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Mysore masala dosa recipe| masala dosa recipe | How to make mysore masala dosa recipe with detailed step by step photos. This is a crisp dosa with spicy red chutney and potato /aloo palya. And this is similar to the regular masala dosa. But texture and taste are differs slightly. We use regular dosa batter for masala dosa. This mysore masala dosa requires a special dosa batter. Where poha and rava are added. And the spicy red chutney is the star of the recipe. Masala dose/masala dosa / masala dose is famous in karantaka cuisine. Whereas in tamilnadu the regular masala dosa is served in all restaurants and in households.
Today in this recipe i will post the aloo palya/ aloo masala and dosa recipes. i had already shared red chutney recipe which we use as topping in this dosa. I make masala dosa with the the regular dosa batter and it comes nicely. But this had unique taste due to the chutney and the batter used.
To get perfect masala dosa follow the step wise instruction. And also visit my other breakfast recipes posted in my blog.
Please visit all my other break fast recipes.
Mysore masala dosa recipe| Masala dosa recipe
Ingredients
For Dosa batter
- 11/2 Raw rice /sona masuri rice
- 1/2 Poha/aval
- 2 Chana dal
- 11/2 Urad dal
- Chirotti rava
For Aloo palya / potato masala
- 3 Boiled potato
- 1 tbsp Oil
- 1 tsp Mustard
- 1 tsp Urad dal
- 1 Onion
- 2 Green chilli
- 1/2 tsp Turmeric
- few Curry leaves
- pinch Hing
- Slat
- Water
Instructions
To Make Red chutney
- In a kadai heat some oil and saute urad dal, chana dal, onion, Ginger garlic, Red chilli and tamarind and blend it to smooth
To make aloo palya /potato masala
- In a kadai heat some oil add mustard and urad dal
- Now add Onion and saute them till it turns translucent
- Now add ginger and green chili and saute them
- Add turmeric and saute then add boiled and mashed potato and mix well
- Finally add coriander leaves and switch of he flame
- Aloo palya / potato masala is ready
To make the Masala dosa
- Firstly soak Raw rice, Urad dal, chana dal and poha for 4-5 hours and add them into wet grinder
- Grind it to smooth dosa batter and add salt and mix well using hands as it helps in quick fermentation
- Now cover the batter and rest it for 7-8 hours or till it gets fermented well
- Now the batter has fermented well mix it once again
- Take a the required batter to separate bowl and chiroti rava this helps to get crispy dosa ( add rava only before making dosa
- Take a laddle batter and spread on hot tawa cook this in low flame
- Drizzle some oil on top
- Now add red chutney Spread the chutney well
- Now add the Aloo palya/potato masala and press it gently and simmer for 2 minutes
- Now take it out from tawa
- Serve it hot with chutney and sambar
