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.
Prep30m
Cook45m
Soak360m
Ferment600m
Servings4
Serving:2 pieces2 dosas with potato filling and red chutney763 cal
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.
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.
This south_indian recipe takes 75 minutes to prepare and yields 4 servings. At 763.37 calories per serving with 18.27g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
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.
Pro Tips
1For an extra crispy dosa, add 1-2 tablespoons of fine rava (semolina) or rice flour to the batter just before making the dosas.
2Ensure the tawa is not too hot when you pour the batter, or it will cook instantly and be difficult to spread. Always cool it slightly with a splash of water and wipe it down before each dosa.
3Using your hand to mix the salt into the batter introduces beneficial wild yeast, which helps in better fermentation.
4The consistency of the red chutney is key. It should be a thick, spreadable paste, not a runny dip.
5If using a cast-iron tawa, make sure it is well-seasoned to prevent the dosa from sticking. Rubbing it with a cut onion before each dosa helps.
6Let the fermented batter come to room temperature for about 30 minutes before making dosas if it has been refrigerated.
Recipe Variations
Filling
Filling
Add finely chopped carrots, peas, and cashews to the potato masala for extra texture and nutrition.
Spice Level
Spice Level
Increase the number of dried red chillies in the chutney for a spicier kick, or use a hotter variety of green chilli in the masala.
Healthier Option
Healthier Option
Make the dosa batter with brown rice or millets like foxtail or kodo millet instead of white dosa rice for a higher fiber content.
Cheese Mysore Masala
Cheese Mysore Masala
For a modern twist popular with kids, sprinkle a layer of grated cheese over the red chutney before adding the potato masala.
Health Benefits
✨
Promotes Gut Health
The fermentation process of the dosa batter cultivates probiotics, which are beneficial bacteria that support a healthy gut microbiome, improve digestion, and enhance nutrient absorption.
✨
Sustained Energy Release
Made from a combination of rice and lentils, the dosa provides complex carbohydrates that break down slowly, offering a steady and sustained release of energy, making it an ideal breakfast or lunch.
✨
Good Source of Plant-Based Protein
The inclusion of various lentils like urad dal, chana dal, and toor dal makes this dish a significant source of plant-based protein, which is crucial for muscle building, repair, and overall body function.
❤️
Rich in Essential Minerals
The ingredients in Mysore Masala Dosa, particularly the lentils and potatoes, are good sources of essential minerals like iron, magnesium, and potassium, which are vital for blood health, nerve function, and maintaining blood pressure.
Frequently Asked Questions
How many calories are in one Mysore Masala Dosa?
A single serving of two Mysore Masala Dosas contains approximately 550-600 calories, depending on the amount of oil/ghee and potato filling used. This makes it a substantial and energy-dense meal.
Is Mysore Masala Dosa healthy?
Yes, it can be a healthy meal. The batter is fermented, which is great for gut health. It provides a good balance of carbohydrates from rice and potatoes, and protein from lentils. To make it healthier, use minimal oil/ghee for cooking and serve with plenty of sambar (lentil stew) for added protein and fiber.
What is the difference between a regular Masala Dosa and a Mysore Masala Dosa?
The key difference is the application of a special spicy red chutney (Kempu Chutney) on the inside of the dosa in a Mysore Masala Dosa. A regular Masala Dosa does not have this chutney layer. Also, Mysore dosas are typically a bit thicker and softer than the paper-thin regular dosas.
Why is my dosa not crispy?
A few factors can cause a non-crispy dosa: the batter might be too thick, the tawa might not be hot enough, or you might be cooking it on low heat for too long. Ensure a correct, flowing batter consistency and cook on medium-high heat for a quick, crisp finish.
Can I make the batter without a wet grinder?
Absolutely! A powerful, high-speed blender (like a Vitamix or Blendtec) can grind the batter to a smooth consistency. You may need to grind in smaller batches and use cold water to prevent the blender from overheating.
How do I store leftovers?
Store leftover dosa batter in an airtight container in the refrigerator for up to 3-4 days. The potato masala and red chutney can also be refrigerated for 2-3 days. Note that the batter may become more sour over time.
