Mysore Masala Dosa (With Red Chutney)
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Dassana's Veg Recipes · by Dassana Amit★ 4.9 (25)

Mysore Masala Dosa (With Red Chutney)

NUTRITION · PER SERVING590M COOK
CAL 12%·PRO 13%
CARBS 46G79% OF CAL
2G FIBER43G OTHER2G TOTAL SUGAR
FAT 3G11% OF CAL
1G SAT2G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A crispy Indian crepe filled with spiced potatoes and served with tangy red chutney and coconut chutney. A substantial, flavorful South Indian breakfast that takes time but rewards with authentic taste.

mainindiandairy freegluten freeveganvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 10
  • 2 cups regular rice
  • ½ cup urad dal ((skinned and split black gram))
  • ½ cup cooked rice or poha ((flattened rice))
  • ¼ teaspoon methi seeds ((fenugreek seeds))
  • rock salt (edible and food grade) or sea salt as required
  • water as required for grinding the batter
  • 2 large potatoes (- boiled)
  • ¾ cup chopped onions
  • 1 inch ginger (adrak) (- chopped)
  • 1 or 2 garlic (lahsun) (- optional)
  • 12 to 15 curry leaves
  • 1 green chili (- chopped)
  • ½ or ⅔ teaspoon black mustard seeds
  • ½ or ⅔ teaspoon turmeric powder
  • 1 pinch red chili powder
  • 1 pinch asafoetida ((hing))
  • ½ teaspoon lemon juice
  • ¼ or ½ cup water
  • 1 or 2 tablespoon chopped coriander leaves
  • 1 tablespoon oil
  • salt as required
  • 2 tablespoons roasted chana dal ((roasted bengal gram))
  • 4 to 5 garlic (- small to medium-sized)
  • 2 to 4 dry red chilies
  • 1 teaspoon seedlees tamarind
  • 2 tablespoons desiccated coconut (- unsweetened)
  • ¼ cup onion (- roughly chopped)
  • salt ( as required)
  • 3 tablespoons water (- to blend or grind, add as needed)
PREP
540M
SODIUM
303MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.