Mysore Masala Dosa Recipe
 
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Mysore Masala Dosa is a classic favourite masala dosa recipe with a spicy red chutney slathered on the dosa before layering it with the potato masala filling
Author:
Recipe type: Breakfast
Cuisine: Indian
Serves: 12
Ingredients
For dosa:
  • 6 cups of dosa batter
  • 6 tbsp of Indian sesame oil (gingelly oil)
For potato masala:
  • 2 of potatoes, boiled or steamed and mashed coarsely
  • ½ cup of sliced onions
  • 1 tsp of oil
  • ¼ tsp of black mustard seeds
  • ½ tsp of split urad dal (ulutham paruppu)
  • ½ tsp of grated ginger
  • ¼ tsp of turmeric powder
  • ½ tsp of red chilli powder (adjust to taste)
  • 2 tbsp of chopped coriander leaves (or use curry leaves)
  • For red chilli chutney:
  • 2-3 of dry red chillies
  • ½ cup of shallots (chinna vengayam, ulli) or onions, chopped fine
  • 2 tbsp of roasted gram (pottukadalai)
  • 2 cloves of garlic
  • A small piece of tamarind
  • ½ tsp of salt (or to taste)
  • A pinch of sugar
Instructions
To make potato masala for masala dosa filling:
  1. Heat oil and add the mustard seeds. When they pop, add the urad dal. Roast until golden brown.
  2. Next, add the sliced onions and ginger and cook on low heat until soft and transparent. Do not fry or roast them, just about cooked softly is perfect for us.
  3. Add the turmeric powder and some red chilli powder. You can also add chopped green chillies but we find it unpleasant to bite into green chillies when eating masala dosa so I generally use chilli powder for heat. Mix well and cook for a minute longer.
  4. Now add the roughly mashed potatoes and salt. Mix well to combine everything.
  5. Turn off heat and top off with the chopped coriander leaves. Mix again and set aside.
To make red chutney for masala dosa:
  1. Grind together all ingredients - roasted gram, shallots, red chillies, garlic, tamarind, salt, and some water - to make a smooth paste. The consistency should be spreadable and not too watery so add water accordingly.
To prepare the Mysore masala dosa:
  1. Heat an iron tawa (or non stick) and pour about ½ cup batter and spread into a thin circle.
  2. Sprinkle sesame oil over the dosa and allow it to cook.
  3. When the top of the dosa starts to cook and firm up, gently press down with a spatula to create an even top. This will help the dosa to cook properly since we won't be flipping it over.
  4. Cover and cook on medium-low heat for another minute.
  5. Next, spread about 1 tsp of the red chilli chutney over the dosa. You can use as much or as little as you'd like, based on your spice tolerance.
  6. Then, add about 2-3 tbsp of the potato masala towards one side of the dosa. Flatten it a bit so that the dosa can be folded in half comfortably.
  7. Gently fold one side of the dosa over the side with the masala and transfer to a plate.
  8. Serve hot with sambar and chutney. I didn't make any chutney since I didn't have coconut in the house but masala dosa and dosa is really a fabulous combination by itself.
Recipe by Edible Garden at https://www.cookingandme.com/2008/03/31/mysore-masala-dosa-recipe/