Showing posts with label Mysore Cuisine. Show all posts
Showing posts with label Mysore Cuisine. Show all posts

May 13, 2014

Mysore Masala Dosa

Mysore Masala Dosa !! An iconic Karnataka recipe predominant in Bangalore and Mysore regions. The specialty  of this dosa is the red chutney smeared inside and stuffed with  potato filling which is served with gatti chutney and sambar. This is a crowd pulling recipe which immensely popular in Indian restaurants, almost every Indian restaurant have this recipe added to their menu.  

This dosa recipe is a delicious treat for entire family for a weekend breakfast. 


For the batter
2 cups Plain rice (sona masoori)
2 cups Idli rice
1 cup Urad Dal
1 tsp Fenugreek Seeds
1 cup Yogurt
1 tsp Sugar
1 1/2 tsp Salt
1/4 tsp Baking Soda
Water as needed

For red chutney
10-15 whole Red chilies
1 pod of Garlic, peeled
2 sticks of Cinnamon

For Potato filling
5 medium sided Potatoes, halved
1 onion, finely chopped
1 tsp Mustard seeds
1 tsp Channa dal
3-4 Green chilies, cut lengthwise
A sprig of curry leaves
1/4 tsp Turmeric powder
1/2 tsp freshly grated Ginger
3 tsp Oil
Water as needed

For White coconut chutney

For sambhar


  • For the batter
    • Wash and soak plain rice, idli rice,Urad dal and fenugreek seeds  seperately in water overnight
    • Wash the soaked rice and urad dal in water for 2-3 times 
    • First grind the rice in wet grinder into a smooth batter. Next grind urad dal in wet grinder into a smooth batter. Add water as needed
    • Mix batter with salt and baking soda. Ferment for 8-10 hours until batter turns spongy 
    • Remember- do not add to much water. The ladle should have a thick covering of batter after it is dipped in the batter
    • After the batter ferments, add yogurt and sugar. Mix well
  • For Red chutney
    • Cook red chilies in water for 2-3 minutes. Make a smooth paste of red chilies, garlic and cinnamon
    • Season it with salt
  • For potato filling
    • Cook potatoes in water using a  pressure cooker for 10 minutes.  After it cools, peel and mash the potatoes
    • In a pan, heat oil. When it turns smoky, add mustard seeds, bengal gram, curry leaves and green chilies. Saute for few seconds
    • Then add turmeric powder and onion. Cook until onions softens
    • Add Potatoes and season it with salt. Add 2 cups of water and mix well. Cook for 2 minutes 
  • Making of Mysore Masala Dosa
    • Preheat full flat pan on medium heat. Pour a scoop of batter in center of the pan. Using back of the ladle spread the batter in clockwise direction. Wait for a minute to cook
    • Now smear a tsp of Red Chutney on top of dosa. Wait for another 30 sec. Until dosa turns golden brown and crisp
    • Place a scoop of potato filling in the center of dosa
    • Fold the dosa 
    • Serve hot with chutney and sambhar

Sep 3, 2013

Heerekai Bhajji

Heerekai Bhajji is a traditional deep-fried savory snack from Mysoorean cuisine. Its is made with heerekai (Chinese okra or ridge gourd) dipped in a mildly spicy chick pea batter. 

Often when I pay a visit to my aunts place, I demand to make heerekai bhajji which is treat for all my family members. My aunt taught me how to make this deep-fried snack which is extremely crisp on outside; soft, juicy and tender on inside. 


1 Heerekai ( Chinese okra or Ridge gourd), circular and thinly sliced
1 cup gram flour (chick pea flour)
1/2 tsp Cyan e pepper
3/4 cup water
1/4 Asafoetida
Oil for deep frying


  • In a large mixing bowl; mix gram flour, cayane pepper, asafoetida, water and salt.  Mix well without lumps 

  • Heat oil in a heavy bottomed dish for deep frying
  • Dip heerekai in chick pea batter and gently leave it in hot oil

  • Fry evenly in medium heat until it turns brown and crisp
  • Use an absorbent paper to drain excess oil

  • Serve hot with green chutney or coconut chutney

Heerekai Thove (Ridge gourd -Lentils Curry)

Heerekai Thove is a popular recipe southern part Karnataka. Often my mom makes this recipe for chapathi and rice. 

Thove (or tovve) is a very light lentil based curry with no masala. There are different variations in thovve which is made with or without adding vegetables.  It is a simple dal to make especially when you don't have spices at home.


