Mysore Masala Dosa: A South Indian Breakfast

wellhealthorganic.com Mysore Masala Dosa: Experience the delightful blend of crispiness and softness in this Mysore dosa, infused with the tangy flavors of red chutney, and accompanied by a savory potato dish, served alongside coconut chutney. Reminiscent of the renowned Mysore masala dosa from eateries in Bangalore and Mysore, this recipe promises a satisfying South Indian breakfast.

Mysore Masala 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:

Batter:

1. 2 cups regular rice
2. ½ cup skinned and split black gram (urad dal)
3. ½ cup cooked rice or flattened rice (poha)
4. ¼ teaspoon fenugreek seeds (methi seeds)
5. Rock salt or sea salt, as required
6. Water, as required for grinding the batter

Potato Palya/Filling:

1. 2 large potatoes, boiled
2. ¾ cup chopped onions
3. 1-inch ginger, chopped
4. 1 or 2 garlic cloves (optional)
5. 12 to 15 curry leaves
6. 1 green chili, chopped
7. ½ or ⅔ teaspoon black mustard seeds
8. ½ or ⅔ teaspoon turmeric powder
9. 1 pinch red chili powder
10. 1 pinch asafoetida (hing)
11. ½ teaspoon lemon juice
12. ¼ or ½ cup water
13. 1 or 2 tablespoons chopped coriander leaves
14. 1 tablespoon oil
15. Salt, as required

Red Chutney:

1. 2 tablespoons roasted chana dal
2. 4 to 5 small garlic cloves
3. 2 to 4 dry red chilies, soaked in warm water for 20 to 30 minutes (adjust depending on spiciness preference)
4. 1 teaspoon seedless tamarind
5. 2 tablespoons unsweetened desiccated coconut
6. ¼ cup roughly chopped onion
7. Salt, as required
8. 3 tablespoons water (adjust as needed for grinding)

Also Read: Mushroom Masala

Instructions:

Making Batter:

1. Rinse the rice and urad dal thoroughly under water.
2. Soak the rice, urad dal, and fenugreek seeds in enough water for 4-5 hours.
3. Grind soaked ingredients along with cooked rice or poha into a fluffy, smooth batter using a wet grinder, adding water as needed.
4. Transfer the batter into a bowl, add salt as required and mix well.
5. Loosely cover the bowl and let the batter ferment for 7-9 hours.

Preparing Potato Palya/Filling:

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

Also Read: Aloo Puri

Making Red Chutney:

1. Blend all ingredients into a smooth paste using a blender or chutney grinder, adding minimal water.

Making Mysore Masala Dosa:

1. Grease a flat frying pan with oil and heat it.
2. Spread dosa batter in circular motions on the pan, sprinkle oil on top, cover, and cook until golden brown and fully cooked.
3. Spread red chili chutney over the dosa, add potato filling, fold, and serve hot with coconut chutney and sambar.