Mysore Masala Dosa is a popular South Indian dish that combines the crispy texture of dosas with a flavorful spiced potato filling. This savory crepe is not only delicious but also packed with nutrients, making it a perfect breakfast or snack option. The unique Mysore chutney adds an extra layer of flavor, setting it apart from regular masala dosas. In this article, we will guide you through the ingredients and step-by-step process to create this mouth-watering dish in your own kitchen.
Ingredients for Mysore Masala Dosa
- For the Dosa Batter:
- 1 cup rice
- 1/4 cup urad dal (split black gram)
- 1/4 teaspoon fenugreek seeds
- Water (as needed)
- Salt (to taste)
- For the Potato Filling:
- 2 medium-sized potatoes (boiled and mashed)
- 1 onion (finely chopped)
- 2 green chilies (finely chopped)
- 1 teaspoon mustard seeds
- 1/2 teaspoon turmeric powder
- Salt (to taste)
- 2 tablespoons oil
- Fresh coriander leaves (for garnish)
- For the Mysore Chutney:
- 1/2 cup chana dal (split chickpeas)
- 2-3 dried red chilies
- 1 tablespoon sesame seeds
- 1/2 teaspoon tamarind paste
- Salt (to taste)
- Water (as needed)
Step-by-Step Instructions
Step 1: Prepare the Dosa Batter
Soak the rice, urad dal, and fenugreek seeds in water for at least 4-6 hours. After soaking, drain the water and blend the mixture with a little water to form a smooth batter. Transfer the batter to a bowl, add salt, and let it ferment overnight or for about 8 hours.
Step 2: Make the Potato Filling
In a pan, heat oil and add mustard seeds. Once they crackle, add the chopped onions and green chilies. Sauté until the onions turn translucent. Add the mashed potatoes, turmeric powder, and salt. Mix well and cook for a few minutes. Garnish with fresh coriander leaves and set aside.
Step 3: Prepare the Mysore Chutney
Dry roast the chana dal, dried red chilies, and sesame seeds until golden brown. Allow it to cool, then blend it with tamarind paste, salt, and water to form a smooth chutney. Adjust the consistency with water as needed.
Step 4: Cook the Dosas
Heat a non-stick pan and pour a ladleful of dosa batter, spreading it evenly in a circular motion. Drizzle a little oil around the edges and cook until the dosa turns golden brown and crispy. Spread a layer of Mysore chutney on top and place a portion of the potato filling in the center. Fold the dosa and serve hot.
FAQs about Mysore Masala Dosa
What is the difference between Mysore Masala Dosa and regular Masala Dosa?
Mysore Masala Dosa features a spicy Mysore chutney spread inside the dosa, while regular Masala Dosa typically has a simple potato filling without the chutney.
Can I make Mysore Masala Dosa gluten-free?
Yes, you can use gluten-free grains like rice and urad dal to make the dosa batter, ensuring all other ingredients are also gluten-free.
How can I store leftover dosa batter?
You can store leftover dosa batter in an airtight container in the refrigerator for up to a week. Make sure to stir it well before using.
Can I add vegetables to the potato filling?
Absolutely! You can add peas, carrots, or any other vegetables of your choice to enhance the flavor and nutrition of the potato filling.