Mysore masala dosa

   

       Mysore masala dosa

 

Mysore Masala Dosa is a beloved South Indian delicacy known for its bold flavors and crispy texture. Originating from Mysore in Karnataka, this dosa is a variation of the traditional masala dosa but distinguished by its signature spicy red chutney spread on the inside. The dosa is made from a fermented rice and urad dal batter, cooked to a golden-brown crisp on a hot griddle. Inside, it’s filled with a savory potato masala made from boiled potatoes, onions, mustard seeds, and turmeric. The fiery red chutney, typically made from red chilies, garlic, and spices, adds a zesty kick that sets Mysore Masala Dosa apart from its milder counterparts. Served hot with coconut chutney and sambar, it's a flavorful and satisfying dish that perfectly balances spice, crunch, and comfort.

Here’s a complete step-by-step recipe to make Mysore Masala Dosa at home:

Mysore Masala Dosa Recipe

 Servings: 4 dosas

 Total Time: Approx. 8-10 hours (including soaking and fermentation)

 Cooking Time: 30 minutes

 Ingredients:

 For Dosa Batter:

*:2 cups parboiled rice (idli rice)

* ½ cup urad dal (split black gram)

* 2 tbsp chana dal (optional – for crispiness)

* ¼ tsp fenugreek seeds

* Salt to taste

* Water (for soaking and grinding)

🔹 For Red Chutney (Mysore Chutney):

* 3–4 dry red chilies (adjust to spice level)

* 2 tbsp chana dal

* 1 small onion (optional)

* 2–3 garlic cloves

* ½ inch ginger

* 1 tbsp tamarind pulp

* Salt to taste

* Water, as needed

* 1 tsp oil

 For Potato Masala Filling:

* 4 medium potatoes (boiled and mashed)

* 1 onion, thinly sliced

* 1–2 green chilies, chopped

* 1 tsp mustard seeds

* 1 tsp urad dal

* 8–10 curry leaves

* ¼ tsp turmeric powder

* 1 tbsp oil

* Salt to taste

* Fresh coriander leaves, chopped

 Additional:

* Ghee or oil for roasting dosa

* Butter (optional, for extra flavor)

 Step-by-Step Instructions:

 Step 1: Prepare Dosa Batter (Previous Day or 8–12 hrs before)

* Rinse and soak rice, urad dal, chana dal, and fenugreek seeds in water for at least 4–6 hours.

* Drain and grind them together with water to a smooth and slightly thick batter.

* Add salt and mix well. Cover and allow it to ferment overnight or 8–12 hours in a warm place.

* After fermentation, stir the batter gently before using. Add a little water if it’s too thick.

 Step 2: Make Red Chutney:-

* Heat 1 tsp oil in a pan. Add chana dal and roast until golden.

* Add dry red chilies, garlic, ginger, and onion (if using). Sauté for 2–3 minutes.

* Let it cool. Blend with tamarind, salt, and a little water into a smooth, spreadable chutney.

 Step 3: Prepare Potato Masala:

* Heat oil in a pan. Add mustard seeds. Let them splutter.

* Add urad dal, curry leaves, green chilies, and sliced onions. Sauté till onions are soft.

* Add turmeric and salt. Mix well.

* Add the mashed potatoes and mix. Sprinkle some water if it's too dry.

* Garnish with coriander leaves. Set aside.

 Step 4: Make Mysore Masala Dosa:

* Heat a dosa tawa or non-stick pan until hot.

* Pour a ladle of batter and spread in a circular motion to make a thin dosa.

* Drizzle oil or ghee around the edges.

* Cook on medium flame until the bottom is golden and crisp (no need to flip).

* Spread a thin layer of red chutney on the dosa.

* Place 2–3 tablespoons of potato masala in the center.

* Fold the dosa (either in half or roll it).

* Serve hot with coconut chutney and sambar.

 Serving Suggestions:

* Coconut Chutney (white or green)

Sambar and Filter coffee on the side for a perfect South Indian breakfast.

 Tips:

* Fermentation is key – keep the batter in a warm place overnight.

* Use a cast iron tawa for authentic texture.

* Adjust red chutney spice level to your taste.

* Butter can be added for restaurant-style flavor.

ENJOY!!!!