Mysore Masala Dosa
Mysore Masala Dosa is a breakfast dish popular in the Southern parts of India, where fermented rice batter is cooked like a pancake and stuffed with potato curry, served with various kinds of chutneys.
Ingredients
For Dosa Batter:
- 2 cups dosa rice or any short grain rice
- ½ cup urad dal split black gram
- ¼ cup chana dal
- 1 cup beaten rice Or 3/4 cup cooked rice
- ¼ tsp fenugreek seeds
- ¼ cup water for grinding
For Potato Curry:
- 3 medium size potatoes
- 2 medium onion
- 1 piece of ginger 1 inch
- 3 green chilies
- 7 curry leaves
- 1 tbsp urad dal
- 2 tsp cumin
- 2 dry red chilies
- ¼ tsp turmeric powder
- ¼ cup chopped coriander leaves
- 4 tbsp cooking oil
- 1 tsp salt to taste
For Red Chutney:
- 6 dry red chilies medium spicy or kashmiri
- 1 small onion cut into 4 pieces
- 3 cloves of garlic
- 3 tbsp of roasted chana dal
- ½ tsp salt
- 1 tbsp cooking oil
For Coconut White Chutney: (grind to a smooth paste)
- 1 ½ cup fresh coconut grated
- 2 cloves garlic 1 big size
- 1 piece ginger same quantity as garlic (1/2 inch)
- 3 green chilies or less
- 5 curry leaves.
- 1 small onion diced
- 1 tsp cumin unroasted
- 1 tbsp tamarind pulp or 1/2 cup tamarind soaked water
Instructions
For Dosa Batter:
- Wash and soak 2 cups dosa rice, 1/2 cup urad dal, and 1/4 cup chana dal. Then add fenugreek seeds and soak the whole thing for 4 hours.
- Before grinding the rice mixture, wash beaten rice in a sieve and add it to the soaked rice. After 15 minutes, when the beaten rice puffs up, grind the whole thing with water.
- Add water little at a time while grinding, as you need to make a thick batter (not watery). Consistency should be like a thick milkshake.
- Keep the batter to ferment in a warm place for almost overnight or 7 to 8 hours. The batter is well fermented if it has risen from the normal level. Before making dosa, add salt and mix well.
For Potato Curry:
- In a pressure cooker, boil 3 medium size potatoes. No need to peel or cut. Once it is cooked, peel and mash the potatoes. While the potatoes are getting cooked, you can prepare the tadka and keep ready.
For Tadka (tempering):
- Heat oil in a saucepan and add 1 tbsp urad dal and 2 tsp cumin seeds. When it starts crackling and changes color, add 2 dry red chilies, chopped ginger, green chilies, and curry leaves. After a minute, add 2 medium onion roughly chopped, and fry till they just soften, do not brown the onion. Add 1/4 tsp turmeric and fry for few seconds till well combined with onion. Add the mashed potatoes. Finally, add salt and chopped coriander. And cook for 2 minutes and remove from the heat. Keep warm.
For Red Chutney
- Heat 1 tbsp oil in a pan and roast dry red chilies, onion and garlic for full 2 minutes. Remove from the heat and cool. Along with the roasted chana dal and salt, grind the all the ingredients to a smooth dry chutney (add little water if needed).
For Mysore Masala Dosa:
- Heat a nonstick flat pan and pour less than 1/4 cup of batter. Spread it across the pan in a circular motion with help of a ladle. When the dosa is almost cooked and the base is crisp, spread 1 tbsp of red chutney over it. And place 2 tbsp of potato bhaji on one side of the dosa. Fold the other half of the dosa over the bhaji
- Serve hot with Coconut white chutney or Coconut green chutney.
If you have any queries regarding the recipe, do mention them in the comments section and I shall get back to you.
Kindly give feedback in the comment section and send me your pics of tried dishes through email or DM on Instagram. Do not forget to subscribe to my Youtube Channel and share it with your friends. To catch up with the daily recipes, follow my Facebook Page.
