Entree: India – Interior Karnataka – ಮೈಸೂರು ಮಸಾಲಾ ದೋಸೆ ➤ Mysuru Masālā Dōse (Fermented rice-and-lentil crepe spread with spicy Mysore chutney and filled with seasoned potato masala)

Serving Size: 4

Approximate Time

Prep 1 hr 30 min

Cook 20 min

Total 1 hr 50 min

Ingredients

- For the batter:
  - 3 cups (600 g) parboiled rice or dosa rice
  - 1 cup (200 g) split urad dal (skinned black gram)
  - 2 tsp (4 g) fenugreek seeds
  - Water for soaking and grinding as needed
  - Salt to taste
- For the Mysore chutney (red chutney / chutney pudi layer):
  - 4–6 dried red chilies (adjust to heat)
  - 1/2 cup (50 g) fresh grated coconut (or desiccated rehydrated)
  - 2 tbsp (20 g) roasted chana dal (dalia)
  - 2 cloves garlic
  - 1 tsp (5 g) tamarind paste
  - 1/2 tsp (2.5 g) salt
  - 2 tbsp (30 ml) oil
  - 1/2 tsp (2 g) mustard seeds (for tempering, optional)
  - Few curry leaves (optional)
- For the potato masala filling:
  - 4 medium potatoes, boiled, peeled and roughly mashed, approx. 1 lb (450 g) total
  - 2 tbsp (30 ml) oil
  - 1 tsp (5 g) mustard seeds
  - 1 tsp (5 g) urad dal (split), optional
  - 1 medium onion, thinly sliced
  - 2 green chilies, slit
  - 8–10 curry leaves
  - 1/2 tsp (2 g) turmeric powder
  - Salt to taste
  - 2 tbsp (8 g) chopped fresh cilantro
  - 1 tbsp (15 ml) lemon juice
- For cooking:
  - 4–6 tbsp (60–90 ml) oil or ghee for making dosas
- Optional accompaniments:
  - Sambar and coconut chutney

Instructions

1. Make and ferment the batter (overnight method): rinse rice, urad dal and fenugreek until water runs clear. Soak rice and fenugreek together and soak urad dal separately for 4–6 hours. Grind urad dal to a smooth, airy paste adding water as needed; grind rice to a slightly coarse batter. Combine both in a large bowl, mix thoroughly, cover and ferment in a warm place 8–12 hours until sour and risen. Stir in salt and adjust consistency with water to a pourable batter.
2. Prepare the Mysore chutney: in a small pan, dry-roast the dried red chilies briefly until fragrant. In the same pan heat 2 tbsp (30 ml) oil, lightly sauté garlic and roasted chana dal for 30 seconds. Transfer chilies, garlic, chana dal, grated coconut and tamarind to a blender; add salt and 2–3 tbsp (30–45 ml) water and blend to a smooth, spreadable paste. If desired, temper 1/2 tsp (2 g) mustard seeds and a few curry leaves in 1 tsp (5 ml) oil and stir into the chutney.
3. Make the potato masala: heat 2 tbsp (30 ml) oil in a skillet, add mustard seeds and when they pop add urad dal (if using), sliced onion, green chilies and curry leaves; sauté until onion is soft. Add turmeric and salt, then stir in the mashed potatoes and mix well. Cook 2–3 minutes to combine flavors, finish with chopped cilantro and lemon juice. Keep warm.
4. Cook the dosas: heat a cast-iron or nonstick griddle until very hot. Pour a ladleful (about 1/3 cup/80 ml) of fermented batter onto the center and spread in a circular motion to make a thin crepe. Drizzle 1 tsp (5 ml) oil or ghee around the edges. Quickly spread 1–2 tbsp (15–30 ml) of the Mysore red chutney in a thin layer over the dosa surface, then place 1/4 of the potato masala along the center.
5. Finish and serve: cook until the underside is crisp and golden and edges lift easily, about 2–3 minutes. Fold the dosa over the filling or roll it and remove to a plate. Serve hot with sambar and coconut chutney if desired.