Spicy Mysore Masala Dosa Recipe – A Flavorful South Indian Delight
Ingredients:
For Dosa Batter:
- 1 cup rice (parboiled or regular rice)
- 1/2 cup urad dal (black gram lentils)
- 1/4 teaspoon fenugreek seeds (optional)
- Water (for soaking)
- Salt, to taste
- Oil (for greasing)
For Red Chutney:
- 2-3 dried red chilies (adjust to taste)
- 2 cloves garlic
- 1/4 cup grated coconut (fresh or desiccated)
- A small piece of tamarind (about 1/2 teaspoon)
- Salt, to taste
- Water, as needed
For Potato Filling (Masala):
- 2 large potatoes, boiled, peeled, and mashed
- 1 onion, finely chopped
- 1-2 green chilies, finely chopped (adjust to taste)
- 1/2-inch piece of ginger, grated
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- A few curry leaves
- 1/2 teaspoon turmeric powder
- Salt, to taste
- 2 tablespoons oil
For Serving:
- Coconut chutney
- Sambar
Instructions:
For Dosa Batter:
- Wash the rice and urad dal separately and soak them in enough water for at least 4-6 hours. If using fenugreek seeds, add them to the urad dal while soaking.
- After soaking, drain the water from both the rice and urad dal.
- Grind them separately into a smooth paste using a little water. The urad dal paste should be fluffy and light, and the rice paste should be fine but slightly grainy.
- Mix both the rice and urad dal paste together in a bowl. Add salt to taste and mix well.
- Allow the batter to ferment in a warm place for 8-12 hours or overnight. The batter should double in volume and become slightly sour.
For Red Chutney:
- In a blender, combine dried red chilies, garlic, grated coconut, tamarind, salt, and enough water to make a smooth, thick chutney. Set it aside.
For Potato Filling (Masala):
- Heat oil in a pan and add mustard seeds. When they splutter, add cumin seeds, asafoetida, and curry leaves.
- Add chopped onions and sauté until they turn translucent.
- Stir in green chilies and grated ginger. Sauté for a couple of minutes.
- Add mashed potatoes, turmeric powder, red chili powder, and salt. Mix well and cook for 5-7 minutes until the spices are well incorporated.
For Making Mysore Masala Dosa:
- Heat a non-stick or cast-iron skillet (tava) on medium-high heat.
- Grease the skillet with a little oil using a cloth or paper towel.
- Pour a ladleful of dosa batter onto the center of the skillet.
- Using the back of the ladle, spread the batter in a circular motion to make a thin dosa.
- Drizzle a little oil around the edges of the dosa and cook until it turns golden brown and crispy.
- Spread a generous amount of the prepared red chutney on the dosa.
- Place a portion of the potato masala on one side of the dosa.
- Fold the dosa over the masala to create a semi-circular shape.
- Gently press the dosa with a spatula and cook for another minute or two until it’s lightly browned.
- Serve hot with coconut chutney and sambar.
Enjoy the spicy and flavorful Mysore Masala Dosa, a delicious variation of the classic masala dosa!