Introduction
A regional twist on the classic dosa, the Mysore Masala Dosa is a crispy crepe with a layer of spicy red chutney and a potato filling. Originally from Mysore but immensely popular in Bangalore’s iconic darshinis.
1. Dosa Batter
Ingredients:
- 2 cups rice
- ½ cup urad dal
- ¼ cup poha
- ¼ tsp fenugreek seeds
- Salt, water (for grinding and fermenting)
Instructions:
- Soak all ingredients for 4–6 hours.
- Grind into a smooth batter and ferment overnight.
2. Spicy Red Chutney
Ingredients:
- 1 onion
- 4–5 red chilies
- 2 garlic cloves
- 1 tsp tamarind
- Salt
Instructions:
- Blend all into a thick, spicy paste.
3. Potato Filling
Ingredients:
- Boiled potatoes
- Mustard seeds, curry leaves, turmeric
- Chopped onions and green chilies
Instructions:
- Temper and sauté onions, add mashed potatoes and turmeric. Cook for 5–7 minutes.
4. Assembling
- Spread batter on hot tawa to make a dosa.
- Smear red chutney, add potato filling, fold and serve.
5. Pro Tips
- Batter consistency and fermentation are key.
- Use ghee or butter on the tawa for crispiness.
6. Serving Suggestions
Best served with coconut chutney and sambar.
7. Fun Fact
Mysore Masala Dosa became a city-wide sensation in Bangalore during the 1980s and is now a breakfast staple.
Source: https://www.vegrecipesofindia.com/mysore-masala-dosa-recipe/