Mysore Masala Dosa is simply a thin paper dosa stuffed with cooked bhaji of potatoes and other vegetables. Red chilli chutney plays a very important role in this dosa. It gives the perfect spice and flavor to the dosa. Mysore Masala is one of the most famous masala dosa’s of South Indian region, specially in Karnataka.
Preparation time: 10 minutes
Cooking time: 10 minutes
- 1/2 kg dosa batter
- Potato stuffing (as in masala dosa)
- 1 capsicum
- 2 tomatoes finely chopped
- 1 onion finely chopped
- 1 cup butter
- 4 cubes of cheese
- 1 cup oil
- 10-12 dried red chillies
- 8-9 cloves garlic
- 1 inch ginger peeled
- 2 tsp chana dal (split Bengal gram) roasted
- 1/2 tsp urad dal (split black lentils) roasted
- 1/4 tsp sugar
- 1 tsp chaat masala
- 1/2 Lemon juice
- 1/2 cup water
- Fresh coriander leaves chopped
- Salt to taste
How to make Mysore Masala Dosa:
- In a grinding bowl add red chillies, ginger, garlic, roasted chana dal, urad dal, onion and little bit of water.
- Grind until make a smooth paste.
- Add salt, sugar and lemon juice and grind again for few seconds. Keep aside.
- Heat up a griddle on a medium high flame.
- Sprinkle a little bit of water and wipe it with a kitchen cloth.
- Pour one big spatula of batter on the griddle and spread to cover the surface.
- Drizzle some oil in all the sides and let it cook.
- Spread a butter on it.
- Spread a spoon of red chilli chutney all over.
- Place the (stuffing) bhaji of potatoes in the centre.
- Grate little bit of capsicum on it.
- Spread some chopped tomatoes and coriander leaves.
- Sprinkle chaat masala and grate a cube of cheese on it.
- When the bottom starts getting crispy and brown in color, then
- Fold it and serve hot with coconut chutney and sambar.
- You may add the grated carrot and cabbage as well, it will make dosa more tasty.