Mysore Masala Dosa Recipe

Mysore Masala Dosa is
simply a thin paper dosa stuffed with cooked bhaji
of potatoes and other vegetables. Red chilli chutney
plays a very important role in this dosa. It gives the
perfect spice and flavor to the dosa. Mysore Masala
is one of the most famous masala dosa’s of South
Indian region, specially in Karnataka.

Preparation time: 10 minutes

Cooking time : 10 minutes

Servings: 8

Ingredients:

1/2 kg dosa batter
Potato stuffing (as in masala dosa)
1 capsicum
2 tomatoes finely chopped
1 onion finely chopped
1 cup butter
4 cubes of cheese
1 cup oil
10-12 dried red chillies
8-9 cloves garlic
1 inch ginger peeled
2 tsp chana dal (split Bengal gram)
roasted
1/2 tsp urad dal (split black lentils)
roasted
1/4 tsp sugar
1 tsp chaat masala
1/2 Lemon juice
1/2 cup water
Fresh coriander leaves chopped
Salt to taste

How to make Mysore
Masala Dosa:

1. In a grinding bowl add red chillies, ginger,
garlic, roasted chana dal, urad dal, onion
and little bit of water.
2. Grind until make a smooth paste.
3. Add salt, sugar and lemon juice and grind
again for few seconds. Keep aside.
4. Heat up a griddle on a medium high flame.
5. Sprinkle a little bit of water and wipe it
with a kitchen cloth.
6. Pour one big spatula of batter on the
griddle and spread to cover the surface.
7. Drizzle some oil in all the sides and let it
cook.
8. Spread a butter on it.
9. Spread a spoon of red chilli chutney all
over.
10. Place the (stuffing) bhaji of potatoes in the
centre.
11. Grate little bit of capsicum on it.
12. Spread some chopped tomatoes and
coriander leaves.
13. Sprinkle chaat masala and grate a cube of
cheese on it.
14. When the bottom starts getting crispy and
brown in color, then
15. Fold it and serve hot with coconut chutney
and sambar.

Chef Tip:

You may add the grated carrot and
cabbage as well, it will make dosa more
tasty.