Mysore Masala Dosa

A popular South Indian breakfast dish from Karnataka, Mysore Masala Dosa is a savory crepe made with fermented batter, stuffed with spiced potatoes and onions, and served with a side of sambar and chutney.

🛒 Ingredients

• 2 cups rice flour
• 1 cup idli rice
• 1/2 cup urad dal
• 1 tbsp fenugreek seeds
• 4 cups water
• 1/2 cup coconut oil
• 2 cups potatoes
• 1 medium onions
• 2 tbsp ginger
• 2 tbsp green chilies
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp turmeric powder
• 1 tbsp salt
• 1 tsp sambar powder

👨‍🍳 Instructions

1. 1

   Step 1: Rinse the idli rice and urad dal separately and soak them in water for 4-5 hours.

2. 2

   Step 2: Drain the water and grind the idli rice into a fine paste using a grinder.

3. 3

   Step 3: Grind the urad dal into a smooth paste and mix it with the idli rice paste.

4. 4

   Step 4: Add the fenugreek seeds, salt, and 1 cup of water to the batter and mix well.

5. 5

   Step 5: Ferment the batter in a warm place for 12-14 hours.

6. 6

   Step 6: Heat a non-stick pan and add a small amount of oil to it.

7. 7

   Step 7: Once the oil is hot, add a ladleful of the fermented batter to the pan and spread it evenly.

8. 8

   Step 8: Cook the dosa for 1-2 minutes or until the edges start to curl.

9. 9

   Step 9: Flip the dosa and cook for another 1-2 minutes or until it is golden brown.

10. 10

    Step 10: Repeat the process to make the remaining dosas.

11. 11

    Step 11: Meanwhile, heat oil in a pan and sauté the potatoes, onions, ginger, and green chilies until they are soft.

12. 12

    Step 12: Add the coriander powder, cumin powder, turmeric powder, and salt to the pan and mix well.

13. 13

    Step 13: Stuff the dosas with the spiced potato mixture and serve with a side of sambar and chutney.

💡 Pro Tips

To make the dosas crispy, cook them on a non-stick pan with a small amount of oil. To avoid the dosas from becoming soggy, serve them immediately after cooking.

📊 Nutrition per Serving