mysore masala dosa

This Mysore dosa is crisp and soft dosa spiced with red chutney and served with a potato dish, along with coconut chutney. The recipe is like the Mysore masala dosa served in the Bangalore and Mysore restaurants.

Mysore Masala Dosa (With Red Chutney)

rice

urad dal

methi seeds ((fenugreek seeds))

salt

water

potatoes (- boiled)

onions

ginger (adrak) (- chopped)

garlic (lahsun) (- optional)

curry leaves

green chili (- chopped)

½ black mustard seeds

½ turmeric powder

red chili powder

asafoetida ((hing))

lemon juice

¼ water

coriander leaves

roasted chana dal ((roasted bengal gram))

garlic

dry red chilies

seedlees tamarind

onion (- roughly chopped)

chutney

Pick and rinse the rice and urad dal in water for 3-4 times.

Soak the rice, urad dal and methi seeds in a large bowl in enough water for 4-5 hours.

In a wet grinder, grind the rice, urad dal, methi seeds and cooked rice or poha with enough water.

Grind till you get a fluffy and smooth consistency of the batter.

Take the dosa batter in a large bowl and mix salt.

Cover the bowl loosely and let the batter ferment for 7-9 hours.

making batter

First boil the potatoes in a steamer or pressure cooker, till they are fully cooked.

Peel and either just crumble them with your hands or chop them.

Heat oil in a pan or kadai.

First fry the mustard seeds till they splutter.

Now add the chopped onions and saute till they become soft.

Add the ginger, garlic, green chilies, curry leaves and saute for some 20-30 seconds.

Now add the turmeric powder, red chili powder and asafoetida.

Stir for 2-3 seconds and add the potatoes.

Stir and add water plus salt.

Cover and simmer the potatoes till the water dries up.

Lastly add the lemon juice and stir well.

Add coriander leaves and mix well with the potatoes.

Keep the potato palya aside.

preparing the potato palya or filling

Take all the ingredients in a small blender or chutney grinder.

Add very little water and grind to a smooth paste.

Keep aside.

making red chutney for dosa

On a tava or a flat frying pan spread 1 or 2 tsp oil. If using non stick pan, then don’t spread oil. You won’t be able to spread the dosa batter then.

Take a medium sized ladle or a big spoon and with circular motions spread the dosa from the center towards the edges on the pan.

Sprinkle some drops of oil from the top.

Cover the dosa with a lid.

Let the base get browned and the top side get cooked completely.

Spread 1 or 2 tsp of the red chili chutney on top of the dosa.

Place 2-3 tbsp of the potato stir fry on top of the mysore dosa and spread lightly.

Fold and serve the mysore masala dosa hot with coconut chutney and sambar.

making mysore masala dosa

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