Mysore Masala Dosa

Mysore Masala Dosa is a delectable South Indian crepe made from fermented rice and lentil batter, filled with a spicy potato filling and served with tangy chutneys. This dish is not only flavorful but also offers a satisfying crunch in every bite.

Ingredients

• Rice - 1 cup
• Split urad dal - 1/4 cup
• Fenugreek seeds - 1/2 tsp
• Potato - 2 medium, boiled and mashed
• Onion - 1 small, finely chopped
• Green chilies - 1, finely chopped
• Cilantro - 2 tbsp, chopped
• Mustard seeds - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Garam masala - 1/2 tsp
• Salt - to taste
• Oil - for cooking
• Water - as needed

Steps

1. Soak the rice, urad dal, and fenugreek seeds in water for about 4-6 hours or overnight.
2. Drain the soaked ingredients and blend them with a little water to form a smooth batter. The batter should be of pouring consistency.
3. Ferment the batter in a warm place for 8-12 hours until it rises and becomes slightly bubbly.
4. In a pan, heat 1 tbsp oil, add mustard seeds, and let them splutter. Then, add chopped onions and green chilies, and sauté until the onions are translucent.
5. Add the boiled and mashed potatoes to the pan along with turmeric powder, garam masala, chopped cilantro, and salt. Mix well and cook for 3-4 minutes. Set aside.
6. Heat a non-stick tawa or skillet and pour a ladleful of the fermented batter onto it, spreading it in a circular motion to form a thin crepe.
7. Drizzle a little oil around the edges and cook on medium heat until the dosa turns golden brown.
8. Place a portion of the potato filling in the center of the dosa, fold it over, and serve hot with coconut chutney and sambar.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 60 g
• Fiber: 7 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in carbohydrates providing energy.
• Contains lentils, which are a good source of protein and fiber.

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