Mysore Masala Pongal Dosas

A traditional South Indian breakfast dish, Mysore Masala Pongal Dosas are a fusion of savory rice cakes and flavorful dosa fillings, originating from the Mysore region of Karnataka, India. This recipe combines the aromatic spices of South India with the crunch of dosas to create a delightful breakfast experience.

🛒 Ingredients

• 2 cups parboiled rice
• 1 cup urad dal (mixed with fenugreek seeds)
• 0.5 cup idli rice
• 1 tsp salt
• 1 tsp cumin seeds
• 1 inches ginger
• 2 tbsp green chilies
• 1 cup grated carrot
• 0.5 cup grated beetroot
• 1 cups onion
• 0.25 cup lemon juice
• 1 tsp ginger paste
• 0.5 tsp garlic paste
• 1 sprigs curry leaves
• 1 tbsp oil (for brushing)

👨‍🍳 Instructions

1. 1

   Step 1: Wash and soak the rice, urad dal, and idli rice separately for a minimum of 4 hours, then drain and grind them separately into fine batter.

2. 2

   Step 2: Mix the ground rice and urad dal batters together with the salt, cumin seeds, ginger, and chilies.

3. 3

   Step 3: Cover the batter with a clean cloth and let it ferment for 6-8 hours, or overnight.

4. 4

   Step 4: In a pan, heat oil and sauté the grated carrot and beetroot until slightly tender.

5. 5

   Step 5: Once the batter has fermented, mix in the sautéed carrot and beetroot mixture, lemon juice, ginger paste, garlic paste, and curry leaves.

6. 6

   Step 6: Heat a non-stick pan and pour a ladle of the batter to create a thin circle, then cook the dosa on both sides until golden brown.

7. 7

   Step 7: Repeat the process of creating and cooking the dosas until all the batter is used up.

8. 8

   Step 8: For the filling, mix the onion, salt, chilies, and cumin seeds together, then brush with oil.

9. 9

   Step 9: To assemble the dosas, place a dollop of the filling mixture in the center of a dosa, then fold it into a triangle.

10. 10

    Step 10: Repeat this process with the remaining batter and filling mixture to create multiple dosas.

💡 Pro Tips

To prevent the dosas from sticking to the pan, brush the pan with a small amount of oil before cooking. Store leftover dosas in the refrigerator for up to 3 days or freeze for later use. For an extra crunchy dosa, grill it for 2-3 minutes.

📊 Nutrition per Serving