Mysore Masala Dosa with Green Chutney
by Tarla Dalal
Added to 286 cookbooks
This recipe has been viewed 122004 times
Traditionally, Mysore Masala Dosa is made by smearing dosas with a special Mysore chutney that is sweet, tangy, spicy and garlicky, and then stuffing it with delectable Potato Bhaji.
Here, we have modified the recipe slightly, featuring a zesty Green Chutney instead of the traditional red one. The green chutney gives the Masala Dosa the fresh touch of coriander. Coconut gives the chutney a rich texture, while spinach makes the green all the more vibrant!
The Potato Bhaji as always is the highlight of the Mysore Masala Dosa with Green Chutney. The awesome softness of boiled potatoes and the peppy flavour of onion and green chillies make the stuffing a top class value-add to the dosas. Serve the Mysore Masala Dosa with Green Chutney immediately on preparation.
You can try other sumptuous and tasty dosas like Palak Cheese Dosa , Mexican Dosa , Paneer Chilly Dosa and Jini Dosa
- Heat the oil in a broad non-stick pan, add urad dal and mustard seeds and sauté on a medium flame for 30 seconds.
- Add the curry leaves, green chillies and asafoetida and sauté on a medium flame for few seconds.
- Add the onions and turmeric powder and sauté on a medium flame for 2 minutes.
- Add the potatoes, chilli powder and salt, mix well and cook on a medium flame for 2 minutes, while mashing it with the back of a spoon.
- Add the coriander, mix well and cook on a medium flame for 1minute, while stirring occasionally. Keep aside.
- Divide the potato bhaji into 6 equal portions.
- Heat a non-stick tava (griddle), sprinkle a little water and wipe it off gently using a cloth.
- Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter thin circle.
- Smear little oil over it and along the edges and cook on medium flame till the dosa turns light brown in colour.
- Spread 2 tsp of the prepared green chutney and spread it evenly over it. Cook it on a medium flame for 1 minute.
- Place a portion of the prepared potato bhaji in the center and fold the dosa from 2 sides and press gently.
- Serve immediately with sambhar.
Mysore Masala Dosa with Green Chutney recipe with step by step photos
Adjust the consisitency of the batter, if it has been purchased from the market, or else it will not spread on the tava.
Always season the tava with water, so that the temperature is maintained well while you pour the batter.
After the batter has been pour and spread on the tava, allow it to cook for few minutes and then apply the chutney, or else the dosa might tear.
After the masala has been put, allow it to heat it for sometime, fold from both the ends and serve immediatly or else Mysore masala dosa with green chutney will get soggy.
Simply put, the Dosa is a pancake. One of the most popular snacks in all of South India, over time it has become popular all over the country and globally too. Dosa is made by spreading a batter on a hot griddle and cooking it with a little oil, or sometimes even no oil, till it turns golden brown and crisp. While most people use a non-stick tava these days, you can also opt for a traditional iron tava, which will enhance the taste as well as give you a nutrient boost. The basic Dosa batter is made of rice and urad dal. The ingredients are soaked, ground into a fine batter and allowed to ferment for 8-10 hours. The Dosa can be enhanced by topping the dosa with spice powders like the Idli Milagai Podi or other ingredients like roasted coconut, chopped onions, chopped tomatoes, etc., while it is still cooking.
Slight variations in the batter or cooking procedure yield marvelously different results. Take for example the famous Benne Dosa of Karnataka. A little puffed rice is used while making the batter, the dosa is cooked with butter, and only on one side without flipping. You get a spongy dosa with one side that is absolutely crisp and golden-red. The aroma of butter simply kills your will, and makes you succumb to the temptation!
There are also dosas made with other combinations of cereals and lentils such as the Pesarattu, Moong Dal Dosa or Adai Dosa. The Neer Dosa of Karnataka is a lesser-known gem, which is definitely worth trying. You can make dosas with a mix of different grains like brown rice, nachni, sanwa, and so on. Instant dosas like Rava Dosa, Rice Rava Dosa, Instant Oats Dosa and Buckwheat Dosa can be made in a jiffy by simply mixing readymade ingredients into a batter that is ready to cook. You do not have to ferment these batters. So, they are just perfect for hurried mornings, when you have not planned for breakfast the previous night.
Dosas are made even more exciting by stuffing them with awesome fillings. The most classic example of this is the Mysore Masala Dosa, which is lined with chutney and packed with potato bhaji. You can be creative with the stuffing, and throw in just about anything you want, from paneer to spinach. Try the Stuffed Sprouts Dosa and Stuffed Wheat Dosa. Delight your kids with the Stuffed Dosa Cones or Chocolate Dosa when they come home from school!
Dosas are usually served with Sambar and one or more chutneys. If the dosa itself is elaborate and spicy, go for a mellow chutney like Coconut Chutney. If it’s a plain dosa, go for something peppier like the Tomato Chutney or Coriander Chutney. A very versatile category of snacks, Dosas can be made with varied ingredients, in varied forms and to suit anybody’s individual preferences. Check our collection of dosa recipes. So, do give it a try!
Nutrient values (Abbrv) per dosa
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