Mysore masala dosa
Time to cook
50 minutes
Difficulty
Medium
Serves
2
A popular South Indian dish consisting of a thin and crispy fermented rice and lentil crepe filled with a spicy potato filling.
Ingredients
Short Grain White Rice
0.5 cup
Urad Dal
2 tbsp
Cooked White Rice
0.125 cup
Fenugreek Seeds
1 pinch
Kosher Salt
0.25 tsp
Water
0.125 cup
Boiled Potatoes
0.5 cup
Onion Raw
1.5 tbsp
Fresh Ginger
0.25 inch
Fresh Garlic
1 clove
Curry Leaves
3 leaf
Picador Chillies
1 tsp
Mustard Seeds
1 pinch
Turmeric
0.125 tsp
Red Chilli Powder
0.25 tsp
Asafoetida
1 pinch
Lemon Juice
0.125 tsp
Water
2 tbsp
Coriander Leaves
1 tsp
Cold Pressed Olive Oil
0.5 tsp
Salt
1 pinch
Bengal Gram Lentil
1 tsp
Fresh Garlic
1 clove
Dried Red Chili Pepper
0.5 chilli
Tamarind
0.25 tsp
Desiccated Coconut
1 tsp
Onion Raw
2 tbsp
Salt
1 pinch
Water
2 tsp
Step-by-step instructions to cook
Prep
Rinse rice, urad dal, and methi seeds and soak them separately for 4-5 hours.
Grind soaked ingredients with cooked rice or poha in a wet grinder.
Mix with salt and ferment for 7-9 hours.
Combine the roasted chana dal, garlic, soaked dry red chilies, seedless tamarind, desiccated coconut, roughly chopped onion, and salt as required in a small blender.
Add the required amount of water and grind to a smooth paste.
Cooking
Boil potatoes, peel, and chop or crumble them.
Heat oil, and fry mustard seeds. Add onions, ginger, garlic, chilies, and curry leaves and saute well.
Add turmeric, red chili powder, and asafoetida, followed by potatoes, water, and salt.
Simmer until water dries. Add lemon juice and coriander leaves. Set aside.
Grease a pan with oil.
Spread dosa batter in circular motions.
Sprinkle oil and cover with a lid.
Once browned, spread red chili chutney and potato masala.
Fold and serve hot.
Nutrition information
(per serving)
Carbs
62.5
Proteins
7.8
Fats
2.2
Fiber
2.5
304
kcal
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