MYSORE MASALA DOSA
Mysore Masala Dosa is popular Dosa variety originating from Tuluva Mangalorean cuisine and is found in all Udipi Hotels. This particular Dosa variety is made with two stuffings, one potato masala and the other the unique red chutney that is spread on it. Whenever we go to restaurants here in Bangalore, I always like to have it along with Rava Idli. The traditional Mysore Masala Dosa is thick , but at the same time very crisp and spongy in the centre. This is due to the well ground and fermented batter and spreading it properly on the griddle or tawa. Each restaurant has it’s own special recipe of making these, but after analysing in many food joints and tips from my Kannadiga friends, I have tried and tested this recipe and found it really good. If you are on the lookout of different Breakfast recipes or Dinner recipes, then this one is a must try one.
Coming back to the preparation of the recipe, the chutney is normally made with the addition of garlic and onions which gives the true authentic taste. If you are in a hurry then you can make this chutney in advance. Also the one special feature I noticed in the recipe is the addition of butter generously while roasting and also on the top while serving which not only creates an urge to gobble down but gives a pleasing aroma as well. As a result of this you a get a brown coloured crispy dosa which just cracks a bit while you touch it. This Dosa is so addictive that you will enjoy it’s every bite. My hubby took me one day to Vidyarthi Bhawan here in Bangalore. The true success of this recipe is getting the red chutney right and dosa brown and crisp. Try this one for a weekend Brunch and let me know how it tasted..