Mysore Masala Dosa
Recipe Summary
- A classic South Indian breakfast, Mysore Masala Dosa is a crispy fermented crepe spread with a spicy red chutney and filled with a flavorful potato masala. It's typically served with sambar and coconut chutney, offering a delightful blend of textures and tastes.
All Ingredients - For Dosa Batter
- Urad Dal 1/2 cup
- Chana Dal 3 tbsp
- Fenugreek (Methi) Seed 1/2 tsp
- Sona Masuri Rice 1.5 cups
- Thick Poha 3 tbsp
- Water (for dal blend) 1.25 cups
- Water (for rice blend) 1/2 cup
- Salt to taste
All Ingredients - For Aloo Masala
- Oil 1 tbsp
- Mustard Seed 3/4 tsp
- Urad Dal 1 tsp
- Chana Dal 2 tsp
- Chopped Ginger 1 tsp
- Green Chilli 2
- Curry Leaf 1 sprig
- Onion 1 medium
- Salt to taste
- Water 1/4 cup
- Turmeric Powder 1/8 tsp
- Boiled & Mashed Potato 3 big
All Ingredients - For Red Chutney
- Oil 1 tbsp
- Chana Dal 2 tbsp
- Garlic 4 pods
- Ginger 1 inch
- Shallots 3
- Red Chilli 4
- Kashmiri Red Chilli 5
- Turmeric Powder 1/4 tsp
- Salt to taste
- Water little
Step-by-Step Instructions
Step 1: Prepare Dal Mixture for Batter
In a bowl, add 1/2 cup urad dal, 3 tbsp chana dal, and 1/2 tsp fenugreek seeds. Rinse well, then add fresh water and soak for .
Step 2: Prepare Rice Mixture for Batter
In another bowl, add 1.5 cups sona masuri rice. Rinse well. Rinse 3 tbsp thick poha and add it to the rice. Add fresh water and soak for .
Step 3: Blend Dal Mixture
After , drain the water from the dal mixture. Transfer the soaked dal to a blender. Add 1.25 cups water and blend until thick and frothy. Transfer to a large bowl.
Step 4: Blend Rice Mixture
Drain the water from the rice mixture. Transfer the soaked rice and poha to the blender. Add 1/2 cup water and blend until slightly coarse. Transfer to the same bowl as the dal mixture.
Step 5: Mix and Ferment Batter
Mix the dal and rice batters well. Divide the batter into 2 large bowls and ferment for . After , the batter should be well fermented. Add salt to taste and mix well.
Step 6: Prepare Aloo Masala (Potato Filling)
Heat 1 tbsp oil in a pan. Add 3/4 tsp mustard seeds, 1 tsp urad dal, 2 tsp chana dal, 1 sprig curry leaves, 1 tsp chopped ginger, and 2 green chillies. Sauté until the dals turn golden brown. Add 1 medium chopped onion and salt to taste. Sauté for until onions are translucent. Add 1/4 cup water and 1/8 tsp turmeric powder. Give it a mix. Add 3 big boiled and mashed potatoes. Cook for , mixing well. Aloo Masala is ready.
Step 7: Prepare Red Chutney
Heat 1 tbsp oil in a pan. Add 2 tbsp chana dal and sauté until golden brown. Add 4 pods garlic, 1 inch ginger, 3 shallots, 4 red chillies, and 5 Kashmiri red chillies. Sauté until chillies turn crisp. Add 1/4 tsp turmeric powder and salt to taste. Give it a mix and allow it to cool. Transfer the cooled mixture to a blender. Add a little water and blend to a fine paste. Red Chutney is ready.
Step 8: Cook Mysore Masala Dosa
Heat a dosa tawa on medium flame. Pour a ladle of batter and spread it in a circular motion to form a dosa. When the dosa is half cooked, spread 1 tbsp of red chutney evenly over it. Drizzle 1 tsp ghee. Place 4 tbsp of aloo masala on one half of the dosa. Fold the dosa in half and cook until golden brown and crisp. Mysore Masala Dosa is ready.
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