Mysore Masala Dosa Recipe

Soak

Rinse parboiled rice, raw rice, and poha under running water until water runs mostly clear. In a bowl, combine rice mixture and soak in enough water to cover (about 500 ml) with fenugreek seeds added. In a separate bowl rinse urad dal and soak with about 200 ml water. Soak both for 4–6 hours (or overnight).

Grind

Drain urad dal, reserve soaking water. Grind urad dal to a smooth, slightly fluffy batter adding reserved water gradually — aim for a thick but pourable consistency (~200–250 ml total for urad). Next, drain rice and poha and grind to a slightly grainy smooth batter, adding water as needed (~350–400 ml). Combine both batters in a large bowl, mix thoroughly; consistency should be like a thick pancake batter. Stir in salt. Cover and leave in a warm place to ferment 8–12 hours (longer in cool weather) until it doubles and is airy.

Adjust

After fermentation, gently stir the batter; if too thick, add a little water to reach a pourable consistency for thin crepe-style dosas (about 1–1.25 cups batter per dosa).

Prepare chilies

Remove stems from dry red chilies. In a small skillet over medium heat, dry-roast chilies for 1–2 minutes until aromatic (do not burn). Remove and set aside.

Sauté aromatics

In the same skillet, heat 1 tbs oil over medium heat. Sauté chopped onion and garlic until soft and lightly browned, about 4–5 minutes. Add roasted chilies, tamarind, and cooked/roasted chana dal and toss for 30 seconds.

Blend to paste

Transfer sautéed mixture to a blender, add about 60 ml water and salt. Blend to a smooth to slightly coarse paste. Stir in 2 tbs melted ghee or butter for richness and adjust salt/heat. Keep warm.

Prepare potatoes

If not already boiled, place whole medium potatoes in a pot, cover with water, bring to a boil and cook 15–20 minutes until tender. Drain, cool, peel and roughly mash to chunky texture (about 4 cups).

Tempering and sauté

Heat 2 tbs oil or ghee in a pan over medium heat. Add mustard seeds; when they splutter, add 1 tsp urad dal and let it turn light golden. Add curry leaves and sliced onion; sauté until onion is translucent, 3–4 minutes. Add chopped green chilies and grated ginger; sauté 30 seconds.

Combine

Add turmeric, red chili powder and mashed potatoes. Stir to combine, breaking any large lumps. Add salt to taste (about 1 tsp) and cook 2–3 minutes until flavors meld. Turn off heat and stir in chopped cilantro and lemon juice. Keep warm.

Preheat tava/pan

Heat a heavy nonstick or cast-iron skillet (tava) over medium-high heat until hot. Reduce to medium. Wipe surface with a lightly oiled paper towel.

Optional rava soak (for crispness)

If using semolina, sprinkle 1–2 tbs semolina into the batter and let sit 5 minutes before spreading; it helps crisp the edges.

Spread dosa

Stir the fermented batter. Pour a ladleful (about 1/3–1/2 cup depending on pan size) on the hot skillet at the center and immediately with the back of the ladle spread in concentric circles outward to form a thin crepe (about 8–10 inches). Drizzle 1/2 tbs oil or ghee around the edges and a little on the top. Cook on medium heat until edges lift and underside is golden and crisp, 2–3 minutes.

Apply Mysore chutney

Spread about 1–1.5 tbs of the warm Mysore chutney paste evenly over the half or whole dosa (traditional Mysore style spreads on the inner half).

Add filling and fold

Place 3–4 tbs of the potato masala along the center or on one half of the dosa. Fold the dosa over the filling (or roll) and press gently. Cook another 30 seconds to meld. Remove to plate.

Serve

Serve hot immediately with additional coconut chutney, sambar, and leftover Mysore chutney. Repeat with remaining batter, adjusting heat as needed; wipe pan between dosas and re-oil.