Mysore masala dosa – Crispy crepes filled with spicy potato masala and red chutney. Pair with sambar (vegetable and lentil curry) and coconut chutney for the perfect brunch, light lunch or dinner.
From the first week of January, I had been on a mission to add more healthy recipes to my everyday menu. Apparently, for some reason, my mornings were also tuned into a dosa craze mode. In fact, dosa, the South Indian rice and lentil crepe, is one of the healthiest ways to start your day. From super healthy oats dosa to crispy traditional dosa and this stuffed masala dosa, I was totally enjoying the very best of Indian cuisine. And I just don’t want to stop there.
Whenever I think about these crispy crepes, my mind will be always looking out for more delicious dosa recipes to share with you. Usually, my first thought will be creating traditional simple, plain dosas, however this time I decided to make Mysore masala dosa. One of the Indian foods that’s enjoyed as a street food not only in India but also around the world. An ideal brunch, light lunch or dinner perfect for any day of the week.
This Mysore masala dosa, very similar to the classic masala dosa, is well- known for its fiery red chutney and spicy potato masala. With a side of sambar (mixed vegetables and lentils curry) and coconut chutney, this is the perfect kind of food to satisfy your cravings for spicy Indian food.
The recipe starts with making the perfect dosa batter which involves soaking rice, urad dal (skinned black lentils) and poha (beaten rice) separately and grinding them to make smooth batter with pouring consistency. Just like the basic dosa batter, you’ll need to ferment the batter overnight or for at least 6 hours.
Before making dosas, you’ll need to prepare the two important elements of this Mysore masala dosa – red chutney and potato masala.
Ok, first the red chutney. Roast a couple of tablespoons of chana dal in hot oil, and fry onions and garlic cloves until the onions soften. The fiery red color of the chutney comes from the red chilies. As soon as the chilies are sautéed, remove it from heat and allow to cool. Now, this mixture goes into the grinder alongside a small piece of tamarind and a little water. Remember we’re looking for a very smooth consistency here.
Next up, the potato masala. Start by roasting mustard seeds, cumin seeds, chana dal (split chickpeas) and urad dal in hot oil. Sauté a pinch of asafetida and chopped fresh ginger. Sliced onions, green chilies and curry leaves are sautéed until golden brown. Add a touch of ground turmeric. Now throw in cubes potatoes along with enough water to cook them until tender. Mash a few potatoes and stir in some coriander (cilantro) leaves. This potato masala is going to be the filling of our Mysore masala dosa.
Now it’s time to make crepes and assemble them. We’re going to make regular crispy dosas. While it’s cooking, add a dollop of butter and spread with a little red chutney. Place a few tablespoons of potato masala on one side and fold it over to form the perfect Mysore masala dosa.
There you go. The most perfect rolls of crispy dosas.