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Mysore Masala Dosa
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Mysore Masala Dosa

A Popular Dosa variety from South Indian which is crispy and spicy with the Red chutney and masala filling.
Course Main Course
Cuisine Indian
Keyword masal dosai, masala dosa, Mysore masala dosa
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 4
Calories 286kcal
Author fforflavour

Ingredients

For Dosa Batter:

  • 1 cup Idli Rice
  • 1/4 cup Urad dal
  • 1/8 cup Poha / Aval
  • ½ tsp Fenugreek seeds
  • Salt as required

For Spicy Red Chutney:

  • 2 tbsp Chana Dal
  • 4 Dry Red Chillies
  • 1 Onion
  • 4 Garlic
  • A small piece tamarind

For the Potato Masala

  • 3 Potato
  • 1 Large Onion chopped
  • 2 Green Chilli
  • 1 Small Piece Ginger
  • 1/8 tsp Turmeric Powder
  • Salt As Required
  • 3 tsp Oil
  • 1 tsp Mustard Seeds
  • 1/2 tsp Urad Dal
  • 1/2 tsp Jeera
  • Few Curry Leaves

Instructions

Preparing dosa batter:

  • Rinse and soak all the ingredients mentioned for dosa batter except poha/beaten rice and salt. Soak for atleast 4 hours.
  • Soak Poha / aval for 10 minutes before grinding.
  • Drain the water and add all the ingredients to the wet grinder. You can use the drained water too for grinding. Add water gradually and grind it to a smooth consistency. It took about 35 – 40 minutes for achieving this consistency.
  • Transfer the batter to a Container and add salt. Mix well. Close the lid and leave it overnight for fermentation.
  • The Dosa batter is ready.

For the Red Chutney

  • In a small tadka pan, add little oil and roast channa dal till golden colour. Let it cool down.
  • In a mixer, add red chilli, onion, garlic, tamarind and roasted chana dal. Then add salt and grind it to a smooth paste asby adding little water. The chutney should be in spreadable consistency. Do not make it watery.
  • Now the chutney is ready

For The Potato Masala

  • Wash and cut Potatoes into halves. Pressure cook potatoes for 2 whistles. Let the pressure release naturally. Let it cool. Once cooled, peel the skin and mash the potatoes.
  • In a pan, add oil. Once hot, add mustard , urad dal and jeera.
  • Then add chopped Onions and green chilies. When the onions turn translucent, add turmeric and salt.
  • Add mashed potatoes and mix well.
  • Keep the potato masala and dosa batter ready.

Preparing Mysore Masala Dosa

  • Heat a dosa tawa, pour a ladle of batter in the center and spread it in a circular motion. Smear it with a blob of butter.
  • Once the dosa is half – cooked, spread the red chutney all over the dosa.
  • Now keep about 2 tbsp of potato masala by one side. Fold the dosa and repeat the same with the remaining batter.

Notes

  • Adjust spice level according to your taste.