Mysore Masala Dosa (South Indian Breakfast)

 

           Dosa or pancakes are shallow fried South Indian breakfast which is very popular in Indian restaurants worldwide. They are very nutritious, wholesome and a perfect meal in itself. It is prepared from fermented rice-lentil mix. 

          So check out this Karnataka special Mysore Masala Dosa that is quite similar to the regular Masala Dosa. However, the only difference is the addition of the red chutney that is smeared over the dosa along with the potato stuffing. 

          

              They can be enjoyed anytime of the day along with coconut chutney and sambar for a great comfort meal. They can also be packed for a lunch box meal too. So check out the step by step pictorial recipe to prepare this delectable stuffed dosa. 

Potato Curry - 

• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1-2 dry red chilies
• 1-2 green chilies, slit
• pinch of asafoetida
• 1 onion, chopped
• 1 sprig curry leaves
• 1 tomato, chopped
• 2-3 medium size potatoes, boiled & slightly mashed
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. sambar powder
• 1 tbsp. coriander leaves, chopped

Red Chutney - 

• 1 tbsp. oil
• 1 small onion, roughly chopped
• 4-5 Kashmiri red chilies
• 3-4  garlic cloves, chopped
• 2 tbsp. roasted chana dal
• 1 tsp. tamarind paste 
• salt to taste

Tempering - 

• 1 tsp. oil
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves

Dosa - 

• 1 cup raw rice
• 1/2 cup urad dal (split black gram lentil)
• 1/3 cup cooked rice
• 1/4 tsp. fenugreek seeds 
• salt to taste
• oil to shallow fry

Potato Curry - 

           Heat oil in a pan and temper with mustard seeds and dry red chilies. After it stops spluttering add the asafoetida, green chilies, curry leaves and onion. Sauté till light brown.

          Add the tomatoes and turmeric powder. Cover and cook till it is mashed.

          Now add the potatoes, salt and sambar powder. Mix everything well and fry on a medium flame for 2 minutes. When done, garnish with coriander leaves and keep aside.

Red Chutney - 

          Heat oil in a pan and sauté the red chilies, onion and garlic till everything turns slightly brown in color. Leave aside to cool. 

          Then add rest of the ingredients and grind with very little water into a smooth paste. Your red chutney is ready to serve.

          Tempering - Heat oil in a pan and temper with mustard. After it stops spluttering, add the  curry leaves. Fry for a few seconds and switch off the flame. Pour this tempering over the ground chutney and mix well. 

Dosa - 

          Soak the rice, urad dal and fenugreek seeds overnight or for a minimum of 8 hours. 

          Then blend them along with the cooked rice to a smooth paste with required quantity of water. 

          Transfer to a large bowl and ferment overnight. Next morning add salt to taste and mix well.

          Heat a tawa / griddle and brush with some oil. Sprinkle some water and after it sizzles off, pour a ladleful of the batter. Spread out into a circular motion with the back of the ladle.

          Drizzle some oil over and around the edges. Cook for a minute or two on a medium flame till the top of the dosa is cooked. Then spread some of the chutney all over the dosa, followed by 2-3 tbsp. of the potato curry. 

          When done, fold it and transfer to a plate. Make similar dosas with the remaining batter and serve them hot with coconut chutney and sambar. 

                    Heat a tawa & brush with some oil. Sprinkle some water and after it sizzles off,

                    pour a ladleful of the batter. Spread out into a circular motion. Drizzle some oil

                    over and around the edges. Cook for a minute on a medium flame.

                                 Then spread some of the chutney all over the dosa, 

                                 followed by 2-3 tbsp. of the potato curry. 

                                  When done, fold it and transfer to a plate. 

 

                                  Serve them hot with coconut chutney and sambar. 

Fresh Turmeric Net Masala Dosa

 

            Check out these yummy Fresh Turmeric Dosas, prepared in a unique net shape and stuffed with some potato curry. They are a real visual treat and very appetizing too. Both healthy and nutritious, fresh turmeric adds a lovely vibrant color to the dosa. 

