Mysore Masala Dosa Recipe
Spicy crepe stuffed with spiced potatoes served with coconut chutney, tomato chutney and sambar
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Ingredients
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Dosa Batter
Potato Filling
Chutneys and Sambar
Method
Dosa Batter Preparation
- 1
Soaking the Ingredients
Rinse the rice and urad dal separately in water and soak them for at least 4 to 6 hours or overnight.
- 2
Blending the Mixture
Drain the soaked rice and dal, and blend them together in a blender with water until smooth and a bit thick. Add salt and mix well.
- 3
Fermenting the Batter
Transfer the batter to a large bowl, cover it, and let it ferment in a warm place for about 8 to 12 hours or until it has doubled in size.
- 4
Preparing to Cook
Once fermented, stir the batter gently. It should be pourable but thick. If too thick, add a little more water to adjust the consistency.
Potato Filling Preparation
- 5
- 6
Cooking the Filling
In a pan, heat oil over medium heat. Add mustard seeds and let them splutter. Add chopped onions, green chilies, ginger, and curry leaves. Sauté until onions are translucent.
- 7
Mixing in Spices
Add turmeric powder and salt. Mix well, then add the mashed potatoes. Stir everything together and cook for 2-3 minutes. Set aside.
Chutneys and Sambar Preparation
- 8
Coconut Chutney Preparation
Blend grated coconut and green chilies with a little water until smooth. Add salt to taste and set aside.
- 9
Tomato Chutney Preparation
Blend tomatoes with salt until smooth. Transfer to a pan and cook for 5-7 minutes until slightly thickened. Set aside.
- 10
Sambar Preparation
Cook the lentils in water until soft. In a separate pot, heat oil, add sambar powder, tamarind paste, and water. Add the cooked lentils and simmer for 10 minutes.
Cooking the Dosa
- 11
Heating the Pan
Heat a non-stick pan or cast iron skillet over medium heat. Lightly grease it with oil.
- 12
Pouring the Batter
Once hot, pour a ladleful of dosa batter in the center and spread it outwards in a circular motion to form a thin crepe.
- 13
Adding the Filling
Drizzle a bit of oil around the edges of the dosa. Once the edges turn golden and crisp, add a portion of the potato filling in the center.
- 14
Folding the Dosa
Fold the dosa in half over the filling and cook for another minute until the filling is heated through. Serve hot.
