Mysore Sada Dosa is a very popular breakfast recipe from Mysore, Karnataka, India. It is also popular across South India. I will explain the step-by-step picture of making it.
This dosa is not very heavy on the tummy but has semi- spicy flavor from the Mysore Dosa Chutney!! It is easy to make with less ingredients and it takes less time.
I have added the process of making ‘Mysore Dosa Chutney’. It is a popular ‘Red Chutney’ made with chana dal, urad dal, red chillies, garlic. I have used coconut to make it. I have added jaggery to reduce the sourness from tamarind used. This chutney can be used as a side dish for normal dosa, idli, vada etc…,
Let me share the recipe of making dosa in a separate post. Butter should be used as a spread on top of the red chutney when making each dosa.
Mysore Sada Dosa and Mysore Cheese Dosa goes well with sambhar, coconut chutney, green chutney or any variety of chutney.
Go through the step-by-step process carefully!!
- Dosa batter- required for making 7 dosas.
- Chana dal- 3 tbsp
- Urad dal- 1 and a half tbsp
- Coconut- 3 pieces
- Red chilli- 5
- Garlic cloves- 2
- Red chilli powder- 1 tsp
- Tamarind- 1 tbsp pulp
- Jaggery- little
- Salt- as needed.
For making Red Chutney:
For making dosa:
Dosa batter should be in room temperature with the consistency to pour.
For Mysore Cheese Dosa:
- Kashmiri red chillies can be used for good red colour.
- The spice of the chutney can be adjusted by adjusting the quantity of red chillies.