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. 
Procedure
Notes:
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
Recipe Category: Breakfast | Recipe Cuisine: Indian
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
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
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.
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.
I love love mysore masala dosa to the core. It is one of my favorite dish from South India. You made them so perfectly loaded with potato masala. Such a nice kick start to the marathon.
ReplyDeleteThanks Sapana, It's our favorite too.
DeleteFood related memories do get etched in our hearts!! I like to have more filling in the dosa and find the ones in the restaurants have lesser masal. So I make it at home! This Mysore masal dosa is a great weekend dish! I am bookmarking your version for dosa batter.
ReplyDeleteYes PJ, you're right about food related memories !!! Even on one dish, how differ our taste is !!!
DeleteOmg, this mysore masala dosa is calling me and am literally drooling over those prefectly prepared masala dosa, too tempting Sandhiya. Lovely start to the Marathon, keep going gal.
ReplyDeleteThank a lot Priya Suresh .
DeleteWow that is one amazing looking mysore masala dosa :) am salivating just looking at them .. you have explained the process so well.. Such an fantastic way to start the marathon with these perfectly made dosas.
ReplyDeleteThanks Manjula.
DeleteThat looks so tempting. A wonderful start to the series. Contrary to what you said, I usually order masala dosa when I eat out in an Indian restaurant. That is primarily to avoid naan and the other greasy gravies :)
ReplyDeleteYes Harini, compared to other greasy items, dosas are best option at restaurant !!
DeleteI love mysore masala dosa, especially the chutneys make it so wonderful!..Breakfasts are something I love!
ReplyDeleteMe too, Valli.
DeleteTrust me this is THE dosa that I always order . Your pics are making me drool and I can finish both the dosas even after a complete dinner.Awesome ! I will keep in mind the addition of poha .
ReplyDeleteLooking forward to a drooling marathon from you !
Thanks Vaishali, do give a try on dosa batter and let me know how you like it
DeleteThat Mysore Masala dosai looks fantastic and is so tempting. Love the red chutney layer in the dosai and makes it so much more flavorful. I also do not order masala dosai at restaurants but love making it at home.
ReplyDeleteYep, the red chutney makes all the difference, Sandhya.
DeleteWow, that looks fabulous, this is our favorite dosa, yeah i too feel the masala is too much in the restaurants!yours look perfect!!
ReplyDeleteThanks Priya
DeleteI can hear you about the potato filling Sandhya. Half the time it lies on the plate only.Love this mysore stle dosa especially that chutnet. yummm.
ReplyDeleteYep, that's what i too feel.
DeleteI lived in Mysore for some years and we used to go out to taste masal dosas when in college. I have never tasted the same anywhere else. I can remember it even after 20 years. Looking at the dosas, I am feeling nostalgic. You have made it perfect Sandiya..
ReplyDeleteThanks Gayathri, yeah, some memories are so fresh on anytime.
DeleteI am so tempted to try mysore masala dosa on seeing this.. Perfect and drool worthy.. So tempting those yummy clicks..
ReplyDeleteThanks Sharmila.
DeleteLooks so tempting and delicious dosa.. great start to BM
ReplyDeleteThanks Preeti
DeleteI too usually use idli batter for dosa but I see that they ratio of rice and dal is so different. Got to try this ratio as my hubby loves the dosas absolutely crispy. My all time favorite... Mysore dosa.
ReplyDeleteThanks Mayuri.
DeleteIn mumbai, this is one of the hottest selling dishes in food carts or at resraturabts. U have made it beautifully !
ReplyDeleteMysore masala dosa with that red chutney and accompaniments stands apart in the dosas' section. Very inviting pictures.
ReplyDelete