Fermented Millet Mysore Masala Dosa

By AislePrompt Editorial · Published 2026-07-07 · Updated 2026-07-07

A tangy and spiced South Indian crepe made from fermented millet batter, filled with a flavorful potato masala infused with mustard seeds and curry leaves. This Indian recipe (vegetarian), ready in about 630 minutes, pairs finger millet flour, rice flour, urad dal (split black gram) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup finger millet flour
• 1 cup rice flour
• 1/2 cup urad dal (split black gram)
• 2 1/2 cups water
• 3 medium boiled potatoes
• 1 tsp mustard seeds
• 10 curry leaves
• 2 finely chopped green chilies
• 1/2 tsp turmeric powder
• 1 tsp ginger grated
• 1 medium onion finely chopped
• 3 tbsp vegetable oil
• 1 1/2 tsp salt
• 2 tbsp coriander leaves chopped

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Instructions

1. Step 1: Rinse 1/2 cup urad dal and soak it with 1 cup finger millet flour and 1 cup rice flour in 2 1/2 cups water for 8 hours or overnight to ferment.
2. Step 2: After fermentation, stir the batter gently and add 1 tsp salt, ensuring it has a slightly bubbly texture and sour aroma.
3. Step 3: Heat 2 tbsp vegetable oil in a pan over medium heat. Add 1 tsp mustard seeds and wait until they pop, then add 10 curry leaves, 1 medium finely chopped onion, 2 finely chopped green chilies, and 1 tsp grated ginger. Sauté for 3 minutes until onions are translucent and fragrant.
4. Step 4: Add 3 boiled and mashed medium potatoes, 1/2 tsp turmeric powder, and 1 1/2 tsp salt. Mix well and cook for 5 minutes until the flavors combine, then stir in 2 tbsp chopped coriander leaves and remove from heat.
5. Step 5: Heat a non-stick pan over medium heat and pour a ladleful (about 1/3 cup) of the fermented millet batter. Spread it thinly in a circular motion to form a dosa.
6. Step 6: Drizzle 1 tsp vegetable oil around the edges and cook for 2-3 minutes until the bottom is golden and crisp.
7. Step 7: Place a generous spoonful of the potato masala filling on one side of the dosa and fold it over. Serve hot with chutney or sambar.