A classic South Indian delight! Crispy, golden-brown dosas are slathered with a fiery red chutney and filled with a savory potato masala. This iconic dish from Mysore is a breakfast favorite that's both hearty and delicious.
Prep30 min
Cook45 min
Soak360 min
Ferment600 min
Servings4
Serving size: 2 pieces(2 dosas with potato filling and red chutney)
763cal
18gprotein
117gcarbs
Ingredients
1.5 cup Dosa Rice (Also known as parboiled rice.)
0.5 cup Urad Dal (Split and skinned black gram lentils.)
4 tbsp Chana Dal (Split Bengal gram.)
1 tbsp Toor Dal (Split pigeon peas.)
0.5 tsp Methi Seeds (Fenugreek seeds.)
0.25 cup Thick Poha (Flattened rice.)
3 tsp Salt (Adjust to taste.)
3.5 cup Water (For soaking, grinding, and cooking.)
A hearty South Indian stew made with lentils, mixed vegetables, and a special blend of spices. This tangy and flavorful sambar is the perfect accompaniment for rice, idli, or dosa.
A creamy, savory, and slightly tangy South Indian staple. This fresh coconut chutney is the perfect accompaniment for idli, dosa, vada, and upma. Made with freshly grated coconut and aromatic spices, it's finished with a classic tempering (tadka) that elevates its flavor.
About Mysore Masala Dosa, Vegetable Sambar and Coconut Chutney
Crispy Mysore Masala Dosa with perfectly spiced sambar - a fiber-rich, soul-satisfying treat!
This south_indian dish is perfect for lunch. With 1231.91 calories and 33.81g of protein per serving, it's a nutritious choice for your meal plan.
26gfat
(About 3-4 medium potatoes.)
2 medium Onion (Finely chopped.)
3 pcs Green Chilli (Slit lengthwise.)
1 inch Ginger (Grated.)
3 tbsp Vegetable Oil (For masala and chutney.)
4 tbsp Ghee (For cooking dosas, can be substituted with oil.)
1 tsp Mustard Seeds
1 sprig Curry Leaves
0.25 tsp Hing (Asafoetida.)
0.5 tsp Turmeric Powder
1 tbsp Lemon Juice
2 tbsp Coriander Leaves (Freshly chopped.)
6 pcs Dried Red Chilli (Byadagi or Kashmiri variety for color.)
4 cloves Garlic
1 tsp Tamarind Paste
1 tsp Jaggery (Grated or powdered.)
Instructions
1
Prepare the Dosa Batter (8-12 hours fermentation)
In a large bowl, combine 1.5 cups dosa rice, 0.5 cup urad dal, 2 tbsp chana dal, 1 tbsp toor dal, and 0.5 tsp methi seeds. Rinse everything together 3-4 times.
Soak the rinsed mixture in 3 cups of fresh water for at least 4-6 hours.
Just before grinding, rinse and soak 0.25 cup of poha in a separate bowl for 15-20 minutes.
Drain the water from the dal-rice mixture. Transfer to a high-speed blender or wet grinder along with the soaked poha.
Grind to a very smooth batter, adding cold water as needed (about 1 to 1.5 cups) to achieve a flowing, pancake-batter-like consistency.
Pour the batter into a large container (it will double in volume). Add 1.5 tsp of salt and mix well with your clean hands for a minute to aid fermentation.
Cover the container and place it in a warm, dark place to ferment for 8-12 hours, or until it has risen, is bubbly, and has a pleasant tangy aroma.
2
Prepare the Potato Masala (15 minutes)
Boil, peel, and coarsely mash the potatoes. Set aside.
Heat 2 tbsp of vegetable oil in a pan over medium heat. Add 1 tsp mustard seeds and let them splutter.
Add 2 tbsp of the chopped chana dal and sauté until it turns light golden.
Add the curry leaves, slit green chillies, grated ginger, and 0.25 tsp hing. Sauté for 30 seconds until fragrant.
Add 1.5 finely chopped onions and cook for 4-5 minutes until they become soft and translucent.
Stir in 0.5 tsp turmeric powder and 1 tsp salt.
Add the mashed potatoes and about 1/4 cup of water. Mix gently, ensuring the potatoes remain chunky.
Cook for 2-3 minutes, allowing the flavors to meld. Turn off the heat.
Stir in 1 tbsp lemon juice and 2 tbsp chopped coriander leaves. Your potato filling is ready.
3
Prepare the Red Chutney (Kempu Chutney) (10 minutes)
Heat 1 tbsp of vegetable oil in a small pan on low-medium heat.
Add the remaining 2 tbsp of chana dal and roast until golden and aromatic.
Add the 6 dried red chillies and 4 garlic cloves. Sauté for another minute, ensuring they don't burn.
Turn off the heat and let the mixture cool completely.
Transfer the cooled mixture to a grinder jar. Add the remaining 0.5 chopped onion, 1 tsp tamarind paste, 1 tsp jaggery, and 0.5 tsp salt.
Grind to a smooth, thick paste, adding a few tablespoons of water as needed. The chutney should be spreadable, not watery.
4
Make the Mysore Masala Dosa (20 minutes)
Heat a non-stick tawa or a seasoned cast-iron skillet over medium-high heat. Gently stir the fermented batter once or twice.
Test the tawa's heat by sprinkling a few drops of water; they should sizzle and evaporate instantly. Rub the tawa with a cut onion or a cloth with a little oil, then wipe clean.
Reduce the heat to low. Pour a ladleful of batter (about 1/2 cup) onto the center of the tawa.
Immediately, using the back of the ladle, spread the batter outwards in a quick, circular motion to form a thin, even dosa.
