Mysore Masala Dosa
Crispy fermented rice and lentil crepes filled with spiced potato and topped with tangy Mysore sauce. A beloved South Indian breakfast showcasing complex flavors and delicate texture.
- Total time
- 45 min
- Servings
- 2
- Calories
- 385
- Protein
- 8g
Ingredients
- 1 cup Rice
- ⅓ cup Urad dal (split black gram)
- ¼ tsp Fenugreek seeds
- ½ tsp Salt
- 1.25 cups Water
- 2 medium Potatoes
- 1 tsp Mustard seeds
- 1 tsp Chana dal (split chickpeas)
- 1 whole Dried red chili
- 8 leaves Curry leaves
- ¼ tsp Turmeric powder
- ¼ tsp Salt
- 1 tbsp Coconut oil
- 2 tbsp Ghee
- 2 tsp Red chili powder
- 1 tbsp Roasted gram flour
- ¼ tsp Salt
- 2 tbsp Coconut oil for cooking
- ½ cup Chutney (coconut or tomato)
- 1 cup Sambar (lentil curry)
Instructions
- 1
Soak rice, urad dal, and fenugreek seeds in water for 4-6 hours or overnight.
- 2
Drain and grind to a smooth, airy batter using a wet grinder or food processor, adding water as needed.
- 3
Ferment the batter in a warm place for 8-12 hours until it rises and has a slight tang.
- 4
Stir gently and add salt just before use.
- 5
Boil and peel potatoes, then cut into small cubes.
- 6
Heat coconut oil in a skillet and add mustard seeds until they pop.
- 7
Add chana dal and fry until golden, then add dried red chili and curry leaves.
- 8
Add potato cubes, turmeric, and salt. Toss gently and cook for 2-3 minutes until warmed through.
- 9
Heat ghee in a small pan and add red chili powder and roasted gram flour.
- 10
Toast for 1-2 minutes on low heat, stirring constantly, then add salt and set aside.
- 11
Heat a non-stick dosa tawa or crepe pan over medium-high heat until very hot.
- 12
Pour 0.25 cup batter in the center and spread in a circular motion to form a thin crepe.
- 13
Drizzle coconut oil around the edges and cook until the bottom is golden and crisp, about 2 minutes.
- 14
Spread Mysore sauce on the cooked side, then add a spoonful of potato filling along the center.
- 15
Fold the dosa in half and transfer to a serving plate.
- 16
Repeat with remaining batter and filling. Serve hot with sambar and chutney on the side.
Tools you’ll need
- Wet grinder or food processor
- 12-inch non-stick dosa tawa or crepe pan
- Stainless steel dosa spreader or spatula
- Large mixing bowl
- Medium skillet
- Small saucepan
- Wooden spoon
- Cutting board
- Knife
- Measuring cups and spoons
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