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Mysore Masala Dosa - Karanataka Breakfast Special

Mysore Masala Dosa - Karanataka Breakfast Special

Crispy Dosas with soft inside smeared with hot chilly garlic spread and potato masal filling lathered with butter.
Course Breakfast
Cuisine Indian
Keyword Dosa varities, Mysore masala dosa
Prep Time 10 minutes
Cook Time 20 minutes
Inactive time 4 hours
Total Time 30 minutes
Servings 15 dosas
Calories per serving 200 kcal
Author Nisha

Ingredients

For Dosa

  • 1 Cup  Pachai Arisi | Raw Rice
  • 1 Cup  Puzhungal Arisi | Parboiled rice Idly rice
  • ½ Cup  Muzhu Ulundhu | Husked whole black gram
  • ½ tsp  Fenugreek seeds
  • ¼ Cup  Poha | Flattened rice flakes
  • Salt as needed

For Red Chutney

  • 1 Tbsp  Ennai | Oil
  • 3 tablespoon Kadalai Parupu | Channa Dal
  • 1-2 no's Vatha Milagai | Red Chillies
  • 3 no's Chinna Vengayam | Shallots
  • 1  Poondu | Garlic Pod

For Potato Masala

  • 4-5 Medium sized Urulai Kizhangu | Potatoes boiled, peeled and smashed well
  • 2 Tbsp  Ennai | Oil
  • 1 tsp  Kadugu | Mustard seeds
  • 2 no's Pachai Milagai | Green chillies
  • 1 stem Karivepilai | Curry leaves
  • 1 tsp  Manjal Podi | Turmeric powder
  • Salt to taste
  • ½ Cup  Sliced Onions | Vengayam
  • ¼ CupWater

Instructions

For the Dosa Batter

  1. Soak ulundhu | urad dal and Arisi | Rice separately for 6 hours minimum or overnight.
  2. First grind the urad dal to a very smooth batter. Try to grind with very minimum water and sprinkle in batches, if  grinding becomes difficult. The batter should be very smooth and fluffy. Transfer it to a bowl. (1)
  3. In the same mixer, grind the rice and poha now. The rice batter should be slightly coarse and not very smooth. (2)
  4. Mix both the batter together. Add salt and mix it very well. (3)
  5. Cover it and keep it in a warm place overnight. If in cold places, it might take unto 16-18 hrs for fermentation.
  6. Once the batter rises very well, almost double in quantity. You can make dosas immediately or keep it in the fridge for later use.

For the Red Chutney

  1. Roast the channa dal and red chillies, shallots and garlic in a tablespoon oil. Then cool it and grind it a smooth paste. Keep aside.

For the Potato Masala

  1. Boil the potatoes and peel the skin. Smash them well without any lumps.
  2. Heat a Kadai | Pan on medium high heat. Once hot, reduce the flame to medium; add the mustard seeds and allow it to splutter. Then add the curry leaves, slit green chillies, turmeric powder and onions.
  3. Sauté them until the onions turn translucent and then add the mashed potatoes. Add salt. Mix them well.
  4. Add water and allow it to evaporate. So that it becomes moist and soft and when you eat, it will not be very dry.
  5. Check for seasoning, if the chillies are not hot enough, add some red chili powder. Keep it on the flame for about 2 minutes and turn off the flame. Keep this aside.

Making Masala Dosa

  1. Take the required amount for that meal and keep the rest in refrigerator.
  2. Heat the tawa | griddle. Once it is hot, apply some oil and spread it. Ladle the dosa in the centre and spread it. Let it be thick and do not spread out very thin.
  3. Drizzle oil on the outer edges and cover this with a lid. In a minute, when the upper side becomes partially cooked, smear some chutney from the centre. Keep it in medium flame.
  4. Once the bottom side becomes brown, add the masala on the topside and fold it in half and take it off the tawa. Repeat the same for the rest of the dosas.
  5. While serving, add a dollop of butter inside the dosa and then fold it again and serve.

Recipe Notes

  1. While grinding the Urad dal, add very little water as required. Sprinkle them only to aid in grinding it smoothly.
  2. For Dosa, the rice batter should be a slightly coarse. If you touch, you will be able feel some fine granules and don’t grind it very coarse. This helps in giving the crispiness and keeps it from sticking to the pan.
  3. Mixing the batter is an art. Adding the right amount of salt and mixing it well helps it in fermenting easily.
  4. Usually we use our hand to mix the batter. The heat of the hand aids in fermentation. Don't hesitate to use your hands, it is the best cooking tool. Keep them  clean before and after use.
  5. Don't use this batter for making idlis.

Calories:

Calories mentioned are approximate and use them as guidelines. The above mentioned calory value is for single dosa.