Mysore Masala Dosa

Step 1

Soak rice, urad dal, and fenugreek seeds in water for 4-6 hours or overnight.

Step 2

Drain and grind to a smooth, airy batter using a wet grinder or food processor, adding water as needed.

Step 3

Ferment the batter in a warm place for 8-12 hours until it rises and has a slight tang.

Step 4

Stir gently and add salt just before use.

Step 5

Boil and peel potatoes, then cut into small cubes.

Step 6

Heat coconut oil in a skillet and add mustard seeds until they pop.

Step 7

Add chana dal and fry until golden, then add dried red chili and curry leaves.

Step 8

Add potato cubes, turmeric, and salt. Toss gently and cook for 2-3 minutes until warmed through.

Step 9

Heat ghee in a small pan and add red chili powder and roasted gram flour.

Step 10

Toast for 1-2 minutes on low heat, stirring constantly, then add salt and set aside.

Step 11

Heat a non-stick dosa tawa or crepe pan over medium-high heat until very hot.

Step 12

Pour 0.25 cup batter in the center and spread in a circular motion to form a thin crepe.

Step 13

Drizzle coconut oil around the edges and cook until the bottom is golden and crisp, about 2 minutes.

Step 14

Spread Mysore sauce on the cooked side, then add a spoonful of potato filling along the center.

Step 15

Fold the dosa in half and transfer to a serving plate.

Step 16

Repeat with remaining batter and filling. Serve hot with sambar and chutney on the side.