Mysore masala dosa is a popular breakfast dish from the southern Indian state of Karnataka. It is a crispy, savory crepe made from a fermented batter of rice and lentils, stuffed with a spicy potato filling, and served with chutney and sambar.
What sets Mysore masala dosa apart from other types of dosa is the special red chutney that is spread on the inside of the dosa before the potato filling is added. This chutney is made with a blend of roasted red chilies, garlic, cumin seeds, and coriander seeds, which gives the dosa a unique and spicy flavor.
The potato filling in Mysore masala dosa is made with boiled potatoes that are mashed and seasoned with a blend of spices, including turmeric, mustard seeds, and curry leaves. This filling is then stuffed inside the dosa and served with coconut chutney and sambar, a lentil-based vegetable stew.
There is an untold story about the origin of Mysore Masala Dosa, a popular South Indian breakfast dish. According to the myth, it was created by the royal chef of Mysore Palace, in honor of the visit of the King of England to Mysore in the early 20th century.
The chef wanted to create a dish that would showcase the unique flavors of South Indian cuisine while also appealing to the British palate. He came up with the idea of a crispy dosa filled with a spicy mixture of chutney made with roasted gram, coconut, and spices, along with a potato masala filling.
The dish was an instant hit with the king and his entourage, who loved the combination of flavors and textures. It soon became a popular breakfast item in Mysore and other parts of South India, and eventually spread to other parts of the world.
Today, Mysore Masala Dosa is a beloved dish among food lovers around the globe, and is considered a symbol of the rich culinary heritage of South India.
Mysore masala dosa is a popular breakfast item in Karnataka and is enjoyed by people of all ages. It is also a popular street food and is served in many restaurants and cafes across India.
