Mysore Masala Dosa

Mysore Masala Dosa, its a classic among South Indian breakfast recipes, its one of the most famous dishes of South India especially in Karnataka. The red chutney or chutney powder spread on the the dosa and filled with potato masala. So here is deliciously tasty and spicy mysore masala dosa recipe for you all to try.  

Ingredients

For the Masala

• Potatoes 3 medium size, cubed
• Onion 1 large, chopped
• Carrot 1 medium size, finely chopped
• Green Chilli 3, chopped
• Ginger 1 medium piece, finely chopped
• Turmeric Powder 1/2 tsp
• Ghee 
• Salt
• Oil
• Mustard 1 tsp
• Chana Dal 2 tsp
• Curry Leaves 2 sprigs
• Chutney powder 4 tbsp mixed with oil / red chutney
• Dosa Batter

For Dosa Batter

• Idli Rice 3 cups or White rice 3 cup
• Urad Dal 1 cup (whole white) / if using splitter urad dal then take 1 1/2 cup
• Fenugreek seeds 2 tsp
• Cooked Rice 1/4 cup

Soak rice in the water, let it soak for 5 to 6 hours.

Soak the urad dal and fenugreek seeds in water, let it soak for 5 to 6 hours.

First grind the urad dal into a fine smooth batter, while grinding add enough water to make it into a very smooth batter. The batter will look fluffy.

Grind the rice into a smooth paste along with cooked rice, add required water to make a smooth batter. Adding too much water will make the mixture too watery. If required grind a little tile to get a almost smooth batter.

Combine rice batter and urad dal batter, set aside for at least 12 hours or overnight until the batter ferments. You will notice the batter would have risen in volume. Hence you should place the batter in a large container so it has enough space to increase in its volume.

Fermenting has to take place where the weather is warm. So ideal summers the batter ferments very well. But in cold places, the batter has to be kept in the oven. If your oven has light, then turn on the light for few hours with the batter in the oven. Once the oven is warm, turn off the lightened let the batter ferment. If your oven does not have a light, then preheat the oven to warm, turn off oven and keep the batter in the oven to ferment. This process saying because of experience.

Add salt in the batter and add little water and mix well and make dosa. 

Method

Wash and cut each potato and pressure cook with little water for 3 whistles. Once pressure goes remove water and mash it well and keep aside.

Heat a pan with oil and temper mustard seeds, chana dal and curry leaves. Add chopped ginger saute for 2 seconds, add chopped onion and saute for 1 minute, add green chilli and chopped carrot saute for 1 minute. Add little water and 1/2 tsp turmeric powder cover and cook for 2 minutes. Open and add mashed potatoes and mix well. Saute for 2 to 3 minutes. 

Heat the dosa pan. spread the dosa batter evenly over the hot tawa and put 1/4 tsp of ghee or butter in the edges of dosa, once the dosa is half cooked, add a table spoon of chutney powder, spread it using the back of spoon around the dosa. Add 3 tbsp of prepared potato masala and spread slightly and fold the dosa. No need to flip the dosa. Serve warm with tomato chutney/ sambar/ coconut chutney. 

NB: Instead of chutney powder, you can make spicy red chutney( dry red chilli, chana dal, cumin seeds, shallots/small onion and salt toast and grind together as a smooth paste)  according to your taste and spread on the dosa. Enjoy cooking.