Karnataka

Mysore masala dosa

Name: Mysore masala dosa
Total time: 50 min
Yield: 4 servings
Cuisine: Karnataka
Ingredients: Idli dosa batter, about 3 1/2 cups, fermented; 3 medium boiled potato; 1 large sliced, plus a slice for chutney onion; 2 slit green chilli; 1 inch chopped ginger; 1/4 tsp turmeric (ground turmeric); 1 tsp mustard seeds; 1 tsp urad dal (split black gram); 2 tsp chana dal (split chickpeas); 1 sprig curry leaves; a small handful coriander leaves (cilantro); 5 or 6 Byadgi soaked dried red chilli; 4 cloves garlic; 1 tbsp hurigadale roasted chana dal (roasted split chickpeas); 1/4 cup fresh grated coconut; 1 1/2 tbsp for the palya cooking oil (vegetable oil); 1 tsp per dosa ghee; Salt, to taste

A regular masala dosa that went to Mysore and came back with red chutney and confidence.

50 minTime

12 gProtein each

mediumSpice

What makes it Mysore3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

552kcalsame

12 gproteinsame

8 gfibresame

50minutessame

Per serving, worked out from the ingredient table.

Ingredients

Idli dosa batterabout 3 1/2 cups, fermented

Potato3 medium, boiled

Onion1 large, sliced, plus a slice for chutney

Green chilli2, slit

Ginger2.5 cm, chopped

Turmeric (ground turmeric)¼ tsp

Mustard seeds1 tsp

Urad dal (split black gram)1 tsp

Chana dal (split chickpeas)2 tsp

Curry leaves1 sprig

Coriander leaves (cilantro)a small handful

Dried red chilli5 or 6 Byadgi, soaked

Garlic4 cloves

Roasted chana dal (roasted split chickpeas)1 tbsp hurigadale

Fresh grated coconut¼ cup

Cooking oil (vegetable oil)1½ tbsp, for the palya

Ghee1 tsp per dosa

Saltto taste

Method

5 steps

1For the palya, heat oil and add mustard seeds, urad dal, chana dal and curry leaves. Add onion, chillies and ginger and cook until soft. Add turmeric, crumbled potato, salt and a splash of water.
2For the red chutney, grind the soaked chillies with garlic, coconut, roasted chana, a slice of onion and salt with very little water.
3Heat the tava and sprinkle a few drops of water. Pour a ladle of batter in the centre and spread thin in outward circles.
4Drizzle ghee over and around. When the underside turns golden, spread a spoon of red chutney across the top.
5Place a scoop of palya on one half, fold and serve straight away.

Serve it like this

Serve straight off the tawa, folded, with chutney and sambar in small bowls on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Karnataka

Mysore masala dosa

A regular masala dosa that went to Mysore and came back with red chutney and confidence.

50 minTime

12 gProtein each

mediumSpice

What makes it Mysore3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

552kcalsame

12 gproteinsame

8 gfibresame

50minutessame

Per serving, worked out from the ingredient table.

Ingredients

Idli dosa batterabout 3 1/2 cups, fermented

Potato3 medium, boiled

Onion1 large, sliced, plus a slice for chutney

Green chilli2, slit

Ginger2.5 cm, chopped

Turmeric (ground turmeric)¼ tsp

Mustard seeds1 tsp

Urad dal (split black gram)1 tsp

Chana dal (split chickpeas)2 tsp

Curry leaves1 sprig

Coriander leaves (cilantro)a small handful

Dried red chilli5 or 6 Byadgi, soaked

Garlic4 cloves

Roasted chana dal (roasted split chickpeas)1 tbsp hurigadale

Fresh grated coconut¼ cup

Cooking oil (vegetable oil)1½ tbsp, for the palya

Ghee1 tsp per dosa

Saltto taste

Method

5 steps

1For the palya, heat oil and add mustard seeds, urad dal, chana dal and curry leaves. Add onion, chillies and ginger and cook until soft. Add turmeric, crumbled potato, salt and a splash of water.
2For the red chutney, grind the soaked chillies with garlic, coconut, roasted chana, a slice of onion and salt with very little water.
3Heat the tava and sprinkle a few drops of water. Pour a ladle of batter in the centre and spread thin in outward circles.
4Drizzle ghee over and around. When the underside turns golden, spread a spoon of red chutney across the top.
5Place a scoop of palya on one half, fold and serve straight away.

Serve it like this

Serve straight off the tawa, folded, with chutney and sambar in small bowls on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Mysore masala dosa

Make it your way

Ingredients

Method

Mysore masala dosa

Make it your way

Ingredients

Method

Make it a meal