Name: Mysore Masala Dosas
Yield: Makes 8
Cuisine: Indian
Ingredients: 2 green chiles, stemmed and chopped; 1 teaspoon chana dal (split Bengal gram); 2 tablespoons vegetable oil; ½ teaspoon brown mustard seeds; ½ teaspoon table salt; 1 tablespoon freshly squeezed lemon juice; 5 or 6 dried red chiles, stemmed and broken; ½ cup (100 grams) roasted chana dal (split Bengal gram); 8 cloves garlic; 1¼ teaspoons table salt; ½ cup (100 grams) dhuli urad dal (split skinless black gram); ½ teaspoon fenugreek seeds (optional); 2 tablespoons raw short-grain rice; 1 cup plus 5 tablespoons (275 grams) parboiled rice; ¼ cup (60 grams) butter; 2 teaspoons chaat masala (spice mix for chaat; 1 teaspoon red chile powder; 1 large green bell pepper, seeded and chopped; 2 large tomatoes, chopped; 1 cup (200 ml) vegetable oil; 2 tablespoons chopped fresh cilantro; 2 medium red onions, chopped; 3 small potatoes, boiled, peeled, and cubed; 1 large red onion, chopped; 1 teaspoon table salt; ½ teaspoon ground turmeric; 8 fresh curry leaves

Preparation info

Makes
8

Difficulty
Medium

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

In this recipe, a thin pancake of lightly fermented rice batter is stuffed with a garlicky red chutney and potato bhaji (spiced mashed potatoes). While there is no dearth of dosa variations in the traditional regional cuisines of India, modern twists on the classic dosa-chutney-vegetable combination are showing up in urban eateries, where you’ll find concoctions like American chop suey dosa and Chinese chow mein dosa.