Mysore Masala Dosa
85% asli · South Indian
A popular variation of Masala Dosa originating from Mysore, characterized by a layer of spicy red chutney spread on the dosa before adding the potato filling.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Idli Rice2 cups
- Urad Dal1/2 cup
- Fenugreek Seeds1 tsp
- Potatoes4 medium
- Onions2 medium
- Green Chilies2
- Ginger1 inch
- Turmeric Powder1/2 tsp
- Mustard Seeds1 tsp
- Curry Leaves1 sprig
- Asafoetida1/4 tsp
- Saltto taste
- Wateras needed
- Oilfor cooking
- Red Chilies (dried)4-5
- Garlic3-4 cloves
- Tamarind Paste1 tsp
Langkah
- 1
Prepare the dosa batter as per the Traditional Masala Dosa recipe and ferment it.
- 2
Prepare the potato masala filling as per the Traditional Masala Dosa recipe.
- 3
For the Mysore chutney: Soak dried red chilies in warm water for 15 minutes. Grind soaked chilies with garlic, tamarind paste, and a pinch of salt to a smooth paste. Add a little water if needed.
- 4
Heat a non-stick griddle or tawa over medium heat. Grease lightly with oil. Pour a ladleful of fermented dosa batter and spread it outwards in a circular motion to form a thin crepe.
- 5
Immediately spread a generous layer of the red chili-garlic chutney evenly over the surface of the dosa.
- 6
Drizzle oil around the edges and on top. Cook until the bottom turns golden brown and crispy. Spread a portion of the potato masala filling over one half of the dosa.
- 7
Fold the dosa in half. Serve hot with sambar and coconut chutney.
