Mysore Masala Dosa (South Indian Vegetarian Recipes)

 

Mysore Masala Dosa, a beloved South Indian vegetarian delicacy, has its origins in the vibrant city of Mysore, located in the Karnataka state of India. This delectable dish features a thick, crispy exterior that gives way to a soft, flavorful interior filled with a tantalizing spicy potato mixture known as masala. It is traditionally accompanied by a medley of savory sambar, creamy coconut chutney, and tangy tomato chutney, making it a delightful and satisfying culinary experience. This iconic dish is cherished by individuals of all ages and is worth trying your hand at preparing in the comfort of your kitchen.

 

 Mysore Masala Dosa is slightly different to regular dosa batter with the addition of a few extra ingredients. Here's a recipe for Mysore Masala Dosa batter:

 

  Ingredients:

 

  For the dosa batter:

 

  Idli rice  2 cups

  

  Regular rice  1 cup

  Urad dal (split black lentils) 1 cup 

  Chana dal (split Bengal gram lentils) 2tablesoon

  Toor dal 2 tablespoon

   Fenugreek seeds 1/2 teaspoon 

   Flatten rice (poha) half cup soaked 

   Sugar 1tsp

   Salt to taste

   Water (as needed for grinding)

  For the Mysore Masala Dosa filling:

 

 Potatoes 4 big, peeled, boiled and mashed

 

 Onions  2 medium sized sliced

 

 Green chilies 2 finely chopped

 Mustard seeds 1/2 tsp

 Ginger 1" finely chopped

 Curry leaves 1 sprig

 Whole dry red chilli 1 

  Turmeric powder 1/2 tsp 

  Salt to taste

  Oil for cooking

  For the Mysore red chutney:

 

 Grated coconut  1/2 cup

 Red chilies (adjust to taste) 2-3 dried

 Garlic clove 2 cloves

 Tomato half roughyl chopped

 Salt to taste

 Water (as needed for grinding)

 Method:

 

Wash the rice, urad dal, chana dal, toor dal, and fenugreek seeds thoroughly. Soak them in water separately for about 4-6 hours. Grind the soaked rice, urad dal, chana dal, toor dal, fenugreek seeds, and cooked rice together to form a smooth batter. Add water as needed while grinding. Soak the poha and grind it along with the batter. The batter should have a slightly thick pouring consistency. Add salt to taste, sugar, and mix well. Allow the batter to ferment overnight or for at least 8 hours.
 
 To make the Mysore chutney, grind grated coconut, dried red chilies, garlic, tomato, and salt together in a blender. Add water gradually to achieve a smooth chutney consistency. Set aside.
 
 Heat oil in a pan and add mustard seeds. When they splutter and chopped sliced onions. Sauté until the onions turn golden brown. Add the curry leaves, dry red chili. chopped ginger, green chilies, turmeric powder, and salt. Cook until the mixture slightly soft and mashy. Add mashed potatoes to the pan and mix well. Cook for a few more minutes until the filling is well combined and heated through. Remove from heat and set aside.

 
 Heat a non-stick dosa tawa or griddle. Pour a ladleful of dosa batter on the tawa and spread it in a circular motion to form a slightly thick dosa. Drizzle a little oil or butter around the edges and spread a spoonful of the Mysore chutney on the dosa. Place a portion of the potato filling in the center of the dosa and fold it over. Cook until the dosa turns crispy and golden brown on both sides. Remove from the tawa and serve hot with coconut chutney and sambar.

Enjoy!!!

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 Nutritional Value Per Serving (One Mysore Masala Dosa):

Calories: Approximately 300-350 kcal

Total Fat: 10-15 grams

Saturated Fat: 2-4 grams

Cholesterol: 0-5 milligrams

Sodium: 300-500 milligrams

Total Carbohydrates: 45-55 grams

 Fiber: 5-7 grams

Sugars: 2-4 grams

Protein: 6-8 grams

 

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