Mysore Masala Dosa

If there is one dish that I can have anytime and anywhere, then it is dosa. I am fond of all varieties of dosa. And masala dosa is what I order every time we are at a “Tiffins” joint.

Mysore masala dosa is one of its kind dosas that I had when we were in Bangalore. The dosas in Mysore/Bangalore area are little different from other parts of South India. What makes it special from the regular masala dosa, is the spicy red chutney that is used to spread on the dosa. Red chutney is a thick garlic, onion and chilli chutney….smeared inside the dosa before the masala is filled. Dollop of butter on top of the potato filling and the dosa ready to serve.

I added some cheese as a twist, was in mood of indulgence. Its optional of course. You can serve it with coconut chutney or sambar….but I personally feel these dosas don’t need any side chutney as such, because of the spicy masala inside them.

Today, after a long time, I made it at home for breakfast and we are still burping 😉

Ingredients for Spread/Chutney

Garlic – 2 to 3 pods
Roasted gram dal/Putnala pappu- 1/4 cup
Red Chili -5 to 6
Small onion
Grated coconut- 2 tsp
Grated cheese- as desired
Salt to taste

Ingredients for Aloo masala

Onions 3
Aloo 2
Red Chillies 3
Green chillies 2
Finely chopped ginger 1 tsp
Turmeric powder 1 tsp
Curry leaves few
Cumin seeds 1/2tsp
Mustard seeds 1/2tsp
Salt to taste
Oil 2 tsp
Butter for garnishing

Method:-

In a pan fry garlic and onion with drizzle of oil on medium flame, until slightly browned and the raw smell is gone.
Add red chillies and fry for another 30 seconds. Switch off stove. In mixer jar add gram dal, coconut and sauted masalas, salt and grind with very little water. This red chutney for the masala dosa should be thick so add very little water.

Heat oil in another pan. Add mustard seeds. When they pop, add turmeric, green chillies and onion. Fry until the onions are translucent. Add the mashed potatoes, salt and a tbsp of water. Mix well. Finish with lemon juice and chopped coriander.

Heat a lightly greased griddle/tawa until very hot. Sprinkle a little water on the tawa, do this for every dosa as this helps to cook more evenly and less prone to dosa sticking to the tawa. When the water evaporates, pour a ladleful of batter in the center of the tawa and spread it in a circular motion.

Pour about a tbsp of oil around the dosa. Now spread red chutney evenly on top of dosa, add dollop of butter and cover with a lid for a minute. Now add the potato filling and wait till dosa gets this gorgeous golden brown colour. Sprinkle grated cheese on top and fold dosa. No need to flip it, serve it as it is with any chutney or sambar.