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# Delicious Mysore Masala Dosa Recipe from Mom’s Dosa in Cloverdale

## Introduction/Description
Welcome to **Mom’s Dosa**, your go-to restaurant in Cloverdale for authentic Indian dishes! Today, we’re sharing a delightful recipe for **Mysore Masala Dosa** – a crispy, savory crepe made from fermented rice and lentil batter, filled with a spicy potato mixture and served with coconut chutney and sambar. While our restaurant has its own special touch, this recipe will help you create a flavorful Mysore Masala Dosa at home!

## Ingredients List
For the Dosa Batter:
– 1 cup rice (preferably idli rice)
– 1/4 cup urad dal (split black gram)
– 1/4 teaspoon fenugreek seeds
– Salt to taste
– Water, as required

For the Masala Filling:
– 2 medium potatoes, boiled and mashed
– 1 onion, finely chopped
– 2 green chilies, chopped (adjust to taste)
– 1/2 teaspoon mustard seeds
– 1/2 teaspoon turmeric powder
– 2 tablespoons oil
– Fresh coriander leaves, chopped
– Salt to taste

For Serving:
– Coconut chutney
– Sambar

## Instructions/Steps

1. **Prepare the Dosa Batter:**
– Rinse the rice and urad dal separately, then soak them in water along with fenugreek seeds for 6-8 hours or overnight.
– Drain and blend the soaked ingredients to a smooth batter, adding water as needed. The batter should be slightly thick.
– Transfer the batter to a bowl, add salt, and let it ferment for 8-12 hours in a warm place until it rises.

2. **Make the Masala Filling:**
– Heat oil in a pan and add mustard seeds. Once they splutter, add chopped onions and green chilies. Sauté until the onions turn translucent.
– Add turmeric powder and mashed potatoes. Season with salt and mix well. Cook for a few minutes and then stir in chopped coriander leaves. Set aside.

3. **Cooking the Dosa:**
– Heat a non-stick skillet or tava over medium heat. Pour a ladle of batter onto the heated pan and spread it in a circular motion to form a thin dosa.
– Drizzle a little oil around the edges and cook until the dosa turns golden brown and crispy.
– Place a portion of the potato filling in the center of the dosa, fold it in half, and serve hot.

## Cooking Time
– **Preparation Time:** 10 minutes (excluding soaking and fermentation time)
– **Cooking Time:** 20-30 minutes (per dosa)
– **Total Time:** 1-2 hours (including soaking and fermentation)

## Serving Size
This recipe yields about 6-8 Mysore Masala Dosas, depending on the size you choose to make.

## Tips and Variations
– For extra flavor, you can add a pinch of red chili powder to the batter.
– You can customize the filling by adding peas, carrots, or any other vegetables of your choice.
– Serve your **Mysore Masala Dosa** with a variety of chutneys, like tomato chutney or mint chutney, along with sambar for a complete meal.

*Disclaimer: This Mysore Masala Dosa recipe is intended as a reference and may not match the exact preparation method used at Mom’s Dosa in Cloverdale. We invite you to visit us for the authentic taste!*

Enjoy making this delicious **Mysore Masala Dosa** at home, and remember, at **Mom’s Dosa** in Cloverdale, we’re always serving up traditional Indian flavors made with love!