Mysore Masala Dosa Recipe

Mysore Masala Dosa is a popular South Indian breakfast dish that combines the crispy goodness of a traditional dosa with a spicy, flavorful chutney. The dish is named after the city of Mysore, known for its rich food culture. This delicious and satisfying dish can be enjoyed as a breakfast or a snack, and it is sure to impress your family and guests.

Ingredients:

For the Dosa Batter:

• 1 cup rice
• 1/4 cup urad dal (split black gram)
• 1/2 teaspoon fenugreek seeds
• Water as needed
• Salt to taste

For the Masala Filling:

• 2 large potatoes, boiled and mashed
• 1 onion, finely chopped
• 1 green chili, finely chopped
• 1 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• A few curry leaves
• Salt to taste
• 1 tablespoon oil

For the Mysore Chutney:

• 1/4 cup dried red chilies
• 2 tablespoons grated coconut
• 1 tablespoon tamarind pulp
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1 tablespoon oil
• Salt to taste

Method:

Step 1: Preparing the Dosa Batter

1. Soak the rice, urad dal, and fenugreek seeds in water for 4-6 hours or overnight.
2. Grind the soaked ingredients into a smooth batter, adding water as needed. The batter should have a pourable consistency, similar to pancake batter.
3. Ferment the batter in a warm place for 8-12 hours or overnight until it doubles in size.

Step 2: Preparing the Masala Filling

1. Heat oil in a pan, and add mustard seeds. Let them splutter, then add chopped onions, green chilies, and curry leaves.
2. Sauté the onions until they turn soft and golden.
3. Add turmeric powder and salt. Stir well, and then add the boiled and mashed potatoes. Mix everything together.
4. Cook for 2-3 minutes and set aside.

Step 3: Preparing the Mysore Chutney

1. Dry roast the red chilies in a pan for a minute until they release a smoky aroma. Let them cool.
2. Grind the roasted chilies, grated coconut, and tamarind pulp into a smooth paste, adding a little water if necessary.
3. In a small pan, heat oil and add mustard seeds and cumin seeds. Once they splutter, add the chutney paste and cook for 2-3 minutes.
4. Add salt to taste and set aside.

Step 4: Making the Dosa

1. Heat a non-stick tawa or griddle over medium heat. Once hot, pour a ladle of dosa batter and spread it in a circular motion to form a thin dosa.
2. Drizzle a little oil around the edges of the dosa and cook until the bottom is golden and crisp.
3. Spread a thin layer of Mysore chutney over the dosa and place a spoonful of the potato masala in the center.
4. Fold the dosa into a roll or a half-moon shape and serve hot with coconut chutney and sambar.

Tips:

• If your dosa batter is too thick, add a little water to adjust the consistency.
• The chutney can be made in advance and stored in the refrigerator for a couple of days.
• For a spicier version, you can increase the number of dried red chilies in the chutney.

Mysore Masala Dosa is typically served with coconut chutney, tomato chutney, and a bowl of sambar on the side. The combination of the crispy dosa, spicy chutney, and flavorful potato filling makes this dish a favorite among many.