Introduction: 

Mysore Masala Dosa, a beloved South Indian classic, is renowned for its crispiness, flavorful potato filling, and the distinctive touch of red chutney. Elevate this iconic dish to new heights by incorporating the richness of ghee into the preparation. In this article, we'll guide you through the steps to create a luscious Ghee Mysore Masala Dosa that's sure to tantalize your taste buds.


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Ingredients:

For Dosa Batter:

2 cups rice
1 cup urad dal (black gram)
1/4 cup chana dal (split chickpeas)
1/2 teaspoon fenugreek seeds
Salt to taste
Water (as needed)

For Potato Filling:

4-5 medium-sized potatoes, boiled and mashed
1 large onion, finely chopped
2-3 green chilies, finely chopped
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
A pinch of asafoetida (hing)
1/2 teaspoon turmeric powder
Salt to taste
Curry leaves

For Red Chutney:

4-5 dried red chilies, soaked in warm water
2 tablespoons chana dal (split chickpeas)
1 tablespoon urad dal (black gram)
1/2 cup grated coconut
1 small onion, roughly chopped
2-3 cloves of garlic
Tamarind pulp (small lemon-sized ball)
Salt to taste

For Dosa Topping:

Ghee for cooking
Fresh coriander leaves, chopped


Instructions:

Dosa Batter Preparation:

Wash rice, urad dal, and chana dal thoroughly. Soak them along with fenugreek seeds in water for 6-8 hours or overnight.
Grind the soaked ingredients into a smooth batter, adding water as needed. Add salt and allow the batter to ferment for 8-12 hours.
Potato Filling:In a pan, heat ghee and add mustard seeds. Once they splutter, add cumin seeds, hing, and curry leaves.
Add chopped onions and green chilies. Sauté until onions are translucent.
Add turmeric powder and mashed potatoes. Mix well and cook for a few minutes. Add salt to taste.
Red Chutney:In a pan, dry roast chana dal and urad dal until golden brown. Let them cool.
Grind all the chutney ingredients together into a smooth paste, adding water as needed.
Making Ghee Mysore Masala Dosa:Heat a dosa tawa/griddle. Pour a ladle of dosa batter and spread it in a circular motion to form a thin dosa.
Spread a layer of red chutney on the dosa, followed by the prepared potato filling.
Drizzle ghee generously around the edges and on the dosa's surface. Cook until the dosa becomes golden brown and crispy.
Fold the dosa in half and serve hot, garnished with fresh coriander leaves.


Conclusion: 

Indulge in the opulence of Ghee Mysore Masala Dosa, where the rich aroma and taste of ghee enhance the already delightful flavors of this South Indian masterpiece. Treat yourself to this culinary masterpiece, perfect for breakfast, brunch, or any special occasion.