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Enjoy the crispy perfection of Mysore Masala Dosa, a classic South Indian fermented crepe with a golden, lacy texture. This vegetarian breakfast favorite is protein-rich and loved by the whole family.
Wash and soak parboiled rice, urad dal, and chana dal in water for at least 6 hours or overnight. Drain and grind with a little water to form a smooth batter. Allow batter to ferment for 8-12 hours at room temperature for a tangy flavor.
Boil the potatoes until fork-tender, then peel and crumble them. Heat 1 tbsp oil in a skillet over medium heat, add mustard seeds and let them splutter, followed by curry leaves and asafoetida.
Add finely chopped onion and green chili to the skillet; sauté until translucent. Stir in turmeric powder, then add the crumbled potatoes, salt, and mix well. Cook for 3-4 minutes, stirring gently.
For the dosa, heat a flat nonstick griddle over medium-high heat. Pour a ladle of fermented batter and quickly spread in circles to make a thin crepe. Drizzle oil around edges and cook until golden and lacy.
Sprinkle red chili powder evenly over the dosa and place a portion of potato filling in the center. Fold the edges over the filling and serve hot. Adjust heat to keep the pan at an even medium-high for each batch.
