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Mysore Masala Dosa

Mysore is not only famous for its palaces but also for its Masala Dosas / Crepes folded over a spicy Potato dish.

Time Required: 20 Minutes + Soaking and Fermenting time

Oil for Roasting

For Dosa Batter:
1½ Cup Rice
½ Cup Urad Dal/Black Gram Split
1tbsp Methi/Fenugreek Seeds
2tbsp Tur Dal/Red Gram Split
Salt to taste

For Alugadde Palya / Potato dish:
4 Potatoes
1 Onion, Chopped
4 Green Chilies, Chopped
1tbsp Coriander Leaves, Chopped
Few Curry Leaves, Chopped
1tbsp Lemon Juice
½ Cup Fresh Grated Coconut
1tbsp Oil
1tsp Mustard Seeds
½ tsp Turmeric Powder
Salt to taste

For Red Chilii Garlic Chutney:
12 – 15 Red Chilies
4 – 5 Garlic Pods
2tbsp Tamarind Pulp
1 small piece Jaggery
3tbsp Oil
Salt to taste


For Dosa Batter:
Wash Rice and Urad Dal. Soak Rice, Urad, Tur Dal and Methi seeds for 4 to 5 hours. Remove excess water and grind to a batter consistency. Remove to a vessel, close and let it stand overnight or 6 to 7 hours. Add Salt and mix well. If it is very thick few cups of water can be added, but ensure that the consistency is not watery.
Alugadde Palya

For Red Chilii Garlic Chutney:
Soak Red Chilies for 45 minutes. Grind all the ingredients together except for Oil to a paste. Heat Oil in a kadai/pan and add the paste to it and stir until all the moisture evaporates. Remove and let it cool. Store in airtight jars.

For Alugadde Palya / Potato dish:
Boil and peel Potatoes. Mash them and keep it aside. Heat Oil and add Mustard Seeds and when they start to splutter add Turmeric Powder, Green Chilies, Curry Leaves and Onion. Fry until the Onions turn translucent. Add mashed Potatoes, Salt, Coriander Leaves and Lemon Juice and mix well.

For making Masala Dosa:
Heat a flat tava/griddle and grease it with a teaspoon of Oil. Take spoonful of the batter and spread it quickly on the tava/griddle in concentric motions using the bottom part of the spoon as shown in figure below. Spread a spoonful of Garlic Chutney on the Dosa.

Keep a big spoon of alugadde palya in the middle of the dosa.

Fold the Dosa over it and serve hot with Chutney and Sambhar.

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