Mysore Masala Dosa is a popular South Indian breakfast dish that is crispy and golden on the outside, and soft and fluffy on the inside. The dosa is filled with a spicy potato filling and served with coconut chutney and sambar. Here's a simple recipe to make Mysore Masala Dosa at home.
Ingredients 1 cup rice
1/2 cup urad dal
1/2 cup poha (flattened rice)
Salt to taste
Oil for cooking
For potato filling
4-5 medium-sized potatoes, boiled and mashed
1 onion, finely chopped
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp red chili powder
Salt to taste
1 tbsp oil
For Mysore chutney 1/2 cup grated coconut
2-3 dried red chilies
1 tbsp roasted chana dal
1 small piece of tamarind
Salt to taste
Water as required
For Sambar
1 cup toor dal
1 onion, chopped
1 tomato, chopped
1/2 cup mixed vegetables (carrots, beans, pumpkin, etc.)
1 tbsp sambar powder
Salt to taste
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
A pinch of asafoetida
Curry leaves
Method- Rinse and soak rice and urad dal separately for 5-6 hours. Soak poha in water for 30 minutes before grinding.
- Drain the water and grind the rice and urad dal separately into a fine batter. Mix them together and add salt. Add water if required to get a pouring consistency. Let it ferment overnight or for 8-10 hours.
- For the potato filling, heat oil in a pan and add mustard seeds and cumin seeds. Once they start spluttering, add chopped onions and sauté until translucent.
- Add turmeric powder, red chili powder, and mashed potatoes. Mix well and add salt to taste. Cook for 2-3 minutes and keep aside.
- For the Mysore chutney, grind coconut, red chilies, roasted chana dal, tamarind, salt, and water to a smooth paste.
- For sambar, pressure cook toor dal, mixed vegetables, onion, tomato, sambar powder, salt, and water for 4-5 whistles. Heat oil in a pan, add mustard seeds, cumin seeds, asafoetida, and curry leaves. Add the cooked dal mixture and bring it to a boil.
- Heat a non-stick tawa, pour a ladleful of batter and spread it into a thin circular shape. Drizzle some oil on top and around the edges. Cook until the edges turn golden brown.
- Spread the Mysore chutney on the dosa and add a spoonful of potato filling. Roll the dosa and serve hot with sambar and coconut chutney.
Enjoy the delicious and authentic Mysore Masala Dosa with your family and friends!