          There is a very easy way of preparing them. A squeezer bottle does the job. Cook these Net Dosas on both sides as you do to your regular Dosa however, a wee bit gently or your new innovative creation will come apart. Enjoy these unique dosas with coconut chutney and sambar.

          

          Fresh turmeric root has its own health benefits. It has anti inflammatory  properties, lowers cholesterol and prevents cancer. 

          In fact, Dosa made of fresh turmeric root is very popular in the South and it is known as Manjal Dosai. 

          So next time you are thinking of preparing dosa, just add some fresh turmeric to the batter and give this amazing net shape. This pleasant surprise will be widely appreciated. 

Dosa Batter - 

• 2 cups rice
• 1/2 cup split black gram (urad dal)
• 1/4 tsp. fenugreek seeds
• 1 tbsp. chana dal
• salt to taste
• 1-2" fresh turmeric root
• oil for shallow frying
• squeezer bottle
• potato curry as required
• sambar and chutney to serve

        Soak the first four ingredients overnight. Wash and drain well. Add the fresh turmeric root and grind to a smooth paste by adding some water. 

 

          Add salt and mix well. Cover and keep in a warm place overnight to ferment. Fill the batter in a squeezer bottle through a funnel.

          Pour few drops of oil on a hot tawa / griddle and sprinkle some water. After the water sizzles off, wipe clean with a tissue paper.

          Reduce the flame and gently squeeze the bottle on the tawa to make a net pattern. Drizzle some oil over it and cook for 2-3 minutes or till it is done on one side.
     
           Gently flip it over and cook the other side too. Remove on a plate carefully. 

          Make similar Net Dosas with the remaining batter. Serve with a filling of potato curry, coconut chutney and sambar.

Potato Curry - 

• 2-3 potatoes, boiled and mashed coarsely
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tomato, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. sambar powder
• 1 tsp. roasted coriander powder
• 1 tbsp. red chili powder 
• 1 tbsp. coriander leaves, chopped

          Heat oil in a pan and temper with mustard seeds. After it stops crackling, add the curry leaves and onion. Sauté till light brown. 

          Now add the ginger-garlic paste and stir fry for a few seconds till the raw smell disappears. Add the chopped tomatoes and cook, covered, on a low flame till it is mashed.

          Add all the dry spices and give it a stir. Add the coarsely mashed potatoes and continue to cook for 2-3 minutes. 

          When done, switch off the flame and add the chopped coriander leaves. Arrange a little of the stuffing lengthwise inside the Net Dosa and enjoy along with coconut chutney and sambar. 

          

         

Palak Paneer Dosa Roll

           If you have got bored of having dosa the traditional way with chutney and sambar, then this appetizer is just for you. They are both visually appealing and appetizing as well. I stuffed each dosa with some palak-paneer and rolled them into some yummy snacks / appetizer. Pack them for a lunch box meal or serve as an after school snack for kids. It can be enjoyed as it is or with some homemade dip of your choice. 

Stuffing - 

• 100 gms. paneer cubes
• 1-2 bunches spinach, blanched & pureed
• 1 tbsp. oil
• pinch of salt
• 1/2 tsp. cumin powder
• 1/2 tsp. coriander powder
• 1/2 tsp. red chili flakes 
• 1-2 tbsp. coriander leaves, chopped 

Other Ingredients - 

• 2-3 cups idli / dosa batter
• 2-3 tbsp. oil to shallow fry 
• 1 tsp. chopped coriander leaves to garnish 
• yoghurt-mint / green chutney to serve

          Stuffing - Heat 1 tsp. oil and saute the paneer till light brown. Drain and let it cool down. Then mash well and keep aside.

          Heat remaining oil and saute the spinach and all the powdered spices till dry. Let it cool down. Then mix the mashed paneer, spinach and coriander leaves. Keep aside.

          Dosa - Heat a non-stick tawa and pour a ladleful of the batter. Spread it around and cook on a low flame for 1-2 minutes. 

