Mysore masala dosai is one of the things in my to try in restaurants list that I have planned in my trip to India this holidays. I have tasted only once I think that too I could not find any difference about the regular masala dosa and that one they served. But being a food blogger and a foodie, I have heard mysore masala dosa is different form the regular masala dosa, right from the dosa to the things that go inside the dosa. Last year I saw a youtube video which shows a roadside hotel, a man making dozens of these dosas at a time. With ease, with loads of butter and we forget about everything and instantly drool if we see that video. I saw him putting a red chutney over the dosa, with generous butter topping and masalas stuffed and served. The dosa is evenly browned and crisp, dense, thick than we do at homes.
And I get few requests once in a while to post dosa batter recipe and this mysore masala dosa recipe too, especially the red chutney which makes the spicy difference in this dosa. I referred this blog for red chutney and tried, though I changed the ratios as the first time I tired it, i got too thick chutney. As I told in the dosa post, this is the main post I wanted to post, before which I posted the dosa batter recipe separately as it would help many to grind it easily in mixie.
Serve with sambar and coconut chutney the evergreen combination, if you want, with a dollop of butter.