Mysore Masala Dosa is crisp and soft dosa spiced with red chutney and served with a potato curry dish, along with coconut chutney, and has all kinds of delicacy. It is especially a South Indian dish. Let’s look at this recipe.
INGREDIENT AND PREPARATION OF BATTER.
2 cups regular rice, 1/2 cup urad dal, 1/2 cup poha or cooked rice, methi seeds, rock salt, and required water.
Soak rice and urad dal for about 4-5 hours. Grind it well till it gets fluffy. Take out in a bowl, add salt and allow it to ferment for about 8 hours.
INGREDIENTS AND PREPARATION OF POTATO FILLING.
2 large boiled potatoes, chopped onion, ginger, garlic, curry leaves, green chili, mustard seeds, turmeric powder, chili powder, hing, 1 teaspoon oil, lemon juice, coriander leaves, and salt.
Heat the oil in a pan. Fry mustard seeds and then add chopped onion and saute till it becomes soft. Add ginger, garlic, green chili, and curry leaves. Stir for few minutes and add turmeric and chili powder. Stir and add smashed boil potatoes. Stir well and add water and salt and let it cook till water dries up. Add lemon juice and coriander leaves and mix well. Your potato batter is ready.
RED CHUTNEY INGREDIENT AND PREPARATION.
2 tablespoon roasted chana dal, garlic, dry chilies soaked in hot water, 1 tablespoon seedless tamarind, chopped onion, and Salt.
Take all ingredients in a blender and add little water and grind to a smooth paste. keep aside.
Heat a frying pan or Tawa. Spread the dosa batter. Cover with lid and let it cook. Spread red chutney on the dosa all around and top the dosa with the potato filling and spread it lightly. Fold the dosa and serve hot with coconut chutney and veg sambar.