Mumbai Mysore Masala Dosa Recipe

Mysore Masala Dosa comes in my top 5 breakfast varieties on any given day. It is a must for me to have Masala Dosa for breakfast in my favorite joints during my trips to Bangalore. The crisp crust with a soft interior is the key for a good Masala dosa and it is served in that way in Bangalore and if you have ever tasted Masala dosa in Bangalore it is not easy for you to like the masala dosa in any other place and it's the same case with me.I do not like thin masala dosa unless it is a paper masala dosa. Even in Mumbai most of the udupi joints prepare the masala dosa very thin which I am not really fond of,I give them a miss and prepare Masala Dosa at home. But Mumbai street food takes the humble South Indian Masala Dosa to a different level with the addition of various masalas and vegetables and the way they play with the ingredients by mashing them on the dosa and the way it is served really impressed me - it is really fun to watch the way they use the masher to mix the ingredients.

Now let me explain what the key difference between a regular Mysore Masala Dosa and the Mumbai style Masala Dosa. In Mysore Masala Dosa, a spicy garlic chutney is smeared on dosa and is stuffed with potato curry where as in Mumbai style Mysore Masala Dosa - an extra component of additional vegetables with spices like Pav bhaji masala or garam masala gives a new dimension to it. Also the dosa is prepared thin compared to the regular masala dosa.

I thoroughly enjoy this Mumbai style Mysore Masala Dosa and I recommend you all to try this at least once and I am sure you would thank me for introducing you to this delicious Mumbai street style dosa.

Check out other Dosa varieties from the streets of Mumbai:

• Chettinadu Cauliflower Masala Dosa
• Mysore Masala Dosa
• Erra Kaaram Dosa...from Rayalaseema
• Masala Uthappam | Uthappam topped with spicy alu masala
• Pav Bhaji Dosa
• Kharada Eerulli Dosa/Spicy Onion Dosa 
• Schezwan Dosa
• Spring Dosa
• Mumbai style Mysore Masala

If you are interested in other dosa recipes,check out more varieties here.

Mumbai Mysore Masala Dosa Recipe:

Yields 6-8 dosas

Prep time:10 mins | Cooking time:20 mins | Total time:30 mins

Cuisine: South Indian Fusion | Category: Breakfast/Snacks

Ingredients:

2-3 cups Dosa batter
1/4 cup chopped Coriander leaves

Butter and Oil, to roast

for Potato Stuffing:
2 medium Potatoes,boiled and mashed
1 small Onion,finely chopped
2 Green chillies, chopped
1/4 tsp Turmeric powder
a sprig of Curry leaves,chopped
1/2 tsp Cumin seeds
1/2 tsp Mustard seeds
a pinch of Asafoetida(Hing)
Salt to taste
2 tsp Oil

for Vegetable filling:

3/4 cup of mixed finely chopped vegetables(tomato,onion,capsicum,cabbage)

1/4 cup of grated vegetables(carrot and beetroot)

1/4 tsp Garam masala
1 tsp Pav Bhaji masala
1/4 tsp Red chili powder

Salt to taste

2 tsp Oil

for Red Garlic Chutney:
3-4 Byadige Red chillies
7-8 Garlic Pods
Salt to taste

Method:

to prepare Potato filling:

• Heat oil in a kadai/pan and crackle mustard seeds and cumin seeds and then add asafoetida.

• Add finely chopped green chillies and curry leaves and fry until they wilt.
• Now add chopped onions and fry well until they turn translucent.

• Add turmeric powder to it and mix.Add nicely mashed potatoes and salt to it and mix it properly. Keep it ready.

to prepare Red Garlic chutney:

• Soak red chillies in hot water for 10-15 mins.Drain them and grind with garlic pods and salt to a fine paste.Add water if needed while grinding.

to prepare Veg filling:

• Heat oil in a kadai/pan and add finely chopped onions and fry until they turn translucent.
• Add grated carrots and beetroots and finely chopped capsicum and fry on high heat for 1-2 mins.
  
  

  

  
  
• Now add chopped cabbage and quickly fry for another minute.The crunchiness of vegetables is to be maintained and hence do not over cook the vegetables.
• Add red chili powder, garam masala, pav bhaji masala and salt to it and mix well and switch it off and keep the mixture ready.

to make Dosa:

• Keep the masalas- potato masala and mixed vegetable mixture ready. Make the tawa ready for preparing dosa,keep the stove on medium flame and pour a ladle full of batter in the middle of the pan and spread in a circular motion to form a 7-8 " THIN dosa and pour some oil (1 tbsp roughly) all over the edges and in the center cover it with a lid.
  
  

  

  
  
• Add 1 tsp butter, 1 tsp red garlic chutney, 1 tbsp chopped coriander leaves and 2-3 tbsp prepared potato filling and 2-3 tbsp prepared vegetable stuffing mixture.
  
  

  

  
  
• Mix and spread them using a spoon or spatula or the masher according to your convenience. Level the mixed stuffing using the spatula. Keep the flame on HIGH and let it roast for another minute until it turns golden brown and crispy. Do not over roast it as it will be difficult to fold it as shown.

• Roll the dosa carefully to form a roll.
• Remove it from the tawa and cut it into 3-4 pieces using a pizza cutter or sharp edge of spatula or knife.You can even cut it diagonally.

Serve it with Coconut chutney and Sambar. Check out other side dishes for Idli/dosa here.

Notes:

• You can basically use any dosa batter recipe to prepare this dosa but make sure you spread the dosa very thin.
• Do not miss any component in the recipe to enjoy the taste of this fusion dosa.
• Also do not skip Pav bhaji masala in the recipe which lends a nice taste to the dosa.
• I did not have beetroot on that day and hence I did not add it.
• Usually all the vegetables and spices are added directly on the dosa along with potato mixture,garlic chutney,butter and is mashed directly on the tawa. The tawa and the heat plays a major role when comes to home made dosas and hence we cannot do it easily as the street hawkers do, I suggest you to lightly saute the vegetables ahead which not only makes it cook faster but also makes the job easier. If you want to have fun you can still try that method.

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