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.
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.
- Sprinkle little oil around the corners and let it be on flame for few seconds.
- Now fold the dosa into half and it is ready to serve.
You can have this dosa as it is without any accompaniments or serve it with sambar or chutney of your choice. It also tastes great with gun powder.
Recipe By: Rukmani Parthasarathy | Chennai