Our Sunday morning breakfast at home is this Murali Masala Dosa as Murali is very experienced in this. If you prepare the right amount of dosa dough, you can make dosa at home just like you get in a restaurant.
Mysore masala dosa is the most popular dish originating from the Mysuru region in Karnataka and is quite different from the regular dosas. Golden savory crepes with a fiery red chutney and potato filling are something you don't want to miss.
The dosas from Mysore are different when compared to other regions, where they are usually thin. Mysore masala dosas are slightly thick, golden, and crispy on the outside, while spongy and soft on the inside. A thick, red spicy chutney is smeared inside the dosa and is topped with a potato filling. A dollop of butter is put on top of the potato filling before folding the dosa in half.
Making this dish needs some planning as the dosa batter needs to be fermented overnight. Soak and grind the dosa batter from the previous day and let it ferment overnight.
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