Spicy Mysore Masala Dosa. With over hundred variants of dosa all across the country, Mysore Masala Dosa is one the the spicy ones. The red chutney adds a whole new flavour to dosa. I'm sure you will love this dosa recipe.

As the name suggests, it comes from Mysore, a city in Karnataka. There are a lot of different variations of Mysore Dosa with some add additional vegetables like beans, carrots, beets, etc. Mysore masala dosa is the most popular dish which originated from the Mysore region and is quite different from the regular masala dosa. You can cook Spicy Mysore Masala Dosa using 24 ingredients and 4 steps. Here is how you cook it.

Ingredients of Spicy Mysore Masala Dosa

Prepare of For Spicy Mysore Chutney.
Prepare 2 of tomatoes.
Prepare 5-6 of Red chilli.
Prepare 1/2 tsp of cumin seeds.
Prepare 1 pinch of asafoetida.
It's 1/2 tsp of Coriander powder.
You need to taste of Salt.
You need 2 tsp of pure ghee.
Prepare of For masala potato.
You need 4-5 of boiled potatoes.
Prepare 2 tbsp of pure ghee.
Prepare 1/2 tsp of turmeric powder.
It's 1/2 tsp of Mustard seeds.
It's 1/4 tsp of Red chilli powder.
Prepare 1 of green chilli.
You need to taste of Salt.
It's as needed of Curry leaves.
Prepare 2 tsp of Coriander leaves chopped.
It's of For Dosa batter.
Prepare 3 cup of rice.
Prepare 1 cup of urad dal.
You need 1/2 cup of chana dal.
It's 1 tsp of Fenugreek seeds.
It's 1/4 cup of curd.

Hello Foodies, Welcoming June with a delicious recipe that is close to my heart - the Mysore Masala Dosa. Crisp Rice crepes, ghee roasted to perfection, smeared with red chutney, stuffed with a spicy potato filling and served with coconut chutney. Doesn't it make you droooool 🤤 Mysore Masala Dosa recipe with step by step pictures and video. Mysore Masala Dosa is a crispy dosa with spicy red chutney spread inside and mild spiced potato filling / potato sabji.

Spicy Mysore Masala Dosa instructions

Let's prepare spicy Mysore tomato chutney. Heat ghee in a pan, add cumin seeds, Coriander powdee and asafoetida, when start to crackle add Red chilli and fry for 1 minute. Then add big size chopped tomatoes, salt and cook for 8-10 minutes. When tomatoes get soft, let them cool, grind them and make a paste of it..
In this step we'll prepare masala potato. Heat ghee in a pan, add mustard seeds. When they start to crackle, add Red chilli powder and turmeric powder. Then add mashed potatoes, green chilli, Salt, curry leaves and coriander leaves and fry for 2 minutes. Masala potatoes are ready for Dosa filling..
In this step, we'll prepare batter for Dosa. First soak all daals for 7-8 hours, then grind them, add curd and prepare a paste. Leave them for 10-12 hours for fermentation. When the paste is fermented, add water and Salt for the required consistency. Batter for Dosa is ready..
Heat non stick pan, pour batter from a big spoon and spread over the tawa. Apply some oil and cook it from one side, flip it and cook from other side. Then apply a layer of spicy tomato chutney and masala potato on one side. Fold the corners and serve hot with chutney and sambhar..

Its generally served with coconut chutney and sambar. The main difference with Mysore Masala Dosa and other Dosa is with its crispness and texture. Traditionally, Mysore Masala Dosa is made by smearing dosas with a special Mysore chutney that is sweet, tangy, spicy and garlicky, and then stuffing it with delectable Potato Bhaji. Here, we have modified the recipe slightly, featuring a zesty Green Chutney instead of the traditional red one. The green chutney gives the Masala Dosa the fresh touch of coriander.