Red chillies should be soaked before being blended with coconut, tamarind, garlic, and salt to make red chutney. Mysore Masala Dosa gains its distinctive flavour from this spicy chutney.
By sautéing onions, green chillies, curry leaves, mustard seeds, and cumin. Add salt, turmeric, and mashed potatoes. The dosa gains a savoury, fragrant flavour from its filling,
Turn the heat to medium. To ensure that the dosa cooks evenly and doesn't cling, sprinkle water on it and then wipe it off.
To create a thin layer, pour the dosa batter in the centre and spread it out in circles. A homogeneous texture and perfectly cooked, crispy dosa are guaranteed by consistent spreading.
Place a layer of red chutney onto the dosa and fill the centre with potato masala. A great balance of flavours is created when the soft masala and spicy chutney are combined.
Drizzle oil or ghee around the dosa edges. This step makes the dosa crispy and enhances its flavor, creating a golden brown crust.
Serve the dosa hot, folded or rolled, with sambar and coconut chutney. This last stage brings out the crispiness, flavour, and freshness of the dosa.