Mysore masal dosai is one of the famous dish in Karnataka. The only difference between mysore masal dosai and masal dosai is the red chutney that is added as base in the dosa. As pototes are added to this it will be heavy and fill your tummy with 2 or 3 dosas itself. Batter will same as we make for normal dosas
Ingredients
- 3-4 Nos Medium size Potato
- 2 Nos Medium Size onion
- 1 1/2 tbsp red chilly powder
- ¼ tbsp turmeric powder
- 2 tbsp oil
- 1 tbsp mustard seeds
- ½ tbsp channa dal
- few curry leaves
- few hing
- Butter (optional)
For Red Chutney
- 3-4 tbsp channa dal
- 5-6 Nos red chilly
- 1 tbsp Urad Dhal
- 5-6 small onions
- 3-4 garlic pods (optional)
- 1 tbsp Oil
- as required Salt
Instructions
- Wash and pressure cook the potatoes for 3 to 4 whistles
- Cut the onions into thin strips and keep it aside.
- Peel off the skin and smash the potatoes and keep it aside.
- Place a kadai in the stove and add oil . When oil is heat add mustard seeds,channa dal and curry leaves.
- When dal turns golden colour add onion and saute it.
- When onion turns transulent add turmeric powder, red chilli powder and salt, hing and mix it.
- Add the mashed potatoes to the mixture and mix it well. Add some water and mix it
- The mixture should not be very thick. If it is thick it will be difficult to to spread it in dosa.
- The consistency should not be watery or very thick. It should be in medium consistency.
Red Chuteny
- Keep a kadai add oil . When oil is heat add channa dal red chilly, I added urad dhal for a nice flavour if you don't want you can skip it.
- When the dal turns golden brown add onion and garlic. I did not add garlic.
- When the onion becomes translucent add salt and switch off the flame.
- When the mixture becomes cool transfer it to the mixie jar and grind it to a smooth mixture and transfer it to a bowl
For making masala dosa
- Take a laddle of batter and pour it in circles. Dosas should not be very thick or very thin.
- When dosas are half cooked take a spoon of red chuteny and spread it over the dosa.
- Add a spoon of butter to the dosa and add the masal and spread it over the dosa. If u dont want to add butter u can skip it.
- Add oil to the dosa and let it cooked it medium flame for 1-2 minutes. Dont flip the dosa.
- Mysore masala dosa is ready to serve. It goes well with coconut chutney or tomato thooku.
Very yummy