Mysore Masala Dosa
Crispy fermented rice-lentil crepes filled with spiced potato, topped with fiery Mysore paste. A South Indian breakfast classic that tastes restaurant-quality but uses store-bought dosa batter.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 8g
Ingredients
- 1.5 cups store-bought dosa batter (fresh or frozen)
- 2 whole potato, medium
- 2 teaspoons chili powder
- ½ teaspoon turmeric powder
- 3 whole garlic cloves, minced
- 1 whole onion, medium
- 3 tablespoons coconut oil or vegetable oil
Instructions
- 1
Cut potatoes in half lengthwise, then place each half flat-side down on the cutting board and slice straight down into 1/4-inch-thick half-moons, keeping the skin on.
- 2
Slice the onion in half from root to tip, then place each half flat-side down and slice crosswise into thin half-rings about 1/4-inch thick.
- 3
Mince the garlic cloves until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.
- 4
Heat 1.5 tablespoons of oil in a 10-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 60 seconds.
- 5
Add the potato slices and cook, stirring every 30 seconds, until the edges turn golden and a fork easily pierces the thickest piece, about 8 minutes.
- 6
Push the potatoes to the edges of the skillet, pour the minced garlic into the cleared center, and stir for 30 seconds until fragrant.
- 7
Add the onion slices, chili powder, and turmeric powder; stir constantly for 2 minutes until the onion softens and the spices coat everything evenly.
- 8
Season with salt and pepper to taste, then transfer the filling to a small bowl and set aside.
- 9
Wipe out the skillet with a paper towel, then add the remaining 1.5 tablespoons of oil and heat over medium-high heat until shimmering, about 60 seconds.
- 10
Pour 3/4 cup of dosa batter into the center of the skillet, then use the back of a ladle or spatula to spread it in a thin circular layer about 1/8-inch thick and 8 inches across.
- 11
Cook for 90 seconds without moving it until the bottom surface turns golden-brown and looks dry at the edges.
- 12
Spread half the potato filling down the center line of the dosa in a thin stripe.
- 13
Cook for 30 more seconds until the filling is heated through, then fold the dosa in half by lifting the edge farthest from you and folding it over the filling.
- 14
Slide the folded dosa onto a plate, then repeat steps 9–13 with the remaining batter and filling to make the second dosa.
Tools you’ll need
- 10-inch skillet or dosa pan
- cutting board
- chef's knife
- ladle or spatula
- paper towels
- small bowl
- fork
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
