Idli/dosa with sambar and chutney are one of the favored delicacies of South India. They are rich in nutrients and they can be alternated in lunch as well as dinner too. Dosas are a form of thin pancakes that are prepared dominantly from rice. A lot of experimentation can be done with dosas. a thin and crispy pancake prepared with fermented dosa batter which is topped with spicy chutney and stuffed with potato masala. The primary difference between Mysore Masala Dosa and masala dosa recipe is the red garlic chutney added in Mysore Masala Dosa before stuffing the dosa with spicy mashed potato preparation. To make crispy soda here I add chana dal while soaking, if you forget this step, you can add little rava for crispiness. Mysore masala dosa can goes with tiffin sambar and with any type of chutneys.
Watch Masala Dosa recipe in Tamil
mysore masala dosa recipe | mysore dosa | mysore masala dose
Ingredients
To prepare Mysore masala dosa batter preparation
To prepare spicy red chutney
To prepare potato masala
Instructions
To prepare masala dosa batter
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To prepare batter, take idli rice, urad dal, chana dal and fenugreek seeds.Wash and soak together for 3-4 hrs.
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Use grinder and make batter. Add salt and mix thoroughly and let it ferment for 8-10 hrs.
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After 10 hrs. batter fermented well and apt for making dosa.
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To prepare spicy red chutney
To prepare red chutney, heat the pan with oil and add onions
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Add garlic cloves, half big onion and required salt and sauté until turns transparent.
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Add small goose berry sized tamarind, dry red chillies and few curry leaves sauté for 3-4 minutes.
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Allow them to cool and grind them in to thick smooth chutney.
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To prepare potato masala
To prepare masala, heat the pan with oil, add mustard seeds, split urad dal, chana dal allow to splutters and add chopped ginger, curry leaves and slitted green chillies.
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Add chopped onions and sauté until transparent.
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Add salt and turmeric powder.
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Add precooked smashed potato and chopped coriander leaves. Mix well.
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To prepare Mysore masala dosa
Heat the dosa tawa, sprinkle little water and wipe it by kitchen tissue.
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Take ladle full of batter spread as thin and circle motion.
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Drizzle ghee or oil. With dosa spatula press down evenly to become crispy dosa.
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Spread spicy red chutney over dosa.
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Place potato masala in middle of dosa
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cover like cone shaped.
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Yummy masala dosai is ready to serve
Note
- If preparing for smaller quantity of batter, soak the rice, dal together. If you intend to do more quantity its always advisable to soak separately
- The quantity of urad dal is more than 1/2 cup, use wet grinder as you will get more urad dal batter.
- Batter should be allowed to ferment nicely to get nice result. If for preparing idli, allow to ferment at least 6-8 hrs. for dosa it should be at least 8-10 hrs.
