Whenever we go to a South Indian joint, one of the order is invariably a Mysore Masala Dosa. Since long, I have been planning to make it, as it is quite an easy recipe, but due to want of time, I always end up making a Masala Dosa instead. Today was also hectic and I started cooking only at 1 pm. But inspite of it being late, I was quite keen on making this particular dosa, as I wanted my family to have some raw veggies without cribbing and this seemed to be an ideal way of feeding them the same.
There are various versions of this dosa. I have had one with green chutney made of coriander and green chilly; red chutney made of dried red chillies and garlic. We have also had ones with podi sprinkled in, which is a family favourite. Hence this version is the podi one.
Since I didn’t have beet root in my pantry, I replaced it with fresh juicy red radish. Added grated carrots and chopped onions for the crunch and sweetness. Voilà, a restaurant like Mysore Masala Dosa was ready and my family could not stop raving about it…
Chutney Powder/Gun powder/ molagapudi (MTR or any other brand)
2 Grated carrots
4-5 small red radish grated/ beetroot or both
2 chopped onions
For the Masala
5-6 boiled potaoes, cubed
1 tbsp oil
1 tsp mustard seeds
1 onion, chopped
1/2 tbsp cumin seeds
8-10 curry leaves
2 geen chillies, chopped
1/2 tsp asafoetida
1 tsp fenugreek seeds
1/2 cup chopped coriander
1/2 tsp turmeric powder
For the masala
- In a pan, heat oil. Add mustard seeds, cumin seeds, fenugreek seeds.
- When they splutter, add curry leaves, green chillies, asafoetida and turmeric powder. Add onions and sauté till translucent.
- Add cubed potatoes and salt and mix well.
- Allow it to cook for few minutes before adding chopped coriander and switch off the flame.
- Grease a non stick dosa tava and heat on a medium flame. Wipe it off with a moist cloth.
- Take 2 ladles of dosa batter and move it in circular motion, lightly and spread it as thin as possible
- Spread ghee on the dosa. Sprinkle the chutney powder through out.
- Line the masala along the diameter of the dosa.
- Add grated carrot, radish/beetroot and chopped onions.
- Once the dosa has turned golden at the base, fold both the sides of the dosa along the centre where the masala has been lined.
- Serve hot as is or with sambhar and chutney