If you want to include more millets in your diet, this is a perfect recipe. This mysore masala dosa is made with a fermented millet batter that makes beautiful, crispy dosas.
4CupsKodo Milletsor other millets like ragi, bajra
¾CupUrad Dal
¼CupChana Dal
1TablespoonFenugreek Seeds
¾CupPoha or Flattened Ricesoaked for 30 minutes
3tablespoonsGheefor cooking dosas
Mysore Masala Chutney
1TablespoonOil
2TablespoonChana dal
1TablespoonUrad dal
8-10clovesGarlic
1inchroughly chopped Ginger
6-7Kashmiri red chillies
½TeaspoonTurmeric Powder
½Cupchopped Onions
2TablespoonTamarind pulp
¼CupWater
Aloo Masala
1TablespoonOil
½TeaspoonMustard
½TeaspoonCumin Seeds
2TeaspoonsRoasted Chana Dal
1TeaspoonUrad Dal
1PinchHing
1Teaspoonfinely chopped Ginger
2Green Chilli slit lengthwise
1Onionsliced
¼TeaspoonTurmeric Powder
1sprig Curry leaves
3Potatoes boiled and peeled
Instructions
Millet Dosa Batter
Add all the ingredients except the soaked poha and ghee in a mixing bowl. Cover it with enough water to submerge it. Soak this for 6-8 hours.
Drain the excess water and add it to a blender jar along with the poha and grind them to a smooth consistency. Add a little extra water if necessary.
Ferment this batter overnight, you need to be able to see bubbles on the top surface.
To fry the dosa, heat up a tava or dosa pan. Ensure the pan is hot enough. If water splashed on the pan sizzles immediately, the pan is hot enough. If the water evaporates right after splashing, the pan is too hot.
Take a ladle full of batter and pour it on the tawa. Move the ladle in concentric circles and spread it around. Add some ghee along the sides and the centre and cook it for 1-2 minutes. Next spread the Mysore masala chutney all around the dosa and add a little more ghee. Place a spoon of aloo masala in the centre and flip one half of the dosa over it. Serve hot along with some coconut chutney.
Mysore Masala Chutney
Add oil to a pan and allow it to heat up. Once hot, add urad dal and chana dal lightly fry for 15-20 seconds. Add garlic and ginger and fry till fragrant. Next add the onions and fry till they become soft. Add red chillies, turmeric powder and cook for 2-3 minutes. Allow this to cool for a bit and then transfer to the chutney jar of the mixer.
Add the tamarind pulp and the water. Grind till it becomes a coarse paste. Add extra water if necessary. It should be a coarse and spreadable mix and not too runny so adjust accordingly.
Aloo Masala
Add oil to a kadai or heavy bottomed pan on a high flame. Once hot, add mustard seeds and cumin seeds. Allow it to splutter, then add urad dal and chana dal and cook it for a minute. Next add green chillies and chopped ginger, fry till ginger is fragrant. Add hing and sliced onion and cook till onions are translucent.
Add salt and turmeric and sauté again. Now add curry leaves and lightly fry it. Add in the boiled and crushed potato. Use the back of your spoon or spatula to mash it further. Add 1-2 tablespoons of water to deglaze the pan and further cook the potato. Garnish with coriander leaves if you like and keep aside.
Video
Notes
Dosa batter also has split chickpeas (chana dal) for super crispy dosas, and split and skinned black gram (urad dal) for a light and airy batter.
Fenugreek seeds (methi) help the batter to ferment well
We added a handful of soaked flattened rice (poha) just before grinding the batter. Poha helps to make the batter light and fluffy. If you don’t have poha, you can add some cooked rice.
After fermenting, the batter will rise to double its original size. Use a large bowl to ferment the batter so it doesn't overflow. For instructions on fermenting temperatures, see my post on Idli dosa batter.
The red masala chutney is simply blended to a paste with water. It should be thick, but you should be able to smear it smoothly on the dosas.
Before making dosas, check the seasoning in the batter. Make a test dosa if required and adjust salt accordingly.
Don't make the batter too runny by adding too much water. It will be a challenge to spread out the dosa evenly on the pan.
You can use your regular iron dosa tawa to make these dosas. Non-stick flat bottomed pans will also give you crispy dosas.
Don't skimp on oil! Dosas need lots of fat to crisp up and get that golden brown colour. You could also substitute the oil with ghee and take the taste up a few notches! Serve hot.