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Mysore Masala dosa recipe – Dosa Recipe – Breakfast, Dinner recipes – Traditional recipes

Recently I have posted Masala Dosa. As I stated in that post Masala dosa is the new found love of our family. My hubby and me are big fans of mysore masala dosa esp from Raj restaurant in Singapore. Since kids do not eating masala I seldom do it at home. But after the Masala dosa I wanted to ride on this new found interest in Masala base dishes. So Without any delay I wanted to try out Mysore masala dosa dosa. As expected every one enjoyed it. May be I need to try all masala base dishes before Kids change their mind. (Yes unpredictable teenage boys)
Ingredients:

 
Butter and Oil, to roast


For Potato stuffing


Potatoes – 5 small (cooked with salt and peel the skin. Mash it well)
Onion – 1 (small size finely chopped)
Vegetables – 1/2 cup (I have used finely chopped Carrot and Cauliflower)
Garlic – 2 pods (finely chopped)
Ginger – 1 inch (finely chopped)
Green chillies – 1 – 2 (Slit into 2)
Oil – 3 teaspoon
Salt to taste
Mustard seeds – 1/2 teaspoon
urad dhal – 1 teaspoon
Bengal gram dal – 2 teaspoon
Cashewnuts – 1 tablespoon
Curry leaves – 10
Turmeric powder – 1/2 teaspoon


For Red chutney:


Bengal gram dhal – 3.5 tablespoon
Red chillies – 2-4 (adjust to your spice level)
Shallots / Small onion – 5 (sliced thinly)
Garlic – 4 pods (sliced thinly)
Oil – 2 teaspoon
Salt to taste



Method:
Chutney:
Heat oil in a pan add bengal gram dal and fry till brown in color. Add Rest of the ingredients and fry till onion is transparent. Switch it off and cool down

Grind to smooth paste with little water (the chutney has to be spreadable consistency)

For Masala:
Slice the potatoes into half and boil it with salt. Mash it well.

Heat the pan with oil. Add cashew nuts and fry till brown in color. Remove only cashewnuts

Add mustard seeds let it pop. Add urad dhal, bengal gram dal, Ginger and Garlic. Fry till slight brown in color. Add onion, curry leaves and green chillies. Fry till transparent. Add chopped  vegetables and salt and let it cook. 

Add Mashed potato and turmeric powder. mix it well. Cook for a min. 
Add Coriander leaves and peas (since I have used frozen peas I left it hot water for 3 mins and drained the water). Mix well. Keep it aside
For Dosa:
Heat the dosa pan/ Flat pan. Pour laddle full of batter and spread it outward. Sprinkle oil for cooking the Dosa. 

 

Once cooked keep the 1-2 teaspoon of chutney and spread it.  Place the masala in the middle. browned. Once cooked fold it as required. Take it out. we don’t have turn it over.

 

Serve hot

 

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