Mysore Plain Recipe

Soaking

Rinse rice until water runs clear. In a bowl, combine the rice and chana dal (if using). Rinse urad dal and fenugreek seeds together. Soak the rice mixture and the urad+fenugreek separately in enough water to cover for 4–6 hours (or overnight) at room temperature.

Grinding

Drain both soaking bowls. Grind the urad dal and fenugreek with about 1/2–3/4 cup of water until very smooth and slightly fluffy (use a wet grinder or high-power blender). Grind the rice mixture with 1 to 1 1/4 cup water to a slightly coarse, smooth batter (a little grainy texture is fine). Keep both batters warm for 10 minutes, then mix them together in a large container by folding or whisking vigorously to incorporate air. The final batter should be pourable but slightly thick—similar to pancake batter.

Fermentation

Cover the batter and leave in a warm place (around 30–35°C / 86–95°F) for 8–12 hours until it has risen and shows small bubbles and a pleasant tang. In cooler climates, fermentation may take 12–18 hours. After fermentation, stir in 1 1/2 teaspoons salt and adjust consistency with water if too thick (it should spread easily on the griddle).

Prepare aromatics

Heat 1 tablespoon oil or ghee in a small skillet over medium heat. Add mustard seeds and let them splutter. Add chopped shallot, curry leaves and a pinch of asafoetida, and sauté until shallot is translucent, about 2–3 minutes. Add minced garlic and grated ginger and sauté 30–45 seconds until fragrant.

Cook tomatoes and spices

Add the chopped tomato and cook until it softens and oil starts to separate, about 3–4 minutes. Stir in turmeric, red chili powder and sambar/goda masala (if using) and cook 1 minute to bloom the spices. Remove from heat and let cool slightly.

Finish Mysore masala

In a small bowl, combine the softened butter with the cooked aromatics and spices. Mash together until smooth (use a spoon or small food processor/pestle). Add salt and lemon juice; taste and adjust salt or chili. The mixture should be a spreadable, bright orange-red butter. Keep at room temperature if using immediately, or refrigerate briefly and bring back to room temperature before using.

Preheat griddle

Heat a cast-iron tawa or nonstick griddle over medium-high heat until hot. To test, sprinkle a few drops of water — they should sizzle and evaporate quickly. Reduce to medium for cooking dosas (the surface should be hot but not smoking).

Season griddle

Wipe the surface with an oiled paper towel or a lightly oiled cloth. This keeps dosas from sticking and helps achieve even browning.

Spread dosa

Stir the fermented batter gently. Pour about 1/3 to 1/2 cup batter in the center of the griddle and quickly spread in a concentric outward motion with the back of a ladle to form a thin circle (~8–10 inches). If batter is too thick, add a tablespoon of water to thin it slightly first.

Apply Mysore masala

Immediately, while the dosa is still moist on top, spread 1–1 1/2 teaspoons of the Mysore masala evenly over the dosa surface with the back of a spoon or small spatula. This is what makes it a Mysore Plain.

Cook and crisp

Drizzle about 1/2 teaspoon oil or ghee around the edges and a few drops on the surface. Cook undisturbed for 1.5–2 minutes until edges lift and the underside is golden brown and crisp. If you prefer well-cooked top, cover with a lid for 20–30 seconds, or simply allow a little longer on the griddle (no flipping is required for a typical Mysore Plain).

Serve

Fold the dosa into a roll or triangle and transfer to a plate. Serve hot with coconut chutney and sambar, or with extra Mysore masala on the side for spreading. Repeat with remaining batter, wiping and lightly oiling the griddle as needed.