Mysore Masala Dosa

Mysore Masala Dosa !! An iconic Karnataka recipe predominant in Bangalore and Mysore regions. The specialty  of this dosa is the red chutney smeared inside and stuffed with  potato filling which is served with gatti chutney and sambar. This is a crowd pulling recipe which immensely popular in Indian restaurants, almost every Indian restaurant have this recipe added to their menu.  

This dosa recipe is a delicious treat for entire family for a weekend breakfast. 

Ingredients

For the batter

2 cups Plain rice (sona masoori)

2 cups Idli rice

1 cup Urad Dal

1 tsp Fenugreek Seeds

1 cup Yogurt

1 tsp Sugar

1 1/2 tsp Salt

1/4 tsp Baking Soda

Water as needed

For red chutney

10-15 whole Red chilies

1 pod of Garlic, peeled

2 sticks of Cinnamon

Salt

For Potato filling

5 medium sided Potatoes, halved

1 onion, finely chopped

1 tsp Mustard seeds

1 tsp Channa dal

3-4 Green chilies, cut lengthwise

A sprig of curry leaves

1/4 tsp Turmeric powder

1/2 tsp freshly grated Ginger

Salt

3 tsp Oil

Water as needed

For White coconut chutney

Click this link for the recipe

For sambhar

Click this link for the recipe

Method

• For the batter
• Wash and soak plain rice, idli rice,Urad dal and fenugreek seeds  seperately in water overnight
• Wash the soaked rice and urad dal in water for 2-3 times 
• First grind the rice in wet grinder into a smooth batter. Next grind urad dal in wet grinder into a smooth batter. Add water as needed
• Mix batter with salt and baking soda. Ferment for 8-10 hours until batter turns spongy 
• Remember- do not add to much water. The ladle should have a thick covering of batter after it is dipped in the batter
• After the batter ferments, add yogurt and sugar. Mix well
• For Red chutney
• Cook red chilies in water for 2-3 minutes. Make a smooth paste of red chilies, garlic and cinnamon
• Season it with salt
• For potato filling
• Cook potatoes in water using a  pressure cooker for 10 minutes.  After it cools, peel and mash the potatoes
• In a pan, heat oil. When it turns smoky, add mustard seeds, bengal gram, curry leaves and green chilies. Saute for few seconds
• Then add turmeric powder and onion. Cook until onions softens
• Add Potatoes and season it with salt. Add 2 cups of water and mix well. Cook for 2 minutes 
• Making of Mysore Masala Dosa
• Preheat full flat pan on medium heat. Pour a scoop of batter in center of the pan. Using back of the ladle spread the batter in clockwise direction. Wait for a minute to cook
• Now smear a tsp of Red Chutney on top of dosa. Wait for another 30 sec. Until dosa turns golden brown and crisp
• Place a scoop of potato filling in the center of dosa
• Fold the dosa 
• Serve hot with chutney and sambhar