Mysore masala dosa with pavbhaji
I always loves mysore masala dosa and that is my most ordered dosa in my restaurant eating history 😉 I do enjoy potatoes stuffing of masala dosa but I am person who likes more spicer dosa stuffing then masala dosa so thats reason I have always chosen mysore masala dosa on top of masala dosa plus i find making mysore masala dosa is more easier from this style so you do not need to cook stuffing separately. Try this way one time if you never cook it this way and you’ll like it for sure.
- Dosa better – Depends upon how much making
- Chopped onions – 2tbs (for one dosa)
- Chopped green bell paper – 2tbs (for one dosa)
- Pavbhaji – 3-4tbs (for one dosa)
- Dry peanut chutney (Optional) – 1/2 tsp (for one dosa)
- Sambhar masala – 1/4tsp (for one dosa)
- Butter – 1/2 tbs (for one dosa)
- Cilantro – 1tbs (for one dosa)
- Preheat your dosa pan*
- Add dosa better to pan and layer dosa out of it.
- After 30 seconds spread butter to all over dosa.
- Now keep your flame between medium to low and starts adding onions, bell paper, pavbhaji, peanut chutney, sambhar masala and mix all well.
- Add butter on top and cover it and let it cook for 2 minutes.
- Once done, add cilantro and mash everything on dosa and layer it evenly.
- Wrap dosa from both the sides and take it out.
- Serve it hot with chutney and sambhar.
*You must need thick cast iron pan if you want to cook stuffing on dosa but if you don’t have it and you think your dosa could burn until cooking process ends then make dosa stuffing separately on another pan and then layer it on dosa once it done.
*If you are using cast iron what i am using in video then make sure your pan is hot enough before pouring dosa better or it may have chances to stick to pan.