Mysore Masala Dosa ( Mumbai Roadside Recipe)

Tarla.Dalal's picture

Sep. 14, 2015

This is Mumbais own version of Mysore Masala Dosa. While the traditional Mysore Masala Dosa features chutney-smeared dosas with a simple potato masala rolled inside it, Mumbais street vendors offer a more exotic version, in which crispy dosas are smeared with a sweet, spicy and tangy Mysore chutney and rolled up with a unique masala of chopped and grated veggies perked up with our very own pav bhaji masala. This gives it an absolutely peppy and local taste, as well as an interesting mouth-feel! Very sumptuous, this snack is nothing short of a complete meal, when served with hot sambhar and fresh coconut chutney.

Ingredients

For the mysore chutney
Chana dal 1/2 Cup (8 tbs) (split bengal gram)
Urad dal 1 Tablespoon (split black lentils)
Oil 2 Tablespoon
Dry kashmiri red chillies 5 (broken into pieces)
Chopped jaggery 1 Tablespoon (gur)
Garlic cloves 3 (lehsun)
Tamarind pulp 1/2 Tablespoon (imli)
Peppercorns 4 (kalimirch)
Grated coconut 3/4 Cup (12 tbs)
Chilli powder 1 Teaspoon
Salt To Taste
For the mysore masala
Butter 4 Tablespoon
Chopped onions 4 Tablespoon
Chopped capsicum 4 Tablespoon
Shredded cabbage 4 Tablespoon
Chopped tomatoes 1 Cup (16 tbs)
Grated beets 2 Tablespoon
Grated carrot 2 Tablespoon
Chilli powder 2 Teaspoon
Pav bhaji masala 2 Teaspoon
Finely chopped coriander 1 Tablespoon
Salt To Taste
For the aloo masala:
Boiled and peeled potatoes 1 1/4 Cup (20 tbs) , cubed
Oil 1 Tablespoon
Mustard seeds 1/2 Teaspoon (rai/sarson)
Split urad dal 1/2 Teaspoon (spilt black lentil)
Finely chopped green chillies 1 Teaspoon
Curry leaves 8 (kadi patta)
Thinly sliced onions 1/2 Cup (8 tbs)
Turmeric powder 1/4 Teaspoon (haldi)
Lemon juice 1 Teaspoon
Sugar 1 Pinch
Finely chopped coriander 1 Tablespoon

Directions

Making

For the Mysore chutney

Heat the oil in a non-stick pan, add the chana dal and urad dal and sauté on a medium flame for 2 to 3 minutes or till they turn light brown in colour.

Add the red chillies and sauté on a medium flame for 2 minutes.

Add the jaggery, garlic, tamarind pulp and peppercorns, mix well and cook on a medium flame for 1 minute.

Add the coconut, chilli powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.

Allow it to cool slightly and then blend in a mixer using a little water to a smooth paste. Keep aside.

For the aloo masala

Heat the oil in a kadhai and add the mustard seeds.

When the seeds crackle, add the urad dal and sauté on a medium flame for 30 seconds.

Add the green chillies, curry leaves and onions and sauté on a medium flame for 2 to 3 minutes, while stirring occasionally.

Add the potatoes, salt, turmeric powder, lemon juice and sugar, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.

Add the coriander, mix well and cook on a medium flame for 1 minute.

Allow it to cool. Once cooled, mash lightly with the back of the spoon and keep aside.

For the Mysore masala

Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.

Add the capsicum and sauté on a medium flame for 1 more minute. 

Add the cabbage, tomatoes, beetroot, carrots, chilli powder, pav bhaji masala, coriander and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.

Add the aloo masala, mix well and cook on a medium flame for 1 minute, while stirring occasionally.

Divide the masala into 4 equal portions and keep aside.

Finalzing

Heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth or a tissue paper.

Pour a ladleful of the batter on the tava (griddle) and spread in a circular motion to make a 200 mm. (8”) diameter circle.

Spread approx. 1½ tsp of butter and 1½ tbsp of the Mysore chutney evenly over it. 

Spread one portion of the Mysore masala in a row in the centre of the dosa and fold it over from both the sides.

Repeat steps 1 to 4 to make 3 more Mysore masala dosas.

Serving

Serve immediately with coconut chutney and sambhar.

Handy Tip: Store the excess Mysore chutney in the refrigerator in an air-tight container and use it within 3 to 4 days.

Recipe Summary

Difficulty Level: Medium
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 4