Mysore Masala Dosa – Spicy South Indian Delight
A crispy dosa filled with a spicy red chutney and potato filling, a beloved South Indian comfort food.
Equipment
- Blender
- Non-stick pan or dosa tawa
- Spatula
- Bowl
- Ladle
- Small frying pan
Ingredients
For the dosa batter:
- 2 cups rice
- 1 cup urad dal split black gram
- ½ teaspoon fenugreek seeds
- Salt to taste
For the potato filling:
- 3 medium potatoes boiled and mashed
- 1 onion finely chopped
- 2 green chilies chopped
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 pinch asafoetida hing
- ½ teaspoon turmeric powder
- 8-10 curry leaves
- 2 tablespoons oil
- Salt to taste
- Fresh coriander leaves chopped (optional)
For the red chutney:
- ½ cup grated coconut
- 4 red chilies dried
- 1 small onion chopped
- 2 garlic cloves
- 1 small tamarind
- Salt to taste
- Water as needed
Instructions
Prepare the dosa batter:
- Rinse and soak the rice and urad dal with fenugreek seeds separately for 6-8 hours or overnight.2 cups rice, 1 cup urad dal, 1/2 teaspoon fenugreek seeds
- Grind them separately into a smooth batter using a blender, adding water as needed.Water
- Mix both batters together, add salt, and let it ferment overnight.Salt to taste
Make the red chutney:
- In a blender, combine the grated coconut, dried red chilies, chopped onion, garlic, tamarind, and salt. Add water to form a smooth paste. Set aside.Salt to taste, 1/2 cup grated coconut, 4 red chilies, 1 small onion, 1 small tamarind, Water, 2 garlic cloves
Prepare the potato filling:
- Heat oil in a small frying pan. Add mustard seeds and let them splutter.1 teaspoon mustard seeds, 2 tablespoons oil
- Add cumin seeds, asafoetida, and curry leaves. Sauté for a few seconds.1 teaspoon cumin seeds, 1 pinch asafoetida, 8-10 curry leaves
- Add chopped onions and green chilies, sauté until onions turn golden brown.1 onion, 2 green chilies
- Add turmeric powder, mashed potatoes, and salt. Mix well.3 medium potatoes, 1/2 teaspoon turmeric powder, Salt to taste
- Cook for 2-3 minutes. Garnish with chopped coriander leaves if desired.Fresh coriander leaves
Make the dosa:
- Heat a non-stick pan or dosa tawa over medium heat. Pour a ladleful of dosa batter and spread it in a circular motion to form a thin dosa.
- Drizzle a little oil around the edges. Cook until the edges start lifting and the dosa turns golden brown.
- Spread a spoonful of red chutney over the dosa. Place a portion of potato filling in the center.
- Fold the dosa over the filling and serve hot.
Notes
The dosa batter can be stored in the refrigerator for up to a week.
Adjust the spiciness of the chutney by varying the number of dried red chilies.
Adjust the spiciness of the chutney by varying the number of dried red chilies.
Nutrition
Calories: 833kcalCarbohydrates: 147gProtein: 26gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 104mgPotassium: 1092mgFiber: 20gSugar: 8gVitamin A: 519IUVitamin C: 145mgCalcium: 119mgIron: 8mg
Ingredient Costs: Cost of Recipe by Ingredient Measurements
Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases
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