          Spread a layer of the palak paneer stuffing over the dosa and cut the dosa into 2" long strips. Gently roll the dosa from one end to the other and arrange on a serving plate.

          Make similar stuffed dosa rolls with the remaining batter and the stuffing. Garnish with chopped coriander leaves and serve with any homemade chutney of your choice as an appetizing appetizer.

                                 Mix mashed paneer, cooked spinach & coriander leaves. 

                       Make dosa as usual & spread a layer of palak paneer stuffing over
                       the dosa. Cut into 2" long strips & gently roll the dosa.

                       Garnish with chopped coriander leaves & serve with chutney of your 
                       choice as an appetizing appetizer.

Stuffed Cheese Idli

          If you have got bored with the same old idli, try to make them appetizing and appealing. So how about these super delicious and slightly different stuffed idlis for your breakfast? I stuffed them with cheese, coriander leaves and red chili powder. 

          You can go ahead and add any spices of your choice and relish them with coconut chutney / any chutney, idli podi and sambar. These yummy idlis can be packet for a healthy lunch box meal too. So check out the step by step pictorial recipe to prepare it.

• 4-5 cups idli batter
• 1/2 cup cheese, grated
• handful of coriander leaves, chopped
• 1/2 tsp. red chili powder
• oil to grease
• coconut chutney and sambar to serve

          In a bowl, combine together cheese, coriander leaves and red chili powder. Make small round flat balls and keep aside.

         Pour little of the batter in the greased idli moulds. Then place each ball of cheese in the centre. Cover with some more batter.

         Steam for 12-15 minutes. When cool, demould them and serve them with coconut chutney and sambar.

                               Combine cheese, coriander leaves & red chili powder. 

                                Make small round flat balls & keep aside.

                           Pour little batter in greased idli moulds. Then place each ball of
                           cheese in the centre. 

                      Cover with more batter. Steam for 12-15 min. When cool, demould them
                      & serve them with coconut chutney & sambar.

                               Serve them with coconut chutney & sambar.

Stuffed Paneer Dosa

          Serve your favorite dosas in a different style with these paneer stuffing. They instantly turns delicious, healthy and wholesome too. You can experiment with any stuffing of your choice. It serves as a great option for a lunch box meal and a light dinner apart from having them for breakfast. So check out the step by step pictorial recipe to prepare it.

  

• 4-5 cups batter 
• 150-200 gms. paneer, mashed
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. garam masala powder
• handful of coriander leaves, chopped
• 2-3 tbsp. fried onions
• 2 fresh red chilies, chopped
• oil to shallow fry

           In a bowl, mix together paneer, salt, turmeric powder, garam masala powder, coriander leaves, fried onions and red chilies. Keep aside.

          Heat a tawa / griddle and add 1/2 tsp. oil. Sprinkle some water over it. When it sizzles off, wipe clean with a kitchen towel.

          Pour a ladleful of the batter and spread it around into a circle with the back of the ladle. Drizzle some oil over and around the edges. Place a little of the stuffing lengthwise on one side of the dosa.

          Gently roll it over like a wrap and transfer to a serving plate. Make similar dosas with the paneer stuffing and serve with coconut chutney and sambar.

                     Mix paneer, salt, turmeric powder, garam masala powder, coriander leaves, 
                     fried onions & red chilies. Keep aside.

                   Pour a ladleful of the batter & spread it around into a circle with the 
                   back of the ladle. Drizzle some oil over & around the edges. Place some
                   of the stuffing lengthwise on one side of the dosa.

                          Gently roll it over like a wrap & transfer to a serving plate. Make 
                          similar dosas with the paneer stuffing. 

                                 Serve with coconut chutney & sambar.

Stuffed Paneer Idli

          Make your breakfast super delicious, healthy and different with these stuffed idlis. I made a stuffing out of paneer, which is loaded with protein. They are perfect for breakfast, lunch, dinner or as a lunch box meal. Relish them with coconut chutney, sambar and idli podi for a wholesome meal. So check out the step by step pictorial recipe to prepare it.

