Dosa: The Basics
To begin, the foundation of the Mysore Masala Dosa starts with the dosa itself. First, heat up a frying pan or tawa. Then, carefully spread the dosa batter
on the hot surface. If you're using a non-stick pan, there's no need for oil at this stage. As the dosa cooks, sprinkle a little oil around the edges. Covering it with a lid helps it cook evenly. Once the top appears cooked, add more oil if desired. Spread the fiery red chutney all over the dosa, followed by a layer of the potato palya filling. Finally, fold the dosa and prepare to serve it hot, accompanied by garlic chutney, coconut chutney, and sambar. Following this method ensures a delicious and authentic Mysore Masala Dosa.
History of Dosa
The Mysore Masala Dosa gets its name from the city of Mysore, also known as Mysuru, in Karnataka, South India. However, the story of its beginnings is rich with different accounts. One popular story credits the Vinayaka Mylari Hotel in Mysore with the original recipe. This establishment is believed to have kept the recipe secret, passed down from the proprietor's grandmother. The restaurant has served this specific dosa for 88 years, earning it the nickname 'Mylari Dosa.' A notable aspect of the Mylari Dosa is its serving style, which includes unsalted butter and a mild coconut chutney. Another story suggests that the Mysore Masala Dosa originated from the chefs who worked for the Maharaja of Mysore. The chefs, facing leftover food after a festival, decided to use it to create a new dish. They created dosas and filled them with aloo masala and fiery red chutney.
Expert Tips & Tricks
To achieve the perfect Mysore Masala Dosa, here are some expert tips. For the batter, use sona masoori rice or any regular rice, but avoid long-grained varieties. For an authentic restaurant taste, consider frying the dosa in butter. You can also add butter to the potato filling, reminiscent of street-style dosas. If you're short on time, you can use store-bought, ready-made dosa batter. Make sure it's well-fermented and adjust the salt as needed. If you're feeling adventurous, add grated cheese or paneer to the aloo filling. The leftover red chutney is also versatile, pairing well with other meals like dal-rice, roti-sabzi, or served with plain dosas, idlis, and uttapams. By following these tips, you can enhance your dosa-making skills.
