Name: Vindu Indian Restaurants Mysore Masala Dosa Recipe
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups raw rice (short or medium grain) or dosa rice; 1 cups parboiled rice (idli rice) or additional raw rice; 0.5 cups split urad dal (skinned black gram); 0.25 cups poha (flattened rice, optional for softness); 1 tsp fenugreek seeds (methi dana); 1000 ml water (for soaking and grinding); 1 tsp salt; 4 tbs oil or ghee (for cooking); 6 pieces dry red chilies (Byadgi or Kashmiri for color + mild heat); 1 pieces fresh red chilies (optional, for extra heat); 6 pieces garlic cloves; 1 pieces shallot or small onion; 8 leaves curry leaves; 0.5 tbs tamarind (seedless or a small lemon-size ball); 0.25 cups grated fresh coconut (or desiccated unsweetened coconut); 1 tbs skinned roasted chana dal (dalia) or roasted peanuts (for body); 0.5 tsp mustard seeds; 0.5 tsp urad dal (split, optional for tempering); 2 tbs oil (for tempering and grinding); 0.75 tsp salt; 3 pieces potatoes (medium, waxy or Yukon gold); 2 tbs oil; 0.5 tsp mustard seeds; 0.5 tsp urad dal; 0.5 tsp chana dal (split roasted gram); 1 pieces green chilies (finely chopped); 8 leaves curry leaves; 1 pieces onion (small, finely sliced); 0.25 tsp turmeric powder; 1 tsp salt

Half Avocado

Sliced Avocado

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).

Soak

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.

Grind

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.

Adjust before cooking

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.

Prepare chilies and ingredients

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.

Grind chutney

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.

Temper (optional for extra flavor)

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.

Boil and mash potatoes

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.

Tempering and cooking

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.

raw rice (short or medium grain) or dosa rice

parboiled rice (idli rice) or additional raw rice

split urad dal (skinned black gram)

poha (flattened rice, optional for softness)

fenugreek seeds (methi dana)

water (for soaking and grinding)

salt

oil or ghee (for cooking)

dry red chilies (Byadgi or Kashmiri for color + mild heat)

fresh red chilies (optional, for extra heat)

garlic cloves

shallot or small onion

curry leaves

tamarind (seedless or a small lemon-size ball)

grated fresh coconut (or desiccated unsweetened coconut)

skinned roasted chana dal (dalia) or roasted peanuts (for body)

mustard seeds

urad dal (split, optional for tempering)

oil (for tempering and grinding)

potatoes (medium, waxy or Yukon gold)

urad dal

chana dal (split roasted gram)

green chilies (finely chopped)

onion (small, finely sliced)

turmeric powder

lemons (juice)

fresh cilantro (coriander leaves, chopped)

coconut chutney

sambar

Mysore Masala Dosa

Make Mysore Masala Dosa Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Mysore Masala Dosa Recipe

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