• 4-5 cups batter 
• 150-200 gms. paneer, mashed
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. garam masala powder
• handful of coriander leaves, chopped
• 2-3 tbsp. fried onions
• 2 fresh red chilies, chopped
• oil to shallow fry

          In a bowl, mix together paneer, salt, turmeric powder, garam masala powder, coriander leaves, fried onions and red chilies. Keep aside.

          Pour a little of the batter into each of the greased idli mould. Then spread a layer of the paneer mix and cover it with another layer of the idli batter. 

          Steam for 12-15 minutes. When cool, demould them and serve with coconut chutney (or any chutney as preferred) and sambar. 

        

                           Mix paneer, salt, turmeric powder, garam masala powder, coriander
                           leaves, fried onions & red chilies. Keep aside.

                      

                                     Pour little batter into each of the greased idli mould. 

                                             Then spread a layer of the paneer mix.

                             Cover it with another layer of idli batter. Steam for 12-15 min. 

                      When cool, demould & serve with coconut chutney & sambar.                           

                   

Stuffed Dosa Roll (South Indian Style)

          This is a healthy and a wholesome dosa with some chicken stuffing. For a veggie version, paneer or some chopped veggies can also be used. It not only tastes yummy, but is also something out of the beaten track. It serves as a great option for a lunch box meal or can be had as a light dinner, apart from having as a breakfast. 

         Any leftover coconut chutney, pickle or grated cheese are other great options for the spread. As for the filling, grated carrots, beetroots or few mint leaves can also be included. So check out the step by step pictorial recipe to prepare this dish.

• dosa batter as required
• 1 cup cooked chicken for the stuffing
• 1 cup tomato chutney / sauce / idli karam podi mixed with some oil
• 1 cup sliced veggies (bell peppers, onion, bean sprouts, spring onions, coriander leaves, etc)
• oil to shallow fry

          Heat 1 tsp. oil on a non-stick tawa / griddle. Sprinkle some water over it. Then wipe dry with a paper napkin. Drop one ladle of the dosa batter and spread it in a circular motion with the back of the ladle.

          Cook on a low flame till almost done. Switch off the flame and then spread a tbsp. of the chutney over it.

          Then neatly arrange 2 tbsp. of the cooked chicken, followed by the chopped and sliced veggies. Sprinkle some chaat masala or some idli podi over it and roll it up. Serve as a tea-time snack or as breakfast.





2.  Chicken stuffing--

• 1 cup boiled & shredded chicken
• 1 onion, chopped
• 1 tsp. ginger, chopped
• 1 tsp. garlic, chopped
• 1-2 green chilies, chopped
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. garam masala powder
• 1 tbsp. oil

          Heat oil in a pan and saute the onion, ginger, garlic and green chilies till light brown. Then add the boiled chicken and all the dry masalas and saute for 3-4 minutes on low flame till well combined. The stuffing is ready for the dosa roll.





3.  Tomato Chutney--

• 3-4 big ripe tomatoes, chopped'
• 2 onions, chopped
• 3-4 garlic cloves, chopped
• 1 dry red chilies, broken
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves
• 1 tsp. urad dal (split black gram)
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander-cumin powder
• 1 tsp. red chili powder
• 2 tbsp. oil

          Heat oil in a pan and temper with the mustard seeds, dry red chilly and curry leaves. After it stops spluttering, add the urad dal and sauté till it changes colour.

          Now add the onion and garlic and sauté till light brown. Then add the tomatoes and all the dry masalas. Cook on a low flame till slightly thick. Tomato chutney is ready.

                                  Spread the tomato chutney on the dosa.

                                 The prepared chicken stuffing.

                                 The prepared tomato chutney.

       

                                 The stuffing ingredients. 

                      Over the tomato chutney,  layer the chicken stuffing, followed by the                                                  chopped veggies.

                                  Stuffed Dosa Roll is ready to be served.