Mysore Masala Dosa
Equipment
- Bowl
- Blender
- Food processor
- Pan
- Heavy-based Pan
- Tawa
- Flat griddle
- Frying Pan
- Skillet
- Ladle
- Serving Plate
Ingredients
- 200 g Basmati rice (1 cup), rinsed and drained
- 135 g Parboiled rice (3/4 cup), rinsed
- 4 tablespoons Urad dal rinsed and drained
- 4 tablespoons Chana dal rinsed and drained
- 2 teaspoons Fenugreek seeds
- 70 g Pressed rice (1/3 cup)
- Vegetable oil for shallow-frying
- Salt
For the tempering
- 1 tablespoon Vegetable oil
- 1 teaspoon Mustard seeds
- 1/2 teaspoon Cumin seeds
- 1/2 teaspoon Asafoetida
- 1 Red chili dried, halved
- 1/2 teaspoon Urad dal
- 1 Curry leaves sprig
For the filling
- 3 Potatoes medium-sized, unpeeled
- 120 g Peas (3/4 cup), shelled if fresh
- 2 Onions medium, finely chopped
- 1 Ginger 1 x 2.5-cm / 1-inch piece fresh, peeled and grated
- 3 Green chilies de-seeded and finely chopped
- 2 tablespoons Mint leaves chopped
- 1/2 teaspoon Turmeric ground
- 1 teaspoon Salt or to taste
- 1 Tomato chopped
To serve
- 4-6 tablespoons Coconut Chutney
- 120 g Butter (1/2 cup / 1 stick)
Instructions
- Soak the basmati rice and parboiled rice in a large bowl of water for 6 hours.
- At the same time, soak both lentils and the fenugreek seeds in another large bowl of water for 6 hours.
- Drain the rice and transfer to a blender or food processor and process, gradually adding 250ml / 8fl oz (1 cup) water, to make a smooth batter.
- Drain the lentils, put into a clean bowl and mix in the pressed rice.
- Transfer to a blender or food processor, and process, gradually adding 250ml / 8fl oz (1 cup) water, until light and fluffy.
- Combine both batters in a large, clean bowl, season with salt and set aside to ferment for 8-10 hours.
- When ready to cook the dosas, add a little water, if necessary, to make a thick batter of pouring consistency.
- For the filling, cook the potatoes in a pan of boiling water for about 20 minutes, or until soft. Drain and allow to cool.
- When cool, peel off the skin, return to the pan, and mash.
- Cook the peas in a separate pan of boiling water, for 5-7 minutes, or until soft. Drain and set aside.
- Heat the oil for tempering in a heavy-based pan, add the remaining ingredients for the tempering, and stir-fry for 1 minute, or until the mustard seeds start spluttering.
- Add the onions, ginger and chillies for the filling and stir-fry for a further 2 minutes.
- Stir in the mint, turmeric, salt, tomato, and 250ml / 8fl oz (1 cup) water, then cover the pan and simmer for about 5 minutes, or until the onions and tomato are soft. Mix in the potatoes and peas.
- The filling should be dry, so if there is too much water, cook, uncovered, over low heat until all the moisture has evaporated.
- Remove from the heat and stir in the lime juice.
- Heat a tawa, flat griddle or frying pan (skillet) over high heat until it sizzles when a few drops of water are sprinkled on it.
- Reduce the heat and smear a very thin film of oil evenly over the Tawa. Pour a ladleful of batter into the center of Tawa and spread it out quickly using a circular motion with the back of the ladle to form a 15cm / 6 inch round dosa.
- Drizzle 1 teaspoon oil around the edges, then increase the heat and cook for about 2 minutes, or until the base is golden brown.
- Turn the dosa carefully and fry for a further 2 minutes, or until golden brown.
- Transfer to a serving plate, place a little of the filling in the middle, and fold over. Serve hot with a little Coconut Chutney smeared over the top and some butter. Make the others in the same way.
Video
Nutrition
Serving: 4gSodium: 934mgCalcium: 135mgVitamin C: 79mgVitamin A: 1468IUSugar: 9gFiber: 17gPotassium: 1132mgCholesterol: 65mgCalories: 937kcalTrans Fat: 1gSaturated Fat: 20gFat: 32gProtein: 21gCarbohydrates: 144gIron: 6mg
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