Here comes one more entry to my Dosa list, Mysore masala Dosa one of my all-time favorite. The very first time I had this Mysore Masala Dosa in Bangalore an year back in a small restaurant. After having the dosa, I have been crazy for it, atleast once in a month I use to have it. My daughter also loves it a lot, but she feels the red chili chutney spreaded in the dosa too spicy and so she requested me to prepare it at home with less spiciness. I started hunting recipes and finally was full filled by a recipe and prepared at home.

Check out my other breakfast recipe: https://madraasi.com/recipes/breakfast-dinner/

We loved it more than that of the restaurant’s one. Let us move on to the recipe…

Here the starts the weekend madness, let us party with Fiesta Friday #78 hosted by Angie@thenovicegarderner.

Mysore Masala Dosa

Mysore Masala Dosa

Ingredients:

• Dosa Batter – 1 cup
• Potato Filling – 1 cup
• Red chili Chuntey – ½ cup
• Oil – as required

Potato masala

Masala getting done

Masala almost ready

Red Chili Chutney / Thuvaiyal

Red chili chutney apread over dosa

With potato masala

Covered and getting cooked

Almost done

Mysore Masala Dosa

Mysore Masala Dosa

Preparation:

• For potato filling:
  • Ingredients: Potatoes – ½ kg, Onion – 1 no, Green chili – 1 no, Asafoetida – a pinch, oil-2 tsp, mustard seeds – ¼ tsp, cumin seeds – ¼ tsp, curry leaves – 1 sprig, salt to taste.
  • Preparation: Boil the potatoes, drain the water and mash them well. Peel and finely chop the onions and green chilies. Heat oil in a kadhai, add in ¼ tsp of mustard, cumin seeds, and green chilies and curry leaves. Wait until they crackle. Add in the onions and cook until they golden brown. Add in the mashed pototo, ¼ tsp of turmeric powder, asafetida and salt. Pour in ½ cup of water, give a stir, cover and cook until the gravy thickens. Remove from fire.
• Heat the griddle and rub oil on the griddle. Spoon the batter in the griddle and spread it all over the griddle with the back side of the spoon.
• Now add 2 tsp of red chili chutney on the top of the dosa and spread it with the spoon.
• Add in a tbsp. of potato filling over the red chili chutney and spread it with the back side of the spoon.
• Drizzle few drops of oil along the sides and over the dosa. Keep in medium flame and cover it with the lid.
• Cook for few mins, fold the dosa and remove it to the plate.

Serve hot with sambhar and chutney. I have accompanied it with sambhar and red chili chuntey.

Note: Spread the red chili chutney as per your taste buds.