mysore masala dosa recipe, how to make mysore masala dosa

mysore masala dosa recipe

now here is a recipe of mysore masala dosa much different than the mumbai mysore masala dosa which i had posted before.

the recipe is like the mysore masala dosa served in the bangalore and mysore restaurants. by the way,  i have had mysore masala dosa both in bangalore and mysore. so i know the ones that are served there and the ones served in mumbai or delhi restaurants.

the difference is of the batter. the mysore masala dosa served in mumbai is crisp and white like the regular masala dosa.

whereas the ones served in mysore are crisp from outside and have a soft porous bite as well as texture. they have a nice golden brown color too. this soft texture and golden brown color, is due to the addition of cooked rice or poha/flattened rice.

mysore masala dosa

here i used sona masoori rice for making the batter. the batter fermented really well. you can use any regular rice for making the batter. i have also made this dosa with 1:1 proportion of idli rice (parboiled rice) and sona masoori rice. this ratio also worked very well.

fermented dosa batter

the mysore masala dosa is spread with a spicy red chili-garlic red chutney and the potato palya/stir fry and served with coconut chutney and sambar.

i served the dosa with the leftover red chutneymint coconut chutney and udipi sambar.

lets start step by step mysore masala dosa recipe:

1: make the potato palya or stir fry and keep ready.

potato palya for mysore masala dosa

2: heat a frying pan or the tava. spread the dosa batter. if using non stick pan, then don’t spread oil.

spread dosa batter on tava

3: sprinkle some oil on the sides of the dosa. cover the dosa with a lid and let it cook.

cooking dosa

4: when the top side is cooked, spread some more oil if you prefer on the dosa. spread the red chutney on the dosa all around.

spreading chutney on dosa

5: top the dosa with the potato filling and spread it lightly.

potato palya on mysore masala dosa

6: fold the mysore masala dosa.

fold mysore masala dosa

7: serve mysore masala dosa hot with coconut chutney and veg sambar.

mysore masala dosa recipe

if you are looking for more dosa recipes then do check masala dosa, pav bhaji dosa, rava dosa, poha dosa and moong dal dosa.

mysore masala dosa recipe details below:

4.8 from 8 reviews
mysore masala dosa
 
PREP TIME
COOK TIME
TOTAL TIME
 
mysore masala dosa - crisp and soft dosa spiced with red chutney and served with a potato dish, along with coconut chutney
AUTHOR:
RECIPE TYPE: breakfast
CUISINE: south indian
SERVES: 8-10 dosas
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
ingredients for the dosa batter:
  • 2 cups regular rice
  • ½ cup urad dal/skinned & split black gram
  • ½ cup cooked rice or poha/flattened rice
  • ¼ tsp methi seeds/fenugreek seeds
  • rock salt as required
  • water as required for grinding the batter
ingredients for the potato palya/filling:
  • 2 large potatoes, boiled
  • ¾ cup chopped onions
  • 1 inch ginger, chopped
  • 1 or 2 garlic (optional)
  • 12-15 curry leaves
  • 1 green chili, chopped
  • ½ or ⅔ tsp black mustard seeds
  • ½ or ⅔ tsp turmeric powder
  • a pinch of red chili powder
  • a pinch of asafoetida
  • ½ tsp lemon juice
  • ¼ or ½ cup water
  • 1 or 2 tbsp chopped coriander leaves
  • 1 tbsp oil
  • salt as required
ingredients for the red chutney:
  • 2 tbsp roasted chana dal
  • 4-5 garlic
  • 2-4 dry red chilies, soaked in warm water for 30-40 mins- adjust as per your taste preferences and depending on the type of chilies. for a hotter version add 3 to 4 dry red chilies.
  • 1 tsp seedlees tamarind
  • ¼ cup onion, roughly chopped
  • salt as required
  • some water to grind the chutney
INSTRUCTIONS
preparing the dosa batter:
  1. pick and rinse the rice and urad dal in water for 3-4 times.
  2. soak the rice, urad dal and methi seeds in a large bowl in enough water for 4-5 hours.
  3. in a wet grinder, grind the rice, urad dal, methi seeds and cooked rice or poha with enough water.
  4. grind till you get a fluffy and smooth consistency of the batter.
  5. take the dosa batter in a large bowl and mix salt.
  6. cover the bowl loosely and let the batter ferment for 7-9 hours.
preparing the potato palya/filling:
  1. first boil the potatoes in a steamer or pressure cooker, till they are fully cooked.
  2. peel and either just crumble them with your hands or chop them.
  3. heat oil in a pan or kadai.
  4. first fry the mustard seeds till they splutter.
  5. now add the chopped onions and saute till they become soft.
  6. add the ginger, garlic, green chilies, curry leaves and saute for some 20-30 seconds.
  7. now add the turmeric powder, red chili powder and asafoetida.
  8. stir for 2-3 seconds and add the potatoes.
  9. stir and add water plus salt.
  10. cover and simmer the potatoes till the water dries up.
  11. lastly add the lemon juice and stir well.
  12. add coriander leaves and mix well with the potatoes.
  13. keep the potato palya aside.
preparing the red chutney:
  1. take all the ingredients in a small blender or chutney grinder.
  2. add very little water and grind to a smooth paste.
  3. keep aside.
preparing the mysore masala dosa:
  1. on a tava or a flat frying pan spread 1 or 2 tsp oil. if using non stick pan, then don’t spread oil. you won’t be able to spread the dosa batter then.
  2. take a medium sized ladle or a big spoon and with circular motions spread the dosa from the center towards the edges on the pan.
  3. sprinkle some drops of oil from the top.
  4. cover the dosa with a lid.
  5. let the base get browned and the top side get cooked completely.
  6. spread 1 or 2 tsp of the red chili chutney on top of the dosa.
  7. place 2-3 tbsp of the potato stir fry on top of the mysore masala dosa and spread lightly.
  8. fold and serve the mysore masala dosa hot with coconut chutney and sambar.
NUTRITION INFORMATION
SERVING SIZE: 4




