Spicy pancake from Karnataka (Mysore masala dosai) from Dosai (page 7) by Chandra Padmanabhan

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Shallot curry from Palghat, Kerala (Vengaya sambar); Spicy potatoes from Karnataka 1 (Alugaddé palya 1)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ganga108 on November 02, 2024

    I have the dals and rice soaking now for the next dosa from this book. This one is different in that the dosa is filled while cooking and folded over its filling like an omelette would be. The filling is a spicy potato mix and coconut chutney. UPDATE (dosa on its own) this is my favourite dosa so far. Softer than the others, just right for a filling, plus a lovely fermented tartness to the dosa. (Dosa with suggested fillings) Most excellent! Divine!

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