From today onwards I will be posting my recipes on another Food blog with the same name i.e, Ruchii.
Thank you, all the readers who visited me here. If you like to see my recipes both old and new ones please visit me at Ruchii (http://ruchii-madhu.blogspot.com/). Please note the change in URL.
Amazing presentation. Unlike the masla dosas made in Tamilnadu the Mysore masala dosas are full bodied with a crispy skin texture and fluffy springy textured body. The only limitation with these dosas are that they become leathery if not taken hot possibly because the addition of Bengal gram and raw rice .To get over this problem some recipes for Mysore masala dosas include Rava along with other ingredients mentioned by you in the dosa batter to make them crispy
Ur comments please
Really pretty.If pictures can be transformed into real food, I would be full by now. Can you also post along with tamarind measurements,how much of tamarind paste is needed. I use tamarind paste and have to guess the proportion.
Hi, i tried your recipe and Dosa’s came out very tasty and delicious. But the red chutney dint come out good. just wanted to know if we have to fry the onions for the red chutney before we grind.
Thanks for the wonderful recipe.
Thanks for this wonderful recipe. Can you tell me where I can find this long grain rice? Would it be available in the Indian grocery stores?
I am sooooo excited to try this recipe tomorrow.
Thanks for your time!
Thanks for stoping by, here in US they differenciate rice as short and long grain(in department stores). You Can use any of them, if you don’t get any, use regular rice you use on daily basis. Hope you try it.