mysore masala dosa recipe – tasty masala dosa recipe with potato filling. A popular breakfast dish from mysore in Karnataka.
mysore masala dosa
masala dosa is a popular South Indian breakfast item which has gained popularity throughout the world. It is often served with coconut chutney and sambar.
mysore masala dosa is a little bit different from the regular masala dosa. Here a spicy red chutney is made and spread over the dosa which gives a unique taste and flavor. Unlike the regular dosas, they are more brownish in color and also a little spongy inside. A dollop of butter is also added on top of the potato filling before folding the dosa.
You might also be interested in other breakfast recipes like poori, set dosa, matar chila, and many others.
mysore masala dosa recipe
basic info
preparation time:
cooking time:
recipe type:
cuisine:
serves:
ingredients
- dosa batter – as required
for red chutney:
- oil – 1 teaspoon
- dry red chili – 3 to 4
- onion – 1/4 cup, roughly chopped
- chana dal – 1/4 cup
- garlic – 4 to 5
- salt – to taste
- water – as required
for potato masala
- oil – 1 tablespoon
- potato – 2 large, boiled
- onion – 1 medium, finely chopped
- ginger – 1-inch piece, grated
- garlic – 1 to 2, optional
- curry leaves – few
- green chili – 1, finely chopped
- mustard seeds – 1/2 teaspoon
- turmeric powder – 1/2 teaspoon
- asafoetida powder or hing – a pinch
- lemon juice – 1/2 teaspoon
- water – 1/4 cup
- salt – to taste
- coriander leaves – 1 tablespoon, finely chopped
how to make mysore masala dosa recipe with step by step photos
red chutney for mysore masala dosa
1.Heat one teaspoon of oil in a pan. When the oil is hot enough, add chana dal, dry red chili, garlic, shallots or small onion and saute well for a few minutes.
2. Transfer the sauteed ingredients to a mixer jar. Add a little water and grind it to a smooth paste.
3. red chutney for masala dosa is ready. Keep aside.
for potato masala
4. Pressure cook potatoes with enough water for 3 to 4 whistles or until they get cooked well. Wait till the pressure subsides.
5. Peel off the skin, and crumble them with your hands. Keep aside.
6. Heat oil in a pan. When the oil is hot enough, splutter mustard seeds. Add finely chopped onion, ginger, green chili, and saute till onion turns translucent. Add turmeric powder, asafoetida powder and saute till the raw smell goes off completely.
7. Add the crumbled potato and saute well. Add water and salt. Mix well. Reduce the flame to low, cover and cook till the entire water gets absorbed.
8. Now add lemon juice, finely chopped coriander leaves, and mix well. Turn off the flame. potato masala for mysore masala dosa is ready.
to make mysore masala dosa
9. Take dosa batter in a bowl. Add water if required to get the desired consistency. Keep aside.
10. Heat a dosa tawa or a griddle and grease it with oil. When the tawa is hot enough, add one ladle full of batter into the hot tawa and spread in a circular motion. Drizzle one teaspoon of oil around the edges and at the center. Cover the dosa with a lid and let it cook.
11. Take one spoonful of red chutney and spread it on top of the dosa. Drizzle few drops of oil on the dosa.
12. Now add the potato masala on top of the chutney and spread it on top of the dosa. Add a little butter on top.
13. Now carefully fold the dosa and transfer to a serving plate. Serve mysore masala dosa with coconut chutney and sambar.
mysore masala dosa recipe below
- dosa batter - as required
- for red chutney:
- oil - 1 teaspoon
- dry red chili - 3 to 4
- onion - ¼ cup, roughly chopped
- chana dal - ¼ cup
- garlic - 4 to 5
- salt - to taste
- water - as required
- for potato masala
- oil - 1 tablespoon
- potato - 2 large, boiled
- onion - 1 medium, finely chopped
- ginger - 1-inch piece, grated
- garlic - 1 to 2, optional
- curry leaves - few
- green chili - 1, finely chopped
- mustard seeds - ½ teaspoon
- turmeric powder - ½ teaspoon
- asafoetida powder or hing - a pinch
- lemon juice - ½ teaspoon
- water - ¼ cup
- salt - to taste
- coriander leaves - 1 tablespoon, finely chopped
- for red chutney:
- Heat oil in a pan. Saute red chili, chana dal, garlic, onion.
- Grind to a smooth paste adding little water. Red chutney is ready. Keep aside.
- For potato masala:
- Pressure cook potato for 3 to 4 whistles or until done.
- Peel off the skin and crumble it.
- Heat oil in a pan. Splutter mustard seeds.
- Add finely chopped onion, ginger, green chili, and saute well.
- Add turmeric powder, hing, and saute for a few seconds.
- Add crumbled potato pieces, salt, water. Cover and cook till the entire water get absorbed.
- Add lemon juice, coriander leaves, mix well.
- For making mysore masala dosa:
- Heat a tawa or griddle. Grease it with oil.
- Pour a ladle full of batter onto the hot tawa and spread in a circular motion.
- Drizzle oil around the edges.
- Cover and cook for a few seconds.
- Spread red chutney on top.
- Spread the prepared potato masala on top of red chutney.
- Drizzle few drops of oil.
- Fold the dosa and transfer to a serving plate.
- Serve mysore masala dosa with coconut chutney and sambar.
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Hi I tried this, the taste was amazing, same as we get at restaurants. Thanx for posting this easy, simple and tasty recipe.