How to make South Indian Mysore Masala Dosa for breakfast at home

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.

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, 1 cup onion, 5–6 dry red chillies, 4–5 garlic cloves, 2 tbsp roasted chana dal, 1 tbsp coconut, salt to taste, and 1–2 tsp oil

First of all, wash and soak rice, urad dal, and fenugreek seeds separately overnight.

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.

In the meantime, heat oil in a pan, add mustard seeds, urad dal, and curry leaves. Let them crackle.

Add onion and green chilli. Saute well and add mashed potato. Cook for 2 minutes.

Add spices and cook for 4-7 minutes and your stuffing is ready.

For the masala, heat oil, sauté dry red chillies, garlic, and onion. Also, roast chana dal and coconut.

Blend them into a coarse chutney with salt. Keep it aside.

Heat a dosa tawa, grease it and pour a ladleful of batter to make a thin dosa. Apply ghee or oil.

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.