Mulbagal Dosa – Skillet dosa

Today I’m making the Mulbagal Masala dosa or Skillet dosa. The dosa named after the the down where the dosa originated from in 1979. It is very much like a regular set dosa in making the batter, but differs in how it is made. The dosa is made in a deep dish cast iron skillet. The speciality of the dosa is in its texture, which is soft in the inside and crispier on the outside.

Mulbagal dosa

 The key to making a perfect Mulbagal Masala dosa or Skillet dosa is the correct recipe for the batter and a well seasoned cast iron pan. I use the cast Iorn pan for a million things in the kitchen. Unlike other cookware it only tends to get better with age. Most of the time people are very intimidated to start using a Iorn skillet or a pan for cooking as it appears to be difficult to season and to clean. But the truth is it is very easy to maintain and clean too. My pan is at least 7 years ole and here is all perfect till date.

Ingredients

Small grain idly rice

Use the small grain IR 20 idly rice for making the batter.

Urdh Dal

Urdh dal also known as Split black gram. This gives the porosity and softness to the do Mulbagal dosa

Poha

Poha or Avalakki makes the dosa crispier.


Maintaining a cast iron skillet.

  1. To maintain a well seasoned pan , I wash and dry the pan and just before keeping it in the shelf apply a drop of oil and spread it evenly all around.
  2. Any oil would be perfect for maintaining it rust free but the flax seed oil is the best to use, as it dries the hardest and creates a non stick coating all around it.When cleaning and applying  the cast Iorn vessel we need to not only clean the part where we cook but also the sides and the bottom.
  3. The surface of the pan is very porous which means there are small holes. So we need to fill up the holes to make it a perfect vessel for cooking. 


The cast iron tawa I used for the recipe. 

Lodge Logic Skillet Cast Iron Pre-Seasoned 8″

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Tips to make the perfect Mulbagal Masala Dosa.

  1. Pre heat the skillet for 5-7 minutes. Cast ion is a good conductor of heat so if we keep our hand over the skillet we will feel the heat and we know the pan is ready for use.
  2. Before making every dosa, put a drop of oil on the skillet and spread the oil evenly all over the inside and the sides of the pan evenly making it easier for the dosa to leave the sides easily.
  3. If you feel the pan is too hot, lower the heat and sprinkle a few drops of water, this will get the heat down immediately. Now apply the oil and continue making the dosa.

Step by step video

Recipe

Mulbagal dosa from Karnataka Skillet dosa

Mulbagal dosa
Prep Time 12 hrs
Cook Time 15 mins
Course Appetizer, Breakfast, Dinner
Cuisine Indian, Karnataka, South Indian
Servings 4 People

Equipment

  • Cast iron skillet

Ingredients
  

  • 2.5 Cup Idly rice (Small grain )
  • 1/2 Cup Urdh dal
  • 1/4 Cup Poha (Avalakki)

Instructions
 

  • Soak the Rice and the urdh dal together in water for 3-4 hours.
  • When the rice and dal is soaked, add water to poha and soak it for 30 minutes.
  • Grind the rice and dhal to a smooth paste.
  • Grind the soaked poha to a smooth paste separately.
  • Add the poha batter to the rice batter. Grind them together to a smooth paste.
  • Allow it to ferment for 6-7 hours.
  • Use a well seasoned cast iron skillet. Allow it to preheat for 6-7 minutes.
  • Before making every dosa, put a drop of oil on the skillet and spread the oil evenly all over the inside and the sides of the pan evenly making it easier for the dosa to leave the sides easily.
  • If you feel the pan is too hot, lower the heat and sprinkle a few drops of water, this will get the heat down immediately. Now apply the oil and continue making the dosa.
  • Spread the batter all along the inside of the skillet and to the sides.
  • Close the skillet with a lid and allow the dosa to steam from the top while it becomes crisp at the bottom.
  • Slowly nudge the dosa out of the pan from the sides.
  • Serve with Potato masala and onion chutney.
Keyword Avil dosa, Mulbagal dosa, Poha dosa

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