Have visited so many cities, so many places, I feel none of the cities can beat Bangalore style masala dosa. They are so crispy and yummy. One of the best hotels for dosas in Bangalore are Vidyarthi Bhavan, CTR , MTR, Janatha hotel. Even small Darshini hotels serve yummy masala dosas. Masala dosa is an emotion for all Bangaloreans ! This below Masala dosa picture is from Vidyarthi Bhavan Even in US, have tried many South Indian restaurants including HSB but none are close to Bangalore dosas. Does anyone know the fail proof recipe for Bangalore style Masala dosa (Vidyarthi Bhavan ) ? I’m craving them badly
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
Thanks @kveena will try them ! Did you buy the pan in US or India? Which brand? I heard Lodge brand is good. Not sure though
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
