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Mysore Masala dosa
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5 from 3 votes

Mysore Masala Dosa Recipe

Mysore Masala Dosa - South Indian Breakfast : It is a crispy dosa with spicy red chutney and spiced potato filling . It is generally served with coconut chutney and sambar.
Course Breakfast
Cuisine Karnataka, South India
Keyword Breakfast_Ideas, Gluten Free, Vegan
Prep Time 15 minutes
Cook Time 20 minutes
Soaking & Fermentation 15 hours
Total Time 15 hours 35 minutes
Servings 12 makes
Calories 238kcal
Author Muktha H S

Ingredients

Masala Dosa Batter

  • 1 1/2 cup Sona Masoori Rice
  • 1/2 cup Parboiled rice / idli rice
  • 3/4 cup Split Urad Dal or 1/2 cup Whole Urad dal white
  • 1/2 cup Poha
  • 2 Tbsp Chana Dal
  • 1 tsp Methi Seeds
  • 1/2 -2/3 cup Water ,while grinding batter
  • 1 tsp Salt

Potato Filling / Palya

  • 300 grams Potato Boiled , mashed
  • 100 grams Fresh / Frozen Green peas , blanched
  • 2 Tbsp Cooking Oil
  • 1/2 Tsp Mustard Seeds
  • 1 Tsp Urad Dal
  • 1 Tsp Chana Dal
  • 2 no's Onion
  • 4 no's Green Chillies
  • 1/2 Tsp Turmeric Powder
  • 1 Sprig Curry Leaves
  • 1 -11/2 Tsp Salt or as required
  • 2 Tbsp Coriander Leaves , chopped

Red Chutney Spread

  • 1/4 Cup Puffed gram
  • 1 Tbsp Fresh Coconut
  • 2 Tsp Red Chilli Powder ( or 3- 4 Red chillies ,soaked)
  • 1 Tsp Salt
  • 1 Tsp Tamarind , firmly pressed

Coconut Chutney

  • 1/2 cup coconut
  • 2 no Green Chillies
  • 2 Tbsp Coriander Leaves
  • 1 Tbsp Puffed gram
  • 1/2 Tsp Tamarind ,firmly pressed
  • 1/2 Tsp Salt

Seasoning

  • 1/2 Tbsp Oil / Ghee
  • 1/2 Tsp Mustard Seeds
  • 1 sprig Curry leaves
  • 1 Tsp Urad Dal
  • 1 no Dry Red Chilly broken
  • 1/2 Tsp Hing / Asafoetida
  • 1 Tsp Jeera seeds /Cumin Seeds

Instructions

Dosa Batter

  • Rinse and wash Rice , Urad Dal , Chana Dal and Methi Seeds . Soak everything together in water for 6-8 hours.
  • 30 minutes prior to grinding the batter , wash and soak poha / flattened rice along with above soaked rice and dal.
  • After 30 minutes of soaking Poha , drain water completely , add soaked rice and dal to a mixer /grinder and grind to a smooth free flowing batter by adding water( 1/2 -2/3 cup) , part by part .
  • Transfer batter into a deep bowl , add salt ,mix it with hands and keep it aside in warm place for about 8-10 hrs or overnight for fermentation.

Red Chutney

  • In a mixer jar , add 1/4 cup puffed gram , red chilli powder 2 tsp , coconut , tamarind and salt.
  • Grind to a smooth and thick chutney , add 1 -2 Tbsp of water only if required to grind chutney smooth.
  • Transfer to a bowl and set side.

For Potato Filling / Potato Palya / Potato Sabji

  • Boil potato , remove skin , mash potato and keep it aside .
  • Cook green peas and set aside.
  • Heat 2 Tbsp of oil in a deep pan , add mustard seeds ,chana dal , urad dal and curry leaves.
  • Once dal turns golden brown , add sliced onions , green chillies , turmeric powder and saute till onion turns translucent.
  • Add mashed potatoes , green peas , salt , 1 Tsp of lime juice and mix well.
  • Finally add in chopped coriander leaves , mix well and set aside.

For Coconut Chutney

  • Add coconut , green chillies , salt , tamarind , puffed gram , coriander leaves into a chutney jar. Add little water and grind .
  • In a seasoning pan , heat oil /ghee , add mustard seeds , jeera ,urad dal and curry leaves ,red chilly and asafoetida fry well.
  • Pour seasoning over the chutney and set aside till use.

Preparing Dosa

  • Next day or after fermentation , mix the batter well. Its should be free flowing consistency . Incase if it's thick just add little water and make it to flowing consistency.
  • Heat griddle /tawa , wipe it with cut onion/ paper towel , take a ladle full of batter and spread dosa from centre.
  • Once base is firm drizzle 1 Tbsp of oil /ghee on top . Smear red chutney inside the dosa , add 2 Tbsp of Potato filling , fold and serve.
  • Serve hot with coconut chutney and Sambar.

Video

Nutrition

Calories: 238kcal