Masala Dosa / Mysore Masala Dosa

Yields: 6
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Ingredients
  • 4 medium Potatoes
  • 2 tbsps Oil
  • 1 tsp Cumin seeds
  • 1 tbsp Chana dal
  • ¼ tsp Turmeric
  • ⅛ tsp Asafoetida (hing)
  • 6 Curry leaves
  • 1 tbsp Green chilies (chopped)
  • 1 cup Onion (chopped)
  • 1 tsp Garlic (crushed)
  • 1 tsp Salt (or to taste)
  • 1 tsp Garam masala
  • ¼ cup Green coriander (finely chopped)
  • 2 cups Dosa batter (recipe under"dosa")
Instructions
  1. Boil, peel and break the potatoes into chunks.
  2. In a frypan, heat oil on medium heat, add cumin, chana dal, turmeric and hing.
  3. Sauté till dal is golden, add curry leaves and chilies, stir.
  4. Add the onions and garlic, stir and cook until transparent.
  5. Add potatoes, spices and coriander.
  6. Mix well, cook for 5 minutes.
  7. Spread or fill in dosa (recipe under Dosa).
  8. Fold and serve with sambar and coconut chutney.
Mysore Masala Dosa
Ingredients
  • 6 Kashmiri red chilies (dry)
  • 4 Hot red chilies (dry, Byadgi chilies preferred)
  • 4 large Garlic cloves
  • 1 tbsp Chana dal
  • 2 tbsps Coriander seeds
  • 2 tsps Cumin seeds
  • ¼ tsp Black peppercorns
  • 1 tsp Dry coconut
  • 6 Curry leaves
  • ½ tsp Salt
  • ½ tsp Tamarind paste
  • 1 tsp Gor
Instructions
  1. Soak both the chilies in ¼ cup of water for 30 minutes.
  2. Dry roast chana dal, coriander seeds, cumin seeds and peppercorns for 1 minute.
  3. In a blender, combine all the ingredients, including the water and blend smooth to a thick paste.
  4. Spread chutney on dosa before placing the potatoes.