Mysore Masala Dosa Recipe (Restaurant Style)
Mysore Masala Dosa is a popular breakfast dish in the town of Udupi in Karnataka. It is thin crepes made with rice and urad dal batter spread with spicy chutney and potato masala. It is slightly different from my masala dosa. This dish is usually enjoyed with some coconut chutney and sambar.
Equipment
Cooking pot
Blender
Dosa Tawa
Ingredients
- 4 cups Dosa Batter
- Oil or Ghee for cooking dosa
For Potato Masala
- 1 tablespoon Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Split Urad Dal
- ¼ teaspoon Asafoetida
- 1 sprig Curry leaves
- 1 large Onions peeled and finely chopped
- 1 medium Carrot chopped finely
- 1 teaspoon Ginger peeled and finely chopped
- 2 no Green Chillies chopped finely
- 3 large Potato boiled, peeled & mashed
- 1 teaspoon Turmeric Powder
- Salt to taste
- 3 tablespoon Coriander leaves chopped finely
For Spicy Red Chutney
- 10 no Kashmiri Red chillies
- 4 tablespoon Roasted Chana Dal (Gram Dal)
- 6 cloves Garlic peeled
- 2 sprig Curry Leaves
- Salt to taste
- 1 teaspoon Tamarind
- 1 teaspoon Oil
Instructions
- Heat oil in a pan, add in mustard, urad dal, asafoetida and curry leaves. Let them sizzle. Add in ginger, green chillies and saute for 30 seconds.
- Add in chopped onions, carrots and saute for 2 minutes. Add in salt and turmeric powder and saute for 30 seconds. Pour in ¼ cup of water and mix well, cover and cook for 3 minutes until carrots is soft.
- Add in boiled mashed potatoes and mix well. Let the potatoes cook for 2 minutes until it is heated through. Garnish with coriander leaves. Potato filling ready to serve.
- Now to make the red chutney, heat oil in a kadai. Add in roasted chana dal, dry red chillies, garlic and curry leaves. Saute them for 3 to 5 minutes until golden.
- Once the mixture is cool enough to handle. Add in salt and tamarind. Pour little water and make it into a smooth chutney. Red Chutney done.
- Now to make dosa, spread ½ cup of dosa batter slightly thick on a heated tawa, drizzle oil all around the dosa and spoon some red chutney over it and spread it evenly using a spatula. Now spoon some potato masala over it. Fold it and serve.
Video
Notes
- you can make the red chutney and potato masala a day before and assemble when serving.
- chopped carrots and peas can be added in the potato masala.
- If you want dosa to be golden brown in colour, add a pinch of sugar to the dosa batter and mix well. This tip will help with the golden colour in dosa.
Nutrition
Nutrition Facts
Mysore Masala Dosa Recipe (Restaurant Style)
Serving Size
1 servings
Amount per Serving
Calories
440
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Sodium
16
mg
1
%
Potassium
719
mg
21
%
Carbohydrates
93
g
31
%
Fiber
6
g
25
%
Sugar
3
g
3
%
Protein
8
g
16
%
Vitamin A
1316
IU
26
%
Vitamin C
45
mg
55
%
Calcium
41
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.