Mysore Masala Dosa Made With Ragi Dosa Batter
Introduction
Mysore Masala Dosa is one of the most iconic breakfast dishes from the Southern part of India, particularly beloved in the state of Karnataka. Traditionally, dosa batter is made from a mixture of boiled rice and urad dal, but this unique recipe gives a twist by using ragi (finger millet) in place of the usual rice, resulting in a deliciously healthy version of the classic dosa. Known for its crispy texture and savory potato filling, the Mysore Masala Dosa made with ragi batter is a great way to enjoy the rich flavors of South India with the added benefits of millet.
This dish combines a unique blend of flavors, from the earthy ragi dosa to the spicy red chutney and comforting potato masala. Paired with coconut chutney and sambar, it makes a perfect South Indian breakfast, sure to energize your morning.
Cuisine: Karnataka
Course: South Indian Breakfast
Diet: Vegetarian
Ingredients
| For the Dosa Batter | Quantity |
|---|---|
| Idli Rice | 1 cup (a special rice available in Indian stores for making idli and dosas) |
| Ragi Seeds | 1/2 cup |
| White Urad Dal (Whole) | 1 cup |
| Methi Seeds (Fenugreek Seeds) | 1 teaspoon |
| Water | As required for soaking and grinding |
| For the Red Chutney | Quantity |
|---|---|
| Onion | 1 (chopped) |
| Roasted Gram Dal (Pottukadalai) | 3 tablespoons |
| Dry Red Chillies | 2 |
| Garlic | 4 cloves |
| Ginger | 1 inch (chopped) |
| Salt | To taste |
| For the Potato Palya | Quantity |
|---|---|
| Potatoes (Aloo) | 4 (boiled, peeled, and mashed) |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Curry Leaves | 1 sprig |
| Asafoetida (Hing) | 1 pinch |
| Onion | 1 (sliced) |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Coriander Leaves (Dhania) | 4 sprigs (chopped) |
| Salt | To taste |
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Instructions
1. Making the Ragi Dosa Batter
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Soak the ingredients: Begin by combining the idli rice and ragi seeds in a large bowl. Pour enough water to cover the rice and ragi, ensuring the water level is about an inch above the grains. Let it soak for at least 6 hours.
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Soak the white urad dal and methi seeds separately in water for about 6 hours, ensuring the dal is fully immersed.
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Grind the batter:
- First, grind the urad dal and methi mixture into a smooth, fluffy batter using just enough water to achieve a silky texture.
- Next, grind the soaked rice and ragi mixture into a smooth batter, adding minimal water to avoid making the batter too runny. The batter should be smooth but not watery.
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Fermentation: Combine the urad dal batter with the rice-ragi batter, and add salt to taste. Set the batter aside in a warm place for 12 hours or overnight to ferment. The batter will rise and become slightly airy as it ferments. Ensure that the container you use is large enough for the batter to expand as it ferments.
Note on fermentation: If you live in a cooler climate, you can ferment the batter in an oven. Preheat the oven to a low temperature, then turn it off and place the batter inside with the oven light on to create a warm environment.
2. Preparing the Red Chutney
- Soak the dry red chillies: Soak the dry red chillies in warm water for at least 20 minutes to soften them.
- Grind the chutney: Once the chillies are soaked, blend them with the chopped onion, garlic, ginger, roasted gram dal, and salt to form a coarse paste. Adjust seasoning to taste, and set the chutney aside.
3. Making the Potato Palya (Filling)
- Cook the potatoes: In a pressure cooker, cook the potatoes with about 2 cups of water and a pinch of salt for at least 4 whistles. Once done, allow the pressure to release naturally, drain any remaining water, and peel and mash the potatoes. Set them aside.
- Prepare the tempering: Heat oil in a flat skillet and add cumin seeds. Allow them to sizzle for a few seconds. Next, add the hing and curry leaves, letting them crackle.
- Cook the onions and potatoes: Add sliced onions, ginger, and garlic to the pan, and sauté until the onions turn translucent. Add turmeric powder, salt, and the mashed potatoes, mixing them well to combine all the flavors. Stir in chopped coriander leaves and set the mixture aside.
4. Making the Mysore Masala Dosa
- Cook the dosa: Heat a well-greased dosa tawa (griddle) over medium heat. Pour a small ladleful of the fermented batter onto the tawa and spread it in a circular motion to form a medium-sized dosa. Drizzle a little oil along the edges and cook over low heat for a few seconds.
- Add the chutney and filling: Once the dosa becomes golden brown and crispy, spread a thin layer of the red chutney over the entire dosa. Place a generous portion of the potato palya in the center of the dosa.
- Fold and serve: Continue to cook the dosa for a few more seconds until it turns a light brown. Gently fold one side of the dosa over the filling and transfer the dosa to a serving plate.
Serving Suggestion
Serve your Mysore Masala Dosa hot with a side of coconut chutney and Bangalore-style sambar for a truly authentic South Indian breakfast experience. This dish is perfect for starting your day with a flavorful, hearty, and nutritious meal.
Enjoy your Mysore Masala Dosa made with ragi batter, a wholesome twist on a beloved classic!
