I’ve come to boil potatoes in bigger batches and make a few things with it, like potato masala, aloo bonda, and masala dosa. Since I almost always have dosa batter ready to go, making masala dosas has really become a breeze. Ok, so a few things to remember to make Mysore masala dosa at home. – You can prepare ahead by making the red chutney and potato masala filling in advance – You can even make the side dishes like sambar a day ahead if you’d like but I recommend making coconut chutney fresh before serving – The chutney can be stored in the refrigerator for up to 4 days and the masala can be stored for a day – I like my potato masala for masala dosa on the drier side with lots of onions so my recipe will reflect that. Do adapt to your taste and consistency preference – You can use the red chutney as a side dish for dosa and idli too, it’s really delicious If you love dosa as much as my family and I do, I’d highly recommend checking out the following links: – plain dosa recipe – instant rava dosa – masala dosa – sago dosa – no-grind dosa batter recipe The following instructions assume that you have dosa batter ready to use. You can use store-bought batter but if you’d like to make your own dosa batter, please following the instructions in my detailed post. Ok, now let’s go make some Mysore Masala Dosa! Step by step pictures for preparing Mysore masala dosa: First, the potato masala: Heat oil and add the mustard seeds and urad dal. When the mustard pops and urad dal turns golden brown, add the sliced onions and ginger. When the onions turn pink and soft, add the chilli powder and turmeric. Mix well. Then add the mashed potatoes and salt. Mix again to combine all ingredients. Turn off heat. Add chopped coriander leaves and mix again. Set aside until needed. To make the red chilli chutney: Add all ingredients for chutney in a small spice jar. Grind to a smooth paste with little water. The chutney should be spreadable consistency. Adjust spice levels and salt to your preference. To make the masala dosas: Heat your dosa griddle. Some use iron tawa and some use non-stick. Any of this will work. I use a traditional iron dosa “kallu” from TamilNadu. Once the tawa is hot, pour about 3/4 cup batter to the centre of the tawa and spread into a thin circle with the back of a rounded spoon. Sprinkle a few drops of sesame oil over this and let it cook for 2 minutes or so on medium heat. Once the top of the dosa has cooked somewhat, press down with your spatula to make it even. This is to ensure more even cooking since we won’t be flipping the dosa. This is an optional step but I find that it helps. Now cook the dosa covered for another minute or so. Then, add about 1/2 tsp to 1 tsp red chutney on the dosa and spread evenly. Depending on your spice preference and tolerance you can add more or less of the chutney. Then add about 2-3 tbsp of the potato masala towards one side of the dosa. Gently fold the dosa and remove from the tawa. Serve hot with sambar and chutney. Mysore Masala Dosa ready! You can adapt the masala filling to your choice by adding more vegetables, omitting onions, etc. Even the red chutney is quite flexible and you can adjust the spice levels and such to your liking. Drop a comment below or tag me on Instagram if you try this recipe 🙂 This post has been edited on 21st Feb 2015 with an updated recipe and better, step by step images. For Mysore Masala Dosa recipe in tamil, telugu, kannada, urdu, hindi, etc, please use the Google translate button in the sidebar.
