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mysore masala dosa, how to make mysore masala dosa

by dassana amit updated August 13, 2013

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 similar recipes then do check mysore boonda, rava dosa, poha dosa and moong dal dosa.

mysore masala dosa recipe details below:

4.8 from 6 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
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

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{ 28 comments… read them below or add one }

Sujata March 19, 2014 1

Thank you very much for the great recipes,nice pics

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dassana amit March 19, 2014 2

welcome sujata

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Seema March 12, 2014 3

Thanks for great recipes and tips!

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dassana amit March 12, 2014 4

welcome seema

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Seema March 12, 2014 5

Love all your recipes including this one!!

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T.D.SRINIVASAN February 15, 2014 6

Lovely recipe.None will tell no for it.

Regards,

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T.D.SRINIVASAN February 15, 2014 7

Mysore masala dosai is very nice recipy i like it. thanks

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dassana amit February 15, 2014 8

welcome srinivasan

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Shobana Vijay October 20, 2013 9

Lovely recipe.None will tell no for it.

Reply

Muralidhara October 17, 2013 10

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.

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dassana October 17, 2013 11

thanks for the tip of adding toor dal. since methi is used here it works in the same way as turmeric. but a good idea of using turmeric.

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Papri September 28, 2013 12

Thank u so much Dassana !

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Papri September 25, 2013 13

I am going to try to cooking dosa on this weekend, its the first time, can u give me some tips .

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dassana September 26, 2013 14

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.

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Aarti August 31, 2013 15

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

Reply

dassana September 2, 2013 16

thanks aarti

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Dana dame August 20, 2013 17

Usually all know how to make masal dosa but I was wondering about the taste. I made using this tips.. great!! I can get the taste what I expected.

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dassana August 20, 2013 18

thanks dana

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Ashwini June 28, 2013 19

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.

Reply

dassana July 1, 2013 20

thanks ashwini

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priya June 26, 2013 21

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..

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dassana June 26, 2013 22

thanks priya for this nice feedback. i am glad to know that you have liked the recipe.

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Champa June 12, 2013 23

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

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dassana June 14, 2013 24

thanks champa

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Poornima May 21, 2013 25

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

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dassana May 21, 2013 26

thanks poornima for the positive feedback.

Reply

Poornima May 18, 2013 27

Looks truly delicious

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Janani May 17, 2013 28

my all time fav dosa so good with sambar and coconut chutney so yum.

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