Mysore Masala Dosa Recipe
Mysore Masala Dosa - South Indian Breakfast : It is a crispy dosa with spicy red chutney and spiced potato filling . It is generally served with coconut chutney and sambar.
Servings 12 makes
Calories 238kcal
Ingredients
Masala Dosa Batter
- 1 ½ cup Sona Masoori Rice
- ½ cup Parboiled rice / idli rice
- ¾ cup Split Urad Dal or ½ cup Whole Urad dal white
- ½ cup Poha
- 2 tablespoon Chana Dal
- 1 teaspoon Methi Seeds
- ½ -⅔ cup Water ,while grinding batter
- 1 teaspoon Salt
Potato Filling / Palya
- 300 grams Potato Boiled , mashed
- 100 grams Fresh / Frozen Green peas , blanched
- 2 tablespoon Cooking Oil
- ½ teaspoon Mustard Seeds
- 1 teaspoon Urad Dal
- 1 teaspoon Chana Dal
- 2 no's Onion
- 4 no's Green Chillies
- ½ teaspoon Turmeric Powder
- 1 Sprig Curry Leaves
- 1 -11/2 teaspoon Salt or as required
- 2 tablespoon Coriander Leaves , chopped
Red Chutney Spread
- ¼ Cup Puffed gram
- 1 tablespoon Fresh Coconut
- 2 teaspoon Red Chilli Powder ( or 3- 4 Red chillies ,soaked)
- 1 teaspoon Salt
- 1 teaspoon Tamarind , firmly pressed
Coconut Chutney
- ½ cup coconut
- 2 no Green Chillies
- 2 tablespoon Coriander Leaves
- 1 tablespoon Puffed gram
- ½ teaspoon Tamarind ,firmly pressed
- ½ teaspoon Salt
Seasoning
- ½ tablespoon Oil / Ghee
- ½ teaspoon Mustard Seeds
- 1 sprig Curry leaves
- 1 teaspoon Urad Dal
- 1 no Dry Red Chilly broken
- ½ teaspoon Hing / Asafoetida
- 1 teaspoon Jeera seeds /Cumin Seeds
Instructions
Dosa Batter
- Rinse and wash Rice , Urad Dal , Chana Dal and Methi Seeds . Soak everything together in water for 6-8 hours.
- 30 minutes prior to grinding the batter , wash and soak poha / flattened rice along with above soaked rice and dal.
- After 30 minutes of soaking Poha , drain water completely , add soaked rice and dal to a mixer /grinder and grind to a smooth free flowing batter by adding water( ½ -⅔ cup) , part by part .
- Transfer batter into a deep bowl , add salt ,mix it with hands and keep it aside in warm place for about 8-10 hrs or overnight for fermentation.
Red Chutney
- In a mixer jar , add ¼ cup puffed gram , red chilli powder 2 teaspoon , coconut , tamarind and salt.
- Grind to a smooth and thick chutney , add 1 -2 tablespoon of water only if required to grind chutney smooth.
- Transfer to a bowl and set side.
For Potato Filling / Potato Palya / Potato Sabji
- Boil potato , remove skin , mash potato and keep it aside .
- Cook green peas and set aside.
- Heat 2 tablespoon of oil in a deep pan , add mustard seeds ,chana dal , urad dal and curry leaves.
- Once dal turns golden brown , add sliced onions , green chillies , turmeric powder and saute till onion turns translucent.
- Add mashed potatoes , green peas , salt , 1 teaspoon of lime juice and mix well.
- Finally add in chopped coriander leaves , mix well and set aside.
For Coconut Chutney
- Add coconut , green chillies , salt , tamarind , puffed gram , coriander leaves into a chutney jar. Add little water and grind .
- In a seasoning pan , heat oil /ghee , add mustard seeds , jeera ,urad dal and curry leaves ,red chilly and asafoetida fry well.
- Pour seasoning over the chutney and set aside till use.
Preparing Dosa
- Next day or after fermentation , mix the batter well. Its should be free flowing consistency . Incase if it's thick just add little water and make it to flowing consistency.
- Heat griddle /tawa , wipe it with cut onion/ paper towel , take a ladle full of batter and spread dosa from centre.
- Once base is firm drizzle 1 tablespoon of oil /ghee on top . Smear red chutney inside the dosa , add 2 tablespoon of Potato filling , fold and serve.
- Serve hot with coconut chutney and Sambar.
Video
Nutrition
Calories: 238kcal