Mysore Masala Dosa Recipe is different from the regular masal dosa, which is thin and crispy. The dosa batter used here, makes a drastic difference, which lends slightly thick and golden colour dosa. Regular dosa batter won't work for this dosa, checkout my breakfastDosa Batter recipe to get perfect Mysore Dosa.
Peel shallots, garlic and keep all the ingredients ready. To a small tadka pan, add little oil and roast channa dal till golden colour. Let it cool down.
In a mixer, add red chilli, shallots, garlic, tamarind and roasted channa dal. Then add salt and grind it to a smooth or coarse paste as preferred by adding little water. The chutney should not be thick or watery, just medium (spreadable) consistency.
For The Potato Masala
Chop onion, green chilli and ginger finely. Then pressure cook potato for 3 whistles. Once the pressure subsides by itself, mash the potato, add turmeric powder and mix well.
To a pan, heat oil and temper with the ingredients listed in the table 'To temper'. Then add onion, green chilli, ginger and saute for a while.
When the onions turn translucent, add the mashed potato and required salt.
Then keep the red chutney and grated coconut ready. Heat a dosa tawa, pour a ladle of batter in the center and spread it to the edges. Smear it with a blob of butter.
Once the dosa is half - cooked, place little red chutney in the center and spread it all over quickly. By the time, the dosa gets fully cooked, no need to flip over.
Now keep about 2 tbsp of potato masala by one side and sprinkle little grated coconut. Fold the dosa and do the same with the remaining batter. Serve this Mysore Masala Dosa Recipe with Red chilli coconut chutney and Coriander chutney.
Keyword Mysore Dosa Recipe, Mysore Masala Dosa Recipe