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Mysore Dosa

TSh 13,000

Mysore Dosa is a flavorful and spicy variation of the traditional South Indian dosa. It originated in the city of Mysore in Karnataka, India, and is known for its distinctive red color and bold flavors.

To prepare Mysore Dosa, the dosa batter is typically made from a combination of rice and urad dal (black gram dal), similar to regular dosa batter. However, what sets Mysore Dosa apart is the special spicy chutney spread used on the dosa before cooking.

The Mysore Dosa chutney spread is made from a mixture of red chilies (both dried and fresh), garlic, ginger, roasted chana dal (split roasted gram), and other spices like cumin seeds, coriander seeds, and turmeric. These ingredients are ground together to form a thick and spicy paste.

To make Mysore Dosa, a ladleful of dosa batter is spread thinly on a hot griddle (tawa), and then a generous amount of the spicy chutney spread is smeared over the surface of the dosa. The dosa is cooked until it becomes crispy and golden brown.

Mysore Dosa is typically served hot with coconut chutney, tomato chutney, or a tangy sambar (lentil-based vegetable stew). It’s enjoyed for breakfast, brunch, or as a snack and is favored for its spicy and robust flavors.

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