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Mysore-Style Dosa with Coconut Potatoes – vegetarian recipe
Stav Kogan

Mysore-Style Dosa with Coconut Potatoes

A simplified, weeknight-friendly version of the famous soft and fluffy Mylari Dosa from Mysore, India. This recipe features a savory pancake-like dosa hiding a treasure of creamy, fragrant coconut potatoes.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 serving
Calories: 580
Ingredients Method Nutrition

Ingredients
  

  • FOR THE COCONUT POTATOES
  • 1¾ pounds / 800g (28.2 oz) baby potatoes
  • 2 tablespoons (30 ml / 1 fl oz) canola oil
  • 1 teaspoon (5 g / 0.18 oz) black mustard seeds
  • ¾ teaspoon (3 g / 0.11 oz) cumin seeds, roughly ground
  • 2 teaspoons (10 g / 0.35 oz) chana dal
  • 12 fresh curry leaves
  • 1 large onion, quartered and sliced
  • 1-inch / 2.5cm piece of ginger, peeled and grated
  • 2 Indian green chiles, thinly sliced
  • ½ cup (120 ml / 4.1 fl oz) coconut cream
  • 1¼ teaspoons / 7g (0.25 oz) salt
  • 1 tablespoon (15 g / 0.53 oz) unsalted butter or ghee
  • FOR THE DOSAS
  • 1 cup plus 2 tablespoons / 140g (4.9 oz) chickpea flour
  • ½ cup (60 g / 2.12 oz) all-purpose flour
  • ½ teaspoon (3 g / 0.11 oz) salt
  • ½ teaspoon (2.5 g / 0.09 oz) baking soda
  • canola oil, for cooking
  • The dosa batter should be the consistency of thin pancake batter—smooth and easily pourable. Adjust with a splash of water or a sprinkle of flour if needed.
  • Ensure your pan is properly heated before adding the batter. A drop of water should sizzle and evaporate instantly. This prevents the dosa from sticking.
  • The chana dal in the potato filling adds a wonderful, subtle crunch. If you can't find it, you can omit it without affecting the overall flavor.
  • The potato filling can be made a day ahead and stored in the refrigerator. The dosa batter is best made just before cooking to get the full effect of the baking soda.

Method
 

  1. Wash the potatoes and place them in a saucepan.
  2. Cover with cold water, bring to a boil, and cook for 15-20 minutes until tender.
  3. Drain and lightly mash them, leaving some texture.
  4. Heat 2 tablespoons (30 ml / 1 fl oz) of oil in a large frying pan over medium-high heat.
  5. Once hot, add the mustard seeds.
  6. When they begin to pop, add the cumin seeds, chana dal, and curry leaves.
  7. Stir-fry for one minute until fragrant.
  8. Add the sliced onion, grated ginger, and green chiles to the pan.
  9. Cook for 10-15 minutes, stirring occasionally, until the onions are soft and golden.
  10. Add the mashed potatoes to the pan and stir to combine.
  11. Grate in the coconut cream, add the salt, and mix well.
  12. Stir in the butter or ghee, taste and adjust seasoning if needed, then set the filling aside.
  13. To make the dosa batter, combine the chickpea flour, all-purpose flour, salt, and baking soda in a large bowl. Slowly whisk in 1½ cups (360ml / 12.2 fl oz) of water until you have a smooth, lump-free batter.
  14. Place a 7-8 inch non-stick frying pan over medium-high heat.
  15. Add a teaspoon of oil and swirl to coat.
  16. Pour a ladleful of batter into the center and immediately swirl the pan to create an even, round dosa.
  17. Cook for about one minute, then spread a sixth of the potato mixture in a line down the center of the dosa.
  18. Continue to cook for another 30-60 seconds, until the base is golden and crispy and the filling is heated through. Slide the dosa from the pan, roll it up, and serve immediately.
  19. Repeat with the remaining batter and filling.

Nutrition

Calories: 580kcalCarbohydrates: 75gProtein: 16gFat: 25g

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