Bengaluru Breakfast Dosa Masala

Bengaluru Breakfast Dosa Masala

It was the middle of the night when I arrived in Bengaluru (Bangalore), India, after traveling for more than 22 hours. A day earlier, I had started at Boston’s Logan Airport to JFK, then to Paris Charles de Gaulle, where I joined up with two colleagues for the rest of the way to Bengaluru. Between lack of sleep, strange airplane food, and the time zones, it was an experience walking out of the airport. It was after 1 am. In the US, you would have been alone with just the other passengers disembarking from your flight and a handful of airport workers, but not in Bengaluru. It was alive as though it was 1 in the afternoon. People everywhere. We were glad to see our driver awaiting us with a sign. As I climbed into the car, I wondered what kind of experiences awaited me. I was looking forward to the food such as Dosa Masala.




Dosa masala


When people say driving in India is chaos, they are not kidding. At first, it seems like chaos, but once you observe closely, it is a coordinated dance of pedestrians, cows, tuk-tuks, cars, mopeds, motorcycles, buses, and trucks of every form. Everyone, for the most part, knew their role in this dance. Traffic moved slow. Horns blowing as if they were using a code to communicate. There is a hierarchy based on size. Surprisedly not many accidents and they were minor especially since Bengaluru the capital and largest city of the southern Indian state of Karnataka with a population of more than 8 million. Let’s just say being a passenger was an adventure and I was glad I was in a big SUV.



Dosa masala



As the car made its way to the hotel, the streets were packed with people. It was a festival for Ganesh Chaturthi which celebrates Ganesha as the God of New Beginnings and the Remover of Obstacles. It was so wonderful to be in India during this festival as The festival is marked with the installation of Ganesha’s clay murtis which are devotional representations of a Ganesha in homes and publicly on elaborate pandals or temporary stages. Along with murtis, flowers are very important. Bengaluru is know for its flower markets and the flower sellers are all along the roads. It is such a beautiful sight to see.



Dosa Masala


I arrived at my home away from home for the next week, the Vivanta Bengaluru, Whitefield around 2 am. While I got into my bed around 2:30 or 3 am, I set my alarm for 6:30. I wanted to get on India time as soon as possible as I was in India for work and I need to be on my game. I chose the hotel was the closest to my office and it has good reviews. It did not disappoint. Vivanta is an Indian hotel group so most of the guests were Indian with a few of us Americans or Europeans. I can’t say enough about the wonderful customer service. I have never been so well cared for from the front desk to the spa to the restaurants. Everything was done to such a high standard.

An Indian Breakfast


Dosa masala


I quickly got use to the breakfast buffet and milk tea (and as an aside, in India, if you ask for tea you get tea with milk adding your own amount of sugar and must ask for tea without milk).



Dosa Masala with Sambar and Coconut Chutney


I lost count after 40 regarding the different items they had. I was overwhelmed in a good way. I kept my choices safe with bread and pastries, but I kept eyeing what Indians had on their plates. And on the last morning, I asked one of the lovely servers to bring me a typically Indian breakfast. He brought me Dosa Masala. Dosa Masala is a typical breakfast is served in India, mostly in southern India.

Dosa Masala

The Dosa Masala was delicious. So flavorful and filling. When I returned home, I wanted to share with my guys not only through photos, but through food. I decided to make Dosa Masala for them for a dinner.

I searched the Internet for recipes and found a couple that I printed to take me to my nearest Indian grocery store. As I picked up my ingredients which took the interest of the shopkeeper. I couldn’t find something so I asked. We started talking and I let her know what I was making. Her reaction was “why? We have mixes and batters for that. Nobody does it from scratch.” Music to my ears as the dish from start to finish involved a lot. You have the crepe, potato filling, sambar, and coconut chutney.



Dosa Masala


While I could have made everything from scratch, but I decided to do as Indians do. I picked up a readymade dosa batter (and a dry mix) which will be thinned with water to made the crepe. For the sambar, there was a spice mix where you added water and boil then add frozen Indian vegetables. For the coconut chutney, I got frozen individual portions, but it is available in a bottled.


Dosa Masala


For the potato mixture, that had to be done by scratch. That was OK as it made the whole dish more manageable. That’s the recipe I’m going to share with you from the New York Times which included a recipe for the dosa.


Bengaluru Breakfast Dosa Masala Potato Filling


  • 3 tablespoons ghee or vegetable oil
  • 1 teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 2 small dried hot red peppers
  • 1 medium onion, diced
  • ½ teaspoon salt
  • ½ teaspoon turmeric
  • Pinch of asafetida
  • 1 tablespoon grated ginger
  • 6 to 8 curry leaves
  • 4 garlic cloves, minced
  • 2 small green chiles, finely chopped
  • 1½ pounds yellow-fleshed potatoes, such as Yukon Gold, boiled, peeled and cubed
  • ½ cup roughly chopped cilantro, leaves and tender stems


  • 1. Put oil in a wide skillet over medium heat. When oil is wavy, add mustard seeds and cumin seeds. Wait for seeds to pop, about 1 minute, then add red peppers and onion. Cook, stirring until onions have softened, about 5 minutes.
  • 2. Season lightly with salt. Add turmeric, asafetida, ginger, curry leaves, garlic and green chile. Stir to coat and let sizzle for 1 minute.
  • 3. Add potatoes and ½ cup water. Cook, stirring well to combine, until liquid has evaporated, about 5 minutes. Mash potatoes a bit with the back of a wooden spoon.
  • 4. Season well with salt, add cilantro, then set aside at room temperature. (Potato filling may be prepared up to a day in advance.)
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