Mysore Masala Dosa

Ingredients

• 2 cups dosa rice, soaked
• 1/2 cup urad dal, soaked
• 1/4 teaspoon fenugreek seeds, soaked with the dal
• 1 teaspoon salt, for the batter
• 4 dried red chiles
• 4 cloves garlic
• 1/2 cup grated fresh coconut
• 1 tablespoon tomato paste
• 1/2 teaspoon cumin seeds
• 0.0 salt, to taste, for the chutney
• 4 medium russet potatoes, boiled and peeled
• 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds
• 1 teaspoon chana dal
• 1 sprig curry leaves
• 2 green chiles, slit
• 1 medium onion, thinly sliced
• 1/2 teaspoon turmeric powder
• 1 teaspoon salt, for the potato filling
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon lemon juice
• 1/2 cup ghee or butter, for cooking the dosas

Method

1. 1

   Rinse the dosa rice and urad dal separately, then soak the rice in one bowl and the urad dal with fenugreek seeds in another bowl, each covered with water, for 4 to 6 hours.

2. 2

   Drain the rice and dal, then grind each separately with a little water into smooth batters, aiming for a thick, pourable consistency.

3. 3

   Combine the two batters in a large bowl, stir in the salt, and mix thoroughly with your hand to incorporate air.

4. 4

   Cover the batter and let it ferment in a warm place for 8 to 12 hours, until doubled in volume and slightly bubbly.

5. 5

   Make the red chutney: soak the dried red chiles in warm water for 10 minutes, then drain.

   10:00 · soak chiles
6. 6

   Blend the soaked chiles, garlic, grated coconut, tomato paste, and cumin seeds with a splash of water into a smooth, thick paste. Season with salt to taste.

7. 7

   Dice the boiled potatoes into rough 1/2-inch pieces and set aside.

8. 8

   Heat the oil in a 9-inch skillet over medium heat and add the mustard seeds, letting them pop for about 15 seconds.

   0:15 · pop mustard seeds
9. 9

   Add the chana dal and cook, stirring, until lightly golden, about 1 minute.

   1:00 · toast chana dal
10. 10

    Add the curry leaves, green chiles, and sliced onion, and cook until the onion softens and turns translucent, about 4 minutes.

    4:00 · cook onion
11. 11

    Stir in the turmeric powder, diced potatoes, salt, and a splash of water, then mash some of the potatoes lightly with the back of a spoon to thicken the mixture. Cook for 5 minutes, stirring occasionally.

    5:00 · cook potato filling
12. 12

    Remove the potato filling from the heat and stir in the cilantro and lemon juice. Keep warm.

13. 13

    Heat a 9-inch cast-iron or nonstick skillet over medium heat and lightly grease with a few drops of ghee.

14. 14

    Pour a ladleful of dosa batter in the center and spread it outward in a thin, even circle using the back of the ladle.

15. 15

    Drizzle 1/2 teaspoon of ghee around the edges and cook until the base turns golden and crisp, about 2 minutes.

    2:00 · cook dosa base
16. 16

    Spread a thin layer of the red chutney evenly over the cooked surface of the dosa.

17. 17

    Spoon about 1/3 cup of the potato filling onto one half of the dosa, then fold the other half over to enclose it, or fold both edges toward the center.

18. 18

    Slide the dosa onto a plate and serve immediately while crisp. Repeat with the remaining batter, chutney, and filling.