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Mysore Masala Dosa

Mysore Masala Dosa
Recipe type: Breakfast
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
Mysore Masala dosa looks so exciting and yummy.Mysore is not only famous for its palaces but also for its Masala Dosas Crepes folded over a spicy Potato dish
  • 1 cup par-boiled rice
  • 1 cup rice
  • ¼ cup black gram (urad dal)
  • 3 tbsp toor dal
  • 3 tbsp semolina
  • 1 tsp methi seeds (fenugreek seeds)
  • salt - to taste
  • For masala
  • 250 gm potatoes
  • 1 cup onions - finely sliced
  • 1 tsp chopped garlic
  • 1 tsp chopped ginger
  • 2 tbsp chopped coriander leaves
  • green chillies - to taste
  • salt - to taste
  • oil
  • 1 tsp mustard seeds
  • 1 cup sliced tomatoes
  • 1 sprig of curry leaves
  1. Soak all the ingredients except semolina for about four hours. Mix the semolina, salt and water. Make a batter and keep it aside overnight to ferment.
  2. For masala:
  3. Boil and peel the potatoes and slice it into small pieces. Grind the garlic, coriander leaves, green chillies and onions to make a paste.
  4. Heat oil in a pan and add the mustard seeds to it. Saute the remaining onions in it. Add the paste and fry for some time. Add the tomatoes, potatoes, salt and curry leaves.
  5. For dosa:
  6. Heat little oil in a pan and spread the dosa batter over it. Pour oil around the dosa and fry well.
  7. Place some filling in the dosa, fold and serve hot.
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