Mysore Masala Dosa Recipe

Introduction

Mysore Masala Dosa is a beloved South Indian delicacy that has captured the hearts and taste buds of food enthusiasts around the world. Originating from the city of Mysore in Karnataka, India, this flavorful and spicy variation of the traditional masala dosa is a testament to the rich culinary heritage of the region. Characterized by its crispy exterior, soft interior, and a spicy red chutney spread, Mysore Masala Dosa offers a delightful medley of textures and flavors that make it an irresistible choice for breakfast, brunch, or even dinner.

Unlike the regular masala dosa, which typically features a mild potato filling, the Mysore Masala Dosa takes it up a notch with its vibrant, tangy, and slightly spicy chutney, layered beneath the potato filling. This unique twist not only adds a burst of flavor but also distinguishes it from other dosas, making it a favorite among spice lovers.

In this blog post, we’ll delve into the secrets of making an authentic Mysore Masala Dosa at home. From gathering the right ingredients to mastering the technique of creating that perfect crispy dosa, we’ll guide you through each step. Whether you’re a seasoned cook or a beginner in the kitchen, this comprehensive guide will equip you with everything you need to know to recreate this iconic South Indian dish. So, let’s embark on this culinary journey and bring the flavors of Mysore into your home!

Authentic Mysore Masala Dosa

What is Mysore Masala Dosa?

Mysore Masala Dosa is a distinct variation of the traditional masala dosa, originating from the city of Mysore in Karnataka, India. This iconic dish stands out due to its unique combination of textures and flavors, which make it a cherished staple in South Indian cuisine.

Unique Features of Mysore Masala Dosa

Spicy Red Chutney: One of the defining features of Mysore Masala Dosa is the spicy red chutney spread inside the dosa. Made from red chilies, garlic, coconut, and various spices, this chutney adds a tangy and spicy kick, setting it apart from other dosa varieties.

Crispy Exterior: Achieving the perfect crispiness is essential for an authentic Mysore Masala Dosa. The dosa batter, made from fermented rice and urad dal (black gram), is spread thinly on a hot griddle to create a golden-brown, crispy exterior.

Fluffy Potato Filling: Inside the crispy dosa is a flavorful potato filling, cooked with onions, turmeric, mustard seeds, and curry leaves. The contrast between the crispy dosa and the soft, spiced potatoes is a key element of this dish.

Difference from Regular Masala Dosa

While both Mysore Masala Dosa and regular Masala Dosa feature a potato filling, the addition of the spicy red chutney in Mysore Masala Dosa creates a more robust and complex flavor profile. The chutney’s heat and tanginess complement the mild potato filling, providing a delightful taste experience that is both spicy and savory.

Additionally, the preparation method for Mysore Masala Dosa often results in a slightly thicker and crispier dosa compared to the regular masala dosa, enhancing its textural appeal.

Cultural Significance

Mysore Masala Dosa is not just a dish; it’s a reflection of the rich culinary traditions of Karnataka. Enjoyed by people of all ages, it is a common feature at South Indian restaurants and is also prepared in homes during special occasions and festivals. The dosa’s popularity has transcended regional boundaries, making it a beloved dish across India and around the world.

Ingredients for Mysore Masala Dosa

To make an authentic Mysore Masala Dosa, you need to prepare the dosa batter, the spicy red chutney, and the potato filling. Here is a detailed list of the ingredients required for each component:

Dosa Batter

Ingredients:

• 2 cups rice (preferably parboiled or idli rice)
• 1/2 cup urad dal (split black gram)
• 1/4 teaspoon fenugreek seeds (methi seeds)
• Salt to taste
• Water for soaking and grinding

Optional:

• 1/4 cup poha (flattened rice) for extra softness
• 1/4 cup cooked rice for extra crispiness

Spicy Red Chutney

Ingredients:

• 2 tablespoons chana dal (split chickpeas)
• 2 tablespoons urad dal (split black gram)
• 4-6 dried red chilies (adjust to taste)
• 1/4 cup grated coconut (fresh or desiccated)
• 2 garlic cloves
• 1 small onion, roughly chopped
• 1 small tomato, roughly chopped
• Tamarind pulp (small marble-sized piece) or 1/2 teaspoon tamarind paste
• Salt to taste
• Water for grinding

