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Mysore Masala Dosa Recipe | Crispy Masala Dosa| How to make Perfect Mysore Masala Dosa Batter at home

Breakfast Recipes | vegetarian

  • Prep Time 40 Mins
  • Cook Time 30 Mins
  • Resting Time 720 Mins
  • Servings 12

Ingredients

  • For the Batter
  • 1/2 cup Black Gram
  • 1 cup Idly Rice
  • 1 cup Dosa Rice
  • 1 tsp Fenugreek Seeds
  • 2 tsp Raw Bengal Gram
  • 1/2 cup Thick Rice Flakes
  • Water – To grind the Batter
  • Salt to taste
  • Oil to roast the Dosa
  • Butter/Ghee adequate
  • For the Masala
  • 15 Byadgi chilli (soaked in hot Water)
  • 2 tsp Raw Bengal Gram
  • 1/4 cup Chopped Onions
  • 1 tsp Sesame Seeds
  • 5 - 6 Garlic Cloves
  • 1/8 tsp Turmeric
  • Salt
  • 1 tbsp Lemon Juice
  • 2 tbsp Oil
  • For Potato Masala
  • 3 tbsp Oil
  • 1 tsp Mustard Seeds
  • 1 tbsp Raw Bengal Gram
  • 1 tsp Cumin Seeds
  • 1 Spring Curry Leaves
  • 1 cup Chopped Onions
  • 1.5 tsp Ginger Garlic Paste
  • 1/4 tsp Turmeric
  • Salt
  • 4 Boiled Potatoes
  • 1/4 cup Water
  • 1/4 cup Chopped Green Coriander
  • 2 tbsp Green Chillies chopped

Instructions

  1. Wash all the ingredients for the Dosa Batter, soak them for at least 5 hours and then grind to a smooth paste in a mixie. (See tips)
  2. Let the Batter ferment for at least 12 hours.
  3. After 12 hours, take a sufficient Batter, add salt to taste and dilute it with water to the desired consistency.
  4. Heat Oil for the Masala, add Bengal Gram and roast till golden. Then add the chopped Onions, Sesame Seeds and cook until the onions turn soft. Then add Garlic finally and remove it from the fire.
  5. Add the soaked Byadgi chilli, fried Onions, Salt, Turmeric and Lemon Juice and grind to a smooth paste using the water used to soak the Chillies.
  6. Heat Oil for the Potato Curry and add Mustard Seeds, Bengal Gram and Curry leaves and roast.
  7. Add the chopped Onions and fry for 2-3 minutes. Then add the Ginger Garlic Paste, Turmeric and Salt and fry for another 2 minutes.
  8. Mash the boiled potatoes and add it to the mixture. Sprinkle a little water and fry until the Water evaporates. Add Green Coriander and Green Chillies finally and remove them from the fire.
  9. Before you spread the Batter, put some oil on the pan, rub it well with an Onion and wipe off the excess oil.
  10. Then add the Dosa Batter and spread it thin.
  11. As soon as you pour the Batter, put some Masala paste in the center and spread it across the Dosa. Pour Oil along the edges of the Dosa and add a blob of butter in the center. Let the Dosa roast to a crispy finish without touching it with a flat ladle.
  12. Do not remove the Dosa until it is well roasted. Once it is roasted crisp, set the Potato Curry in the middle, fold the Dosa and then remove it from the pan and serve.