Mysore Masala Dosa is a tasty spicy dosa with the potato masala filling. It is an advanced version of the traditional masala dosa; generally served in Karnataka and  now almost all places. Those who like the spicy version of masala dosa normally go for the Mysore masala dosa. The potato filling with the spicy chutney with the outer crunchy dosa indeed tastes divine.

This is also one of the popular spicy dosa preparations mostly ordered in vegetarian restaurants. The highlight of the dish is the red chutney/ Kara chutney which is spread on top of the dosa. Some add coconut in this chutney where as some don't. So the idea is to prepare according to your taste.

Mysore Masala Dosa

 INGREDIENTS:
Red Chutney/ Kara Chutney:
Oil- 2 teaspoons
Chana Dal- 3 tablespoons
Dry red chillies-6
Garlic-5 cloves
Small onion- 2 or Large onion- 1/2
Salt- to taste
Coconut- 2 tablespoons (optional)

For Potato Masala:
Potatoes-3 large
Onion, chopped- 1 large or 2 small
Green chillies, chopped-2-3
Ginger, finely chopped- 1/2 inch
Garlic, finely chopped- 3 cloves
Turmeric powder- 1/2 teaspoon
Salt- to taste

To temper:
Oil- 3 teaspoons
Mustard seeds- 1/2 teaspoon
Urad dhal- 1/4 teaspoon
Curry leaves- 1 strand

For Dosa:
Dosa batter- 1 ladle/dosa
Oil/Ghee- 1/2 teaspoon
Red Chutney- 1 tablespoon
Potato masala- 1 scoop


PROCEDURE:
  • For the Red chutney:
  • Heat oil in a pan; add the chana dal, dry red chillies, garlic and onion. Roast till the chana dal becomes golden brown. 
  • Allow to cool. Now add the roasted ingredients with salt inside a blender jar with some coconut (if you prefer) and pulse to make a powder. Then add some water and make a fine paste.
  • For the Potato Masala:
  • Pressure cook the potatoes till soft for about 3- 4 whistles. Peel and roughly mash them.
  • Heat oil in a pan; add the mustard seeds and urad dhal.
  • Once the mustard seeds splutter add the curry leaves and fry for a second.
  • Now add the chopped onion and green chillies; cook for fifteen seconds.
  • Add the finely chopped ginger and garlic; saute for fifteen seconds. 
  • Now add the mashed potato and(if you wish you could add grated Carrot or Green peas if you wish for more lively colours and of course nutrition) turmeric powder; also add salt and about a cup of water.
  • Allow the mixture to boil well and cook till the mixture starts to become mushy and thick.
  • Cook according to your palatte. Because some like to have pieces of potatoes in the masala, while some like it like in mashed consistency; switch off the gas once it is thick.
  • For the Mysore Masala Dosa:
  • Heat the dosa tawa; grease with oil and pour a ladle full of batter. Spread with the backside of the ladle to make concentric circles.
  • Once the top of the dosa cooks add a tablespoon full of red chutney and spread evenly.
  • Drizzle half a teaspoon of oil /butter/ghee on top of the dosa, once the chutney slightly cooks add a big scoop of the potato masala over the dosa and cook for fifteen seconds. Roll the dosa or fold the dosa as you wish.