Mysore Masala Dosa (South Indian Breakfast)

 

           Dosa or pancakes are shallow fried South Indian breakfast which is very popular in Indian restaurants worldwide. They are very nutritious, wholesome and a perfect meal in itself. It is prepared from fermented rice-lentil mix. So check out this Karnataka special Mysore Masala Dosa that is quite similar to the regular Masala Dosa. However, the only difference is the addition of the red chutney that is smeared over the dosa along with the potato stuffing. 

          They can be enjoyed anytime of the day along with coconut chutney and sambar for a great comfort meal. They can also be packed for a lunch box meal too. So check out the step by step pictorial recipe to prepare this delectable stuffed dosa. 

Potato Curry - 

• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1-2 dry red chilies
• 1-2 green chilies, slit
• pinch of asafoetida
• 1 onion, chopped
• 1 sprig curry leaves
• 1 tomato, chopped
• 2-3 medium size potatoes, boiled & slightly mashed
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. sambar powder
• 1 tbsp. coriander leaves, chopped

Red Chutney - 

• 1 tbsp. oil
• 1 small onion, roughly chopped
• 4-5 Kashmiri red chilies
• 3-4  garlic cloves, chopped
• 2 tbsp. roasted chana dal
• 1 tsp. tamarind paste 
• salt to taste

Tempering - 

• 1 tsp. oil
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves

Dosa - 

• 1 cup raw rice
• 1/2 cup urad dal (split black gram lentil)
• 1/3 cup cooked rice
• 1/4 tsp. fenugreek seeds 
• salt to taste
• oil to shallow fry

Potato Curry - 

           Heat oil in a pan and temper with mustard seeds and dry red chilies. After it stops spluttering add the asafoetida, green chilies, curry leaves and onion. Sauté till light brown.

          Add the tomatoes and turmeric powder. Cover and cook till it is mashed.

          Now add the potatoes, salt and sambar powder. Mix everything well and fry on a medium flame for 2 minutes. When done, garnish with coriander leaves and keep aside.

Red Chutney - 

          Heat oil in a pan and sauté the red chilies, onion and garlic till everything turns slightly brown in colour. Leave aside to cool. 

          Then add rest of the ingredients and grind with very little water into a smooth paste. Your red chutney is ready to serve.

          Tempering - Heat oil in a pan and temper with mustard. After it stops spluttering, add the  curry leaves. Fry for a few seconds and switch off the flame. Pour this tempering over the ground chutney and mix well. 

Dosa - 

          Soak the rice, urad dal and fenugreek seeds overnight or for a minimum of 8 hours. 

          Then blend them along with the cooked rice to a smooth paste with required quantity of water. 

          Transfer to a large bowl and ferment overnight. Next morning add salt to taste and mix well.

          Heat a tawa / griddle and brush with some oil. Sprinkle some water and after it sizzles off, pour a ladleful of the batter. Spread out into a circular motion with the back of the ladle.

          Drizzle some oil over and around the edges. Cook for a minute or two on a medium flame till the top of the dosa is cooked. Then spread some of the chutney all over the dosa, followed by 2-3 tbsp. of the potato curry. 

          When done, fold it and transfer to a plate. Make similar dosas with the remaining batter and serve them hot with coconut chutney and sambar. 

                    Heat a tawa & brush with some oil. Sprinkle some water and after it sizzles off,

                    pour a ladleful of the batter. Spread out into a circular motion. Drizzle some oil

                    over and around the edges. Cook for a minute on a medium flame.

                                 Then spread some of the chutney all over the dosa, 

                                 followed by 2-3 tbsp. of the potato curry. 

                                  When done, fold it and transfer to a plate. 

 

                                  Serve them hot with coconut chutney and sambar.