Mysore masala dosa

Dassana Amit’s Mysore masala dosa layers red chutney and potato palya inside a rice-and-lentil pancake. She associates this version with Mysore in Karnataka, South India.

Sona masoori rice, skinned split black gram, fenugreek and the selected poha are ground with water. Salt is mixed into the fluffy, smooth batter before it ferments.

The separately cooked potatoes are peeled and crumbled or chopped. Mustard seeds splutter in oil before onions, ginger, optional garlic, green chili, curry leaves and ground seasonings are added; the potatoes then simmer in the same pan.

The red chutney combines roasted chana dal, garlic, soaked dried chilies, tamarind, unsweetened desiccated coconut, onion and salt. These are ground with water to a smooth paste, while lemon juice and coriander finish the separate potato filling.

On the selected nonstick pan, the dosa receives drops of oil and cooks under a lid until its base browns and its top cooks through. Red chutney and potato palya are spread over it before folding; the author serves it hot with coconut chutney and sambar.