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Mysore Masala Dosa
Mysore Masala Dosa is light on the stomach and an ideal dish for breakfast or can also be relished as an evening snack.
Prep Time
1
hour
hr
Cook Time
15
minutes
mins
Course:
Breakfast, Main Course
Cuisine:
South Indian
Keyword:
dosa
Ingredients
2
cups
Parboiled Rice (Idli Rice)
2
tsp
Fenugreek Seeds
1/2
cup
Urad Dal
1/4
cup
Aval (Poha)
1/4
tsp
Turmeric Powder
1
cup
Rava (Sooji)
1/2
tsp
Sugar
as per taste
Salt
as required
Oil
as required
Onion Chutney
or Garlic Red Chilli Chutney
For the Potato Masala:
3
cups
Potatoes
boiled, slightly mashed
2
cups
Onions
finely chopped
1/2
cup
Green Peas
shelled, boiled (optional)
2
nos
Green Chillies
finely chopped
1
tsp
Ginger Garlic Paste
1/4
tsp
Mustard Seeds
few
Curry Leaves
as per taste
Salt
a pinch
Asafoetida Powder
2 to 3
tbsp
Oil
1
tsp
Cumin Powder
1
tsp
Turmeric Powder
handful
Coriander Leaves
chopped
Instructions
Combine and soak the rice, fenugreek seeds and urad dal for 4 hours.
Separately soak the aval for 1 hour.
Drain well.
Grind the aval first and then add the rice mixture.
Grind to a smooth batter.
Add salt and keep aside for 12 hours to ferment.
Add sugar, rava, turmeric powder and mix well.
To make the potato masala, heat oil in a pan.
Add the mustard seeds, curry leaves and asafoetida powder.
Fry for 30 seconds.
Add the onions and saute for a minute or two.
Add the peas, potatoes, green chillies, ginger garlic paste and mix well.
Cook for a minute.
Add cumin powder, turmeric powder, salt and stir well.
After another minute, add coriander leaves and remove from flame.
Heat a nonstick tawa over medium flame.
Pour a ladleful of the batter and spread well to make a thin dosa.
Add oil around the edges and cover with a lid for a minute.
Add 1 or 2 tblsp of the onion chutney to the centre and spread evenly.
Add 2 to 3 tblsp of the potato masala and fold the dosa into a triangle.
Cook for 30 seconds and remove.
Serve hot with coconut chutney and sambar.