Mysore Masala Dosa is a popular South Indian dish that originated in the city of Mysore in Karnataka, India. It is a variation of the traditional Masala Dosa, which is a fermented crepe made from rice batter and black lentils. The Mysore Masala Dosa is known for its distinct red chutney spread on the dosa, giving it a unique flavor and color.

Here’s a basic recipe for Mysore Masala Dosa:

Ingredients:

For Dosa Batter:

• 1 cup rice
• 1/2 cup urad dal (black gram)
• 1/4 cup chana dal (split chickpeas)
• Salt to taste
• Water (for soaking and grinding)

For Red Chutney:

• 1 cup grated coconut
• 2-3 dried red chilies (adjust to taste)
• 1-2 cloves of garlic
• 1 teaspoon tamarind paste
• Salt to taste
• Water (as needed)

For Potato Filling:

• 4-5 medium-sized potatoes, boiled and mashed
• 1 onion, finely chopped
• 1-2 green chilies, chopped
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• A pinch of asafoetida (hing)
• Curry leaves
• Salt to taste
• 2 tablespoons oil

Other Ingredients:

• Ghee or oil for cooking dosas
• Butter (optional)
• Idli or dosa podi (optional)

Instructions:

1. Prepare Dosa Batter:
   • Rinse rice, urad dal, and chana dal in water.
   • Soak them in enough water for 4-6 hours.
   • Grind the soaked ingredients into a smooth batter.
   • Add salt and mix well. Allow it to ferment overnight or for at least 8 hours.
2. Make Red Chutney:
   • Grind grated coconut, dried red chilies, garlic, tamarind paste, and salt into a smooth paste. Add water as needed.
3. Prepare Potato Filling:
   • In a pan, heat oil and add mustard seeds. Once they splutter, add cumin seeds, asafoetida, and curry leaves.
   • Add chopped onions and green chilies. Saute until onions are translucent.
   • Add boiled and mashed potatoes, salt, and mix well. Cook for a few minutes, and the potato filling is ready.
4. Make Mysore Masala Dosa:
   • Heat a dosa tawa or non-stick skillet. Pour a ladle of dosa batter and spread it in a circular motion to form a thin dosa.
   • Drizzle ghee or oil around the edges and cook until the bottom is golden brown.
   • Spread a layer of red chutney on the dosa, followed by a portion of the potato filling.
   • Fold the dosa or roll it as per your preference.
   • Serve hot with coconut chutney, sambar, or idli podi.

Enjoy your homemade Mysore Masala Dosa!