Mysore Masala Dosa is a beloved South Indian delicacy known for its bold flavors and crispy texture. Originating from Mysore in Karnataka, this dosa is a variation of the traditional masala dosa but distinguished by its signature spicy red chutney spread on the inside. The dosa is made from a fermented rice and urad dal batter, cooked to a golden-brown crisp on a hot griddle. Inside, it’s filled with a savory potato masala made from...
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Ingredients
For Dosa Batter
parboiled rice (idli rice)2cups
urad dal (split black gram)1/2cup
chana dal2tbsp
fenugreek seeds1/4tsp
Salt to taste
Water (for soaking and grinding)
For Red Chutney (Mysore Chutney)
- dry red chilies3- chana dal2tbsp
small onion1
garlic2clove
ginger1/2in
tamarind pulp1tbsp- Salt to taste
- Water, as needed
oil1tsp
For Potato Masala Filling
medium potatoes (boiled and mashed)4- onion, thinly sliced1
- - green chilies, chopped1
mustard seeds1tsp- urad dal1tsp
curry leaves10sprigs
turmeric powder1/4tsp- oil1tbsp
- Salt to taste
Fresh coriander leaves, chopped
Additional
Ghee or oil for roasting dosa
Butter (optional, for extra flavor)
Nutrition (per serving)
Calories
85.4kcal (4.27%)
Protein
2.9g (5.84%)
Carbs
15.0g (5.45%)
Sugars
0.4g (0.84%)
Healthy Fat
0.7g
Unhealthy Fat
0.2g
% Daily Value based on a 2000 calorie diet
How to make Mysore Masala Dosa
Prepare Dosa Batter
- Step 1
Rinse and soak rice, urad dal, chana dal, and fenugreek seeds in water for at least 4–6 hours.
- Step 2
Drain and grind them together with water to a smooth and slightly thick batter.
- Step 3
Add salt and mix well. Cover and allow it to ferment overnight or 8–12 hours in a warm place.
- Step 4
After fermentation, stir the batter gently before using. Add a little water if it’s too thick.
Make Red Chutney
- Step 1
Heat oil in a pan. Add chana dal and roast until golden.
- Step 2
Add dry red chilies, garlic, ginger, and onion. Sauté for 2–3 minutes.
- Step 3
Let it cool. Blend with tamarind, salt, and a little water into a smooth, spreadable chutney.
Prepare Potato Masala
- Step 1
Heat oil in a pan. Add mustard seeds and let them splutter.
- Step 2
Add urad dal, curry leaves, green chilies, and sliced onions. Sauté till onions are soft.
- Step 3
Add turmeric and salt. Mix well.
- Step 4
Add the mashed potatoes and mix. Sprinkle some water if it's too dry.
- Step 5
Garnish with coriander leaves. Set aside.
Make Mysore Masala Dosa
- Step 1
Heat a dosa tawa or non-stick pan until hot.
- Step 2
Pour a ladle of batter and spread in a circular motion to make a thin dosa.
- Step 3
Drizzle oil or ghee around the edges.
- Step 4
Cook on medium flame until the bottom is golden and crisp.
- Step 5
Spread a thin layer of red chutney on the dosa.
- Step 6
Place 2–3 tablespoons (as per your choice) of potato masala on the half portion.
- Step 7
Fold the dosa and serve hot with coconut chutney and sambar.
Nutrition (per serving)
Nutrition (per serving)
Calories
85.4kcal (4.27%)
Protein
2.9g (5.84%)
Carbs
15.0g (5.45%)
Sugars
0.4g (0.84%)
Healthy Fat
0.7g
Unhealthy Fat
0.2g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Fermentation is key – keep the batter in a warm place overnight.
Use a cast iron tawa for authentic texture.
Adjust red chutney spice level to your taste.
Butter can be added for restaurant-style flavor.
FAQS
Can I use regular rice instead of parboiled rice?
Parboiled rice is recommended for the best texture, but you can use regular rice as a substitute if needed.
How do I ensure proper fermentation of the batter?
Keep the batter in a warm place overnight. If the weather is cold, you can place it in an oven with the light on.
Can I make the red chutney less spicy?
Yes, reduce the number of dry red chilies or use milder varieties to adjust the spice level.
What can I serve with Mysore Masala Dosa?
Serve it with coconut chutney, sambar, and filter coffee for a complete South Indian meal.
Can I store the dosa batter?
Yes, you can store the fermented batter in the refrigerator for up to 3 days.
Gayatri
(@rene121)
Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine.
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