Mysore Masala Dosa
A fiery-red spiced chutney spread beneath a crisp dosa, stuffed with potato masala — bold, tangy, and full of character, made with Amma’s Special Idli Dosa Batter.
- Total Time: 30 minutes
- Yield: 5 dosas
Ingredients
– Amma’s Special Idli Dosa Batter
– Salt to taste (if required)
– Oil or ghee for cooking
– For the Mysore Red Chutney:
– 4 dry red chilies, soaked
– 3 tbsp grated coconut
– 2 garlic cloves
– 1 small piece tamarind
– Salt to taste
– Water, as needed
– For the Potato Masala:
– Prepared as in the Masala Dosa recipe (potatoes, onion, mustard seeds, turmeric, curry leaves)
Instructions
1. Grind red chilies, coconut, garlic, tamarind, and salt with a little water into a smooth, spicy chutney.
2. Heat a tawa, grease lightly, and pour a ladleful of batter, spreading into a thin circle.
3. Spread a thin layer of the red chutney evenly over the dosa while it cooks.
4. Drizzle oil around the edges and let it turn crisp and golden.
5. Place a portion of potato masala in the center.
6. Fold the dosa over and serve immediately, hot and crisp.
Notes
– The red chutney is what defines this dosa — don’t skip it, and keep the layer thin so the crisp isn’t compromised.
– Adjust chili count in the chutney for your preferred spice level.