Mysore masala dosa is a beloved South Indian dish that has gained popularity worldwide for its delicious taste and unique flavour. Originating from the city of Mysore in Karnataka, this crispy, savoury pancake filled with a spicy potato filling is a favourite among food enthusiasts. This recipe is by chef Dassana Amit. While it may seem daunting to recreate this classic dish at home, with the right ingredients and method, you can easily make authentic Mysore masala dosa in your own kitchen.
Here's a simple recipe to guide you through the process of making Mysore masala dosa at home:
1. First you need to prepare the dosa batter. Then wash rice, urad dal, and fenugreek seeds thoroughly. Soak them in water for 4-6 hours. Grind the soaked ingredients into a smooth batter. Add water as needed to achieve a pouring consistency. Add salt to the batter and mix well. Allow the batter to ferment overnight or for at least 8 hours.
2. Now you need to prepare the potato filling. For this heat oil in a pan. Add mustard seeds and let them splutter. Add cumin seeds, chopped onion, green chilies, and curry leaves. Saute until onions turn translucent. Add turmeric powder, asafoetida, and salt. Mix well. Add mashed potatoes and combine everything thoroughly. Cook for 3-4 minutes. Set aside.
3. For the red chutney heat some oil in a small pan add the chana dal and toast till golden brown also add grated coconut, garlic cloves, chopped onion, and dried red chilies. Cool down and transfer to the mixer. Grind it to a thick, yet spreadable chutney, with tamarind paste, salt, and a little water.
4. Heat a dosa tawa (griddle) and grease it lightly with oil. Pour a ladleful of dosa batter onto the tawa and spread it in a circular motion to form a thin pancake. Drizzle a teaspoon of oil around the edges of the dosa. Spread a spoonful of Mysore chutney evenly on the dosa. Then place a portion of the prepared potato masala in the centre of the dosa. Cook the dosa on medium heat until the edges turn crispy and golden brown.
5. Fold the Mysore Masala Dosa and serve hot with coconut chutney and a bowl of sambar.
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South Indian Delight: Mysore Masala Dosa Recipe
Wash and soak rice, urad dal, and fenugreek seeds for 4-6 hours. Grind into a smooth batter with water to achieve a pouring consistency. Add salt and ferment overnight or for at least 8 hours.
In a pan, heat some oil and roast chana dal until golden brown. Add grated coconut, garlic, onion, and dried red chilies. Cool, then grind with tamarind paste, salt, and a little water to make a thick chutney.
For potato filling, heat oil in another pan, and add mustard seeds to splutter. Add cumin seeds, chopped onion, green chilies, curry leaves, turmeric, asafoetida, and salt. Add and saute until onions are translucent. Then mix in mashed potatoes and cook for 5-10 minutes. Set aside.
Heat a tawa and grease it with oil. Pour and spread the dosa batter thinly. Spread chutney well, add potato masala in centre, and cook until crispy and golden brown. And it's ready to serve.
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