{ 39 Responses }

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    RATE THIS RECIPE:  

  1. Prathyusha says

    Hi Dassana,

    I’m an Indian currently in New Zealand, here the temperatures are 20deg in the morning and drops to 8deg at night. How long should we ferment then?

  2. Janvi says

    Hi dassana,

    I have tried your dosa batter recipe and it works out great for me. I always use basmati or sona masoori with parboiled rice but the only problem that is that the parboiled rice that we get in US is not as good (It doesnt grind too well and takes a long time, even after soaking it for over 10hours). Can I use Idli rice instead of parboiled rice? And also do you know what is ponni boiled rice?

    • says

      thanks janvi. you can use idli rice. ponni rice is type of short grained rice cultivated in tamil nadu. we don’t get this rice in maharashtra. boiled ponni rice is rice which has been half cooked and then husked. i have seen some recipes online using ponni boiled rice.

  3. smitha says

    Thank you so much for the recipe…im always worried about the batter…did as u said…it was perfect…tasty n crispy dosas..waiting for more recipes from u…

  4. smitha says

    Thank you so much for recipe….im always worried about the batter.made it as u said…dosas were crispy n tasty…red chutney was yummy…thanks a ton…waiting for more tasty recipes from u.

  5. Sujata Sachin says

    Hey hi Dassana,

    Yesterday tried this recipe for breakfast n my fly members liked it so much.
    Thanks alot.

    Regards,
    Sujata Sachin

  6. Muralidhara says

    I believe we need 1 TS of Toor dal to color the bottom. Sometime, I add a bit of turmeric to avoid gas formation to any dal items. This is low in dal and may not need it.

    • says

      a few tips papri, just for you:
      – grind the batter thick.
      – keep in a warm place for fermentation.
      – if the batter is very thick and you cannot spread the dosa, then just add little water to the batter and stir well.
      – use a non stick pan to make the dosa. don’t apply oil on the non stick pan as you will not be able to spread the batter then.
      – first heat the pan, then lower the flame before you spread the batter. once
      – if the pan is hot, the batter gets cooked quickly even before you can spread it.
      – once you spread the batter, then increase the fire to medium or high and cook the dosa.
      – then again lower the flame before you make the next dosa.
      – lift the dosa to see if its turned opaque and browned and then flip.
      – when cooking the dosa, sprinkle some oil/ghee/butter on the edges and in the center.

      hope all these tips helps you in making nice dosas. happy cooking.

  7. Aarti says

    I tried this recipe yesterday, it was really liked by my husband & son. Though i made minor changes but taste was really great
    Thanks

  8. Ashwini says

    Hi Dassana,
    I generally make masala dosa at home but never tried the red chutney on the dosa, i made this today and the taste was very close to the ones we get in the hotels. Thank you.

  9. priya says

    Hello Dasanna,
    I made this recipe and it came out very well..Thanks for the recipe..And i always love mysore dosa but didnt know how to make the red chutney that is applied inside the dosa,but this one is exact that is served in the restaurant..And once again Thanks for the recipe..

  10. Champa says

    Hi dasanna ,
    I made this for break fast with aloo palya,red chutney, coconut chutney it came out so very good . My husband just loved it .

    Thanks for wonderful recipe

  11. Poornima says

    Made this for breakfast and was really great. Thanks for another great recipe. I will be making this again.