Mysore Masala Dosa

Spicing Up Your Taste Buds with Homemade Mysore Masala Dosa

Ever wondered what happens when a pancake gets a South Indian twist? Dosa is the answer. It is a cherished staple of South Indian cuisine and comes in various forms, from the paper-thin plain dosa to the cheese-stuffed ghee roast.

Hold onto your taste buds because we're diving into the world-famous Mysore masala dosa, a beautiful blend of crispy rice crepe, spicy potato filling, and fiery red chutney!

Dosa has become a breakfast favourite across the country, originating from the southern parts of India, particularly Karnataka. Beyond its deliciousness, dosa offers a host of health benefits, such as the fermentation process promoting gut health. Moreover, the urad dal batter and the fermented rice supply a surge of vitamins, protein, and minerals.

So, are you ready to flip your kitchen into a South Indian restaurant? Grab your apron, and let’s roll into the art of making the perfect Mysur masala dosa!

 
How to Make Mysore Masala Dosa: A Step-By-Step Guide

The Mysore masala dosa takes the regular masala dosa to a completely new level. Let's swoop into the key ingredients to make this mouthwatering dish for four people: 

Mysore Masala Dosa Ingredients:

For the Dosa Batter:

2 cups rice (Sona Masoori rice)
½ cup urad dal
¼ teaspoon fenugreek seeds
Salt to taste
For the Red Chutney:
1 cup grated coconut
2-3 dried red chillies
2 tablespoons roasted chana dal
1 small onion, chopped
2 cloves garlic
A small piece of tamarind
Salt to taste

For the Potato Filling:

4 medium-sized potatoes, boiled and mashed
1 onion, finely chopped
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 tablespoon chana dal
1 tablespoon urad dal
2-3 green chillies, chopped
1 twig of curry leaves
1 teaspoon turmeric powder
Salt to taste
2 tablespoons oil

Pro Tip!

For an exceptional Mysore masala dosa, try to use sona masoori rice, which creates a crispy batter. While any rice can work, a 1:1 blend of idli rice (parboiled) and sona masoori has proven delicious.

For a crispier dosa, add a tablespoon of chana dal to the dosa batter while grinding.

Ready to unclose the secrets behind the Mysore masala recipe? Follow the steps:

Step 1: Preparing the Dosa Batter

Wash and soak: Thoroughly rinse 2 cups of sona masoori rice, ½ cup urad dal, and ¼ teaspoon of fenugreek seeds in plenty of water for at least 4-6 hours. 

Grind: Drain the soaked ingredients and blend them in a mixer-grinder with enough water to form a smooth batter. The batter has to be slightly thicker than pouring cream. You can add a little more water if needed, but remember, a thinner batter will result in a less crispy dosa.

Fermentation: Transfer the dosa batter to a large non-metallic bowl, cover it, and let it ferment in a warm place for 8-10 hours. Fermentation breaks down the starches in the rice and dal, making the dosa easier to digest and enhancing its flavour. During summer, fermentation might be quicker; in cooler climates, you might need to find a warm spot for your batter, like a preheated oven with the light on.

Step 2: The Red Chutney

In a pan, dry roast 2-3 dried red chillies and 2 tablespoons of chana dal until fragrant. Grind all the ingredients with a little water to form a chutney. Season with salt to taste. 

Pro Tip: Soaking the red chillies ahead plumps them up and makes grinding easier.

Step 3: Preparing the Potato Filling

Seasoning the Spices: Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds. Once they start to cook, add chana dal and urad dal. Cook until the dals change their colour to a golden brown.

Cooking the Filling: Add chopped onions, green chillies, and curry leaves to the pan. Sauté until the onions become translucent. Add turmeric powder and mix well. Now, add the boiled and mashed potatoes and salt to taste. Mix everything and cook for a few more minutes until the flavours blend.

Pro Tip: You can splash a few drops of water if the filling seems too dry, providing it remains moist.

Step 4: Making the Mysore Masala Dosa

Heating the Tawa: Heat a non-stick tawa over medium-high heat. Once hot, pour a ladleful of batter onto the centre of the tawa and move your spatula in a circular motion to form a thin dosa. Sprinkle a few drops of oil on the edges.

Adding the Chutney: As the dosa starts to cook, spread a thin layer of the prepared red chutney evenly over the surface. This step infuses the dosa with its typical spicy flavour.

Filling the Dosa: Place a portion of the potato filling on one half of the dosa. Cook until the edges start to rise and the dosa turns golden brown and crispy.

Folding and Serving: Fold the dosa over the filling and serve hot with coconut chutney and sambar for an authentic experience.

Pro Tip: Cook the dosa over medium-high heat, making sure the tawa is hot enough before adding the batter for added crispiness.

Conclusion

You've now uncovered the secrets of the best dosa in Mysore. Amaze your loved ones with its mouth-watering textures and colourful South Indian tastes. with this comprehensive. So gather your ingredients, and let's get cooking with this quick Mysore masala dosa recipe. The delectable meal is waiting for you!

FAQs

Can the red chutney's level of spice be changed?

Yes, you can change the amount of dried red chilli to suit your taste. If you want a softer chutney, taking out the seeds before grinding will also take the edge off the heat.

Can I make the dosa batter using a different kind of rice?

You certainly can! Although Sona Masoori rice is suggested due to its crispy and light texture, other types of rice, like idli or even broken rice, can also be used. Depending on the rice you're using, you might need to change the water content.

What other types of fillings can I try?

Though potato filling is traditional, alternatives can also add value to it. The masala cheese dosa, which is filled with grated cheese, the onion rava dosa, which is filled with semolina, and even a vegetable filling made of your own chopped vegetables are popular variations.