Photograph of the finished Mysore masala dosa

India · Bánh dosa phết xốt ớt nhân khoai

Mysore masala dosa

45 min Hands-on time + 14 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Idli rice (fermented rice) Idli rice (fermented rice) 1.6 lb
  • Photograph of Hulled urad beans Hulled urad beans 8.5 oz
  • Photograph of Dried chillies Dried chillies 2.8 oz
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Potato Potato 1.9 lb
  • Photograph of Mustard seeds Mustard seeds 0.8 oz
  • Photograph of Turmeric powder Turmeric powder 0.7 oz
  • Photograph of Curry leaves Curry leaves 48 leaves
  • Photograph of Unsalted butter Unsalted butter 8.5 oz
  • Photograph of Onion Onion 1.6

Method

  1. 1 Soak the rice and urad beans for 6 hours, then grind them finely and let them ferment for 8 hours.
  2. 2 Dried chilies are soaked and then ground with garlic to make a thick red sauce; this is the unique sauce of Mysore village.
  3. 3 Sauté onions with turmeric, mustard seeds, and curry leaves, then mix in mashed boiled potatoes.
  4. 4 Spread the pancake on a cast iron pan, then brush the red sauce over the surface while the pancake is still wet.
  5. 5 Spreading the red sauce on the inside of the tortilla is a hallmark of Mysore masala dosa, not dipping it separately.
  6. 6 Spread butter around the edges, then add the potato filling and fold the pastry in half.

With an appliance

  • Air fryer 40 min

    Replace steps 4 and 6: coat the batter in a greased baking tray, brush with red sauce, then air fry at 195 degrees for 8 minutes, flipping at the 6th minute; add the potato filling after flipping. Fold the pastry when removing it to prevent the crust from breaking.

Start cooking