Teresa's Recipes
Mysore Masala Dosa
Mysore Masala Dosa is a beloved South Indian delicacy known for its delightful crunch and savory filling. This dish features a thin, crispy crepe made from fermented rice and lentil batter, generously spread with a spicy red chutney, and lovingly filled with a vibrant potato mixture. The combination of spices, textures, and flavors makes it a perfect dish for breakfast or a snack. Traditionally served alongside coconut chutney and sambar, each bite offers a burst of flavor that transports you to the streets of Mysore. Enjoy this culinary gem that celebrates the rich traditions of South Indian cuisine!
Ingredients
- 2 cups Dosa batter
- 2 medium, boiled and mashed Potatoes
- 1 medium, finely chopped Onion
- 2, finely chopped Green chillies
- 1/2 teaspoon Turmeric powder
- to taste Salt
- for cooking Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Urad dal
- a few Curry leaves
- 1/2 cup Red chutney
- for serving Coconut chutney
- for serving Sambar
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Calories: 320
- Fat: 12g
- Carbs: 45g
- Protein: 8g
- Sodium: 300mg
- Sugar: 2g
Instructions
- Prepare the red chutney by blending together dried red chillies, garlic, tamarind paste, and salt until smooth. Adjust the spice level to your taste.
- In a pan, heat 1 tablespoon of oil over medium heat. Add mustard seeds and wait for them to splutter.
- Add urad dal and curry leaves to the pan. Sauté until the dal turns golden brown.
- Stir in the chopped onions and green chillies, cooking until the onions become translucent.
- Add turmeric powder and salt, mixing well to combine. Incorporate the mashed potatoes and cook for an additional 3-4 minutes, ensuring the flavors meld. Set the filling aside.
- Heat a non-stick dosa pan or griddle over medium heat. Pour a ladleful of dosa batter onto the pan, spreading it evenly in a circular motion to form a thin crepe.
- Once the dosa begins to cook, spread a generous amount of red chutney over the surface. Place a portion of the potato filling in the center.
- Fold the dosa carefully and cook for another minute until golden brown and crisp.
- Serve hot with coconut chutney and sambar on the side.
Tips
- For an extra kick, add a pinch of asafoetida (hing) while sautéing the spices.
- Feel free to add finely chopped vegetables like carrots or peas to the potato filling for added nutrition.
- If you prefer a lighter dosa, you can use a mix of rice and millet flour in the dosa batter.