For tempering:

• 1 tablespoon oil
• 1/2 teaspoon mustard seeds
• A pinch of asafoetida (hing)
• A few curry leaves

Potato Filling

Ingredients:

• 3-4 medium-sized potatoes, boiled and mashed
• 1 large onion, finely chopped
• 2 green chilies, slit or finely chopped
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• A pinch of asafoetida (hing)
• A few curry leaves
• 2 tablespoons oil
• Salt to taste
• A handful of chopped coriander leaves for garnish
• Juice of half a lemon (optional)

Preparation

1. Dosa Batter:

• Wash the rice, urad dal, and fenugreek seeds thoroughly.
• Soak them together (and poha if using) in enough water for at least 4-6 hours or overnight.
• Drain the soaked mixture and grind it to a smooth batter, adding water as needed to achieve a slightly thick consistency.
• Transfer the batter to a large bowl, add salt, and mix well.
• Cover and let it ferment in a warm place for 8-12 hours or until the batter doubles in volume and becomes slightly frothy.

1. Spicy Red Chutney:

• Heat a tablespoon of oil in a pan and add chana dal and urad dal. Roast until golden brown.
• Add dried red chilies and sauté for a minute until they become fragrant.
• Add grated coconut, garlic, onion, and tomato. Cook until the tomato turns soft and the mixture is well-cooked.
• Remove from heat and let it cool. Grind the mixture to a smooth paste, adding water as needed.
• Heat another tablespoon of oil for tempering. Add mustard seeds, asafoetida, and curry leaves. Pour this tempering over the chutney and mix well.

1. Potato Filling:

• Heat oil in a pan and add mustard seeds and cumin seeds. Let them splutter.
• Add asafoetida, green chilies, and curry leaves. Sauté for a few seconds.
• Add chopped onions and sauté until they turn golden brown.
• Add turmeric powder and mashed potatoes. Mix well.
• Add salt to taste and cook for a few minutes until the flavors meld together.
• Garnish with chopped coriander leaves and a squeeze of lemon juice, if using.

How to Make Mysore Masala Dosa

Now that you have your ingredients ready, it’s time to assemble and cook the Mysore Masala Dosa. Follow these steps to make a perfect, crispy dosa with a flavorful filling.

Step 1: Prepare the Dosa Batter

1. Fermentation:

• After soaking and grinding the rice, urad dal, and fenugreek seeds (and optional poha and cooked rice), ensure the batter ferments for 8-12 hours. The batter should double in volume and become frothy.

1. Consistency:

• Check the consistency of the fermented batter. It should be slightly thick but pourable. Add a little water if needed to achieve the right consistency.

1. Seasoning:

• Add salt to the fermented batter and mix well.

Step 2: Prepare the Spicy Red Chutney

1. Roast the Ingredients:

• Heat a tablespoon of oil in a pan.
• Add 2 tablespoons of chana dal and 2 tablespoons of urad dal. Roast until golden brown.
• Add 4-6 dried red chilies and sauté for a minute until they become fragrant.
• Add 1/4 cup grated coconut, 2 garlic cloves, 1 small chopped onion, and 1 small chopped tomato. Cook until the tomato turns soft and the mixture is well-cooked.

1. Grind the Chutney:

• Let the mixture cool.
• Grind the mixture to a smooth paste, adding water as needed to achieve a spreadable consistency.

1. Tempering:

• Heat another tablespoon of oil for tempering.
• Add 1/2 teaspoon mustard seeds, a pinch of asafoetida, and a few curry leaves. Allow them to splutter.
• Pour this tempering over the chutney and mix well.

Step 3: Prepare the Potato Filling

1. Cook the Spices:

• Heat 2 tablespoons of oil in a pan.
• Add 1 teaspoon mustard seeds and 1 teaspoon cumin seeds. Let them splutter.
• Add a pinch of asafoetida, 2 slit or finely chopped green chilies, and a few curry leaves. Sauté for a few seconds.

1. Cook the Onions:

• Add 1 large finely chopped onion and sauté until they turn golden brown.

