Mysore Masala Dosa

Mysore is a southern city in the state of Karnataka, India. Closely located to the state capital Bangalore, it is the second largest city of the state.  Mysore has also lent its name to popular dishes like Mysore Masala Dosa, Mysore Rasam,Mysore Bonda and Mysore Pak. The difference between regular masala dosa and Mysore Masala Dosa   is the Red chutney which is spread thinly over the dosa before the potato curry is laid over it .The inner part of this dosa is liberally smeared with ghee or butter, over which a layer of red chutney is spread and then masala is filled. So, here is the recipe for Mysore masala dosa

For  Dosa Batter

Raw Rice                  1 cup

Idli Rice                   1 cup 

Urad Dal                   ¾ cup

Channa Dal               3 Tbsp.

Toor Dal                    2 Tbsp.

Fenugreek Seeds-       ½  tsp.

Poha (Beaten Rice)      2 Tbsp.

Sugar                         1 tsp

Salt                          - To taste

 Method

• Soak ingredients for at least 5 hrs.
• Wash phova and grind along with soaked ingredients to a thick dosa batter, slightly thinner than Idli batter.
• Allow to ferment at room temperature for overnight.
• Add sugar and salt to taste. Mix well and keep aside.

For Potato Masala:

Potatoes                             10 no

Green chilies                        4 no

Jalapeno                             1 no (optional)

Curry leaves                        1 stem

Turmeric powder                 ¼ tsp.

Grated ginger                     1 tsp.

Chopped cilantro                   2 tbsp

Salt                                   to taste

Seasonings:

Oil                                   1 tsp.

Cumin seeds                     ¼ tsp.

Method of Potato masala

• Pressure cooks the potatoes. Drain and remove skin and mash it. Set aside.
• Heat a sauce pan over medium heat, heat the oil. Add the cumin seed, when it sputtering, lower the heat add the turmeric, ginger, curry leaves and sauté for one minute.
• Add the potatoes, salt mix well and simmer on low for 2 minutes.
• Mix in the chopped cilantro. 

For Red Chutney

Oil                                   1 Tsp.

Long red chilies –             6 no.

Tamarind                       - cherry size ball

Roasted Channa Dal        - A Fistful

Salt                                  To Taste.

Method:

• Roast dry long chilies on a hot tawa/griddle with little oil.
• Grind the chillies along with other ingredients to a smooth thick paste using little water.

For Coconut Chutney

Grind 6 tbsp. of coconut with chutney dhal, ginger, and salt.  Keep aside. Season with mustard seeds

 

Masala Dosa Ingredients:

Dosa Batter

Potato Bhaji

Red Chutney

Fresh unsalted Butter

Ghee mixed with vegetable oil

Method:

• Heat the dosa griddle/ tawa. Simmer the stove. Pour 2 ladle of  batter in the middle of the griddle and spread it in circular way(Spread the batter as thin as possible) Consistency is important.
• Spread 1 tsp of ghee  mixed oil around the dosa and cook till reddish at the bottom.
• Smear the dosa with 1 Tsp of red chili chutney& Coconut chutney
• Now put the potato filling in the middle. 

• Spread oil with a spoon on all the sides and slowly fold the dosa from one side.
• Once done, remove from flame and transfer it to a plate.
• Follow the same steps to make more dosas. Dribble ½ tsp of butter on top of the dosa .
• Mysore masala dosa is ready to be served.
•  Enjoy with coconut chutney and sambhar.

See My other Recipes:

Mysore Rasam

Mysore Rasam Powder

Mysore Bonda

Mysore Pak