Mysore Masala Dosa

Sanjula Thangkhiew
Sanjula Thangkhiew|
Last updated on Jan 9th
This is a popular breakfast in South India! The perfect combination of spices and vegetables for a delicious filling wrapped in a dosa.
  • Prep Time0Minutes
  • Cooking Time45Minutes
  • Serves4people

Recipe Ingredients

  • 2 cups Rice
  • 1/2 cup Urad dal
  • 1/2 cup Poha
  • 1 cup Onion chopped
  • 2 large Potato
  • 2 Green chilies
  • 2 Red chillies
  • 2 tbsp Fried Chana dal
  • 2 tbsp Coriander leaves chopped
  • 1 tsp Garlic chopped
  • 1 tsp Ginger chopped
  • 1 tsp Fenugreek seeds
  • 1 tsp Mustard seeds
  • 1/4 tsp Ginger crushed
  • 5-6 Curry leaves
  • 5-6 Cloves
  • Oil
  • Salt to taste

Recipe Preparation

  1. Soak rice separately and fenugreek seeds and urad dal separately in a bowl for 3-4 hours or overnight.
  2. Next day, grind the mixture along with poha and 1/2 cup of water.
  3. Add salt and allow it to ferment for 8-10 hours.
  4. Chop the potatoes and heat oil in the pan.
  5. Add mustard seeds, onio.ns and cook till onion becomes translucent
  6. Add ginger, garlic, curry leaves. Saute for few seconds.
  7. Add turmeric and red chilli powder. Cook for a minute then add potatoes.
  8. Add salt and 2 tbsp water. Cook till water dries up.
  9. Remove the pan from heat, and add coriander leaves.
  10. For chutney, Roast chana dal. Add onion garlic, ginger and cook for a minute.
  11. Blend the mixture to paste.
  12. Heat tawa, spread the dosa batter in circular motion with the help of a ladle, sprinkle few drops of oil all over.
  13. Cook till middle portion is browned.
  14. Smear the red chutney and place the filling over dosa.
  15. Fold and serve.
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