Mysore Masala Dosa Recipe

Soak

Rinse rice, parboiled rice and poha twice until water runs clear. Rinse urad dal and fenugreek seeds together. Soak rice mixture and urad+fenugreek separately in clean water for 4–6 hours (or overnight).

Grind

Drain water. First grind urad dal and fenugreek with about 1/2 cup (120 ml) water to a smooth, fluffy batter (use a wet grinder or high-power blender). Transfer to a large bowl. Next grind rice and poha with ~3/4–1 cup (180–240 ml) water to a slightly grainy but smooth paste. Combine both batters, add salt and mix thoroughly to a pourable but thick-consistency batter (similar to pancake batter). If too thick, add a little water. Cover and keep in a warm place to ferment for 8–12 hours until it has risen and is slightly airy.

Adjust before cooking

After fermentation, stir batter gently. If batter is very thick, add a little water to reach a crepe-like pourable consistency (should coat the back of a ladle). Heat a cast-iron tawa or nonstick skillet and proceed to make dosas.

Prepare chilies and ingredients

Remove stems from dry red chilies. If using fresh red chili, slice. Warm 1 tablespoon oil in a small skillet over medium heat. Lightly fry dry red chilies for 20–30 seconds (do not burn). Add garlic and shallot and sauté until softened and lightly browned. Add curry leaves for a few seconds and remove from heat. Let cool slightly.

Grind chutney

In a blender, combine the fried chilies, garlic, shallot, curry leaves, tamarind, grated coconut, roasted chana dal, and remaining 1 tablespoon oil. Add about 2–3 tablespoons water and grind to a smooth yet slightly coarse paste. Adjust salt. If paste is too thick, add water 1 tsp at a time to reach a spreadable consistency. Taste and adjust spiciness.

Temper (optional for extra flavor)

Heat 1 teaspoon oil in a small pan, add 1/2 tsp mustard seeds and 1/2 tsp urad dal. Once they splutter and urad dal turns golden, pour the tempering over the chutney and mix. This step mellows rawness and adds aromatic flavor.

Boil and mash potatoes

Boil potatoes until fork-tender (20–25 minutes stovetop or 12–15 minutes pressure cooker). Drain, let cool slightly, peel and coarsely mash. Set aside.

Tempering and cooking

Heat 2 tbs oil in a skillet over medium heat. Add mustard seeds; when they crackle, add urad dal and chana dal and fry until golden. Add chopped green chili, curry leaves and sliced onion. Sauté until onion is translucent. Add turmeric powder and cook 30 seconds. Add mashed potatoes and salt. Mix well and cook 2–3 minutes to combine flavors. Turn off heat, add lemon juice and chopped cilantro. Taste and adjust salt or lemon.

Preheat tawa: Heat a heavy cast-iron tawa or nonstick skillet over medium-high heat until hot. Reduce heat to medium. To test, sprinkle a few drops of water — they should sizzle and evaporate quickly.

Grease and pour batter: Lightly grease the tawa with a few drops of oil. Pour a ladle (about 1/3–1/2 cup) of fermented batter onto the center and immediately spread in a circular motion with the back of the ladle to form a thin crepe (start from center and spiral outward).

Spread Mysore masala: Drizzle a little oil around edges. Using a spoon, spread 1–1.5 tablespoons of the Mysore masala (spicy chutney) in a thin line or smear over the dosa surface while the top is still wet so it adheres. This is characteristic of Mysore dosa.

Cook until crisp: Cook for 1–2 minutes on medium heat until edges lift and underside is golden and crisp. If you like, sprinkle a few drops of oil or ghee to help crisping.

Add potato masala and fold: Place about 1/3–1/2 cup of the potato masala along the center of the dosa. Fold dosa over the filling into a roll or half-moon. Press gently and cook 30 more seconds to meld flavors.

Serve: Slide onto a plate and serve immediately with coconut chutney and sambar. Repeat with remaining batter, stirring batter between dosas if it separates.