1. Add Potatoes and Spices:

• Add 1/2 teaspoon turmeric powder and mix well.
• Add the boiled and mashed potatoes (3-4 medium-sized). Mix thoroughly.
• Add salt to taste and cook for a few minutes until the flavors meld together.

1. Garnish:

• Garnish with chopped coriander leaves and a squeeze of lemon juice, if using.

Step 4: Cook the Dosa

1. Heat the Griddle:

• Heat a non-stick or cast-iron griddle (tawa) over medium-high heat. Ensure the griddle is hot before pouring the batter.

1. Spread the Batter:

• Pour a ladleful of batter onto the center of the griddle.
• Using the back of the ladle, spread the batter in a circular motion to form a thin, even layer.

1. Cook the Dosa:

• Drizzle a few drops of oil or ghee around the edges of the dosa.
• Cook until the edges start to lift and the dosa turns golden brown and crispy.

1. Spread the Chutney:

• Spread a thin layer of the prepared spicy red chutney evenly over the dosa.

1. Add the Potato Filling:

• Place a portion of the potato filling in the center of the dosa.

1. Fold and Serve:

• Fold the dosa over the filling to form a semi-circle or roll it into a cylindrical shape.
• Serve hot with coconut chutney and sambar on the side.

Tips for the Best Mysore Masala Dosa

Creating the perfect Mysore Masala Dosa can be a delightful culinary experience. Here are some tips to help you achieve the best results:

1. Batter Preparation

• Proper Soaking: Ensure that the rice, urad dal, and fenugreek seeds are soaked for at least 4-6 hours. Proper soaking helps in achieving a smooth and fine batter.
• Right Proportions: Use the correct proportions of rice to urad dal. Typically, a 4:1 ratio works well.
• Grinding Consistency: Grind the batter to a smooth and slightly thick consistency. Adding a little water during grinding helps achieve the right texture.
• Fermentation: Allow the batter to ferment in a warm place for 8-12 hours. The batter should double in volume and become frothy. Proper fermentation is key to getting crispy dosas.

2. Cooking the Dosa

• Hot Griddle: Ensure the griddle (tawa) is hot before you pour the batter. A hot griddle helps in spreading the batter evenly and achieving a crispy texture.
• Even Spreading: Use the back of a ladle to spread the batter in a circular motion, starting from the center and moving outwards. This ensures an even, thin layer.
• Oil/Ghee Application: Drizzle a few drops of oil or ghee around the edges and on top of the dosa. This adds flavor and helps in achieving a crispy dosa.
• Patience: Allow the dosa to cook on medium-high heat until the edges start to lift and the surface turns golden brown. Do not flip the dosa; cook it on one side only for the best texture.

3. Chutney and Filling

• Red Chutney Consistency: Ensure the spicy red chutney is smooth and spreadable. If it’s too thick, add a little water while grinding to achieve the right consistency.
• Even Spread: Spread a thin, even layer of red chutney on the dosa to ensure each bite has a burst of flavor.
• Flavorful Filling: Make sure the potato filling is well-cooked and seasoned. The filling should be flavorful and slightly moist but not watery.

4. Additional Tips

• Use Fresh Ingredients: Use fresh ingredients for the batter, chutney, and filling. Fresh ingredients enhance the flavor and texture of the dosa.
• Experiment with Variations: For a healthier option, you can experiment with brown rice or millets in the batter. You can also add finely chopped vegetables to the potato filling for added nutrition.
• Serve Immediately: Serve the dosa immediately after cooking. Dosas tend to lose their crispiness if left to sit for too long.
• Accompaniments: Serve Mysore Masala Dosa with a variety of chutneys (coconut, tomato, mint) and sambar for a complete South Indian meal experience.

Variations of Mysore Masala Dosa

Mysore Masala Dosa is a versatile dish that lends itself to various creative and healthy variations. Here are some exciting twists you can try:

1. Healthy Mysore Masala Dosa

Whole Grain Dosa:

• Substitute white rice with brown rice or quinoa to make the batter. This adds more fiber and nutrients to your dosa.

Millet Dosa:

• Replace rice with millets like ragi (finger millet), jowar (sorghum), or bajra (pearl millet). Millets are gluten-free and packed with vitamins and minerals.

