Mysore Masala Dosa 2


Mysore masala dosa is the most popular dish which originated from the Mysore region and is quite different from the regular masala dosa. Golden savoury crepes with a fiery red chutney and potato filling – ‘masal dose’ is an emotion for us Mysorians 🙂

The dosas from Mysore are different when compared to other regions, where they are usually thin. Mysore masala dosa is slightly thick, golden and crispy from outside, while spongy and soft from inside. A thick, red fiery chutney is smeared inside the dosa and is topped with a potato filling. A tiny dollop of butter is put on top of the potato filling before folding the dosa into half.

For us Mysorians, a masala dosa without the red chutney is no ‘masal dose’. Its just plain dosa with some ‘alugadde palya’ (potato curry).

Making this dish needs some planning as the dosa batter needs to be fermented overnight. Once the batter is ready, the potato filling, red chutney and coconut chutney needs to be prepared. As a child I have eaten this as breakfast every single Sunday. Now, it is a common weekend brunch at our household.

Try these absolutely delicious, out of the world mysore masala dosa and I am sure you will love it 🙂

 

 

Ingredients:

For dosa batter:

Split black gram or urad dal – 1 cup
Raw rice – 3 cups
Fenugreek seeds or methi seeds – 2 tsp
Split bengal gram or chana dal – 2 tbsp
Thin beaten rice (avalakki/poha) – ¼ cup
Salt to taste

For red chutney:

Split bengal gram or chana dal – ½ cup
Onion – 1 small, sliced
Garlic – 2-3 cloves
Dry red chilli – 4-5 or as per taste
Oil – 1 tsp
Salt to taste

For potato filling:

Potato – 4-5
Onion – 2 large, thinly sliced
Oil – 2 tsp
Mustard seeds – ½ tsp
Cumin seeds – 1 tsp
Turmeric powder – ½ tsp
Curry leaves – 5-6
Ginger – ¼ inch, grated
Green chilli – 2-3 or as per taste
Salt to taste
Lemon juice – 2 tbsp
Coriander leaves for garnish

To serve:

Coconut chutney – click here for recipe

 

Method:

To make dosa batter:

  1. Soak rice, urad dal, chana dal and methi seeds for 6-7 hours
  2. 30 minutes before grinding, add avalakki/poha to the soaked dal-rice mixture
  3. Grind the mixture into a very smooth batter using some water. (Add water gradually while grinding)
  4. Transfer into a large bowl, cover and keep the batter for fermenting overnight in a warm place
  5. Next morning, add salt to the batter and mix well. Add some water if needed to adjust consistency

To make red chutney:

  1. Heat oil in a fry pan/kadhai. Add chana dal and fry until golden
  2. Add dry red chilli, onion and garlic and fry for a few minutes until the raw smell of garlic goes away
  3. Turn off the flame and let it cool completely
  4. Transfer into a mixer or blender and grind into smooth paste using very little water

To make potato filling:

  1. Boil the potatoes and lightly mash them. The mash shouldn’t have any big lumps in it, at the same time, have a little bit of small chunky bite
  2. Heat a fry pan or kadhai. Add mustard seeds and let it splutter
  3. Add cumin seeds, curry leaves, green chilli, turmeric powder and ginger. Saute for a minute
  4. Add onion and saute until they are translucent
  5. Add potatoes, salt and 2 tbsp water. Mix well and saute for 1-2 minutes
  6. Turn off the flame and add lemon juice and coriander leaves

To make the dosas:

  1. Heat a tawa/griddle until it is hot. Turn the flame to medium. Lightly grease the tawa and wipe off excess oil using a kitchen towel. Sprinkle few drops of water on to the tawa and let it evaporate
  2. Take a ladle full of batter and pour it in the centre of the tawa. Using the ladle or a small bowl gently spread the batter in circular motion. Don’t spread the batter very thin
  3. Pour a tsp of oil or ghee onto the dosa
  4. Cover and cook on medium flame until brown
  5. Spread the red chutney on the dosa. Add 2 tbsp of potato filling in the centre (don’t turn the dosa to cook other side)
  6. Add a small dollop of butter over potato and fold the dosa into half
  7. Serve with coconut chutney (Click here for recipe)

 

Notes:

  • Don’t make the dosa batter very runny. It has to be slightly thick
  • It is very important to lightly grease the tawa and then sprinkling water over it before each dosa. Don’t skip this step
  • Mysore masala dosa is slightly thicker than other dosas. Spread the batter slightly thick so that the dosa gets soft and spongy inside
  • Don’t turn the dosa over once it is golden

 

Dosa batter fermented and ready for making dosas

Dosa batter fermented and ready for making dosas

 

Fry the red chutney ingredients in some oil

Fry the red chutney ingredients in some oil

 

Grind into thick paste using little water

Grind into thick paste using little water

 

Fry onion with spices for potato filling

Fry onion with spices for potato filling

 

Add mashed potatoes and mix. Add fresh coriander leaves

Add mashed potatoes and mix. Add fresh coriander leaves

 

Spread the batter on a hot tawa in circular motion

Spread the batter on a hot tawa in circular motion

 

Spread red chutney and add some potato filling

Spread red chutney and add some potato filling

 

Add a small dollop of butter and fold the dosa into half

Add a small dollop of butter and fold the dosa into half

 

Delicious Mysore masala dosa served with chutney

Delicious Mysore masala dosa served with chutney

 


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