📝 Ingredients
- 2 tbsp roasted chana dal (dalia)
- 5–6 dry red chilies (adjust to spice level)
- 6 garlic cloves (for a punch of flavor)
- 1 small onion, chopped finely
- 1 tsp tamarind paste (adds tanginess)
- Salt – to taste
- Water – as needed to grind chutney
For Potato Masala:
- 3–4 large boiled potatoes (mashed finely)
- 1 onion, thinly sliced
- 2–3 green chilies, chopped (add more for extra heat)
- ½ tsp mustard seeds
- 1 tsp urad dal (for a slightly crunchy texture)
- ½ tsp turmeric powder
- 8–10 curry leaves (fresh for authentic flavor)
- 2 tbsp oil (vegetable or coconut oil)
- Salt – to taste
- Fresh coriander leaves – finely chopped for garnish
👩🍳Recipe
- Step 1: Prepare Red Chutney
- -In a grinder, combine roasted chana dal, dry red chilies, garlic cloves, chopped onion, tamarind paste, and salt.
- - Add a little water to grind into a smooth paste. The chutney should be spicy and tangy.
- -Adjust water to get the desired consistency – not too thick and not too runny. Set aside.
- Step 2: Prepare Potato Masala
- -Heat 2 tbsp of oil in a pan over medium heat. Once hot, add mustard seeds and let them splutter.
- - Add urad dal, curry leaves, and green chilies. Sauté for a minute, then add sliced onions.
- - till the onions are soft and translucent. Add turmeric powder and stir well.
- -Add the boiled and mashed potatoes to the pan, mix thoroughly, and cook for another 2 minutes.
- - with salt to taste. Garnish with fresh coriander leaves.
- - masala should be slightly spicy with a soft and comforting texture.
- Step 3: Prepare Dosa
- -Heat a non-stick or cast iron tawa (griddle) over medium heat.
- - Once hot, pour a ladleful of dosa batter and spread it in a thin, round shape with a back-and-forth motion.
- - Drizzle some oil or melted butter around the edges to crisp up the dosa.
- -Let the dosa cook for 1–2 minutes until the bottom turns golden brown and crispy.
- - not flip it – the texture should remain crispy and golden.
- Step 4: Add Red Chutney and Potato Masala
- -Spread a generous amount of red chutney on the cooked side of the dosa.
- - Once the chutney is evenly spread, place a portion of the potato masala in the center of the dosa.
- -Carefully fold the dosa into a roll or semi-circle around the filling.
- - can also make it into a triangle shape if preferred.
- - for an additional 1–2 minutes to ensure the dosa is perfectly crisp and hot.
- Step 5: Serve Hot
- -Serve your Mysore Masala Dosa hot on a plate with a side of coconut chutney and sambar.
- - Optional: Top with a dollop of butter for extra flavor and richness!
- -Enjoy with a cup of hot filter coffee for the perfect South Indian breakfast experience!