Mysore Masala Dosa is a thin crispy crepe made using fermented rice and lentils batter, topped with a layer of fiery garlic-red chilli chutney and stuffed with potato masala that makes a perfect vegetarian breakfast.
Masala dosa is very popular across South India. But now we can find masala dosa getting popular in all parts of the country, and even outside the country. There are many variants in masala dosa and the recipe varies from region to region, city to city and believe me, it varies from restuarant to restuarant.
Mysore masala dosa is a very popular breakfast recipe from Mysore, Karnataka, India. In Karnataka Mysore masala dosa is just called by name “Masala dosa”. The authentic mysore masala dosa will be thick, it will be crisp from outside and a bit of soft ness or sponginess inside. For masala dosa red garlic chutney is applied as a layer from inside, 2 table spoons of potato filling (a masala prepared using potato and other spices) is placed in the middle and is served along with sambar and coconut chutney. These dosas are quite additive and delicious.
A properly made crisp and savory Indian dosa is wonderfully delicious, and fairly simple to make at home.The important tip is that the batter must be fermented overnight for the correct texture and requisite sour flavor. However, once the batter is ready, it can be refrigerated and kept for several days, even a week.
Mysore Masala Dosa Recipe
1 1/2 cup Idli rice
1/2 cup urad dal
1 tbsp toor dal
1 tbsp chana dal
1/2 tsp fenugreek seeds
1/2 cup thin poha
For Red Chutney:
1 tbsp oil
2 tbsp Chana Dal
1 tbsp Urad Dal
1 inch ginger
3 clove garlic
1/2 finely chopped onion
3 dried kashmiri red chilli
salt as per taste
For Potato Stuffing:
1 tbsp oil
1 tsp mustard
1/2 tsp cumin
1/2 tsp chana dal
1/2 tsp urad dal
pinch of hing / asafoetida
1 dried red chilli
few curry leaves
1/2 onion, finely chopped
1 green chilli, finely chopped
1 inch ginger, finely chopped
1/2 tsp turmeric powder
1/2 tsp salt
4 medium sized potato, boiled & mashed
Finely chopped coriander leaves
- Rinse and soak all the ingredients mentioned for batter except poha for 5-6 hours.
- Grind the soaked ingredients with the same water used for soaking as it helps in better fermentation. Meanwhile soak the poha/beaten rice for 10 minutes and drain the water.
- Grind it till you get a smooth and fluffy batter and transfer the batter into a container.
- Add salt to the batter and mix well.Close the lid and leave it for 8-9 hours or overnight for fermentation.
- Heat oil in a pan and roast urad dal and chana dal till it turns golden brown.
- Add in ginger, garlic, onion and saute well.Then add red chilli and saute
- Allow it to cool and then add salt and grine to smoth paste with little water
- In a pan, heat 2 tsp oil and add mustard,cumin, chana dal,urad dal, pinch of hing, dried red chilli and few curry leaves,allow to splutter.
- Further add onion,green chilli and ginger,saute well.
- Add turmeric,salt,boiled and mashed potato.And mix it combines well
- Saute well and turn off the flame.
- Add coriander leaves and mix well
Mysore Masala Dosa:
- Heat the dosa pan and pour dosa batter.
- Add in 1 tsp of butter, 1 tbsp red chutney and spread evenly.
- Finally,add in potato filling and roast for 30 sec.
Enjoy them with your favorite chutney and sambhar!
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