1 cup Toor Dal
1 kg Heerekai (chinese okra or ridge gourd), cubed
1/2 tsp Mustard seeds
1 tsp Cumin Seeds
1 Onion, diced
1 Tomato, diced
4 Green Chilies, cut lengthwise
1 sprig of curry leaves
1/4 tsp pepper powder
2 tsp Oil


  1. Cook toor dal with 3 cups of water in a pressure cooker for 10 minutes
  2. Heat oil in a pan, when it is smoky; add mustard seeds, cumin seeds, green chilies and curry leave. Saute for few seconds and then add heerekai, onions and tomatoes. Cook for 3 minutes. Transfer these ingredients to pressure cooker.
  3. Add pepper and adjust salt as per taste . Again cook in pressure cooker for 1 whistle
  4. Serve hot with rice or chapathi

Aug 21, 2013

Potato-Egg Plant fry (Aloogadde Badanekayi palya)

I recently encountered a family from Mysore where I was volunteering in the kitchen at the temple and I was assisting them with cooking. I was really fascinated with their style of cooking. This has inspired me to add more recipes to Mysoorean cuisine in Shruchi Kitchen.For me preparing Mysorean dishes is simple, but the aroma and the taste makes you want to eat more and more. And trust me it is very addicting !!

Some of my favorite dishes in Mysoorean cuisine are bisibelebath, vangibath, and puliogare. These recipes are made mainly with homemade spice mix which creates wonders to these dishes. Also, this spice mix is a multipurpose ingredient and its very handy especially during times when there is time constraint in cooking.

So, in this recipe, I have used the vangibath spice mix to prepare potato-egg plant fry. Its very delicious and a toothsome recipe. Previously, I had posted similar recipe called Brinjal - Potato Palya in Mysoorean Style. But this recipe is completely different from previous one.


1 Medium sized Egg plant, cubed
1 potato, cubed
1 Onion, diced
1 tsp mustard seeds
1 tsp cumin seeds
1 sprig of Curry leaves
1 1/2 tsp Vangibath powder
4 tsp oil


  • In a heavy bottomed vessel, heat oil; add mustard seeds, cumin seeds and curry leaved
  • Add onion and saute for a minute
  • Add potatoes and saute for 5 minutes
  • Add vangibath powder and saute for a minute
  • Add egg plant and mix well. Cook in medium-low for 5 minutes and adjust salt as per taste
  • Saute for another 5 - 10 minutes until vegetables are completely cooked
  • Serve hot with rice or chapathi

May 1, 2013

Carrot-Cucumber Kosambari

"Carrot-Cucumber Kosambari" is a South-Indian style salad made from cucumber, carrot and seasoned with red chilies, mustard, and asafoetida. 

I have posted recipe for "Kosambari' before. But I did not add seasoning in previous recipe. 


3/4 cup Moong dal, soaked for 3-4 hours
1 Cucumber, finely chopped
2 Carrots, shredded
2 Green Chilies, finely chopped
2 sprig of cilantro

For seasoning-
2 tsp Oil
1 tsp Mustard seeds
2 Red Chilies
1/4 tsp Asafoetida
1 sprig of Curry leaves


  • Soak moong dal in water for 3-4 hours. Drain excess water and wash it in cold water for 2-3 times 
  • In a mixing bowl, mix moong dal, cucumber, carrot, chilies, cilantro and adjust salt as per taste
  • In a pan, heat oil, add mustard seeds, red chilies, asafoetida and curry leaves. When mustard seeds starts to splutter, pour the seasoning to cucumber and carrots
  • Mix well and serve it as a salad or side dish
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Apr 22, 2013

Brinjal - Potato Palya in Mysoorean Style

"Brinjal Palya" is prepared in Mysoorean style. It is a easy recipe with magnificent flavors. 
The main ingredient for this recipe is brinjal, but also used potatoes to give a smooth texture.
This recipe tastes best when made with green brinjals. Due to non-availability, I have used purple- long brinjals.

Previously I had posted Brinjal and potato poriyal. But this recipe is from Mysore cuisine.


500 gms Purple / green -long brinjals, cut length wise 2in
2 potatoes, chopped thinly
1 tsp Mustard seeds
1 tsp Bengal gram
1 tsp Urad Dal
1/4 tsp Asafoetida |Hing
2 sprigs of curry leaves
1/2 cup grated fresh coconut | desiccated coconut powder
4 tsp Oil

For spice powder
2 tsp Coriander seeds
2 tsp Bengal gram
4 - 6 Red Chilies
1 small piece Cinnamon stick
1/4 tsp Asafoetida


  • Dry roast coriander seeds, bengal gram, red chilies, cinnamon stick, and asafoetida. Make a fine powder of roasted ingredients

  • In a heavy bottom vessel, heat oil, add mustard seeds, Bengal gram, urad dal, asafoetida, and curry leaves.

  • Add potatoes. Sautee for 5 minute
  • Add brinjal. Sautee for 15 minutes

  • Add roasted spice powder, coconut and adjust salt as per taste

  • Fry for 2-5 minutes
  • Serve hot as a side dish with rice- sambhar, rice - rasam, chapathi etc.

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