Mysore Masala Dosa
A flavorful South Indian dish featuring a crispy fermented rice and lentil crepe spread with spicy red chutney and filled with a savory potato masala. Mysore Masala Dosa combines tangy, spicy, and fragrant flavors for a delicious breakfast or snack.
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Ingredients
- 1 cupParboiled rice
for dosa batter
- 0 ½ cupRaw white rice
for dosa batter
- 0 ¼ cupUrad dal (split black gram)
for dosa batter
- 1 tablespoonChana dal (split chickpeas)
for dosa batter
- 0 ½ teaspoonFenugreek seeds
for dosa batter
- 4 mediumCooked potatoes
boiled, peeled, and mashed
- 1 mediumOnion
finely chopped for potato masala
- 1 mediumGreen chili
finely chopped for potato masala
- 1 teaspoonMustard seeds
for tempering potato masala
- 10 piecesCurry leaves
for tempering potato masala
- 1 teaspoonGinger
finely grated for potato masala
- 0 ½ teaspoonTurmeric powder
for potato masala
- 1 ½ teaspoonSalt
adjust to taste
- 3 tablespoonsOil or ghee
for cooking dosa and tempering
- 2 tablespoonsRed chili powder
for Mysore chutney
- 3 mediumGarlic cloves
for Mysore chutney
- 5 piecesDry red chilies
soaked for Mysore chutney
- 1 tablespoonTamarind paste
for Mysore chutney
- 1 tablespoonWhite sesame seeds
for Mysore chutney
- 0 ¼ teaspoonAsafoetida (hing)
for Mysore chutney tempering
- 1 teaspoonMustard seeds (for chutney tempering)
- 2 cupsWater
for dosa batter and chutney adjustment
Instructions
Soak parboiled rice, raw white rice, urad dal, chana dal, and fenugreek seeds in water for 6 to 8 hours or overnight.
Drain the water and grind the soaked ingredients with 1 to 1.5 cups of fresh water to a smooth batter in a wet grinder or blender. The batter should be thick yet pourable.
Transfer the batter to a large bowl, cover, and ferment in a warm place for 8 to 12 hours until it doubles in volume and becomes slightly bubbly.
Prepare the potato masala: heat 1 tablespoon oil in a pan, add mustard seeds and let them splutter. Add curry leaves, chopped onions, green chili, and grated ginger; sauté until onions are translucent.
Add turmeric powder, mashed potatoes, salt, and mix well. Cook for 3-4 minutes to blend the flavors. Remove from heat and set aside.
Make Mysore red chutney: dry roast sesame seeds until golden and set aside. In the same pan, dry roast garlic and dry red chilies until fragrant.
Grind the roasted garlic, dry red chilies, sesame seeds, tamarind paste, red chili powder, salt, and some water to make a smooth chutney. Adjust consistency as needed.
Temper the chutney: heat 1 teaspoon oil in a small pan, add mustard seeds and asafoetida. When mustard seeds splutter, pour the tempering over the chutney.
To make dosas: heat a non-stick or cast-iron skillet on medium-high. Pour a ladleful of fermented batter in the center and spread in a circular motion into a thin circle.
Spread 1 to 2 tablespoons of Mysore chutney evenly on the dosa surface. Drizzle a little oil or ghee around the edges. Cook until the edges turn golden and crisp.
Place a portion of potato masala in the center of the dosa and fold it over. Serve hot with coconut chutney and sambar.