Vegetable-Stuffed Dosa:

• Add finely chopped vegetables like carrots, peas, bell peppers, and spinach to the potato filling. This not only enhances the flavor but also boosts the nutritional value.

2. Vegan Mysore Masala Dosa

Coconut Yogurt:

• Use coconut yogurt in the dosa batter to achieve the desired fermentation and tanginess without dairy.

Vegan Chutney:

• Ensure the red chutney and coconut chutney are made without any dairy products. Use plant-based oils for tempering.

Dairy-Free Filling:

• Use plant-based oils (such as coconut or sunflower oil) instead of ghee in the potato filling.

3. Gluten-Free Mysore Masala Dosa

Gluten-Free Grains:

• Use gluten-free grains like quinoa, brown rice, or millet for the batter.

Chickpea Flour Addition:

• Add a little chickpea flour (besan) to the batter to help bind the ingredients and add a slightly nutty flavor.

4. Fusion Mysore Masala Dosa

Cheese Dosa:

• Sprinkle grated cheese on top of the red chutney before adding the potato filling. Allow the cheese to melt and create a gooey, cheesy variation.

Paneer Dosa:

• Add crumbled paneer (Indian cottage cheese) to the potato filling for a rich and creamy twist.

Mexican Dosa:

• Use a filling of spiced black beans, corn, bell peppers, and avocado. Add a dollop of salsa and vegan cheese for a Mexican-inspired dosa.

Pesto Dosa:

• Replace the red chutney with a layer of pesto sauce and add a filling of sautéed vegetables like mushrooms, zucchini, and spinach for an Italian twist.

5. Spicy Variations

Extra Spicy Chutney:

• Increase the number of dried red chilies in the chutney or add a spoonful of hot chili sauce to make the dosa extra spicy.

Masala Dosa with Pickles:

• Spread a thin layer of Indian pickles (such as mango or lime pickle) along with the red chutney for an added tangy and spicy kick.

6. Protein-Packed Mysore Masala Dosa

Lentil Dosa:

• Add soaked and ground lentils (like moong dal or chana dal) to the dosa batter to increase the protein content.

Tofu Filling:

• Replace the potato filling with a spiced tofu scramble. Tofu adds a good amount of protein and is a great alternative for those looking to reduce their carb intake.

7. Kids’ Friendly Mysore Masala Dosa

Mini Dosas:

• Make smaller, bite-sized dosas that are easier for kids to handle and eat.

Sweet Dosas:

• Add a touch of jaggery (unrefined sugar) to the batter and serve with a sweetened coconut filling for a dessert-like dosa that kids will love.

Serving Suggestions for Mysore Masala Dosa

Enhancing the dining experience with Mysore Masala Dosa involves pairing it with complementary sides and condiments. Here are some serving suggestions to elevate your meal:

1. Chutneys

Coconut Chutney:

• A classic accompaniment made with grated coconut, green chilies, ginger, and tempered with mustard seeds, curry leaves, and urad dal.

Tomato Chutney:

• A tangy chutney made with tomatoes, onions, garlic, and red chilies, finished with a tempering of mustard seeds and curry leaves.

Mint-Coriander Chutney:

• A refreshing chutney made with fresh mint, coriander leaves, green chilies, ginger, and a squeeze of lemon juice.

Peanut Chutney:

• A creamy chutney made from roasted peanuts, garlic, red chilies, and tamarind, blended to a smooth consistency.

2. Sambar

Traditional Sambar:

• A lentil-based vegetable stew made with toor dal (split pigeon peas), tamarind, and a variety of vegetables like drumstick, carrots, potatoes, and brinjal. It’s flavored with sambar powder and finished with a tempering of mustard seeds, curry leaves, and asafoetida.

Quick Sambar:

• For a faster version, use sambar powder and pre-cooked vegetables to cut down on preparation time while still enjoying the rich flavors.

3. Other Condiments

Gunpowder (Milagai Podi):

• A spicy powder made from roasted lentils, red chilies, sesame seeds, and spices. It’s mixed with ghee or oil and served as a dip for the dosa.

