Mysore Masala Dosa has a very very special place in my heart. It was a great favourite with my late mother and it was the special treat we shared when we ate at Ram Ashraya in Matunga.
Ram Ashraya in Matunga is this venerable eating place that has been in existence for over 80 years. It serves wholesome South Indian fare. If you are ever at this place do try Goli Bhajji, Pineapple Sheera, Paan Poli, Pongal-Avial (on Sunday only), and lunch-time fare like Bisi Bele Bhaat.
For me, however, Mysore Masala Dosa at Ram Ashraya is IT! What is not to like about a crisp dosa lathered with a spicy coconut-garlic-chilli chutney and stuffed with yummy potato curry. I can never finish one by myself and so am always looking for someone to share it with. For me, the favoured people to share this treat with were my brother and my late mother, people who truly appreciated the goodness that was Mysore Masala Dosa.
I have recently discovered the Onion Rava Mysore Masala Dosa at Ram Ashraya, but that is a weighty matter for another post!
While I have made this dosa at home before (and also the Mumbai-street food version of Mysore Masala Dosa), I have never captured the taste exactly. This time around I tried it with Anupama’s recipe for the dosa and it turned out perfectly!
How to Make Mysore Masala Dosa
Soaking and Fermenting Time: 14-18 hours
Preparation Time: 2 Hours
Cooking Time: 5 to 7 Minutes Per Dosa
Ingredients for the Dosa
- Moong Dal or Pesara Pappu – 1/2 Cup
- Tuvar Dal or Kandi Pappu – 1/2 Cup
- Udad Dal or Minapa Pappu – 1/2 Cup
- Chawal or Biyyam – 2 Cups
- Methi Dana or Menthulu – 1/2 tsp
- Salt to Taste
Ingredients for the Mysore Masala Dosa Chutney
- Grated Coconut – 1 Cup
- Spicy Red Chillies – 2 to 4
- Kashmiri Chillies – 2 (for color only)
- Garlic Cloves – 4 to 6 (Plump ones)
- Salt to Taste
Ingredients for the Potato Curry
- Potatoes – 3 Large
- Onion – 1 Large
- Peas – 1/4 Cup (Optional)
- Fresh, Grated Ginger – 1 tsp
- Bengal Gram or Chana Dal – 1 tbsp
- Mustard Seeds – 1 tsp
- Green Chillies – 3
- Turmeric – 1/4 tsp
- Salt to Taste
- Curry Leaves – A Few
- Salt to Taste
- Oil to make dosas
Method to Make the Dosa Batter
- Wash and soak all the dals together in 2 to 3 cups of water for about 4 to 6 hours.
- Wash and soak the rice along with the fenugreek seeds in 3 to 4 cups of water for about 4 to 6 hours.
- Once the dal and rice are well-soaked, drain them of water.
- Grind the dals with some water to a smooth and thick batter.
- Grind the rice and fenugreek seeds with some water to a smooth and thick batter.
- In a large vessel, mix the two batters and salt together with your hand till fully integrated.
- Set aside in a warm place to ferment for 8 to 12 hours. The batter will rise to about twice its volume so ensure that your vessel is large enough!
Method to Make the Chutney
- Soak the Kashmiri Chillies in some warm water for about 10 minutes. It makes them easier to grind.
- Grind together the coconut, red chillies, garlic, and salt with a little water to make a coarse paste.
- Add enough water to make the chutney smooth enough to spread on a dosa. Ensure that the chutney is not too water, else you will have a soggy dosa.
Method to Make Potato Curry
- Boil the potatoes and set aside to cool.
- Peel and cut the onion in half.
- Slice the onion halves.
- Peel the boiled potatoes and crush by hand into largish chunks.
- In a wok or kadai, heat the oil
- Add mustard seeds and wait till they splutter.
- Add the chana dal and fry till the dal is golden brown.
- Add the slit green chillies and curry leaves.
- Fry for 1 minute.
- Add the sliced onions and fry till transparent.
- Add the peas and stir-fry for 2-3 minutes.
- Add the grated ginger and fry for 1 minute.
- Add the turmeric and salt.
- Mix well and fry for 1 minute.
- Add 1/4 cup water and cook for 5 minutes.
- Add the boiled potatoes.
- Mix well with a light hand.
- Cook covered till the water has evaporated. Ensure that the potato curry does not have water, else you will have a soggy dosa.
Method to Make Mysore Masala Dosas
- Heat a griddle or tava.
- Add 1/2 tsp of oil and spread well to season the pan.
- Turn the heat down and wait for a minute or so.
- With a heavy ladle, spoon about 1 ladle of dosa batter in the centre of the pan.
- Using the bottom of the ladle, spread the dosa batter quickly into a 7″ circle.
- Turn the heat up to medium-high.
- Turn the tava around to ensure that the dosa is cooked evenly.
- When the surface dries a bit, turn down the heat.
- Add 1 tsp of chutney to the centre of the dosa and spread evenly on the surface. If you stop at this stage, it is called a Mysore Sada Dosa.
- Spoon 2 tbsp of the potato curry into the centre of the dosa.
- Fold over and serve with Coconut Chutney and Sambar.
- Repeat to make more mysore masala dosas.
Be warned: Stop at one Mysore Masala Dosa! 🙂
Be Warned Again: You cannot stop at one Mysore Masala Dosa! 😛