Mysore masala dosa
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A crisp dosa spread with a red garlic-and-chilli chutney and filled with a soft potato palya, served with coconut chutney.
Region: Karnataka (Mysuru and Bengaluru)Occasion: Breakfast and evening tiffinTime: 40 min + soaking and fermentingServes: 4Vegetarian
Ingredients
- 3 cups dosa batter (rice and urad dal, fermented overnight)
- For the red chutney: 6 dried byadgi chillies soaked in hot water, 4 garlic cloves, 2 tbsp roasted chana dal, a small piece of tamarind, ½ tsp salt
- For the potato palya: 4 boiled potatoes, 1 onion sliced, 1 tsp mustard seeds, 1 tsp chana dal, 2 green chillies, ½ tsp turmeric, curry leaves, 1 tbsp oil
- Ghee or butter for cooking
- Coconut chutney to serve
Method
- Grind the soaked chillies, garlic, roasted chana dal, tamarind and salt to a thick red paste with very little water.
- For the palya, heat oil, splutter mustard seeds, fry chana dal, green chillies and curry leaves, then soften the onion. Add turmeric, salt and the roughly mashed potatoes and mix well.
- Heat a cast-iron tawa. Pour a ladle of batter and spread it thin in circles.
- Drizzle ghee around the edges. When the base turns golden, spread 1 tsp of red chutney all over the dosa.
- Place a portion of palya in the centre, fold the dosa and serve at once with coconut chutney.
History
Dosa is one of the oldest dishes of South India. The version with a red chutney layer is associated with Mysuru and is now served in eateries across India under the name Mysore masala dosa.
Significance
It is a standard order at Karnataka’s tiffin rooms and darshinis, eaten for breakfast or with evening coffee.