South Indian Mysore Masala Dosa: A Light Summer Breakfast
Come summer and we all crave light and easy-to-digest breakfast. Try this South Indian Mysore Masala Dosa, which is light, easy and totally comforting. Filled with the goodness of spices and mashed potatoes, this one also uses a refreshing layer of chutney, that makes it a comforting breakfast dish. Take a look at the recipe.
Ingredients
- 2 cups dosa rice
- ½ cup urad dal
- ¼ tsp fenugreek seeds
- Salt to taste
- Water
- 1–2 tsp oil
- 4 boiled potatoes
- 1 onion
- 1 green chilli
- 1 tsp mustard seeds
- ½ tsp urad dal
- 8–10 curry leaves
- ¼ tsp turmeric powder
- Salt to taste
- Oil for cooking
- 1 cup onion
- 5–6 dry red chillies
- 4–5 garlic cloves
- 2 tbsp roasted chana dal
- 1 tbsp coconut
- Salt to taste
- 1–2 tsp oil
Step 1: Prepare the Batter
First of all, wash and soak rice, urad dal, and fenugreek seeds separately overnight.
Step 2: Ferment the Batter
Drain next morning and blend into a smooth batter of pouring consistency. Add salt and cover. Let it ferment in a dark place for 4-6 hours.
Step 3: Prepare the Stuffing
In the meantime, heat oil in a pan, add mustard seeds, urad dal, and curry leaves. Let them crackle.
Step 4: Add Onion and Chilli
Add onion and green chilli. Saute well and add mashed potato. Cook for 2 minutes.
Step 5: Add Spices
Add spices and cook for 4-7 minutes and your stuffing is ready.
Step 6: Prepare the Chutney
For the chutney, heat oil, sauté dry red chillies, garlic, and onion. Also, roast chana dal and coconut.
Step 7: Blend the Chutney
Blend them into a coarse chutney with salt. Keep it aside.
Step 8: Cook the Dosa
Heat a dosa tawa, grease it and pour a ladleful of batter to make a thin dosa. Apply ghee or oil.
Step 9: Assemble and Serve
Once it is 60 percent cooked, apply a layer of chutney and then a thick layer of potato stuffing. Fold and serve hot with sambar and coconut chutney.
