Mysore Masala Dosa
85% authentic · South Indian
A popular variation of Masala Dosa originating from Mysore. It features a generous spread of spicy red chutney on the inside of the dosa before adding the potato filling, giving it a distinct flavor and color.
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Ingredients
- Idli Rice3 cups
- Urad Dal1 cup
- Fenugreek Seeds1 tsp
- Potatoes4 medium
- Onions2 medium
- Green Chilies2-3
- Ginger1 inch
- Turmeric Powder1/2 tsp
- Mustard Seeds1 tsp
- Curry Leaves1 sprig
- Asafoetidaa pinch
- Saltto taste
- Wateras needed
- Oilfor cooking
- Dry Red Chilies4-5
- Garlic3-4 cloves
- Tamarindsmall piece
Steps
- 1
Prepare the dosa batter as per the Classic Masala Dosa recipe and ferment it.
- 2
Prepare the potato filling as per the Classic Masala Dosa recipe.
- 3
For the red chutney: Soak dry red chilies and tamarind in warm water. Grind them with garlic and salt to a smooth paste.
- 4
Heat a non-stick griddle or tawa. Pour a ladleful of batter and spread thinly.
- 5
Once the bottom starts to cook, spread a thin layer of the red chutney evenly over the dosa.
- 6
Drizzle oil around the edges and on top. Cook until golden brown and crispy.
- 7
Spoon the potato filling onto one half of the dosa. Fold the other half over.
- 8
Serve hot, often with sambar and coconut chutney.
