Mysore Masala Dosa !

In the Indian state of Karnataka.. ' Mysore Masala Dosa ' - The crispy dosa folded over a spicy potato filling has a very special place among the wide spread variety of breakfasts…..here is the recipe for you all...

Mysore Masala Dosa

INGREDIENTS :

Dosa Batter - 1 to 2 cups [See the 'NOTE' below for the dosa batter recipe]

For the potato filling :

Potatoes - 1 to 2 (depends on the size)

Green Chilli - 2

Curry Leaves - 2

Chopped onions - 1/2 cup

Turmeric powder - 1/2 tea spoon

Chopped Coriander Leaves - 1/4 cup

Mustard seeds - 1/4 tea spoon

Oil - 1 table spoon

Water - 2 to 3 table spoons

Salt - as per the taste

For the Red Chutney :

Chopped Onions - 1/2 cup

Roasted Chickpea - 1 table spoon (chutney dal)

Dry red chilli - 2 

Tamarind - a small quantity about 1 tea spoon

Garlic cloves - 2

Jaggery / Sugar - 1/4 tea spoon (OPTIONAL)

Salt - as per the taste

oil - to fry the onions & garlic

PREPARATION :

Potato Filling :

- Boil the potatoes, peel off the skin and mash and keep them ready.

- Heat the oil and add the mustard seeds, curry leaves & onions and fry until onions turn translucent.

- Add the mashed potatoes, split green chili, turmeric powder, salt & water, stir well and let it cook under low heat.

- Once done, turn off the heat and add the chopped coriander leaves.

Mysore Masala Dosa

Red Chutney :

- Soak the dry red chili & tamarind in some warm water.

- fry chopped onions and garlic in some oil.

- Grind fried onions & garlic, soaked red chilli, tamarind, jaggery, salt and chutney dal into paste.

Masala Dosa

Making Masala Dosa :

- On a Nonstick pan take a spatula full of dosa batter and spread into a thin sheet just like regular dosa.

- Add some oil / ghee / butter on dosa, then take a spoon full of red chutney and spread over the dosa gently.

-Once you see the edges of Dosa turning golden brownish, add the potato filling in the middle of dosa..

& fold over the dosa over the filling like a wrap & take the Masala Dosa on to a serving plate.

Mysore Masala Dosa

Serve the Spicy Mysore Masala Dosa with Coconut Chutney & Sambar on the side !!!

Mysore Masala Dosa

NOTE(Dosa Batter) :

- Soak 2 cups of parboiled rice (idly rice) along with 1/4 cup urad dal, fist full of split chickpea dal, fist full of raw rice (can be replaced with soaked stamped rice / poha), 1/2 table spoon fenugreek seeds (Methi seeds) overnight & grind all the soaked ingredients into fine batter adding as little water as possible.

Leave the batter to ferment for at least 4 hours (preferably 8 hours) & add some salt and the batter is all ready to make crispy Dosa !