A dosa is a thin, savoury crepe in South Indian cuisine made from a fermented batter of ground white gram and rice.

The kings ordered his chefs to think of a way that would reduce food wastage, and thus they came up with the ingenious idea of stuffing dosas with potatoes, lentils, ghee and spices. However, many believe that the original Mysore Masala dosa was invented in a modest eatery called Mylari, in the city of Mysore.

Can healthy individuals have Mysore Masala Dosa? Yes, dosa works for healthy individuals. Dosa is a fermented food which is easy to digest. Fermentation of foods increases the bioavailability of nutrients which helps the body to assimilate more nutrition.

Is Mysore masala dosa from Mysore? ›

While it is quite obvious from the name of the dish, this special masala dosa belongs to the city of Mysore or Mysuru, Karnataka in South India.

The typical Mysore Masala Dosa is thicker than your regular dosa, crisp on the outside and soft within. A fiery, red, garlicky chutney is spread inside the dosa – the star of the dish, in fact. There is a potato filling inside too, similar to that of the Masala Dosa.

Always ensure that the griddle or tawa is properly heated before pouring the batter. A medium to high heat is ideal for crispy dosas. Brush the tawa lightly with oil before pouring the batter. This ensures the dosa doesn't stick and gives it a nice golden color.

Meaning of dosa in English

a type of thin pancake made with crushed lentils and rice, originally from southern India: Dosas are served hot, often with chutney and sambar. My favourite dish is dosa, a big Indian pancake, with all sorts of fillings such as paneer or potato.

Both are healthy, both the batters prepared with black gram dal, if we specifically say that idly is more healthy because it's not contain oil and idly made by steaming, dosa contains oil and it's a fry type dish. If someone don't have problem with oil both are good for health.

Mysore Masala Dosa is a rice and lentil pancake that has a chilli and garlic chutney spread on the inside and stuffed with a potato bhaji and served with a simple coconut chutney.

It is made with green gram (moong dal) batter, but, unlike a typical dosa, it does not contain urad dal. Pesarattu is eaten as breakfast and as a snack in Andhra Pradesh.

Oats Dosa:

For a heart-healthy twist, consider incorporating oats into your dosa batter. Oats are rich in soluble fiber, which helps in managing cholesterol levels. The resulting dosa is not only crispy but also a great source of sustained energy, making it an ideal choice for a healthy breakfast.