Mysore Masala Dosa

Recipe by Indian Mart

4 Serves
1 hr
V
Veg
Medium
Mildly Spicy

Mysore Masala Dosa is one the variations of the famous South Indian Dosa, which has its origin from Mysore a city in southwestern Karnataka state of India. It is made up of rice, lentils and potatoes and served with different kind of chutneys and sambar.

Methods

1
For dosa batter, soak 1 cup rice, 1/4 cup urad dal, 3tbsp toor dal, 1tbsp chana dal and 1/4tsp fenugreek seeds overnight for minimum 6 hours.
2
Drain the water and transfer the content into a grinder. Add 1/2cup thin washed flattened rice. Blend it into a paste. Add water as required. Transfer the batter in a bowl, add salt as per taste and let it ferment overnight or for at least 8-9 hours.
3
For potato bhaji, in a pan add 1 tsp of oil at medium flame. Add 1tsp of mustard seeds, 1tsp of cumin seeds, 1tsp of chana dal, 1/2tsp urad dal, pinch of hing, 1 dry red chilli, 1 green chilli and bunch of curry leaves. Saute it.
4
Add chopped onions. Saute it until it turn light brown. Add 1 inch chopped ginger. Then add 1/2tsp turmeric powder and salt as per taste. Mix well.
5
Add mashed and boiled potatoes. Mix it and cook if for 8-10mins. Turn of the gas and add freshly chopped coriander leaves on top.
6
For dosa, heat little oil in a pan and spread the dosa batter over it. Put little oil around the dosa and fry it well. Now add the potato bhaji filling on one side of the dosa and fold it. Take it off the pan.
7
You can serve the delicious mysore dosa with red chutney, green chutney and sambar.

Ingredients

1 cup
3 tbsp
1/4 tsp
as per taste
as required
as required
4
1 tsp
1 tsp
1/2 tsp
1 tsp
pinch
1
few
1
1 inch
1/2 tsp
as per taste
1 tsp
for garnish

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