Authentic Mysore Masala Dosa Recipe
17 hours
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About Authentic Mysore Masala Dosa Recipe
Dive into the vibrant flavors of South India with this authentic Mysore Masala Dosa recipe. A popular breakfast dish, this dosa is known for its crispy crepe and flavorful potato filling. While the process is detailed, the incredible taste is well worth the effort!This recipe provides a step-by-step guide, ensuring even novice cooks can master this culinary masterpiece. From preparing the fermented batter to creating the aromatic potato filling and tangy red chutney, every element is explained with precision.Get ready to experience a true taste of Karnataka, a breakfast treat that will become a family favorite. Prepare to be amazed!
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Recipe Time & More
Prep16 hours
Cook1 hour
Total17 hours
Ingredients
Dosa Batter
- 2 cup Rice long-grain, raw
- 1/2 cup Lentils black, split black lentils
- 1 tsp Fenugreek Seeds methi dana
- 2 tbsp Chickpea split chickpeas
- 1/4 cup Flattened Rice flattened rice, lightly rinsed
- 1-2 tsp Salt or to taste
- Water Water as needed for batter
Potato Filling
- 4 Potatoes boiled and peeled, medium-sized
- 1 Onion finely chopped, medium-sized
- 1/2 tsp Cumin Seeds
- 1 tsp Mustard Seeds
- 1 tsp Lentils black, split black lentils
- 1 tsp Chickpea split chickpeas
- 1/2 tsp Ginger finely chopped
- 9 Cashews
- 1/2 tsp Turmeric Powder
- 1/8 tsp Asafoetida hing
- 9 leaves Curry Leaves
- 2 tbsp Coriander chopped
- 2 tbsp Oil vegetable or coconut oil
- 1-2 tsp Salt or to taste
Red Chutney
Serving Suggestions
- Coconut Chutney optional
- Sambar optional, south indian lentil-vegetable stew
Instructions
Preparing the Dosa Batter
- Wash and soak rice, urad dal, fenugreek seeds, and chana dal in plenty of water for 5-6 hours.
- Drain the water, reserving some for grinding (this aids fermentation).
- Soak poha separately for 10 minutes, then drain.
- Grind the soaked ingredients and poha together, adding reserved water gradually until a smooth, fluffy batter forms.
- Transfer the batter to a container, cover, and let it ferment for 8-9 hours or overnight at room temperature.
- Before cooking, add salt to the batter and mix well.
Making the Potato Filling
- Boil potatoes until tender in a pressure cooker.
- Once cool, peel and mash the potatoes.
- Heat oil in a pan. Add mustard seeds, then cumin seeds, urad dal, chana dal, and cashews; sauté until fragrant.
- Add ginger, curry leaves, turmeric powder, and asafoetida; sauté briefly.
- Add chopped onions and sauté until translucent.
- Stir in mashed potatoes, salt, and coriander leaves; mix well. Set aside.
Preparing the Red Chutney
- Heat oil in a pan. Add red chilies and chana dal; roast until fragrant.
- Add chopped onion and garlic; sauté for a minute.
- Remove from heat and let the mixture cool completely.
- Grind the mixture in a blender with lemon juice, grated coconut, and a little water (2-3 tablespoons) until smooth.
- Adjust consistency as needed.
Cooking the Mysore Masala Dosa
- Heat a non-stick tawa (griddle) over medium heat. (Do not oil the tawa.)
- Pour a ladleful of batter onto the hot tawa and spread it thinly in a circular motion.
- Drizzle a few drops of oil around the edges of the dosa.
- Cover and cook until the base is browned and the top is cooked through.
- Spread 1-2 teaspoons of red chutney over the dosa.
- Add 2-3 tablespoons of potato filling and spread lightly.
- Fold the dosa and serve hot with coconut chutney, sambar (optional), and tomato chutney (optional).
Recipe Notes
Expert Tips for the Perfect Mysore Masala Dosa
- For optimal fermentation, use warm water to soak the ingredients and keep the batter in a warm place.
- Don't over-grind the batter; a slightly coarse texture is ideal for a crispier dosa.
- If your batter is too thick, add a little water; if too thin, add a little more rice flour.
- Adjust the amount of chili in the chutney to your preference. A little jaggery can balance the spice and add depth.
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Recipe Nutrition
Calories: 765kcalCarbohydrates: 145gProtein: 22gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 1187mgPotassium: 1155mgFiber: 17gSugar: 5gVitamin A: 407IUVitamin C: 51mgCalcium: 129mgIron: 7mg
Ruchi sharma
Articles: 22
4 Comments
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This is exactly what I was looking for!
Such a tasty dish! Thanks for the recipe.
My favourite 🙂
This looks so inviting! I’m eager to try it.