Mysore Masala Dosa
A crisp fermented rice-lentil crepe spread with fiery red garlic chutney and folded over a mildly spiced potato filling.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 280 kcal
Equipment
- •Griddle (tawa)
- •Grinder
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 9 g
- carbs
- 42 g
- fibre
- 3 g
- protein
- 7 g
- calories
- 280 kcal
Instructions
- 1
Grind soaked rice, urad dal (black lentils) and poha (flattened rice) separately into smooth batters. Mix together with salt and ferment overnight until bubbly.
- 2
Soak dried red chillies. Blend them with garlic, a little coconut and salt into a thick spreadable paste for the red chutney.
- 3
Pop mustard seeds in hot oil. Add sliced onions and turmeric, cook until soft, then stir in mashed potatoes and salt for the filling.
- 4
Heat a tawa (flat griddle). Pour a ladle of batter and spread it into a thin, large circle.
- 5
Drizzle oil around the edges. Cook until the base turns crisp and reddish-brown.
- 6
Spread a thin layer of the red garlic chutney over the dosa (crisp pancake).
- 7
Place a portion of the potato filling in the centre. Fold the dosa over the filling.
- 8
Serve hot with coconut chutney and sambar (lentil stew).
Chef's tips
A well-fermented batter with a slightly sour tang is essential for authentic flavour and crispness. Use a well-seasoned cast iron tawa (flat griddle) for the best crisp texture without sticking.
Ingredient substitutions
- dosa rice → idli rice
Storage
Batter keeps refrigerated for 2-3 days; the finished dosa is best eaten fresh.
Reheating
Not recommended to reheat; dosas lose their crispness.
Common mistakes to avoid
- •Spreading the batter too thick, which stops it from becoming thin and crisp.
Serving suggestions
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