MYSORE MASALA DOSA

A thin and crispy dosa prepared with fermented rice and Lentil batter which is topped with Red Garlic Chutney and Potato Masala. The appearance and texture is very similar to Masala Dosa , but the main difference lies with the chutney spread topped on Mysore Dosa.

Dosa recipes are very much indigenous to south indian cuisine. Region vise the texture and appearance changes. In North part of India, Mysore Masala dosa is crispy and thin where in southern part specially in Mysore , it’s thick and brown color dosa.

you can checkout the detailed recipe of How to make Dosa batter at home , here

Let’s checkout the detailed recipe.

INGREDIENTS

For Red Garlic Chutney

  • 1/4 cup Chana Dal
  • 15-17 pc Dry Red Chilli (Preferably Kashmiri)
  • 10-12 flakes Garlic
  • 7 – 8 Shallots / Small Onion or 1/2 cup Chopped Onion
  • A small piece of turmerind
  • salt as per taste

For the potato masala

  • 3-4 Big Sized Potatoes
  • 1/2 cup finely chopped Onions
  • 2 tsp finely chopped Carrots
  • 1 tsp finely chopped Green Chilli
  • 1 tsp finely chopped Ginger
  • 1/6 tsp Turmeric Powder
  • salt as per taste

To Temper

  • 1 tsp Oil
  • 2/3 tsp Mustard Seeds
  • 1 tsp Urad Dal
  • 2 tsp Chana Dal
  • few curry leaves
  • 1/4 tsp Hing

METHOD

Wash and cut each potato into 4 and pressure cook with 1/2 cup water for 3 whistles. Peel off the skin and Grate/Mash it well.

Heat a pan with oil and temper with the items given under โ€˜To Temperโ€™..

Add chopped ginger, green chilli, onion, carrot and fry well for a minute.

Add the mashed potatoes and mix well. Add 1/4 cup water and turmeric.

Fry for 2-3 minutes.. Potato Masala is ready..

For Red Chutney..

Roast channa dal and red chillies in medium flame with few drops of oil.

Add shallots, garlic along with and fry for few minutes.

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Add salt , turmerind with all roasted stuff. Grind smooth and thick with small quantity of water. Chutney should be thick yet spreadable..

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Prepare Dosa batter. On a hot Non stick tava , spread dosa batter . Allow it to cook for few seconds. When you see dosa batterย  is getting firm , Spread the chutney using the back of a spoon around the dosa. Pour Butter/ Oil on sides of Dosa.

Add 2-3 tbsp of the prepared aloo masala ..

It’s your option either to spread it slightly and fold the dosa or keep the masala and roll the dosa. No need to flip the dosa.

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Just fold the dosa and Serve hot..

TIPS

  • Make sure to grind the chutney spicy to make the dosa perfectly spicy. Otherwise it will be like the regular masala dosa.
  • Adding more butter sure enhances the taste and browning, but make sure you restrict yourself with only one or two.

Happy Cooking ๐Ÿ™‚ ๐Ÿ™‚

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54 thoughts on “MYSORE MASALA DOSA

Add yours

  1. Now that is delicious looking dosa, as I scroll through the pics, makes me hungry and tempted to eat one right now. I love the masala mixture that you made, I make it similar, not too thick or hard but with a bit of volume. The red chutney stole my heart .. one of my favourites and I can just lick it off the bowl as it is. Great share Ruchi!

    Liked by 1 person

  2. A few years back I ordered Mysore dosa in a restaurant here, and don’t know what he gave me but since then I never wanted to eat Mysore dosa! But after looking at your recipe I feel like having it again. I must make it myself though ๐Ÿ˜€ or I should visit you.

    Liked by 1 person

    1. Ha ha yup this happens many times when we order a dish at new place . But take my words dear , try it it’s amazing in taste. Pls plan to visit me too … Me too wanna taste ur dishes ๐Ÿ˜๐Ÿ˜๐Ÿ˜๐Ÿ˜๐Ÿ˜

      Like

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