Spicy Garlic Potato Crepe — Mysore Masala Dosa
A Karnataka dosa spread with a spicy red chutney of garlic, kashmiri chilli, and tamarind, filled with a lightly spiced potato masala and folded over.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel and cube 2 medium potatoes into 0.5-inch pieces. Soak 8 dried kashmiri chillies in 6 tbsp hot water 10 minutes. Peel and chop 8 garlic cloves. Thinly slice 1 medium onion, grate 1 tsp ginger, finely chop 2 green chillies. Measure dosa batter, tamarind paste, salt, turmeric, oil, mustard seeds, urad dal, curry leaves, ghee, coriander.
Boil
Cook cubed potatoes in salted water over medium-high heat 10–12 minutes until fork-tender. Drain and roughly mash, keeping some chunks. Set aside.
Build 1
Drain soaked chillies, reserving 1/4 cup soaking water. Blend chillies with garlic, tamarind paste, 0.5 tsp salt, and soaking water until smooth thick paste. Set aside.
Saute
Heat 2 tbsp oil in a large skillet over medium heat. Add mustard seeds, pop 20 seconds. Toast urad dal 30 seconds until golden. Add curry leaves, onion, ginger, green chillies; cook 3–4 minutes until onion softens. Stir in 0.5 tsp turmeric and 0.5 tsp salt for 30 seconds. Add mashed potatoes and 1/4 cup water, stir 2–3 minutes on medium-low until heated through and lightly creamy. Fold in coriander.
Crisp 1
Heat non-stick skillet over medium-high heat 2 minutes. Reduce to medium, brush with 0.5 tsp oil. Pour 0.5 cup batter into centre, spread with ladle back in concentric circles to 9-inch thin round. Spread 1 tbsp red chutney evenly across surface. Drizzle 1 tsp oil around edges. Cook 2 minutes until underside is deeply golden and crispy. Repeat with second dosa.
Stuff
Place half the potato masala along the first dosa centre. Brush with 0.5 tbsp ghee. Fold dosa over filling. Repeat process with remaining batter, chutney, masala, oil, and ghee.
Plate
Slide folded dosas onto a plate. Serve hot with coconut chutney, sambar, lemon pickle, and roasted papad alongside.
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