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.
Course Breakfast
Cuisine Indian
Keyword Dosa, Rice
Prep Time 5 hourshours
Cook Time 30 minutesminutes
Fermenting Time 7 hourshours
Total Time 12 hourshours30 minutesminutes
Servings 10
Author Shanaz Rafiq
Ingredients
For Dosa Batter:
2cupsdosa riceor any short grain rice
½cupurad dalsplit black gram
¼cupchana dal
1cupbeaten rice Or 3/4 cup cooked rice
¼tspfenugreek seeds
¼cupwater for grinding
For Potato Curry:
3medium size potatoes
2medium onion
1pieceof ginger1 inch
3green chilies
7curry leaves
1tbspurad dal
2tspcumin
2dry red chilies
¼tspturmeric powder
¼cupchopped coriander leaves
4tbspcooking oil
1tspsalt to taste
For Red Chutney:
6dry red chiliesmedium spicy or kashmiri
1small onion cut into 4 pieces
3clovesof garlic
3tbspof roasted chana dal
½tspsalt
1tbspcooking oil
For Coconut White Chutney: (grind to a smooth paste)
1 ½cupfresh coconutgrated
2clovesgarlic1 big size
1piecegingersame quantity as garlic (1/2 inch)
3green chiliesor less
5curry leaves.
1small oniondiced
1tspcuminunroasted
1tbsptamarind pulpor 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.