The Mysore masala dosa is a favorite for people who like a spicy, cripy dosa with a very yummy potato and vegetable filling. The red chutney inside the Mysore masala dosa is what makes this dosa a favorite, ‘cos it’s spicy and oozing with flavor. The batter for the dosa traditionally has “poha” added to it with some lentils, but u could do the same with the regular dosa batter. There are a few things u must keep ready before making the actual “mysore masala dosa” itself. The mixed vegetable filling, the spicy red chutney and the usual chutneys and sambar to go with the dosa itself. Sounds big dosen’t it, but once u get started, its all falls into place. So lets start with the making of the mysore masala dosa.
Ingredients for the aloo bhaji with vegetables:
Potatoes(boiled and mashed) – 2 nos
Carrot (boiled and cut into cubes) – 1 no
Peas (boiled) – ½ cup
Onion – 1 no
Mustard seeds – 1 tsp
Turmeric Powder – 1/2 tsp
Green chillies(finely chopped) – 1-2 nos
Oil – 1 tbsp
Heat oil in a pan and add the mustard seeds. Wait for them to sputter and then add the onions and fry them till they get a slight pink colour. Add the turmeric powder and sauté. Now, Add the green chillies with the carrots, peas and potatoes. Mix them all well. No water should be added, the mixture should be quite a dry mixture. Season with salt and add a few coriander leaves. Keep the potato filling aside.
The making of the Mysore Masala Dosa:
Make a dosa, Like any regular thin dosa. Add a spoonful of oil around the dosa. Wait for it to cook for a minute, till the batter in the middle has cooked. Now adda teaspoon of the Onion chutney and spread it around the dosa, evenly. Finally take a heaped spoonful of the potato filling and spread it over the red chutney. Fold the dosa from 3 sides, to form a triangle.
Serve the dosa, with chutney and sambar with a dollop of butter on the top.