Sorghum Mysore Masala Dosa is a bold. flavorful. and nutritious reinterpretation of the iconic Mysore masala dosa. This recipe replaces refined rice with sorghum. also known as jowar. creating a dosa that is crisp on the outside. soft inside. and packed with fiber and essential nutrients 🌿.
Mysore masala dosa is famous for its spicy red chutney spread. aromatic potato filling. and crisp dosa base. When prepared using sorghum batter. this beloved dish becomes lighter on digestion while still delivering the same punch of flavor and indulgence. The earthy taste of sorghum pairs beautifully with the fiery Mysore chutney and mildly spiced potato masala.
Sorghum Mysore Masala Dosa is perfect for weekend breakfasts. brunch gatherings. festive meals. or whenever you crave a restaurant style dosa with a healthy twist.
🌾 Why Sorghum Is Ideal for Dosa Batter
Sorghum is a traditional Indian millet that has been consumed for centuries. It is rich in dietary fiber. antioxidants. and plant based protein. Unlike polished rice. sorghum digests slowly and provides sustained energy without sudden sugar spikes.
✨ Key benefits of sorghum
✔ High in fiber and gut friendly
✔ Helps regulate blood sugar levels
✔ Supports heart health
✔ Naturally gluten free
✔ Keeps you full for longer
Using sorghum in dosa batter makes the dish suitable for diabetics. weight watchers. elders. and anyone looking to reduce refined grain intake.
🛒 Ingredients Required
For Sorghum Dosa Batter
- Sorghum grains or sorghum flour – 1 cup
- Urad dal – ½ cup
- Fenugreek seeds – ½ teaspoon
- Water – as needed
- Salt – as per taste
For Mysore Red Chutney
- Dry red chilies – 6 to 8
- Garlic cloves – 4
- Roasted chana dal – 2 tablespoons
- Tamarind small piece
- Oil – 1 tablespoon
- Salt – as per taste
For Potato Masala
- Boiled potatoes mashed – 3 medium
- Onion thinly sliced – 1
- Green chilies slit – 2
- Ginger grated – 1 teaspoon
- Mustard seeds – 1 teaspoon
- Curry leaves – few
- Turmeric powder – ¼ teaspoon
- Oil – 2 tablespoons
- Salt – as per taste
For Cooking
- Butter or oil – as needed
👩🍳 Step by Step Preparation
🔹 Step 1. Preparing the Dosa Batter
Wash and soak sorghum grains for 8 to 10 hours or overnight. If using flour. soaking is not required. Wash and soak urad dal and fenugreek seeds for 4 to 5 hours.
Grind urad dal into a smooth fluffy batter. Grind soaked sorghum into a slightly coarse batter. Combine both batters. add salt. and mix gently using hands.
Cover and ferment the batter for 8 to 12 hours in a warm place until it rises and develops a mild sour aroma.
🔹 Step 2. Preparing Mysore Red Chutney
Soak dry red chilies in warm water for 15 minutes. Drain and grind with garlic. roasted chana dal. tamarind. salt. and a little water into a thick paste.
Heat oil in a small pan. Add the ground paste and sauté for 2 to 3 minutes until aromatic and slightly thickened. Keep aside.
🔹 Step 3. Preparing Potato Masala
Heat oil in a pan. Add mustard seeds and allow them to splutter. Add curry leaves. green chilies. and grated ginger. Sauté until aromatic ✨.
Add sliced onions and cook until soft. Add turmeric powder and salt. Mix well. Add mashed potatoes and mix until everything combines evenly. Cook for 2 to 3 minutes and turn off the flame.
🔹 Step 4. Making the Dosa
Heat a dosa tawa on medium flame. Grease lightly with oil or butter. Pour a ladleful of batter and spread into a thin circular dosa.
Drizzle butter around the edges and cook until the base turns crisp and golden.
🔹 Step 5. Assembling Mysore Masala Dosa
Spread a thin layer of Mysore red chutney over the dosa. Place a portion of potato masala in the center.
Fold the dosa over the filling and cook for a few seconds to allow flavors to blend. Remove from the tawa and serve hot.
😋 Serving Suggestions
Sorghum Mysore Masala Dosa tastes best when served hot and crisp. It pairs beautifully with
🥥 Coconut chutney
🍅 Tomato chutney
🥣 Mild sambar for balance
This dosa is filling enough to be enjoyed on its own as a complete meal.
💡 Tips and Variations
✔ Fermentation is key for soft dosa texture
✔ Spread chutney thin to avoid overpowering spice
✔ Use butter for authentic restaurant flavor
✔ Add onions to dosa batter for variation
✔ Cook on medium flame for even crispness
🌿 Health Benefits
Sorghum Mysore Masala Dosa is rich in fiber. complex carbohydrates. and plant based nutrients. It supports digestion. provides steady energy. and helps control blood sugar levels. The spices and garlic boost immunity and metabolism while keeping the meal satisfying.
This dish is suitable for diabetics. active individuals. and anyone transitioning toward millet based diets.
🌟 Final Thoughts
Sorghum Mysore Masala Dosa is a perfect fusion of traditional South Indian flavors and modern healthy eating. The crisp sorghum dosa. spicy red chutney. and comforting potato masala create a dish that feels indulgent yet nourishing ❤️.
Including such millet based classic recipes in your routine allows you to enjoy restaurant style favorites more often while staying aligned with health conscious choices.