Mysore Masala Dosa Made With Ragi Dosa Batter
Mysore Masala Dosa, a beloved dish from the state of Karnataka, is a classic South Indian breakfast that combines a crispy, golden dosa filled with a spiced potato masala and topped with a flavorful red chutney. The recipe we’re sharing today is made using a healthy twist: ragi dosa batter, which adds nutritional value and a rich, earthy flavor to the classic dosa.
This dish is a perfect balance of textures and flavors – the crispy dosa, the soft potato filling, the tangy chutney, and the warmth of traditional spices. Paired with coconut chutney and sambar, this breakfast will transport you straight to the bustling streets of Bangalore.
Ingredients
For the Ragi Dosa Batter:
| Ingredient | Quantity |
|---|---|
| Idli Rice (special rice for dosa) | 1 cup |
| Ragi Seeds (finger millet) | 1/2 cup |
| White Urad Dal (whole) | 1 cup |
| Methi Seeds (fenugreek seeds) | 1 teaspoon |
| Water (for soaking) | As required |
For the Red Chutney:
| Ingredient | Quantity |
|---|---|
| Onion (chopped) | 1 |
| Roasted Gram Dal (Pottukadalai) | 3 tablespoons |
| Dry Red Chillies | 2 |
| Garlic (cloves) | 4 |
| Ginger (chopped) | 1 inch piece |
| Salt | To taste |
For the Potato Masala (Palya):
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo) | 4 |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Curry Leaves | 1 sprig |
| Asafoetida (Hing) | A pinch |
| Onion (sliced) | 1 |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Coriander Leaves (chopped) | 4 sprigs |
| Salt | To taste |
For Cooking the Dosa:
| Ingredient | Quantity |
|---|---|
| Oil | For drizzling over the dosa |
Preparation Time
- Soaking Time for Ragi Dosa Batter: 6 hours
- Preparation Time: 20 minutes
- Cooking Time: 40 minutes
- Total Time: 60 minutes
Servings
- 4 servings
Cuisine
- Karnataka (South Indian)
Course
- Breakfast
Diet
- Vegetarian
Instructions
Step 1: Prepare the Ragi Dosa Batter
-
Soak the Ingredients:
- In a large bowl, combine the idli rice and ragi seeds. Add enough water to cover the rice and ragi by about an inch. Let them soak for 6 hours.
- In another bowl, soak the urad dal and fenugreek seeds with enough water to submerge them by 2 inches. Soak these ingredients for 6 hours as well.
-
Grind the Ingredients:
- First, grind the soaked urad dal into a smooth, fluffy batter. Add just enough water to get a smooth consistency. The batter should be thick but airy.
- Next, grind the soaked rice and ragi mixture into a smooth batter. Add minimal water to avoid making the mixture too watery. The batter should have a thick yet pourable consistency.
-
Combine the Batters:
- Mix the urad dal batter and rice-ragi batter together. Add salt to taste.
- Set the batter aside to ferment for 12 hours or overnight. You’ll notice that the batter will rise in volume, so ensure the container is large enough to accommodate this increase in size.
Fermentation Tip: In warmer climates, fermentation occurs easily, but in colder places, you can use your oven. Place the batter in a warm oven (with or without a light on) to encourage fermentation.
Step 2: Prepare the Red Chutney
- Soak the dry red chilies in warm water for 20 minutes to soften them.
- After soaking, add the chilies along with the onion, garlic, ginger, roasted gram dal, and salt into a blender. Grind these ingredients into a coarse paste, adding a little water if necessary.
- Taste the chutney and adjust the salt or spice level as per your preference. Set it aside in a bowl.
Step 3: Prepare the Potato Masala (Palya)
- Pressure cook the potatoes in 2 cups of water with a pinch of salt. Cook for about 4 whistles or until the potatoes are soft.
- Once cooked, allow the pressure to release naturally, then peel and mash the potatoes. Set them aside.
- In a flat skillet, heat some oil and add cumin seeds. Let them sizzle for a few seconds.
- Add a pinch of asafoetida (hing) and curry leaves, allowing them to splutter for a few seconds.
- Add the sliced onions, garlic, and ginger, and sauté until the onions turn translucent.
- Stir in turmeric powder and salt to taste, then add the boiled and mashed potatoes. Mix everything well until fully combined.
- Garnish with chopped coriander leaves and set the potato masala aside.
Step 4: Make the Mysore Masala Dosa
- Heat a non-stick dosa tawa (griddle) over medium heat.
- Once hot, pour a ladleful of the fermented batter onto the tawa and spread it evenly into a medium-sized circle using the back of the ladle.
- Drizzle a little oil (about 1/2 teaspoon) around the dosa and cook on low heat for a few seconds to ensure it gets crispy.
- Spread a generous amount of the red chutney over the dosa, and then add a portion of the potato masala in the center.
- Let the dosa cook for another 2-3 minutes, until it turns slightly golden and crispy at the edges.
- Carefully fold one side of the dosa over the filling, creating a half-moon shape, and then transfer it to a serving plate.
Serving Suggestions
Serve the Mysore Masala Dosa with traditional coconut chutney and Bangalore-style sambar to complete your South Indian breakfast experience.
Nutritional Information (Per Serving, approximate):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 290 |
| Protein | 7g |
| Carbohydrates | 55g |
| Fiber | 6g |
| Fat | 5g |
| Sodium | 220mg |
Conclusion
This Mysore Masala Dosa recipe made with ragi dosa batter is a healthy and delicious variation of the traditional dosa. The combination of fermented ragi batter, spiced potato masala, and red chutney makes for a flavorful and satisfying breakfast. It’s a wonderful dish to start your day, full of protein, fiber, and essential nutrients. Whether you’re looking for an authentic South Indian breakfast or simply want to try a new recipe, this dosa is sure to delight your taste buds.
