Delicious Mysore Masala Dosa Recipe - A Spicy South Indian Delight!
Mysore Masala Dosa is a popular South Indian dish that originated in the city of Mysore, Karnataka. This dosa is known for its unique spicy red chutney spread on the dosa, which gives it a vibrant color and a fiery kick. In this recipe blog, I will guide you through the process of making authentic Mysore Masala Dosa at home. Get ready to savor the crispy dosa with a flavorful potato filling, all complemented by the spicy and tangy chutney.
Ingrediants
For the Dosa Batter:
- 2 cups regular rice
- 1 cup parboiled rice
- ½ cup urad dal (split black gram)
- ½ teaspoon fenugreek seeds
- Salt to taste
- Water for soaking and grinding
For the Mysore Chutney:
- 1 cup grated coconut
- 4-5 dried red chilies (adjust to your spice preference)
- 1 tablespoon roasted chana dal (split roasted gram)
- 2 teaspoons tamarind paste
- 1 garlic clove
- 1 teaspoon mustard seeds
- 2 tablespoons oil
- Salt to taste
For the Potato Masala Filling:
- 4 medium-sized potatoes, boiled and mashed
- 1 onion, finely chopped
- 1 green chili, finely chopped
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal (split black gram)
- 1 teaspoon chana dal (split Bengal gram)
- A pinch of asafoetida (hing)
- 1 sprig curry leaves
- 1 tablespoon oil
- Salt to taste
Directions
Soaking and Grinding the Dosa Batter:
- Rinse the rice and urad dal separately under cold water.
- In a large bowl, add the rice and enough water to cover it. Let it soak for 4-5 hours.
- In another bowl, add the urad dal and fenugreek seeds (if using) and enough water to cover it. Let it soak for 4-5 hours as well.
- Drain the soaked rice and urad dal separately.
- Grind the rice and urad dal to a smooth batter separately, using a wet grinder or blender.
- Mix the ground rice and urad dal together in a large bowl, adding salt to taste. Combine well to form the dosa batter. The batter should be of pouring consistency, neither too thick nor too thin.
- Cover the bowl with a clean cloth and let it ferment in a warm place for 8-10 hours or overnight. The batter will rise and become frothy.
Preparing the Mysore Chutney:
- In a blender or food processor, add grated coconut, dried red chilies, roasted chana dal, tamarind paste, garlic clove, and salt.
- Blend the ingredients to a smooth paste, adding a little water if needed.
- Heat oil in a pan, add mustard seeds, and let them splutter.
- Add the prepared chutney paste to the pan and cook for a few minutes until the raw smell disappears. Remove from heat and set aside.
Making the Potato Masala Filling:
- Heat oil in a pan and add mustard seeds. Let them splutter.
- Add urad dal, chana dal, asafoetida, and curry leaves. Sauté for a minute.
- Add chopped onions and green chili. Cook until the onions turn translucent.
- Add the boiled and mashed potatoes to the pan. Mix well.
- Season with salt and cook the potato masala for a few minutes until all the flavors blend together. Remove from heat and set aside.
Assembling and Cooking the Mysore Masala Dosas:
- Heat a non-stick or cast-iron griddle (tawa) on medium heat.
- Take a ladleful of dosa batter and spread it in a circular motion on the heated griddle, starting from the center and moving towards the edges. The dosa should be thin and slightly crispy.
- Spread a generous amount of the Mysore chutney evenly over the dosa.
- Place a portion of the prepared potato masala filling on one side of the dosa and fold the other side over it to form a semi-circle or roll it into a cylinder shape.
- Cook the dosa on medium heat until the bottom turns golden brown and crispy. Flip the dosa and cook the other side as well.
- Once both sides are cooked to perfection, transfer the Mysore Masala Dosa to a serving plate.
- Repeat the process to make more dosas with the remaining batter and filling.
Serving
- Serve the Mysore Masala Dosas hot with coconut chutney, sambar, or any chutney of your choice.
- Optionally, you can drizzle a little ghee or clarified butter over the dosas before serving to enhance the flavor.
- Enjoy the spicy and flavorful Mysore Masala Dosas as a breakfast, brunch, or even as a light dinner option.
Conclusion
Congratulations! You have successfully prepared Mysore Masala Dosas, a fiery and tangy delight from the South Indian cuisine. The combination of the spicy Mysore chutney and the savory potato masala filling creates a burst of flavors in every bite. Serve these dosas with chutneys and sambar for a complete and satisfying meal. Enjoy the authentic taste of Mysore at the comfort of your own home. Happy cooking and relish the deliciousness of Mysore Masala Dosas!
