Introduction:
Mysore Masala Dosa is a classic and iconic dish that
originated in the city of Mysore in Karnataka, India. It is a variation of the
traditional Masala Dosa, which is a popular breakfast item in South India. What
sets Mysore Masala Dosa apart is the delectable red chutney spread inside the
dosa, giving it a unique flavor and vibrant color. In this blog post, we will
take a closer look at the history of Mysore Masala Dosa, explore the authentic
recipe, and address some common questions to help you recreate this scrumptious
dish in your own kitchen.
Mysore Masala Dosa Recipe:
Ingredients: For Dosa Batter:
- 2 cups dosa rice (parboiled rice)
- 1/2 cup urad dal (split black gram)
- 1/4 cup chana dal (split chickpeas)
- 1 tablespoon fenugreek seeds
- Salt to taste
- Water (for soaking and grinding)
For Red Chutney:
- 1 cup grated coconut
- 4-5 dried red chilies (adjust to your spice
preference)
- 1 small garlic clove
- 1 tablespoon roasted chana dal (daria dal)
- A pinch of tamarind pulp
- Salt to taste
- Water (for grinding)
For Potato Masala Filling:
- 3 medium-sized potatoes, boiled and mashed
- 1 medium-sized onion, finely chopped
- 2-3 green chilies, chopped
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- Curry leaves
- 1 tablespoon oil
- Salt to taste
Instructions:
1.
Wash the
dosa rice, urad dal, and chana dal separately. Soak them along with fenugreek
seeds in water for 4-6 hours.
2.
Grind the
soaked ingredients separately to a smooth paste using a little water. Mix them
together, add salt, and let the dosa batter ferment overnight or for at least 8
hours.
For Red Chutney:
1.
In a
grinder, add grated coconut, dried red chilies, roasted chana dal, garlic,
tamarind pulp, and salt. Grind into a smooth paste using water as needed. Set
aside.
For Potato Masala Filling:
1.
In a pan, heat
oil and add mustard seeds. When they start to splutter, add cumin seeds,
asafoetida, and curry leaves.
2.
Add chopped
onions and green chilies. Sauté until onions turn translucent.
3.
Mix in the
boiled and mashed potatoes. Add salt to taste. Stir well and cook for a few
minutes. The potato masala filling is ready.
For Making Mysore Masala Dosa:
1.
Heat a dosa
tava (griddle) and spread a ladleful of dosa batter on it in a circular motion
to form a thin dosa.
2.
Spread a
layer of the prepared red chutney over the dosa.
3.
Place a
portion of the potato masala filling on one side of the dosa and fold it over.
4.
Cook until
the dosa turns golden and crispy on both sides.
5.
Serve hot
with coconut chutney and sambar.
Mysore Masala Dosa Calories:
The calorie content of Mysore Masala Dosa can vary based
on the proportion of ingredients used and the size of the dosa. On average, one
Mysore Masala Dosa contains approximately 300 to 350 calories.
FAQs: Answering Your Queries
Q: Is Mysore Masala Dosa gluten-free?
A: Yes, Mysore
Masala Dosa is naturally gluten-free as it is made primarily from rice and
lentils, which do not contain gluten.
Q: Can I adjust the spiciness of the red chutney?
A:
Absolutely! The spiciness of the red chutney can be adjusted by adding or
reducing the number of dried red chilies.
Q: Is there a vegan option for the potato masala filling?
A: Yes, you can make the potato masala filling vegan by using vegetable oil
instead of ghee or butter and skipping any dairy-based ingredients.
Conclusion:
Mysore Masala Dosa is a delightful blend of flavors and textures, making it a beloved dish not only in Karnataka but all over India and beyond. Its crispy exterior, flavorful potato masala filling, and the tangy kick of the red chutney make it a must-try for every food enthusiast. By following the authentic recipe and tips mentioned in this blog post, you can now enjoy the magic of Mysore Masala Dosa right in your own home. So, get ready to savor this iconic South Indian delicacy and take your taste buds on a delicious journey!