Mysore Masala Dosa is a crispy brown pancake having a red chutney spread on the inside and stuffed with potato filling. It is a popular South Indian dish which originated in Mysore city of Karnataka and mostly eaten for breakfast. Over the years, it has gained popularity in other parts of India and the world.
The dosa batter is made from an overnight fermented mixture of urad dal and rice like a plain dosa. The red chutney spread on the inside of the dosa sets it apart from other dosas. The red chutney is a spicy and tangy chutney which is a combination of red chillies, garlic, roasted chana dal, onion, tamarind, coconut etc.
The most popular filling for Mysore Masala Dosa is the potato filling but there are other variations like filling made from mixed vegetables, paneer etc. The dosa is usually served with coconut chutney and sambar.
Ingredients
- 2 cups Dosa batter
- 2-3 Potatoes boiled and mashed
- 1 Onion chopped
- 1 Tomato chopped
- 1 tsp Ginger-garlic paste
- 1 tsp Red chili powder
- 1 tsp Garam Masala
- Salt to taste
- Oil for cooking
- Red chutney made with dry red chilies, garlic, and roasted peanuts
- Coriander leaves for garnishing
Instructions
- In a pan, heat oil and add chopped onions, tomatoes, and ginger-garlic paste. Saute for 2-3 minutes.
- Add boiled and mashed potatoes, red chili powder, garam masala, and salt to taste. Mix well and let it cook for 5-7 minutes until the filling is well combined.
- Heat a dosa tawa and pour a ladleful of dosa batter. Spread it in a circular motion to make a thin dosa.
- Add 2-3 tablespoons of the potato filling on top of the dosa and spread it evenly.
- Spread the red chutney on the other side of the dosa.
- Fold the dosa into half and garnish with coriander leaves.
