Authentic Mysore Masala Dosa

Recipe by
Total Time:
1 day
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Hard

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Ingredients

  • For Dosa Mix:
  • 1/2 cup -Urad dal
  • 1/2 cup - Tuvar (arhar) dal
  • 1/2 cup - Chana dal
  • 4 cups - Rice
  • Salt to taste
  • For the Masala:
  • 3 cups - Boiled and slightly mashed potatoes
  • 2 cups - Chopped onions
  • 1/2 cup- Boiled peas
  • 3-4 finely chopped- Green Chillies
  • 1/4 inch piece - Ginger (finely minced)
  • 2 cloves - Garlic (crushed finely)
  • 3 tbsp- Olive Oil
  • 1 tsp- Mustard seeds
  • 1 pinch- Asafoetida
  • 4-5- Curry Leaves
  • Salt to taste
  • 1 tsp- Turmeric powder
  • 1 tsp- Cumin powder
  • 1 cup - Chopped coriander
  • 1/2 cup - Grated fresh coconut
  • For the Chutney:
  • 2 cups- fresh grated coconut
  • 3/4 cup - Chopped green chillies
  • 1 cup - Roasted Bengal gram (daalia)
  • 8-10 - Curry leaves
  • Lemon Juice- 1 tsp
  • Salt to taste

How to Make Authentic Mysore Masala Dosa

  • For the dosa mix:
  • Soak rice for 8-10 hours. Combine and soak the dals for about 2 hours.
  • Now grind the dals in a blender with water to make a smooth mixture.
  • Repeat for the rice. Mix in the salt and set aside in a warm place.
  • Allow to rise for 16-18 hours.
  • For the masala:
  • Heat oil in a pan, splutter the mustard seeds then add the curry leaves and asafoetida.
  • Add the onions and saute until pink.
  • Stir in the ginger, garlic and green chillies.
  • Add the potatoes, peas and the rest of the ingredients and stir well.
  • For the chutney:
  • Grind the coconut, chillies, curry leaves and daalia in a blender.
  • Add water for a smooth consistency.
  • Mix in the lemon juice and salt.
  • For making the dosa:
  • Heat a griddle/non stick pan.
  • Use a ladle to pour the mixture onto the pan and spread out to form a thin round pancake. Cook for 2 mins.
  • Spread butter evenly over the layer. Flip over and repeat.
  • Now spread a layer of the chutney.
  • Top with the masala and fold into an envelope.
  • Remove from pan and serve hot with coconut chutney and sambhar.

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