Mysore Masala Dosai

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I am sure there is hardly anyone who would not have tasted the classic exquisite Mysore Masala Dosai. It is one of the most popular dishes for any meal of the day and is enjoyed by people across the country. I was initially skeptical about choosing this one for the alphabet M as against other options like Meeta Chilla or Magge Polo or Mosaru Avalakkai Dose. But I figured it would be sacrilege if I did not include this classic dish in a dosai marathon and so here it is.

The main difference between the regular masala dosa and Mysore masala dosa is the bright red colour chutney in the latter. The chutney gives the Mysore dosa its unique taste. I love this one and have it whenever I eat out in a South Indian restaurant though I skip the masala and have just the dosa with the spicy red chutney.

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Recipe from here

Makes 4-5 dosas

WHAT WE NEED

2 cups Dosai batter

1 1/2 – 2 cups Potato masala for dosais

For the chutney

2 tsp Oil

1 Small onion, chopped

3-4 Garlic cloves

3-4 Dried red chillies

2 tbsp Channa dal / Bengal gram

1 tbsp Grated coconut (optional)

Salt

Water

 

WHAT TO DO

For the red chutney

  • Heat the oil and add the dried red chillies and Bengal gram
  • Chop the garlic and add them
  • Add the onion and saute for 3-4 minutes till the onions are transluscent
  • Take it off the heat and transfer it to a mixer jar
  • Add coconut (if using) and salt
  • Add enough water to make it a fine paste
  • The chutney should be of a spreadable consistency and so add water accordingly

For the assembly

  • Make as many dosais as you need with the batter
  • Spread the red chutney on the inside of the dosai evenly
  • Add a large dollop of the potato masala
  • Fold the dosai and serve it warm with some sambhar and coconut chutney
  • Enjoy!

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