Breakfast Recipes, Dosa Varieties, Karnataka Recipes

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.

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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..

 

 

 

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MYSORE MASALA DOSA
A delicious Breakfast variety popular in Karnataka.
Prep Time 20 minutes
Cook Time 15 minutes
Servings
people
Ingredients
FOR THE POTATO MASALA
FOR THE RED CHUTNEY
Prep Time 20 minutes
Cook Time 15 minutes
Servings
people
Ingredients
FOR THE POTATO MASALA
FOR THE RED CHUTNEY
Instructions
  1. In a pan add oil followed by channa dal and red chilles.
  2. Once they turn translucent add chopped onion.
  3. Now it is time to add garlic pods.
  4. Once they are done let it cool and transfer it to a blender.
  5. Grind nicely by adding a little water and salt.
  6. In another pan add oil, mustard and channa dal along with curry leaves.
  7. Once they have crackled and channa dal turns brown add cut onion.
  8. Add turmeric powder and red chilli powder.
  9. Boil and peel potato and mash it and keep it ready.
  10. Add the mashed potato the onion mixture now. Also add salt.
  11. In dosa drizzle some oil and make a dosa.
  12. top it with the red chutney now.
  13. Spread it evenly on the dosa.
  14. Dollop some butter on top of the dosa.
  15. Add the potato masala on top.
  16. Fold it now. It is evenly browned right?
  17. Serve it hot with coconut chutney, coriander chutney and sambhar.
Recipe Notes

You can add grated carrots to potato masala for additional colour and taste.

Adding the red chutney is the main highlight and you can make this in advance and store it in the fridge beforehand.

You can also add some cashew nuts to the potato masala

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