Preparation Time : 20 mins | Cooking Time : 20 Mins |Serves: 3-4
Dosa Batter* 1 cup
Sugar 1/2 tsp
Oil | butter to make the dosa
For the potato masala
Potato 2
Onion 1
Tomato a small portion
Red chili powder 1/2 tsp
Salt as needed
Turmeric powder 1/4 tsp
Oil 2 tsp
Mustard seeds 1/4 tsp
Curry leaves few
Cashew nuts few (optional)
For the red chutney
Red chili 4
Garlic 2 pods
Channa dal or Chutney dal (pottukadalai) 2 tblsp
Dry coconut (kopparai) 1 tblsp (optional)
Salt to taste
Oil 1 tsp
*Add 1/4 cup of aval |poha |rice flakes to the urad dal while soaking.
Method:
- First let's make the red chutney for the mysore masala dosa. Add the 1 tsp of oil and roast the ingredients mentioned under the table 'Red chuney'.
- Fry till golden brown.
- Grind this into a thick paste by adding little water to this.
- The red chutney is ready. Let's make the potato masala for the dosa.
- Boil the potatoes and take out the skin. Chop the onions and tomato finely.
- In a pan add oil and add in the mustard seeds , curry leaves and cashew nuts(if adding)/
- Once the mustard seeds crackles and the cashew turn brown , add the chopped onions and tomato. Cook till the tomatoes become mushy.
- Add the red chili powder, turmeric powder and salt.
- Mash the potatoes roughly with hands and add it to the pan.
- Mix this well and mash this using a potato masher or with the back of the ladle.
- potato masala is ready for the dosa. Take the batter and add the sugar to it and mix well. Sugar gives nice golden colour to the dosa. Mix well.
- Heat a dosa pan.
- Pour 1 and 1/2 ladle of batter to the dosa pan and spread it in a circular motion.
- Generally mysore masala dosa will be slightly thick, so no need to spread it too thin.
- Add 1-2 tblsp of red chutney on the dosa and spread it nicely all over the dosa with the back of a spoon.
- Add the potato masala in the center. You can either serve it like that or you can spread it on the dosa. I like mine spread on the dosa as served in the restaurants. Add butter or oil to the dosa.
- Generally butter will be added to mysore masala dosa.
- In case if you are not spreading the potato masala, allow this to cook for few more minutes till the down part becomes golden brown.
- Fold this and serve immediately.
- Serve hot with a dollap of butter on the top.
- Coconut chutney is the best combo for this dosa.
Notes:
- Adding sugar to the batter, will give nice golden colour.
- You can add 1 tblsp of rava (sooji) to the batter before making the dosa. This gives crispiness to the dosa.
- Adding poha to the batter gives softness to the dosa, more of not making it dry when it is crispy.
- For red chuntey, if you feel the colour is not so red, add 1/4 tsp of kashmiri red chili powder while grinding.
- Instead of channa dal you can add chutney dal(pottukadalai) to the chutney. In that case no need to roast the dal, only red chili and garlic can be roasted.
- You can skip tomatoes in the masala and add carrot too.
- Adding butter gives nice brown colour to the dosa, else you can add ghee too.
- One person can maximum eat 1-2 dosas . I couldn't eat one full dosa, but still finished.