Increase the heat back to medium-high. Drizzle about 1 tsp of ghee or oil around the edges and on top.
Cook for 1-2 minutes until the bottom is golden brown and crisp, and the edges begin to lift.
Spread 1-2 tsp of the red chutney evenly over the entire surface of the dosa.
Place 2-3 tbsp of the potato masala in a line down the center.
Fold the dosa in half over the filling. Press gently with a spatula and cook for 30 more seconds.
Serve immediately with coconut chutney and sambar for an authentic South Indian meal.
4
Serving size: 1 cup
307cal
13gprotein
47gcarbs
9gfat
Ingredients
1 cup Toor Dal (rinsed thoroughly)
0.5 tsp Turmeric Powder
5 cup Water (divided, adjust for desired consistency)
1 pc Drumstick (cut into 2-inch pieces)
1 medium Carrot (peeled and cubed)
0.5 cup Pumpkin (peeled and cubed)
0.5 cup Green Beans (trimmed and cut into 1-inch pieces)
0.75 cup Pearl Onions (peeled)
2 medium Tomato (chopped)
2 pcs Green Chili (slit lengthwise)
1.5 tbsp Tamarind Paste (dissolved in 1/2 cup warm water)
3 tbsp Sambar Powder (use a good quality brand)
1.5 tsp Salt (or to taste)
1 tsp Jaggery (powdered, optional but recommended)
2 tbsp Sesame Oil (also known as gingelly oil)
1 tsp Mustard Seeds
0.5 tsp Urad Dal
0.25 tsp Fenugreek Seeds
2 pcs Dried Red Chili (broken in half)
0.25 tsp Hing (asafoetida)
1 sprig Curry Leaves
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Pressure Cook the Dal
Place the rinsed toor dal in a pressure cooker. Add 2.5 cups of water and 1/2 teaspoon of turmeric powder.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker and whisk the dal vigorously until it is smooth and creamy. Set aside.
2
Cook the Vegetables
In a large, heavy-bottomed pot, add 2 cups of water and bring to a boil.
Add the harder vegetables: drumsticks, carrots, and green beans. Cook for 5-6 minutes.
Add the softer vegetables: pearl onions, pumpkin, and chopped tomatoes. Cook for another 5-7 minutes until all vegetables are tender but still hold their shape.
3
Combine and Simmer
Pour the cooked, mashed dal into the pot with the vegetables. Stir to combine.
Add the tamarind water (paste dissolved in 1/2 cup warm water), sambar powder, salt, and jaggery. Mix well.
1 cup Fresh Coconut (Grated and tightly packed. Frozen can be used after thawing.)
2 tbsp Pottukadalai (Also known as roasted chana dal or chutney dal.)
2 pcs Green Chili (Adjust to your spice preference.)
0.5 inch Ginger (Peeled and roughly chopped.)
1 tsp Tamarind Paste (Or a small marble-sized piece of whole tamarind, deseeded.)
0.5 tsp Salt (Adjust to taste.)
0.5 cup Water (Use as needed for grinding to desired consistency.)
2 tsp Coconut Oil (For tempering. Ghee or another neutral oil can be used.)
0.5 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram lentils.)
2 pcs Dry Red Chili (Broken into halves.)
1 sprig Curry Leaves (About 10-12 leaves.)
1 pinch Asafoetida (Also known as hing. Optional but recommended.)
Instructions
1
Grind the Chutney Base (5 minutes)
In a blender or mixie jar, combine the fresh grated coconut, pottukadalai (roasted chana dal), green chilies, chopped ginger, tamarind paste, and salt.
Add 1/4 cup of water to begin.
Blend in short bursts, scraping down the sides as needed, until you get a thick, smooth paste. Avoid over-blending to prevent the coconut from releasing excess oil.
Add more water, one tablespoon at a time, and blend briefly until you reach your desired consistency. Transfer the chutney to a serving bowl.
2
Prepare the Tempering (Tadka) (5 minutes)
Heat the coconut oil in a small tadka pan over medium heat. Test if the oil is hot enough by dropping in one mustard seed; it should sizzle immediately.
Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Lower the heat, then add the urad dal. Sauté for 30-40 seconds, stirring continuously, until it turns a pale golden brown.
Quickly add the broken dry red chilies, fresh curry leaves, and a pinch of asafoetida. Stir for another 15-20 seconds until the curry leaves become crisp and fragrant. Immediately remove from heat to prevent burning.
Add the slit green chilies. Bring the mixture to a gentle boil.
Reduce the heat to low and let the sambar simmer for 8-10 minutes, allowing the flavors to meld together. Adjust water if the consistency is too thick.
4
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the sesame oil over medium heat.
Once hot, add the mustard seeds and wait for them to splutter completely.
Add the urad dal and fenugreek seeds. Sauté for 30 seconds until the urad dal turns light golden. Be careful not to burn the fenugreek seeds.
Add the broken dried red chilies, curry leaves, and hing. Sauté for another 15-20 seconds until the curry leaves are crisp and aromatic.
5
Finish and Serve
Immediately pour the hot tempering over the simmering sambar. You should hear a satisfying sizzle.
Stir gently to incorporate the tempering. Garnish with freshly chopped coriander leaves.
Turn off the heat and let the sambar rest for at least 10-15 minutes before serving. This helps the flavors deepen.
Serve hot with steamed rice, idli, dosa, or vada.
Combine and Serve (5 minutes rest)
Pour the hot, sizzling tempering directly over the ground chutney in the bowl.
Gently mix the tempering into the chutney. Do not overmix.
Let the chutney rest for at least 5 minutes to allow the flavors to meld together.
Serve fresh with hot idlis, dosas, vadas, or uttapam.
