Mysore Masala Dosa

Mysore Masala Dosa is a beloved South Indian dish, celebrated for its crispy texture and vibrant flavors. This dish features a fermented crepe crafted from rice and lentils, adorned with a spicy red chutney, and filled with a savory potato mixture. The success of a Mysore Masala Dosa depends on the preparation of the batter and the spicy chutney. This traditional dish is perfect for breakfast or a snack and pairs wonderfully with coconut chutney and sambar. Dive into the world of South Indian flavors and discover how to recreate this iconic culinary delight at home.

Ingredients

• 1 cup rice flour
• 1 cup urad dal, split black lentils
• 2 medium potatoes, boiled and mashed
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2 tbsp oil
• 8 whole curry leaves
• 2 whole green chilies, chopped
• 1 tsp turmeric powder

Instructions

1. Soak rice flour and urad dal separately in water for 6 hours or overnight.
2. Grind the soaked rice and dal into a smooth batter. Allow it to ferment for 2 to 3 hours.
3. In a pan, heat oil over medium heat, add mustard seeds, cumin seeds, curry leaves, and green chilies. Sauté until fragrant.
4. Stir in turmeric powder, mashed potatoes, and salt. Cook the mixture for 5 minutes, stirring occasionally.
5. On a hot griddle, spread a ladleful of dosa batter evenly, drizzle with oil, and cook until the edges are crispy and golden brown.
6. Spread a layer of red chutney over the dosa, add a portion of the potato filling, fold the dosa, and serve immediately.

Keywords: Dosa, Spicy

Spice Rack: Mustard Seeds, Cumin Seeds, Turmeric Powder

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