Mysore Masala Dosa Recipe

Cooking Directions

• STEP 1.To make the dosa batter, soak rice and lentils overnight, then grind them into a smooth paste.
• STEP 2.Ferment the batter for 8-10 hours or until it doubles in volume.
• STEP 3.Heat a non-stick pan and pour a ladleful of batter. Spread it in a circular motion to form a thin dosa.
• STEP 4.Spread a spoonful of Mysore chutney on the dosa and add a portion of the potato masala in the center.
• STEP 5.Fold the dosa and cook for a few more minutes until it turns golden brown and crispy.
• STEP 6.Serve hot with coconut chutney and sambar.

Cooking Tips

• Make sure the dosa batter is well fermented for a light and crispy texture.
• Adjust the spiciness of the Mysore chutney according to your preference.
• You can add a sprinkle of ghee or oil on the dosa for extra flavor.

Storage and Serving

• Leftover dosa batter can be stored in the refrigerator for up to 2-3 days.
• Reheat the dosa on a hot pan or in a toaster to regain its crispiness.
• Serve Mysore Masala Dosa as a breakfast or lunch dish, accompanied by coconut chutney and sambar.