Mysore Masala Dosa Recipe

Mysore Masala Dosa is a popular South Indian dish made with fermented rice and lentil batter. It is a crispy and savory pancake filled with a spicy potato masala. The dosa is spread with a special Mysore chutney made with red chilies, garlic, and spices, which gives it a unique and flavorful taste. Mysore Masala Dosa is typically served with coconut chutney and sambar, making it a delicious and satisfying meal.

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Mysore Masala Dosa
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Ingredients for Mysore Masala Dosa Recipe

  • as per your need For Dosa Batter
  • 1/2 cup Rice
  • 0.13 cup Urad Dal
  • 0.13 cup Chana Dal
  • As required Salt To Taste
  • as required For Mysore Chutney
  • 3.50 Ed Red Chilies
  • 2 cloves Cloves Of Garlic
  • 1/2 teaspoon Cumin Seeds
  • 1/2 teaspoon Coriander Seeds
  • 1/4 teaspoon Turmeric Powder
  • As required Salt To Taste
  • as per your need Water As Needed
  • as per your need For Potato Masala
  • 1.75 Ium Sized Potatoes, Boiled And Mashed
  • 1/2 Onion, Finely Chopped
  • 1 Green Chilies, Finely Chopped
  • 1/4 teaspoon Mustard Seeds
  • 1/4 teaspoon Cumin Seeds
  • 1/4 teaspoon Turmeric Powder
  • pinch A Pinch Of Asafoetida
  • as needed Curry Leaves
  • As required Salt To Taste
  • as per your need Oil For Cooking Dosa

Directions: 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.
Nutrition
value
473
calories per serving
24 g Fat10 g Protein54 g Carbs11 g FiberOther

Current Totals

  • Fat
    24g
  • Protein
    10g
  • Carbs
    54g
  • Fiber
    11g

MacroNutrients

  • Carbs
    54g
  • Protein
    10g
  • Fiber
    11g

Fats

  • Fat
    24g

Vitamins & Minerals

  • Calcium
    82mg
  • Iron
    4mg
  • Vitamin A
    334mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    111mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    68mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    108mg
  • Manganese
    1mg
  • Phosphorus
    215mg
  • Selenium
    5mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp