Mysore masala dosa|Crispy masala dosa|Red chutney recipe|Masala Dosa recipe in Tamil|Aloo masala

urad dal

🥗Healthier: chickpea flour

💰Cheaper: split peas

Chickpea flour is high in protein and can be more affordable.

ghee

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil adds healthy fats and is often less expensive.

potato

🥗Healthier: sweet potato

💰Cheaper: mashed pumpkin

Sweet potato offers more nutrients and can be budget-friendly.

coconut

🥗Healthier: almond flour

💰Cheaper: shredded cheese

Almond flour is lower in carbs and can be used as a substitute.

Soak idly rice, urad dal, chana dal, toor dal, fenugreek seeds, and flattened rice in water for several hours.

Drain and blend the soaked mixture into a smooth batter, adding water as needed.

Ferment the batter in a warm place until it rises and bubbles.

Stir in salt as required before cooking the dosa.

Heat a griddle over medium heat and grease it with oil.

Pour a ladleful of batter onto the griddle and spread it into a thin circle.

Drizzle oil around the edges and cook until the bottom is golden brown.

Prepare the potato masala by heating oil in a pan, adding mustard seeds, chana dal, urad dal, cumin seeds, curry leaves, chopped ginger, and onions. Cook until softened. Add boiled potatoes, turmeric, green chilies, and salt, and mix well.

Serve the dosa with red chutney made from blending oil, chana dal, dry red chili, tamarind, onions, turmeric, garlic, and ginger.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens