Mysore Masala Dosa: Easy recipe to make perfect crispy dosas at home

New Delhi: Indulging in the goodness of South Indian food is the ultimate form of self-care. There is something inherently wholesome about enjoying South Indian cuisine. One of the most popular dishes, loved universally, originates from South India. Yes, we are talking about the crispy, mouthwatering dosas! These delicious dosas are made from a batter of fermented lentils and rice. There are several varieties of dosas, including rava dosa, set dosa, benne dosa, and neer dosa, but one of the most beloved of them all is the Mysore Masala Dosa.

The Mysore Masala Dosa is a plain dosa served with a spiced potato filling, also known as potato palya, inside. It is typically accompanied by red chutney and coconut chutney. With this simple recipe, you can prepare crispy, restaurant-style Mysore Masala Dosa at home. Let’s dive into the recipe to savour the delicious essence of South Indian cuisine.

Mysore Masala Dosa Recipe

Prepare a delicious, finger-licking Mysore Masala Dosa by following this recipe!

Ingredients for the Batter

2 cups regular rice
½ cup urad dal (skinned and split black gram)
½ cup cooked rice or poha (flattened rice)
¼ teaspoon methi seeds (fenugreek seeds)
Rock salt (edible and food grade) or sea salt, as required
Water, as required for grinding the batter

Ingredients for the Potato Palya (Filling)

2 large potatoes – boiled
¾ cup chopped onions
1-inch ginger (adrak) – chopped
1 or 2 garlic cloves (lahsun) – optional
12 to 15 curry leaves
1 green chilli – chopped
½ to ⅔ teaspoon black mustard seeds
½ to ⅔ teaspoon turmeric powder
1 pinch red chilli powder
1 pinch asafoetida (hing)
½ teaspoon lemon juice
¼ to ½ cup water
1 or 2 tablespoons chopped coriander leaves
1 tablespoon oil
Salt, as required

Ingredients for Red Chutney

2 tablespoons roasted chana dal (roasted Bengal gram)
4 to 5 garlic cloves – small to medium-sized
2 to 4 dry red chillies – soaked in warm water for 20 to 30 minutes (adjust based on desired spice level; use 3 to 4 for a spicier flavour)
1 teaspoon seedless tamarind
2 tablespoons desiccated coconut – unsweetened
¼ cup onion – roughly chopped
Salt, as required
3 tablespoons water – for blending; adjust as needed

Method: How to Make Mysore Masala Dosa

Follow these instructions carefully to prepare the perfect crispy Mysore Masala Dosa at home.

1. Preparing the Batter

Rinse the rice and urad dal thoroughly 3–4 times.
In a large bowl, soak the rice, urad dal, and methi seeds in sufficient water for 4–5 hours.
Using a wet grinder, grind the rice, urad dal, methi seeds, and cooked rice (or poha) with enough water until the batter achieves a smooth, fluffy consistency.
Transfer the batter to a large bowl and mix in the salt.
Cover the bowl loosely and allow the batter to ferment for 7–9 hours.

2. Preparing the Potato Palya (Filling)

Boil the potatoes in a steamer or pressure cooker until fully cooked.
Peel the potatoes and either crumble them with your hands or chop them.
Heat oil in a pan or kadai.
Add the mustard seeds and fry until they splutter.
Add the chopped onions and sauté until they turn soft.
Mix in the ginger, garlic, green chillies, and curry leaves, sautéing for 20–30 seconds.
Add the turmeric powder, red chilli powder, and asafoetida, stirring for a few seconds.
Incorporate the potatoes and stir well.
Add water and salt, then cover and simmer until the water evaporates.
Finally, add lemon juice and coriander leaves, mixing thoroughly. Set the potato palya aside.

3. Preparing the Red Chutney

Combine all the ingredients in a small blender or chutney grinder.
Add a small amount of water and grind to a smooth paste. Set the chutney aside.

4. Making the Mysore Masala Dosa

Heat a tava or flat frying pan and spread 1–2 teaspoons of oil. (For non-stick pans, avoid adding oil as it may prevent you from spreading the batter.)
Using a medium-sized ladle or large spoon, pour a portion of batter onto the pan. Spread it evenly in circular motions, moving from the centre towards the edges.
Drizzle a few drops of oil over the dosa and cover with a lid.
Allow the base to turn golden brown while the top cooks completely.
Spread 1–2 teaspoons of the red chilli chutney over the dosa.
Add 2–3 tablespoons of the potato filling and spread it lightly over the dosa.
Fold the dosa and serve it hot with coconut chutney and sambar.

Enjoy your Mysore Masala Dosa and savour the richness of South Indian culture!

Recreate authentic Mysore Masala Dosa in your kitchen! A crispy treat filled with spiced potato and served with chutneys. Food & Drink Lifestyle News -Fashion Trends, Beauty Tips, Celebrity Party News, Relationship advice, Travel and Food Tips