By Niveditha Kalyanaraman
September 3rd, 2023
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Mysore Masala Dosa is made crisp and porous, colored golden brown, with a stuffing of potato and a side of tomato chutney. As the name suggests, it is a speciality of Bangalore and Mysore.
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For Potato Masala: Oil – 2 tbsp Mustard Seeds – 1 tbsp Cumin Seeds – 1 tbsp Chana Dal – 1 tbsp Urad Dal – 1/2 tbsp Asafoetida – 1 pinch Dried Red Chilli – 1 Curry Leaves Onion (chopped) – 1/2 Potatoes (boiled and mashed) – 3 Ginger (chopped) – 1 Green Chilli (chopped) – 1 Coriander (chopped) – 1 tbsp Turmeric – 1/2 tbsp Salt – 1/2 tbsp Lemon Juice – 1 tbsp
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For Red Chutney: Chana Dal – 2 tbsp Onion (chopped) – 1/2 Ginger (chopped) – 1 inch Cloves of Garlic (chopped) – 3 cloves Oil – 2 tbsp Dried Red Chillies – 3 Salt – 1/2 tbsp Turmeric – 1/4 tbsp Water –1/4 cup For Dosa: Dosa Batter Oil (as required)
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Add mustard seeds, cumin seeds, chana dal, urad dal, hing, dried chilli and curry leaves in 2 tbsp of heated-up oil. Allow them to splutter. Sauté well. Add onions, green chilli and ginger and sauté. Add herbs like turmeric and salt. Add mashed potatoes and mix the contents thoroughly. Finish by adding coriander and lemon juice.
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Roast chana dal in 2 tbsp of heated-up oil till it turns golden brown. Add onions, garlic and ginger and stir well. Also, add dried red chillies and turmeric. Grind the mixture after adding salt. Blend the paste by adding water as needed.
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Mix the fermented dosa batter with 1/2 tbsp salt and 1/4 tbsp sugar. Heat the tawa and pour a ladle full of batter. Spread the batter in a circular motion.
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Spread butter and the chutney over the dosa liberally. Add potato masala on one side of the dosa. Roast the dosa for 30 seconds, fold it over the empty side and serve hot with the red chutney.
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