Mysore Dosa Chutney

Udupi restaurants menus can be daunting. One they are very prolific and two everything lip-smacking-ly delicious! The uthapa, the sandwiches, idli-wada, cutlets and of course the 100 different dosas! How does one even..

So, when in doubt (read every single time) I end up ordering mysore cheese dosa (at least as a starting point 😛 ). And if I had to eat just one thing it woul be this as well. It has a little bit of everything the golden crispiness from the dosa, the spice and tang from the chutney, the cheesy goodness, its a fulfilling experience 🙂

The cornerstone of the mysore dosa is the chutney. This chutney is the kind you get in udupi restaurants in Mumbai and Pune.

You will need:

1 cup coconut

2-3 red chillies

1 small chunk of tamarind

1 tbsp jaggery

2 tsp kashmiri red chilli powder

1 tbsp raw corriander seeds (not toatsed)

2-4 cloves of garlic (depending on the size)

2 thin wedges of raw red onion

Procedure:

To make the chutney:

• soak the red chillies in hot water for a few minutes
• soak the ball of tamarind in water as well to let it soften
• In a mixer, grind together all the ingredients.
• Adjust salt, chilli powder and jaggery as per taste

To make the dosa:

• spread batter on hot tawa to make dosa
• When the surface solidifies, drizzle some oil and spread about a tablespoon of the mysore chutney on the surface with a spatula
• drizzle some more oil/ ghee or butter and let sizzle
• If you want to make cheesy mysore dosa, you can add some shredded cheddar cheese at this point
• When the cheese melts, remove the dosa to a plate, roll it up when serving so that it stays warm and the chutney and cheese don’t dry up!

• Serve with some sambar, chutney and also some batata bhaji if you want mysore masala dosa.