Mysore Masala Dosa Recipe

With the lockdown, we are probably tired of making the same old dishes every day. And for making anything fancy we probably don’t have enough ingredients.

Bored of the usual dishes?! Try this savory dosa recipe to bring some life into your taste buds!

Easy to make, this recipe doesn’t need fancy ingredients and you can manage with what you have at home.

Unlike the usual masala dosa, this has a little extra spice with the red chutney spread in between.

Ingredients

For the dosa batter,

Idly rice/parboiled rice – 4 cups (soaked for 6-8 hours)
Urad dal – 1 cup (soaked for 1-2 hours)
Fenugreek seeds – 1 tsp (soaked along with urad dal)
Salt as required

For the aloo masala,

Mustard – 1 tsp
Cumin seeds – 1tsp
Chana dal – 1tsp
Urad dal – 1 tsp
Onion – 1 big finely chopped
Potatoes – 4 large ones (boiled and mashed)
Green chilli – 1 finely chopped
Red chilli – 1
Curry leaves
Ginger – 1 inch finely grated
Turmeric powder –a pinch
Lemon juice – 1 tbsp (optional)
Coriander leaves for garnishing
Oil and salt as required

For the red chutney,

Onion – 1 small roughly chopped
Ginger -1 inch chopped
Garlic – 3 cloves chopped
Red chillies – 3
Chana dal – 2 tbsp
Oil and salt as required

Mysore Masala Dosa Recipe

To make the batter for dosa, grind the urad dal and rice separately. The fenugreek should be added to the urad dal while grinding which will make the dosa soft.
Mix the two batters (urad dal and rice), add salt as required and let it ferment for about 8 hours.

The batter is now ready to use for making idly or dosa as you would want. Let us prepare the red chutney now.
Heat the oil in a pan and fry all the ingredients mentioned under red chutney. Once fried, let it cool down and blend it into a fine paste by adding water as required.

Let us prepare the aloo masala now. Heat the oil in a pan and add cumin seeds, mustard, chana dal, urad dal, red chilli, hing and curry leaves.
As it starts spluttering, add the finely chopped onions, green chilli, ginger and a pinch of turmeric along with salt.
Sauté for a few seconds and then add the boiled mashed potatoes.

Mix well and turn off the flame. Now you can add the lemon juice if you like the tangy flavor. Or simply garnish with coriander.
Now all that is ready, it is just about making the dosa. Heat the tava and sprinkle a little oil.
Spread the dosa batter thinly on top. After a couple of seconds, spread a spoon of the prepared red chutney on top. Add a portion of the prepared aloo masala to one half of the dosa.