Mysore Masala Dosa | Masala Dosai | Breakfast Recipe

Mysore Masala Dosa, the most famous Indian crepe ( made from the fermented rice and dal batter) with red chutney spread all over the dosa and stuffed with potato fillings on the inside.

For this month Mega BM, i have chosen four themes for four weeks and for the first week, the theme is "Breakfast dishes around the world", so let's start off this theme  with the famous "Mysore Masala dosa from India". 

Mysore masala dosa is quite different from the Tamilnadu masala dosa  which doesn't have any red chutney on the dosa, it's just dosa with potato filling. 

In our home, mostly we prepare only idli batter and use the same batter for dosa by adding little extra water and make it as spreadable batter.  But sometimes, back in my school days, Amma prepares dosa batter separately in addition to the idli batter and we all love the dosa prepared from the special dosa batter. 

The dosa made from the special dosa batter are so crispy and back then i really love the flavor of fenugreek seed in the dosa and she never missed preparing masala dosa with that dosa batter. Crispy dosa with yummy potato filling, my all time favorite breakfast.

Even though i like masala dosa very much, hardly i eat masala dosa outside in any restaurant. The main reason is that in most restaurants, they serve too much potato filling for a dosa. Anyone have same feeling like me?And nearly half  of  the potato fillings  are left untouched in my plate, so to avoid that, i don't order masala dosa in restaurant. 

But when we were in hosur, i had this mysore masala dosa at Bangalore on our trip to Talakaveri, instantly i love those dosa with that spicy red chutney & potato filling. Seriously now i'm wondering how come i remember the place exactly when i had this dosa for the first time !!!

Some memories are engraved in our minds very strongly and you don't know that it was there until all of sudden it pops out from nowhere, right?? Ok , back to dosa, later i had started to prepare this dosa at home regularly for our breakfast and dinner.  

This dosa can be prepared with the usual dosa batter, but here in the recipe that i have shared the separate dosa batter recipe that i have learnt from my neighbour when we were in Hosur. 

My neighbour suggested me to add handful of poha to get that dark color on the dosa just like the restaurant. Now, let's check out the recipe.

Mysore Masala Dosai

Preparation Time : 8 hrs | Cooking Time : 30 mins | Makes : 4 
Recipe Category: Breakfast | Recipe Cuisine: Indian
Mysore Masala dosa,Masala dosai,Masala dosa,Mysuru Masala dosa Mysore Masala Dosa, the most famous Indian crepe with red chutney spread all over the dosa and stuffed with potato fillings on the inside.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Cooked Potato - 2 
Onion - 1(small)
Carrot - 1/2(small)
Garlic - 2
Green chili - 1
Oil - 1 tsp
Mustard & urad dal - 1/4 tsp
Chana dal - 1/2 tsp
Turmeric powder - a pinch
Salt - to taste
Curry leaves - few
Coriander leaves - few
Butter - 2 tbsp
For batter
Idly rice - 1 cup
Raw Rice - 1 cup
Urad dal - 1/2 cup
Fenugreek seed - 1 tsp
Flattened Rice - 1/2 cup
Salt - to taste
For Red chutney
Sesame oil - 1 tsp
Chana Dal - 2 & 1/2 tbsp
Red chili - 5 to 6
Pearl onion - 2
Garlic - 2
Salt -to taste

Procedure

First let's prepare the batter. Take idly rice, raw rice, fenugreek seed in a vessel, wash it twice and soak it for 3-4 hrs. Just before 30 mins of grinding, add water (just enough to immerse) to the poha and let it soak.

Grind the batter in batches, in the last batch add poha along with rice & dal and grind into smooth. Add the batter into the big vessel.

Add enough salt and mix it well with your hand and then cover it with lid. Keep it in warm place for 6-8 hrs or overnight to ferment.  

In the next morning, first prepare the chutney & potato filling. 
Heat the pan with oil and add the dal and red chilies  and roast till it the dal turned into golden color and then add the onions & garlic, saute till they are soft.

Remove from the heat and let it cool a bit. Put into the blender/mixie jar and grind into coarse mixture.

Then add the water and salt and grind into smooth paste. Now the red chutney is ready.

Next for the filling, chop the onion & carrot into small pieces, crush the garlic and keep it ready. Heat the pan with oil, add mustard, urad dal & chana dal. Saute till the dal becomes crispy, then add the onions, carrots, curry leaves & garlic. Saute till the onions becomes translucent.

Then add the water(just enough to cover the onions) and salt. Cover the pan with lid and cook it for 2 mins. 

In the mean time, peel the cooked(i have cooked the potatoes in pressure cooker for 3 whistle) potatoes and mashed it roughly with fork.

Add the potatoes and salt . Mix it well all together.

Cover it with lid and cook till it all comes together as a thick mass. Finally add the coriander leaves and switch off the flame. That's it,Potato filling is ready.

Take the batter and mix it well with ladle. The batter should be thick and also easily pourable(if needed, add water and make it as pourable).  Heat the dosa pan.

Pour 1/4 cup of batter and spread it evenly on the pan with ladle. Add 1 tsp of red chutney and spread it all over dosa with the spoon.

Add 1/2 tbsp of butter, spread it evenly and cook it for 10-15 secs and then spread the potato filling on one side of the dosa and fold the dosa into half. 

Remove from the pan and it's ready to serve. Serve it with chutney & sambar.

Related : How to make Mangalore Bun / Mangalore Banana poori

Notes:

• To check the correct temperature of dosa pan, sprinkle some water on the pan, it should sizzle immediately.
• You can add more or less of the red chutney depends on the spice level you want.
• The batter should be neither too thick nor too thin. If it's too thick, then you can't spread the dosa easily and also it doesn't get cooked well since we're cooking this dosa on one side only. If it's too thin, the dosa would be paper thin and it's easily get browned before spreading the chutney and filling. So the batter should be thick yet easily pourable.
• The given measurement for dosa yields more than 4 dosa, but here in the recipe i have used just 1 cup of dosa batter.