Mysore Dosa Recipe with a Spicy Twist

wellhealthorganic.com Mysore Dosa: Introducing the Mysore Dosa, a delectable combination of crispiness and softness, infused with the flavors of red chutney and accompanied by a savory potato dish, alongside coconut chutney. This recipe closely mirrors the famed Mysore Masala Dosa typically found in eateries across Bangalore and Mysore.

Mysore Dosa

• Prep Time: 9 hours
• Cook Time: 50 minutes
• Total Time: 9 hours 50 minutes
• Cuisine: South Indian
• Course: Breakfast
• Diet: Vegan
• Difficulty Level: Moderate

Ingredients:

For the Batter:

• 2 cups regular rice
• ½ cup urad dal
• ½ cup cooked rice
• ¼ teaspoon methi seeds (fenugreek seeds)
• Rock salt or sea salt, as required
• Water, as required for grinding the batter

For the Potato Palya/Filling:

• 2 large potatoes, boiled
• ¾ cup chopped onions
• 1 inch ginger, chopped
• 1 or 2 garlic cloves (optional)
• 12 to 15 curry leaves
• 1 green chili, chopped
• ½ or ⅔ teaspoon black mustard seeds
• ½ or ⅔ teaspoon turmeric powder
• Pinch of red chili powder
• Pinch of asafoetida (hing)
• ½ teaspoon lemon juice
• ¼ or ½ cup water
• 1 or 2 tablespoons chopped coriander leaves
• 1 tablespoon oil
• Salt, as required

Also Read: Parippu Vada

For the Red Chutney:

• 2 tablespoons roasted chana dal (roasted Bengal gram)
• 4 to 5 small to medium-sized garlic cloves
• 2 to 4 dry red chilies, soaked in hot or warm water for 20 to 30 minutes (adjust depending on spiciness preference)
• 1 teaspoon seedless tamarind
• 2 tablespoons desiccated coconut (unsweetened)
• ¼ cup onion, roughly chopped
• Salt, as required
• 3 tablespoons water, to blend or grind, as needed

Instructions:

For the Batter:

1. Rinse the rice and urad dal thoroughly in water.
2. Soak the rice, urad dal, and methi seeds in a large bowl with enough water for 4-5 hours.
3. Grind the soaked mixture in a wet grinder with cooked rice or poha and sufficient water until you achieve a fluffy, smooth batter consistency.
4. Transfer the batter to a large bowl, add salt, and mix well.
5. Loosely cover the bowl and allow the batter to ferment for 7-9 hours.

For the Potato Palya/Filling:

1. Boil the potatoes until fully cooked, then peel and crumble or chop them.
2. Heat oil in a pan or kadai, fry mustard seeds until they splutter.
3. Add chopped onions and sauté until soft.
4. Stir in ginger, garlic, green chilies, and curry leaves for 20-30 seconds.
5. Add turmeric powder, red chili powder, and asafoetida, stir briefly, then add the potatoes.
6. Pour in water, add salt, cover, and simmer until the water evaporates.
7. Finish with lemon juice and coriander leaves, mix well, and set aside.

Also Read: Katori Chaat

For the Red Chutney:

1. Blend all ingredients in a small blender or chutney grinder to a smooth paste, adding minimal water as needed.

Assembly:

1. Heat a tava or flat frying pan, spread oil, and pour dosa batter onto the pan.
2. Spread the batter in circular motions from the center towards the edges.
3. Drizzle oil on top, cover, and cook until the base browns and the top side is cooked.
4. Spread red chili chutney on top of the dosa, followed by potato stir fry.
5. Fold and serve hot with coconut chutney and sambar.