Mysore masala dosa – Crispy crepes filled with spicy potato masala and red chutney. Pair with sambar (vegetable and lentil curry) and coconut chutney for the perfect brunch, light lunch or dinner.
From the first week of January, I had been on a mission to add more healthy recipes to my everyday menu. Apparently, for some reason, my mornings were also tuned into a dosa craze mode. In fact, dosa, the South Indian rice and lentil crepe, is one of the healthiest ways to start your day. From super healthy oats dosa to crispy traditional dosa and this stuffed masala dosa, I was totally enjoying the very best of Indian cuisine. And I just don’t want to stop there.
Whenever I think about these crispy crepes, my mind will be always looking out for more delicious dosa recipes to share with you. Usually, my first thought will be creating traditional simple, plain dosas, however this time I decided to make Mysore masala dosa. One of the Indian foods that’s enjoyed as a street food not only in India but also around the world. An ideal brunch, light lunch or dinner perfect for any day of the week.
This Mysore masala dosa, very similar to the classic masala dosa, is well- known for its fiery red chutney and spicy potato masala. With a side of sambar (mixed vegetables and lentils curry) and coconut chutney, this is the perfect kind of food to satisfy your cravings for spicy Indian food.
The recipe starts with making the perfect dosa batter which involves soaking rice, urad dal (skinned black lentils) and poha (beaten rice) separately and grinding them to make smooth batter with pouring consistency. Just like the basic dosa batter, you’ll need to ferment the batter overnight or for at least 6 hours.
Before making dosas, you’ll need to prepare the two important elements of this Mysore masala dosa – red chutney and potato masala.
Ok, first the red chutney. Roast a couple of tablespoons of chana dal in hot oil, and fry onions and garlic cloves until the onions soften. The fiery red color of the chutney comes from the red chilies. As soon as the chilies are sautéed, remove it from heat and allow to cool. Now, this mixture goes into the grinder alongside a small piece of tamarind and a little water. Remember we’re looking for a very smooth consistency here.
Next up, the potato masala. Start by roasting mustard seeds, cumin seeds, chana dal (split chickpeas) and urad dal in hot oil. Sauté a pinch of asafetida and chopped fresh ginger. Sliced onions, green chilies and curry leaves are sautéed until golden brown. Add a touch of ground turmeric. Now throw in cubes potatoes along with enough water to cook them until tender. Mash a few potatoes and stir in some coriander (cilantro) leaves. This potato masala is going to be the filling of our Mysore masala dosa.
Now it’s time to make crepes and assemble them. We’re going to make regular crispy dosas. While it’s cooking, add a dollop of butter and spread with a little red chutney. Place a few tablespoons of potato masala on one side and fold it over to form the perfect Mysore masala dosa.
There you go. The most perfect rolls of crispy dosas.
- 1¼ cup rice (idli rice, white rice - short or long grain, basmati rice), rinsed and soaked for 4-6 hours
- ½ cup whole urad dal or skinned black lentils, rinsed and soaked for 4-6 hours
- ½ tsp fenugreek seeds, soaked for 4-6 hours with urad dal
- ¼ cup poha or rice flakes, soaked for 4-6 hours
- 2 tsp oil
- 2 tsp chana dal or split chickpeas
- 2 garlic cloves, chopped
- ½ of small onion or shallot, chopped
- 7 dried red chilies
- 1 small piece of tamarind
- Salt to taste
- 1 tbsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 1 tsp chana dal or split chickpeas
- 1 tsp urad dal or skinned black lentils
- A pinch of asafetida
- 1 tsp finely chopped ginger
- 1 cup sliced onions
- 2 green chilies, split
- 1 sprig of curry leaves
- ¼ tsp ground turmeric or turmeric powder
- 2 cups cubed potatoes
- 1 cup water
- 2 tbsp coriander (cilantro) leaves
- Salt to taste
- Sambar and coconut chutney, to serve
- You may need to start preparing the batter a day ahead.
- Drain rice, urad dal, fenugreek seeds and poha. Set aside. Place rice in the bowl of a food prcessor. Add 1 cup water, and grind to a smooth batter. Pour it into a large bowl. Place urad dal and fenugreek seeds in the food processor. Add 1 cup water and grind to a smooth batter. Pour it into the batter bowl. Place poha in the food processor. Add ½ cup water and grind to a smooth batter. Pour this into the rice-dal mixture. Stir to combine. Cover and leave to ferment in a warm spot for 6-8 hours.
- When fermented, season with salt. Stir. Set aside.
- Heat oil in a frying pan over medium-high heat. Add chana dal and saute until golden brown. Add garlic and onions. Saute for 2-3 minutes or until onion softens. Add dried red chilies. Saute for a minute. Remove from heat. Leave to cool. Place the mixture in a food processor. Add tamarind and a little water. Season with salt. Process to a smooth paste.
- Heat oil in a pan over mdium-high heat. Add mustard seeds, cumin seeds, urad dal and chana dal. Saute for few minutes until the mustard seeds splutter and the dals turn golden. Add asafetida and ginger. Saute for few seconds.
- Add onions, green chilies and curry leaves. Saute again, stirring occasionally, for 2-3 minutes or until onions turn golden brown. Add ground turmeric. Saute , stirring constantly, for few seconds. Add potatoes. Season with salt. Pour in water. Cover and cook for 5-6 minutes or until potatoes are tender. Using a fork or potato masher, mash potatoes lightly. Stir in coriander (cilantro) leaves.
- Make Mysore masala dosa:
- Heat a tawa or pan over medium-high heat. Using a cut onion, grease the tawa with oil. Pour a ladleful of dosa batter on the tawa. Spread the batter thinly on the tawa in a circular motion. (I used the back of a spoon). Spread a dollop of butter on the dosa. When the bottom of the dosa turns golden, spread with 1 teaspoon of red chuney, fill with potato masala, and fold. Remove from tawa. Continue with the rest of the dosa batter and fillings.
- Keep the batter refrigerated for up to 4 days
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