Mysore Masala Dosa
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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 Time1 hr
Cook Time15 mins
Course: Breakfast, Main Course
Cuisine: South Indian
Keyword: dosa

Ingredients for Mysore Masala Dosa

  • 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 tblsp Oil
  • 1 tsp Cumin Powder
  • 1 tsp Turmeric Powder
  • handful Coriander Leaves chopped

How to make Mysore Masala Dosa

  • 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.