Mysore Masala Dosa | Video
Make crispy dosa, spread with red chutney, and fill with spicy potato masala. Serve with sambar and coconut chutney
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Servings dosa
Ingredients
Dosa Batter:
- 1 and ¼ 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 teaspoon fenugreek seeds soaked for 4-6 hours with urad dal
- ¼ cup poha or rice flakes soaked for 4-6 hours
Red chutney:
- 2 teaspoon oil
- 2 teaspoon 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
- Water
- Salt to taste
Potato masala:
- 1 tablespoon oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 teaspoon chana dal or split chickpeas
- 1 teaspoon urad dal or skinned black lentils
- A pinch of asafetida
- 1 teaspoon finely chopped ginger
- 1 cup sliced onions
- 2 green chilies split
- 1 sprig of curry leaves
- ¼ teaspoon ground turmeric or turmeric powder
- 2 cups cubed potatoes
- 1 cup water
- 2 tablespoon coriander cilantro leaves
- Salt to taste
Other ingredients:
- Butter
- Sambar and coconut chutney to serve
Instructions
- You may need to start preparing the batter a day ahead.
Dosa batter:
- 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.
Red chutney:
- 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.
Potato masala:
- 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.
Video
Notes
- Swap plain dosa with oats dosa or rava dosa. Then spread with red chutney and add potato filling.
- Keep the batter refrigerated for up to 4 days
- Keep the batter refrigerated for up to 4 days
Nutrition
Serving: 1g | Calories: 169kcal | Carbohydrates: 30g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 170mg | Fiber: 6g | Sugar: 7g