🇮🇳 Mysore Masala Dosa
Crispy fermented rice crepes stuffed with spiced potatoes and fiery red chutney
A beloved South-Indian classic: shatteringly crisp dosa slathered with a bold Byadgi-Guntur chilli chutney, folded around buttery potato masala and finished with fresh onion and coriander.
Equipment
Ingredients
Red Chutney
Byadgi chilli
6 piece
Guntur chilli
2 piece
tamarind (lemon_sized)
1 piece
onion
1 piece
garlic
5 clove
roasted chana dal (roasted)
1 tbsp
coconut chunks (chunked)
2 tbsp
salt
1 tsp
Dosa Filling
potato (boiled)
4 piece
onion (chopped)
1 piece
coriander (chopped)
1 bunch
sunflower oil
2 tbsp
Dosa Base
dosa batter (fermented)
500 g
Instructions
Prepare the chilli soak
Soak the dried chillies and tamarind in hot water for 20 minutes to soften them for blending.
Sauté aromatics
Lightly cook onion and garlic to bring out their sweetness before blending.
Blend the red chutney
Combine sautéed aromatics with soaked chillies, tamarind, roasted dal, coconut and salt, then blend into a thick paste.
Cook the dosa
Spread dosa batter on a hot cast-iron tawa, add oil, and cook until the edges begin to crisp.
Assemble and serve
Spread red chutney on the dosa, add aloo palya, chopped onions and coriander, then fold and serve immediately.
Original recipe
Storage
Assembled dosas are best eaten immediately; store leftover chutney in an airtight container.
Notes
• Serve with coconut chutney or sambar for an authentic experience.
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