Mysore masala dosa is a thin and crispy pancake prepared with fermented dosa batter which is topped with red garlic chutney and potato masala. The appearance and texture is very similar to world-famous masala dosa. But the main difference lies with the red garlic chutney spread topped on Mysore dosa.
Mysore Masala Dosa
Cuisine: IndianDifficulty: MediumServings
4
servingsPrep time
15
minutesCooking time
20
minutesIngredients
1/2 kg dosa batter (see Dosa batter recipe)
Potato stuffing (as in masala dosa)
1 capsicum
2 tomatoes finely chopped
1 onion finely chopped
1 cup butter
4 cubes of cheese
1 cup oil
10-12 dried red chilies
8-9 cloves garlic
1-inch ginger peeled
2 tsp chana dal (split Bengal gram) roasted
1/2 tsp urad dal (split black lentils) roasted
1/4 tsp sugar
1 tsp chaat masala
1/2 Lemon juice
1/2 cup water
Fresh coriander leaves chopped
Salt to taste
Directions
- In a grinding bowl add red chilies, ginger, garlic, roasted chana dal, urad dal, onion and little bit of water.
- Grind until make a smooth paste.
- Add salt, sugar and lemon juice and grind again for few seconds. Keep aside.
- Heat up a griddle on a medium high flame.
- Sprinkle a little bit of water and wipe it with a kitchen cloth.
- Pour one big spatula of batter on the griddle and spread to cover the surface.
- Drizzle some oil in all the sides and let it cook.
- Spread a butter on it.
- Spread a spoon of red chilli chutney all over.
- Place the (stuffing) bhaji of potatoes in the centre.
- Grate little bit of capsicum on it.
- Spread some chopped tomatoes and coriander leaves.
- Sprinkle chaat masala and grate a cube of cheese on it.
- When the bottom starts getting crispy and brown in color, then
- Fold it and serve hot with coconut chutney and sambar.
Tips
- You may add the grated carrot and cabbage as well; it will make dosa tastier.
