Mysore Masala Dosa
Mysore Masala Dosa ~ an absolutely addictive, comforting fare and a classic among South Indian breakfast recipes.
PREP TIME : 9 hours COOK TIME : 50 mins TOTAL TIME : 9 hours 50 mins
RECIPE TYPE: breakfast CUISINE: south Indian SERVES: 8-10 dosas
(measuring cup used, 1 cup = 250 ml)
Ingredients for the dosa batter:
- 2 cups regular rice
- ½ cup urad dal/skinned & split black gram
- ½ cup cooked rice or poha/flattened rice
- ¼ tsp methi seeds/fenugreek seeds
- rock salt as required
- water as required for grinding the batter
Ingredients for the potato palya/filling:
- 2 large potatoes, boiled
- ¾ cup chopped onions
- 1 inch ginger, chopped
- 1 or 2 garlic (optional)
- 12-15 curry leaves
- 1 green chili, chopped
- ½ or ⅔ tsp black mustard seeds
- ½ or ⅔ tsp turmeric powder
- a pinch of red chili powder
- a pinch of asafoetida
- ½ tsp lemon juice
- ¼ or ½ cup water
- 1 or 2 tbsp chopped coriander leaves
- 1 tbsp oil
- salt as required
Ingredients for the red chutney:
- 2 tbsp roasted chana dal
- 4-5 garlic
- 2-4 dry red chilies, soaked in warm water for 30-40 mins- adjust as per your taste preferences and depending on the type of chilies. for a hotter version add 3 to 4 dry red chilies.
- 1 tsp seedlees tamarind
- ¼ cup onion, roughly chopped
- salt as required
- some water to grind the chutney
Preparing the dosa batter:
- Pick and rinse the rice and urad dal in water for 3-4 times.
- Soak the rice, urad dal and methi seeds in a large bowl in enough water for 4-5 hours.
- In a wet grinder, grind the rice, urad dal, methi seeds and cooked rice or poha with enough water.
- Grind till you get a fluffy and smooth consistency of the batter.
- Take the dosa batter in a large bowl and mix salt.
- Cover the bowl loosely and let the batter ferment for 7-9 hours.
Preparing the potato palya/filling:
- First boil the potatoes in a steamer or pressure cooker, till they are fully cooked.
- Peel and either just crumble them with your hands or chop them.
- Heat oil in a pan or kadai.
- First fry the mustard seeds till they splutter.
- Now add the chopped onions and saute till they become soft.
- Add the ginger, garlic, green chilies, curry leaves and saute for some 20-30 seconds.
- Now add the turmeric powder, red chili powder and asafoetida.
- Stir for 2-3 seconds and add the potatoes.
- Stir and add water plus salt.
- Cover and simmer the potatoes till the water dries up.
- Lastly add the lemon juice and stir well.
- Add coriander leaves and mix well with the potatoes.
- Keep the potato palya aside.
Preparing the red chutney:
- Take all the ingredients in a small blender or chutney grinder.
- Add very little water and grind to a smooth paste.
- Keep aside.
Preparing the mysore masala dosa:
- On a tava or a flat frying pan spread 1 or 2 tsp oil. if using non stick pan, then don’t spread oil. You won’t be able to spread the dosa batter then.
- Take a medium sized ladle or a big spoon and with circular motions spread the dosa from the center towards the edges on the pan.
- Sprinkle some drops of oil from the top.
- Cover the dosa with a lid.
- Let the base get browned and the top side get cooked completely.
- Spread 1 or 2 tsp of the red chili chutney on top of the dosa.
- Place 2-3 tbsp of the potato stir fry on top of the mysore masala dosa and spread lightly.
Fold and serve the mysore masala dosa hot with coconut chutney and sambar.