Mysore Masala Dosa Recipe

Soak

Rinse the rice and parboiled rice until water runs clear. Rinse the urad dal and fenugreek seeds together. Soak rice, parboiled rice and poha in a bowl with about 650 ml of water for 4–6 hours. Soak urad dal and fenugreek in a separate bowl with about 150 ml of water for 4–6 hours.

Grind

Drain the urad dal but reserve the soaking water. Grind urad dal and fenugreek to a smooth, fluffy batter, adding reserved water little by little (use about 100–150 ml). Transfer to a large bowl. Drain the rice and poha and grind to a slightly coarse smooth batter, adding water as needed (about 200–250 ml). Combine rice batter with urad dal batter in the large bowl; mix thoroughly with a wet spatula so the batter is homogenous.

Ferment

Cover the bowl and leave in a warm place for 8–12 hours (overnight) until the batter has risen and is slightly tangy. After fermentation, stir in 1.5 tsp salt and adjust consistency with water: batter should be pourable, like slightly thick cream (approx. 300–400 ml final water used).

Prepare chilies and aromatics

Remove stems from dried red chilies and break into pieces. Heat 1 tbs oil in a small pan over medium heat. Fry the red chili pieces briefly (30–45 seconds) until aromatic but not blackened. Add garlic cloves and shallots and sauté until softened and lightly browned, 2–3 minutes.

Toast spices

In the same pan, add coriander seeds and cumin seeds and toast 30–45 seconds until fragrant. Remove everything to a plate and let cool for a few minutes.

Grind chutney

In a blender, combine the toasted chilies, garlic, shallots, toasted spices, grated coconut, tamarind paste, 1 tbs oil and 0.75 tsp salt. Add 1–2 tbs warm water and grind to a smooth, spreadable paste (add more water if needed). Taste and adjust salt or tamarind for balance. Transfer to a bowl and set aside.

Boil and mash potatoes

Place whole potatoes in a pot, cover with water and add a pinch of salt. Boil for 15–20 minutes until tender when pierced with a fork. Drain, peel and mash coarsely. Set aside.

Temper

Heat 2 tbs oil or ghee in a pan over medium heat. Add mustard seeds; when they pop, add urad dal and chana dal and fry until golden (30–45 seconds). Add curry leaves and chopped green chilies and sauté for another 20 seconds.

Cook onions and combine

Add sliced onion and cook until translucent, 2–3 minutes. Add turmeric and salt, stir. Add the mashed potatoes and mix well to combine, breaking any lumps. Cook for 1–2 minutes for flavors to meld. Stir in chopped cilantro and lemon juice. Taste and adjust salt or lemon.

Heat pan

Preheat a nonstick or cast-iron griddle (tawa) over medium-high heat until a few drops of water sizzle and evaporate on contact. Reduce heat to medium. If the pan is new, wipe a little oil and heat once to season.

Spread dosa

Stir fermented batter gently. Ladle about 3/4 cup (adjust for pan size) of batter onto the center of the hot griddle. Using the bottom of the ladle in a circular motion, spread the batter outward to form a thin crepe (about 8–10 inch/20–25 cm).

Add Mysore masala

Drizzle or spread about 1–1.5 tbs of the Mysore masala paste evenly over the dosa surface (toward the center) while the dosa cooks. Optionally dot with a little butter or ghee on top for flavor and color.

Cook and crisp

Allow dosa to cook undisturbed for 1–2 minutes until the edges lift and underside is golden brown and crisp. If needed, drizzle 1 tbs oil around the edges to help crisping. Do not flip for a classic dosa (cook only one side).

Fill and fold

Spoon about 1/3 to 1/2 cup of the potato masala down the center of the dosa. Fold one side over the filling or roll the dosa lengthwise. Press gently and remove from griddle using a spatula.

Repeat

Repeat spreading, adding masala paste, cooking and filling with the remaining batter, potato masala and oil/ghee. Adjust heat as necessary so dosas cook evenly and crisp without burning.

Serve hot Mysore masala dosa immediately with coconut chutney and sambar on the side. Offer extra Mysore masala paste if desired for added heat. Leftover chutney and sambar keep refrigerated for 2–3 days.