Bangalore Style Masala Dosa Recipe

I have made it several times after tasting at a well established Udipi hotel in Hyderabad,tips which I learnt is to use a thick bottomed well seasoned iron tawa and the batter shouldn't be runny.Hope this helps.

Here is the recipe link
Restaurant Style Masala Dosa | Indusladies

 

I use both Indian and American (Lodge brand),both are equally good.Dosas made on iron tawa are not only yummy but also healthier compared to the ones made on nonstick pans.Here are few tips I learnt from my grandma to season an Iron tawa.Rub cooking oil on a brand new iron tawa using a halved onion.Liberally sprinkle whole wheat flour and rub well with fingers for about 5 mins, remove the flour and wipe the tawa,then apply few drops of cooking oil with a halved onion and heat the tawa, wipe it away with a moist cloth or sprinkle little water to cool down the temperature and make dosa.The chef also uses a combo of cooking oil and ghee/vansapati to smear the dosa,I use ghee for kids.

 

Since you crave for vidhyarthi bhavan dosa...you probably should try this too.Vegetarian Mané Thindi: Masala Dosa - Vidyarthi Bhavan style

 

The author of this blog was sweet enough to translate and share the secret recipe found in an old Kannada magazine Butter dosas (BeNNe dose)

 

Dear budding chef aka my buddy
@shravs3
Below is my method of preparing
Ingredients for dosa batter
Raw rice - 4 cups
Urad dhal - 1 cup
Toor dhal 1/4 cup
Salt as per taste

Wash and soak the dhals and rice overnight.
Grind to smooth batter add salt mix and set aside to ferment for 5-6 hours

Red chutney to spread(This is the most important thing in masala dosa, so never skip this)
Dry red chillies 8
Onion 1(Big)
Garlic 3-4 cloves
Fry these lightly in 1/2 tsp oil and make a paste with salt and water.

Masala Palya(potata masala)
Potatoes 5-6(Boiled, peeled and mashed)
Onions 2(thinly sliced)
Green chillies 3(slit)
Ginger - 1 tsp, finely chopped
Curry leaves - few, chopped
Coriander leaves - few, chopped
Oil 2 tsp
Mustard seeds - 1/2 tsp
Urad dhal - 1 tsp
Salt as per taste

In a kadai, heat oil, add the tempering ingredients, ginger, green chillies & onion
Fry till onion becomes transparent.
Add potatoes, salt., both leaves & mix well.

Chutney
Coconut - 1 cup
Fried gram 1/2 cup
Onion - 1, chopped
Green chillies - 3,4( I have used dry red chilly for my chutney for a change)
Salt
To temper:
Oil - 1 tsp
Hing - ½ tsp
Curry leaves - few
In a kadai, in 1 tsp oil, fry in order, onion, red chillies.
Switch off the stove & add coconut to get lightly heated.
Grind with salt & temper

To proceed with our
Masala Dosa
Heat a flat tava.
Smear with oil & water on the tava & spread a thin dosa.
Pour the oil-ghee mixture around it.
When the bottom starts turning golden, in just half of it, smear the red chutney lightly.
Wait for a minute for the chutney to get cooked
Then on the same half, keep 2 tbsp of potato masala.
Fold the other half over this & serve with chutney.
This dosa is not turned over.
Enjoy your hotel style mysore masala dosa