Mysore masala dosa is often hailed as the ‘king’ of masala dosa. The combination of spicy chutney and the potato masala makes Mysore msala dosa quite special. Here is how to make it at home.
For chutney
Ingredients
½ cup coconut shards
1 tbsp yellow split dal
1 tsp coriander seeds
6 garlic cloves
1 small piece ginger
1 sprig curry leaves
1 tsp oil
1 tbsp Kashmiri chilli powder
Salt as required
¼ tsp asafoetida powder
Preparation
Dry roast the coconut shards, yellow split dal, coriander seeds, garlic, ginger and curry leaves on low flame
Add the Kashmiri chili powder after turning off the flame
After the mixture has cooled down, add the asafoetida powder, salt as required and water
Grind into smooth paste
Keep it aside to be used later.
For the potato masala
Ingredients
½ kg potatoes
2 tbsp oil
1 tsp mustard seeds
1 tsp urad dal
Curry leaves as required
3 dried chillies
4 onions
4 green chillies
1 tbsp chopped ginger
½ tsp turmeric powder
Salt as required
¼ cup water
Juice of half lemon
Preparation
Pressure cook the potatoes until four whistles
Remove the skin and mash them
Heat oil in a thick bottomed pan
Splutter mustard seeds, urad dal, curry leaves and dried chilies
Sauté finely chopped ginger, green chilies and onion
When the onions change colour, add turmeric powder, asafoetida powder and salt
Add ¼ cup water and cook for 5 minutes with the lid on
Now add the cooked potatoes
Mix well
Turn off the flame and add the lemon juice
Give everything a good mix
Heat a greased dosa pan
Pour the batter and spread into thin crepe
Sprinkle some ghee
When the bottom of the crepe becomes brown in colour, spread some chutney on the dosa
Now place some potato masala in the centre
Fold the dosa
Delicious Mysore masala dosa is ready.