Pickles:

• Serve with a variety of Indian pickles such as mango, lime, or mixed vegetable pickle to add a tangy and spicy contrast.

Curd (Yogurt):

• A bowl of plain yogurt can help balance the spiciness of the dosa and chutneys, adding a cooling effect.

4. Beverages

Filter Coffee:

• A traditional South Indian filter coffee, made with strong brewed coffee and hot milk, is a perfect accompaniment.

Masala Chai:

• A spiced tea made with black tea, milk, and a blend of aromatic spices like cardamom, ginger, and cinnamon.

Buttermilk:

• A refreshing drink made with yogurt, water, and spices such as cumin, curry leaves, and green chilies.

5. Additional Tips

Garnishing:

• Garnish the dosa with freshly chopped coriander leaves and a sprinkle of grated coconut to add a touch of freshness and visual appeal.

Serving Style:

• Serve the dosas hot and fresh from the griddle to maintain their crispiness. You can keep them warm in an oven set to low heat if you’re preparing multiple servings.

Presentation:

• Present the dosa folded or rolled on a large plate, accompanied by small bowls of chutneys and sambar. Adding a few lemon wedges and a garnish of fresh herbs can enhance the presentation.

Frequently Asked Questions (FAQs) about Mysore Masala Dosa

Here are some common questions and answers to help you better understand and prepare Mysore Masala Dosa:

1. What is the difference between Mysore Masala Dosa and regular Masala Dosa?

• Mysore Masala Dosa is a variant of the traditional Masala Dosa from the city of Mysore, Karnataka, India. It is distinguished by the addition of a spicy red chutney spread on the dosa before adding the potato filling. This chutney gives Mysore Masala Dosa its characteristic red color and adds a unique tangy-spicy flavor.
• Regular Masala Dosa, on the other hand, typically does not include the spicy red chutney. It consists of a thin, crispy dosa filled with a spiced potato filling and is usually served with coconut chutney and sambar.

2. How do I make crispy dosas?

• To make crispy dosas, ensure that your dosa batter is well-fermented. Fermentation allows for the development of bubbles in the batter, which contributes to the dosa’s crispiness.
• Use a hot griddle (tawa) and spread the batter thinly and evenly. Drizzle a few drops of oil or ghee around the edges of the dosa while cooking.
• Cook the dosa on medium-high heat until the edges start to lift and the surface turns golden brown and crispy.

3. Can I make Mysore Masala Dosa without fermentation?

• While traditionally dosa batter requires fermentation to achieve the desired texture and flavor, you can make a quick version using ingredients like rice flour or semolina (rava). These alternatives do not require fermentation and can be cooked immediately after mixing with water.

4. What are some variations of Mysore Masala Dosa?

• Mysore Masala Dosa can be customized in various ways:
• Healthy Variations: Use whole grains like brown rice or millets in the batter.
• Vegan Options: Replace ghee with oil in cooking and choose plant-based fillings.
• Gluten-Free Versions: Use gluten-free grains like quinoa or replace with chickpea flour.
• Fusion Twists: Experiment with fillings like paneer, tofu, or Mexican-inspired ingredients.
• Spicy Variations: Adjust the spiciness by varying the amount of red chutney or adding spicy pickles.

5. What are the best side dishes to serve with Mysore Masala Dosa?

• Mysore Masala Dosa pairs well with a variety of accompaniments:
• Chutneys: Coconut chutney, tomato chutney, mint-coriander chutney, or peanut chutney.
• Sambar: Traditional sambar made with lentils and vegetables, or a quick version using sambar powder.
• Other Condiments: Gunpowder (milagai podi), Indian pickles, curd (yogurt), or a side salad.

6. How do I store and reheat leftover dosas?

• Store leftover dosas in an airtight container in the refrigerator for up to 2 days. Reheat them on a hot griddle or in a toaster oven until heated through and crispy again.
• Alternatively, wrap dosas in foil and reheat in a preheated oven at 350°F (175°C) for 5-10 minutes.

7. Can I freeze dosa batter?

• Yes, you can freeze dosa batter for up to 1 month. Thaw it in the refrigerator overnight before using. Stir well before making dosas to ensure the batter is evenly mixed.