Mysore Masala Dosa: A variation of masala dosa with a spicier red chutney spread on the dosa.

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:

1. 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.
2. After soaking, drain the water from both the rice and urad dal.
3. 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.
4. Mix both the rice and urad dal paste together in a bowl. Add salt to taste and mix well.
5. 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:

6. 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):

7. Heat oil in a pan and add mustard seeds. When they splutter, add cumin seeds, asafoetida, and curry leaves.
8. Add chopped onions and sauté until they turn translucent.
9. Stir in green chilies and grated ginger. Sauté for a couple of minutes.
10. 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:

11. Heat a non-stick or cast-iron skillet (tava) on medium-high heat.
12. Grease the skillet with a little oil using a cloth or paper towel.
13. Pour a ladleful of dosa batter onto the center of the skillet.
14. Using the back of the ladle, spread the batter in a circular motion to make a thin dosa.
15. Drizzle a little oil around the edges of the dosa and cook until it turns golden brown and crispy.
16. Spread a generous amount of the prepared red chutney on the dosa.
17. Place a portion of the potato masala on one side of the dosa.
18. Fold the dosa over the masala to create a semi-circular shape.
19. Gently press the dosa with a spatula and cook for another minute or two until it’s lightly browned.
20. Serve hot with coconut chutney and sambar.

Enjoy the spicy and flavorful Mysore Masala Dosa, a delicious variation of the classic masala dosa!