Mysore Masala Dosa Recipe

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Prep Time 1 Hour 0 Minutes

Cooking Time 30 Minutes

Servings 6

Rating

Mysore Masala Dosa is an absolutely addictive, comforting and a classic South Indian breakfast recipe. This dosa recipe is easy to prepare. This addictive rich dosa has a crisp exterior and the spongy interior. If you are a dosa lover then try this recipe.

Ingredients

3 cup Raw RiceSona masuri / Dosa rice
1 cupUrad dal
Fistful ofChana dal
Fistful ofToor dal
½ tablespoonMethi seeds/ fenugreek seeds
1 cupPoha /thin beaten rice
2 tablespoonRava/ semolina/ sooji
1 tablespoonSugar
1 tablespoonSalt

For potato masala

4Potatoes, boiled
1Onion, thinly sliced
1Green chili, finely chopped
1 inchGinger, finely chopped
1dried Red chili
1 tablespoonCumin seeds
1 tablespoonMustard seeds/ rai
1 tablespoonUrad dal
1 tablespoonChana dal
½ tablespoonTurmeric powder
PinchHing / asafoetida
1Stem curry leaves
2 tablespoonLemon juice
1Stem Coriander leaves, finely chopped
2 tablespoonOil
Saltto taste

For red chutney

2 tablespoonChana dal
3-4Garlic
1 inchGinger, roughly chopped
2-3Dry red chilies
½Onion, roughly chopped
Pinch ofTurmeric
requiredSalt
Some watergrind the chutney
1 tablespoonOil, for roasting

Directions

For preparing the dosa batter

Soak the rice, methi, toor dal, chana dal in a bowl for 4-6 hours.
In another bowl soak the urad dal in enough water for 3-4 hours
In a bowl soak the poha or flattened rice in a ¼ cup of water.
Grind the soaked urad dal to a fine and fluffy batter and also grind the rice, methi, chana dal, toor dal and poha to a smooth batter.
Mix both the rice and urad dal batter and cover and let the batter ferment for 8-9 hours.

For preparing potato masala

Boil the potatoes well and peel off the skin.
Finely chop green chilies, ginger, coriander leaves and also cut thinly slice onion and
In a pan heat a tablespoon of oil and add cumin seeds, mustard seeds, urad dal, red chili and chana dal and wait till mustard seeds splutter.
Add curry leaves and hing and fry for a minute.
Add thinly sliced onion and fry till it turns translucent.
Add finely chopped chili and ginger and fry till the raw smell of ginger goes away.
Add boiled potatoes and turmeric and mash the potatoes well and add in 3 tbsp of water to have a smooth gravy paste and cook for 3 min.
Squeeze some lemon juice and chopped coriander leaves and give a good mix.

For preparing red chutney

Roast chana dal with 1 tsp oil till the chana dal turns golden brown in color.
Add chopped onion, garlic and ginger and red chili and fry for 2-3 min or till the raw smell goes away.
Add all roasted ingredients in a blender along with turmeric and salt.
Adding very little water blend to a smooth paste.

preparing the masala dosa

Take required batter in a small bowl.
Add salt, sugar, and rava to the batter and mix it well.
Once the tawa is hot; pour a ladleful of batter and spread out in a circular motion.
Add some oil on top of the dosa and once the dosa is half cooked, spread the red chutney on top of the dosa.
Add in potato masala filling in the center of the dosa.
Serve masala dosa hot with coconut chutney and sambar.

Meghna Nath

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