Mysore Dosa

Discover the irresistible charm of Mysore Dosa, a South Indian delicacy that combines crispy, golden crepes with a symphony of bold flavors. This iconic dish features a perfectly fermented rice-and-lentil batter, creating dosas that are both light and satisfyingly crunchy. What sets Mysore Dosa apart is its signature red chutney—a fiery blend of dried red chilies, garlic, tamarind, and jaggery—layered onto the dosa before being filled with a spiced potato and onion mixture bursting with turmeric, curry leaves, and green chili. Each bite is a harmonious balance of heat, tang, and savory goodness. Ideal for breakfast, brunch, or as a comforting anytime meal, serve this classic with coconut chutney or piping-hot sambar for a truly authentic South Indian experience. Budget-friendly, protein-rich, and naturally vegan, Mysore Dosa is a feast for both the palate and the soul!

Nutriscore Rating: 80/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 4

Ingredients

• 2 cups Rice
• 1 cup Urad dal (split black gram)
• 2 tablespoons Chana dal (Bengal gram)
• 2 tablespoons Poha (flattened rice)
• 1 teaspoon Fenugreek seeds
• 1 teaspoon Salt
• 3 Potatoes (medium-sized)
• 1 Onion (finely chopped)
• 2 Green chili (finely chopped)
• 1 teaspoon Ginger (grated)
• 1 teaspoon Mustard seeds
• 1 teaspoon Turmeric powder
• 10 leaves Curry leaves
• 2 tablespoons Coriander leaves (chopped)
• 4 tablespoons Oil
• 4 Dried red chilies
• 5 Garlic cloves
• 1 tablespoon Tamarind paste
• 1 teaspoon Jaggery
• 2 cups Water

Directions

Step 1

1. Rinse rice, urad dal, chana dal, poha, and fenugreek seeds together thoroughly. Soak them in water for at least 6 hours or overnight.

Step 2

2. Drain the soaked ingredients and grind them into a smooth batter using about 1 cup of water. Transfer the batter to a large bowl and add salt. Mix well.

Step 3

3. Cover the bowl and let the batter ferment in a warm place for 8-12 hours or until it has doubled in size.

Step 4

4. To prepare the potato filling, boil the potatoes until tender. Cool them slightly, peel and roughly mash them.

Step 5

5. Heat 2 tablespoons of oil in a pan. Add mustard seeds, allowing them to splutter. Add chopped onions, green chilies, ginger, and curry leaves. Sauté until onions turn translucent.

Step 6

6. Add turmeric powder and mashed potatoes. Mix well to combine all ingredients. Adjust salt to taste and finish with chopped coriander leaves. Set aside.

Step 7

7. For the red chutney, blend dried red chilies, garlic, tamarind paste, and jaggery with a little water to form a smooth paste. Adjust spices as needed. Set aside.

Step 8

8. In a non-stick pan or cast-iron skillet, heat a teaspoon of oil over medium heat. Pour a ladle of dosa batter in the center and spread it evenly in a circular motion.

Step 9

9. Drizzle half a teaspoon of oil around the edges. Cook until the bottom starts to golden brown.

Step 10

10. Spread a spoonful of red chutney on the dosa, then add a portion of the potato filling. Fold the dosa and remove from the pan.

Step 11

11. Repeat for remaining batter. Serve hot with coconut chutney or sambar.

Nutrition Facts

Serving size	1856.2 grams (1856.2g)

Amount per serving	% Daily Value*
Calories	2493

Total Fat 65.60g	84%
Saturated Fat 5.60g	28%
Polyunsaturated Fat 0.20g
Cholesterol 0mg	0%
Sodium 3323mg	144%
Total Carbohydrate 405.80g	148%
Dietary Fiber 71.10g	254%
Total Sugars 26.40g
Protein 88.20g	176%

Vitamin D 0IU	0%
Calcium 571mg	44%
Iron 33mg	183%
Potassium 6313mg	134%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.0%

Protein: 13.7%

Carbs: 63.2%