Ingredients:
- 2 cups parboiled rice
- 1 cup urad dal (split black gram)
- 1/2 cup chana dal (split Bengal gram)
- 1/2 tsp fenugreek seeds
- Salt to taste
- Water as needed
For the Masala Filling:
- 2 cups boiled and mashed potatoes
- 1/2 cup chopped onions
- 1/4 cup green peas
- 1/4 cup chopped carrots
- 1/4 cup chopped green beans
- 2 green chilies, finely chopped
- 1 inch ginger, grated
- 1/4 tsp turmeric powder
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/2 tsp urad dal (split black gram)
- 1/2 tsp chana dal (split Bengal gram)
- A pinch of asafoetida
- Salt to taste
- 2 tbsp oil
- 1/4 cup chopped coriander leaves
For the Mysore Chutney:
- 1/2 cup grated coconut
- 1/4 cup roasted chana dal (split roasted gram)
- 4-5 dried red chilies
- 1 tsp cumin seeds
- 2 garlic cloves
- 1/2 inch ginger
- 1/2 tsp tamarind paste
- Salt to taste
- Water as needed
Instructions:
For the Dosa Batter:
Wash the rice and dal separately and soak them in water for at least 6 hours.
Grind the rice, dal, and fenugreek seeds separately to a smooth batter using a wet grinder or blender. Mix them well and add salt to taste.
Keep the batter in a warm place and allow it to ferment for 8-10 hours or overnight.
Add water as needed to make the batter of pouring consistency.
For the Masala Filling:
Heat oil in a pan and add mustard seeds, cumin seeds, urad dal, chana dal, and asafoetida. Fry until the dal turns golden brown.
Add onions, green chilies, and grated ginger. Fry until onions turn translucent.
Add chopped vegetables, turmeric powder, and salt. Mix well and cook for 5-7 minutes until the vegetables are cooked.
Add mashed potatoes and chopped coriander leaves. Mix well and cook for 2-3 minutes. Keep the filling aside.
For the Mysore Chutney:
Dry roast the red chilies and cumin seeds until fragrant.
Add grated coconut, roasted chana dal, garlic, ginger, tamarind paste, and salt to a blender or food processor.
Add the roasted red chilies and cumin seeds to the blender and grind all the ingredients to a smooth paste using a little water.
To Make the Mysore Masala Dosa:
Heat a non-stick pan or griddle on medium-high heat.
Pour a ladleful of dosa batter onto the center of the pan and spread it in a circular motion to form a thin dosa.
Drizzle oil around the edges of the dosa and let it cook for 2-3 minutes until the bottom turns golden brown.
Spread a spoonful of Mysore chutney on the top of the dosa.
Place a spoonful of masala filling on one side of the dosa and fold it in half.
Pro Tips:
Dosa Batter Tips:
Soaking the rice and dal separately ensures a smooth batter.
Use a wet grinder to make the batter if possible, as it gives a better texture to the dosa.
Ferment the batter for at least 8-10 hours or overnight for best results.
Keep the batter in a warm place for fermentation. If it's too cold, the batter may not ferment properly.
Masala Filling Tips:
Use a variety of chopped vegetables for a colorful and nutritious filling.
Add some ghee or butter to the filling for a richer taste.
Adjust the amount of green chilies as per your taste preferences.
Add some roasted cashew nuts for some crunchiness.
Mysore Chutney Tips:
Use fresh coconut for the chutney for the best taste.
Roast the red chilies and cumin seeds to enhance their flavors.
Adjust the amount of red chilies as per your spice level preferences.
Add a pinch of sugar to balance the flavors if needed.
Dosa Making Tips:
Use a non-stick pan or griddle for making the dosa to avoid sticking.
Spread the batter thinly and evenly for a crispy dosa.
Drizzle oil around the edges of the dosa for a crispy texture.
Spread the chutney evenly on the dosa for a delicious flavor.
Stuff the masala filling just before serving to maintain its texture and temperature.