Mysore Masala Dosa
Indulge in the irresistible flavors of Mysore Masala Dosa, a South Indian delicacy that combines crispy, golden crepes with a fiery, flavorful twist. This recipe features a thin dosa made from fermented batter, layered with a bold, spiced chutney made from roasted dals, coconut, red chilies, and tamarind, delivering a perfect balance of tangy, sweet, and spicy notes. The chutney is complemented by a hearty potato filling infused with aromatic curry leaves, turmeric, and a touch of ginger. Cooked to perfection, every bite offers a delightful crunch paired with a soft, savory filling. Perfect for breakfast, brunch, or an indulgent dinner, this vegetarian dish is sure to become a favorite. Serve hot with coconut chutney and sambar for an authentic South Indian experience.
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Recipe Information
Ingredients
- 4 cups Dosa batter
- 3 medium Potatoes
- 1 medium Onion
- 2 Green chili
- 1 inch piece Ginger
- 1 teaspoon Mustard seeds
- 10 Curry leaves
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 3 tablespoons Oil
- 2 tablespoons Coriander leaves
- 4 Red chilies
- 2 tablespoons Urad dal
- 1 tablespoon Chana dal
- 0.25 cup Fresh coconut
- 1 teaspoon Jaggery
- 1 tablespoon Tamarind pulp
- 0.5 cup Water
Instructions
Boil, peel, and mash the potatoes. Set aside.
Finely chop the onion, green chili, and ginger.
Heat 1 tablespoon oil in a pan. Add mustard seeds, wait for them to splutter, then add curry leaves and green chili.
Add chopped onion and ginger. Sauté until the onion is translucent.
Mix in turmeric powder, salt, and mashed potatoes. Stir well to combine. Cook for 5 minutes.
Add chopped coriander leaves, mix, and set filling aside.
For the chutney, heat 1 tablespoon oil in a pan. Add urad dal and chana dal, sauté until golden brown.
Add red chilies, coconut, jaggery, and sauté for 2 minutes.
Blend the sautéed mixture with tamarind pulp and 1/2 cup water to a smooth paste.
Heat a non-stick pan over medium heat. Pour a ladleful of dosa batter and spread evenly to make a thin dosa.
Drizzle oil around the edges. Cook until the underside turns golden brown.
Spread a thin layer of chutney over the dosa, then place a portion of the potato filling in the center.
Fold the dosa over the filling and serve hot.
Repeat the process for the remaining batter and fillings.
Nutrition Facts
Calories |
2839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.6 g | 99% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4404 mg | 191% | |
| Total Carbohydrate | 481.1 g | 175% | |
| Dietary Fiber | 58.0 g | 207% | |
| Total Sugars | 47.2 g | ||
| Protein | 76.3 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 811 mg | 62% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 7545 mg | 161% | |
*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.
