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Mysore Masala Dosa with Chilli Garlic

Mysore Masala Dosa with Chilli Garlic

Mysore Masala Dosa reminds me of the yummy, crispy, crunchy, goeey version of the one I have eaten on streets of Mumbai. 

Its super easy to make. 


  • 3 cups parboiled rice
  • 1 cup split urad daal
  • 1 tbsp methi seeds
  • 2 tbsp Pink Himalayan Salt
  • Old Fashioned Gourmet Chilli Garlic
  • Chopped Capsicum
  • Chopped Onion
  • Grated Mozzerella Cheese
  • Grated Cheddar Cheese
  • 2 tbsp Oil & Ghee mixed


  • Soak Daal & Methi seeds and Rice separately at 12 pm say.
  • After 8 hours grind with minimum water
  • Leave to ferment over night
  • Add Pink Himalayan Salt
  • On a hot dosa tawa, sprinkle some water so it sizzles
  • Wipe it clean
  • Spread dosa in gentle circular motion.
  • Add a few drops of oil-ghee mix and let its cook.
  • Mix 1 tsp of CHILLI GARLIC with1 tsp of water and spread on dosa
  • Let is cook some more
  • Then add chopped Onion, Capsicum and both the Cheeses
  • Fold and let it become crisp.
  • Serve hot with coconut chutney.




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