Mysore Masala Dosa
Mysore Masala Dosa is a popular South Indian dish that is made by fermenting rice and urad dal batter and is stuffed with potato. It is a healthy and nutritious breakfast option that is also gluten-free and vegan. This recipe is for mysore dosa, which is a crispy, thin pancake that is usually served with chutney and sambar. It is a good source of protein and carbohydrates, making it an ideal breakfast or snack option.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
85 kcal
Protein
2 g
Carbs
17 g
Fat
1 g
Fiber
1 g
Ingredients
Rice, parboiled, milled
0.5 cup (100g)
Common salt
0.25 tsp (1.25g)
Mustard oil
0.5 tsp (2.5g)
Plain Water
1 small cup (200g)
Fenugreek seeds
0.5 tsp (2.5g)
Urad Dal (Soaked)
0.5 small cup (50g)
Potato, brown skin, big
2 small (200g)
Red chilli Powder
0.25 tsp (1.25g)
Instructions
Preparation
Soak the rice and dal overnight.
Boil / Pressure Cook and mash the potato.
Cooking Steps
Drain the overnight soaked rice (Parboiled),dal and fenugreek seeds. Grind them to make a paste. Add water in batches and grind again to make a batter with a runny consistency.
Keep the mixture in a warm place and let it ferment for 5-6 hours. Once fermented, Add salt and mix. your dosa batter is ready.
For the filling, in a bowl mix the mashed potato, salt and red chilli powder together.
Heat a non-stick pan, drizzle some oil on it and pour a ladle full of batter and spread it evenly. Lower the heat and cover the pan for a minute or so. Then dribble a few drops of oil around the dosa and let it cook.
Place the filling in the centre and fold the dosa.
Serve hot.