Mysore Masala Dosa

Check out the link for dosa batter / plain dosa recipe

For potato filling:
175g boiled potatoes (mashed)
1/2 tsp mustard seeds.
1 tsp urad dal
1 tsp chana dal
6g chopped ginger
1/4 a green chilli, chopped
1 curry leaf
40g shallots, chopped
1/4 tsp Hing powder
1/2 tsp turmeric powder
2 tbsp chopped coriander leaves

For Mysore masala paste:
70gm onions, chopped
140gm tomatoes
70gm capsicum, diced small
1 tbsp chilli powder
salt to taste


For potato filling:
Heat a wok, add about 1 1/2 tbsp oil. Add in mustard seeds, urad dal, chana dal. Once mustard seeds start spluttering, add chopped shallots, ginger, green chillies and curry leaf. Saute until shallots turn light brown. Then add some hing powder, followed by mashed potatoes. Stir well to mix all the ingredients. Add turmeric powder as well. Sprinkle some water if needed. Make sure you mashed all the ingredients like a paste. Throw in the coriander leaves, stir and close fire. Keep aside.

Heat wok or skillet again, Add a tbsp of oil. Saute chopped onions until slightly brown. Then mix in chopped tomatoes and capsicum and cook further until tomatoes turn mushy. To it mix in chilli powder and stir for a minute. Mix in the potato paste and mix well. The overall ingredients should be mashed and be like in a paste form.


For the dosa:

Take a ladleful of dosa batter and move in a circular motion on a Tawa or flat pan. You can drizzle some oil if you wish at this stage. Once the edges turn slightly brown, spread the potato masala on the dosa. Leave the edges to turn crisp, then fold it in half or three parts and serve with curry and mint/coriander chutney.


Link for:   Coriander Chutney
                Coconut Peanut Chutney
                Coconut Chutney
                Radish Sambar
                Drumstick Sambar

Adapted from: Chef Sanjyot Keer