Mysore Masala Dosa

Dosa is a rice-lentil crepe made with finely ground batter that is fermented for 10-12 hrs. It is a very popular breakfast dish that originated in the state of Karnataka in India. There are many versions of the dosa, Mysore masala dosa is one among them. The name of this dosa has the city (Mysore) in which it was originated. The speciality of this dosa is the red spicy chutney that is smeared on it and filled with potatoes palya/curry.

There is a bit of process involved in making the Mysore masala dosa. The dosa batter ingredients needs to be soaked, ground into a fine paste and let to ferment overnight. The chutneys and potato palya need to made when the dosa batter is ready to be used.

I end up making dosa for weekend brunch frequently, as it is a family fav. I like the Mysore masala dosa slightly thick and crisp on the outside. So do the others in the house. But my lil one loves it thin and crispy, roasted with ghee. He sure does know what he wants. 🙂 The whole family sits around the table and places their request with the variations they want, as I keep making hot dosas. We end the dosa brunch with a cup of coffee, which is the typical style we followed in Bangalore when we go to restaurants early in the morning for breakfast.

Check the different kinds of dosa recipes here

Dosa batter

rice 2 cups
poha 1 cup
urddhal 1/4 cup
methi seeds 2 tsp
channa dal 2 tsp

Soak all the ingredients for dosa in water for 6-8 hours.
Grind into a fine batter (don’t make it watery, should be like a pancake batter consistency) and let it ferment overnight or for 10-12 hrs.

Red chili chutney for Mysore masala dosa

Red chili 6
Garlic 6 pods
KadLe pappu 1 handful
Coconut 2 tsp
Onion 1 inch piece
Tamarind paste 1 tsp
Salt to taste

Grind all the above into a fine paste. Mix little water to thin it down and spread on the dosa

Coriander coconut chutney

Potato Palya

potatoes 3 medium sized
onions 2 sliced thin and long
green chillies 6
salt to taste
lemon juice 1 tsp
oil 6 tsp
mustard seeds 1/2 tsp
urddhal 1 tsp
channa dhal 1 tsp
kadhipatha 10 leaves
turmeric powder 1/2 tsp

Boil the potatoes till soft, remove skin, roughly mash it and set aside.
Heat oil in a pan.
Add mustard seeds, let it splutter.
Add urddhal, channa dhal and kadhipatha, fry it for a minute till the dhal starts to turn light brown.
Stir in the turmeric powder, add the onions and green chillies.
Fry till onions are cooked.
Mix in the mashed powder, salt, and lemon juice.
Cook for 2 more minutes till everything comes together.

making dosa and serving
Heat a griddle or tava.
Take one laddle of batter and spread it thin and even like a creep.
Now put 1tsp of oil and let the dosa cook.
Once the dosa is crisp spread red chilli chutney, keep a spoonful of potato palya and a blob of butter (for resturant like taste 🙂)
Enjoy the dosas with coriander coconut chutney.

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