Mysore Dosa
Get ready to savor the irresistible charm of Mysore Dosa, a beloved South Indian specialty that marries crispy, golden crepes with a flavorful twist. This enchanting dish features perfectly fermented rice and lentil batter, creating dosas with a delicate crispness and airy texture. What truly sets Mysore Dosa apart is its vibrant red chutney spread, a tangy and mildly spicy blend of dried chilies, tamarind, garlic, and jaggery that adds a burst of bold flavor. Complementing this is a heavenly potato masala filling, infused with aromatic spices, curry leaves, and fresh coriander. Ideal for breakfast, brunch, or dinner, Mysore Dosa is a wholesome culinary experience that pairs beautifully with coconut chutney or comforting sambar. Perfectly satisfying, it combines authentic South Indian flavors with a hearty, fulfilling twist!
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Recipe Information
Ingredients
- 2 cups Rice
- 1 cup Urad dal (split black gram)
- 2 tablespoons Chana dal (Bengal gram)
- 2 tablespoons Poha (flattened rice)
- 1 teaspoon Fenugreek seeds
- 1 teaspoon Salt
- 3 Potatoes (medium-sized)
- 1 Onion (finely chopped)
- 2 Green chili (finely chopped)
- 1 teaspoon Ginger (grated)
- 1 teaspoon Mustard seeds
- 1 teaspoon Turmeric powder
- 10 leaves Curry leaves
- 2 tablespoons Coriander leaves (chopped)
- 4 tablespoons Oil
- 4 Dried red chilies
- 5 Garlic cloves
- 1 tablespoon Tamarind paste
- 1 teaspoon Jaggery
- 2 cups Water
Instructions
1. Rinse rice, urad dal, chana dal, poha, and fenugreek seeds together thoroughly. Soak them in water for at least 6 hours or overnight.
2. Drain the soaked ingredients and grind them into a smooth batter using about 1 cup of water. Transfer the batter to a large bowl and add salt. Mix well.
3. Cover the bowl and let the batter ferment in a warm place for 8-12 hours or until it has doubled in size.
4. To prepare the potato filling, boil the potatoes until tender. Cool them slightly, peel and roughly mash them.
5. Heat 2 tablespoons of oil in a pan. Add mustard seeds, allowing them to splutter. Add chopped onions, green chilies, ginger, and curry leaves. Sauté until onions turn translucent.
6. Add turmeric powder and mashed potatoes. Mix well to combine all ingredients. Adjust salt to taste and finish with chopped coriander leaves. Set aside.
7. For the red chutney, blend dried red chilies, garlic, tamarind paste, and jaggery with a little water to form a smooth paste. Adjust spices as needed. Set aside.
8. In a non-stick pan or cast-iron skillet, heat a teaspoon of oil over medium heat. Pour a ladle of dosa batter in the center and spread it evenly in a circular motion.
9. Drizzle half a teaspoon of oil around the edges. Cook until the bottom starts to golden brown.
10. Spread a spoonful of red chutney on the dosa, then add a portion of the potato filling. Fold the dosa and remove from the pan.
11. Repeat for remaining batter. Serve hot with coconut chutney or sambar.
Nutrition Facts
Calories |
2493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.6 g | 84% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3323 mg | 144% | |
| Total Carbohydrate | 405.8 g | 148% | |
| Dietary Fiber | 71.1 g | 254% | |
| Total Sugars | 26.4 g | ||
| Protein | 88.2 g | 176% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 571 mg | 44% | |
| Iron | 33.0 mg | 183% | |
| Potassium | 6313 mg | 134% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
