mumbai mysore masala dosa

Mumbai mysore masala dosa recipe – a Mumbai street food snack that I would so often have when studying and working in Bombay.

During the lunch breaks or after work, I would go to the dosa stalls nearby and I very well knew what to order. If I was very very hungry, I would ask for a Mumbai mysore masala dosa and if just hungry than a masala dosa and a veg sandwich from the sandwich guy. The size of the dosa was larger than what we make at home and used to be very filling.

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mysore masala dosa recipe mumbai street food

So if you think this Mysore masala dosa is the one you get in South Indian restaurants, then you are mistaken. Yes… Its different… Don’t want to sound like the catch line of maggi sauce… But the dosa is different. You will see in the step by step post the difference clearly. So I will let the pics speak for themselves instead of writing the difference. You can also check this recipe of Mysore masala dosa.

Its Mumbai style... A city where the cuisine takes on local flavors and gets merged, innovated, deconstructed and what results is something so new yet delicious. There are so many types of dosa that one gets – hakka noodles dosa, Schezwan masala dosa, Jini dosa, Schezwan dosa and Pav bhaji dosa. I have had Hakka noodles dosa and pav bhaji dosa and they are truly yum.

Mumbai mysore masala dosa recipe

You need to have dosa batter and potato sabzi before you proceed making this dish. Also works great with leftover dosa batter.

For the potato sabzi, please refer to the Masala dosa. you even add some boiled and mashed potatoes spiced with a bit of red chili powder, garam masala powder, turmeric powder and salt.

Sometimes I make a variation to this dosa by skipping the potato masala and just adding the veggies with the spice powders. This variation also tastes good.

Serve the Mumbai mysore masala dosa with some vegetable sambar and coconut chutney… And you have a satisfying and complete meal. I served the dosa with coconut garlic chutney.

The recipe is gluten-free as well as vegan if you add oil instead of butter or ghee. Thats what I like about South Indian food. They are healthy and so many of the recipes are vegan.

How to make Mumbai mysore masala dosa

1: first chop the veggies finely. If using carrots or beetroot, then grate them.

veggies for mysore masala dosa recipe

2: heat a tava or non-stick pan. Don’t smear oil. If you smear oil, the dosa does not spread evenly. Take a large spoon or ladle of dosa batter and spread it circularly on the pan, beginning from the center towards the circumference. Allow the dosa to cook for 1-2 minutes.

dosa batter for mysore masala dosa recipe

3: now place the potato masala in the center.

potato masala to make mysore masala dosa recipe

4: drizzle some oil at the sides.

making mysore masala dosa recipe

5: add the chopped veggies. I had onions, tomato & capsicum. You can also include grated carrots, beetroot and cabbage.

add veggies for mysore masala dosa recipe

6: sprinkle about 1 tsp of pav bhaji masala & salt on top. For a more spicier version, you can also sprinkle some red chili powder and garam masala. You can also idli podi or sambar powder.

preparing mysore masala dosa recipe

7: with a potato masher, mash the whole mixture, taking care not to break the dosa. Add some more oil or butter if desired.

mixture to make mysore masala dosa recipe

8: carefully fold one part of the dosa.

making mysore masala dosa recipe

9: now fold from the other side.

preparing mysore masala dosa recipe

10: cook one side for 1-2 minutes. The veggies are partly cooked and really become moist and juicy imparting their flavors along with the masalas to the dosa. then flip and cook the other side. Slice the dosa with the metal spatula or later you can slice it with a knife.

cooking mysore masala dosa recipe

11: remove the dosa in a plate.

mysore masala dosa recipe

12: begin to prepare another dosa same way.

mysore masala dosa recipe

Serve Mumbai mysore masala dosa hot with coconut chutney and sambar. These dosas are very filling. So make as much as you can have.

Bombay mysore masala dosa recipe, mysore masala dosa recipe

Here’s a very good video showing the making of Mysore masala dosa by a dosa vendor. Look at the size of the dosa and the amount of butter he is adding!!! look at the way he has mashed the whole masala… Even I cannot do that 🙁

More dosa varieties

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

mumbai mysore masala dosa

5 from 3 votes
Bombay mysore masala dosa are crisp dosa stuffed with spicy & juicy potato-veggie filling. A Mumbai street food.
mumbai mysore masala dosa recipe
Author:Dassana Amit
Prep Time:15 mins
Cook Time:30 mins
Total Time:45 mins
Servings (change the number to scale):3 to 4
(1 CUP = 250 ML)


  • 2 cups dosa batter
  • 1.5 cup potato sabzi for the dosa
  • 1.5 cup chopped or grated mix vegetables - onions. tomatoes, green bell pepper (capsicum), carrots, beetroot, cabbage
  • pav bhaji masala as required
  • red chili powder - optional
  • salt as required
  • oil or butter or ghee as required
  • 1 bowl coconut chutney as an accompaniment


  • Spread a large spoonful or ladle of dosa batter on a hot tava or frying pan.
  • Add some oil and let the dosa cook for 1-2 minutes.
  • Now add the potato sabzi/masala.
  • Add the chopped veggies.
  • Sprinkle the pav bhaji masala & salt.
  • Add some more oil or butter.
  • With a potato masher mash the whole mixture well.
  • Cover the dosa from both sides or just from one side.
  • Flip and cook the dosa from both sides.
  • Serve mumbai mysore masala dosa hot with coconut chutney and veg sambar.


  • You can make your own potato or aloo sabzi for the dosa.
  • Some amchur powder (dry mango powder) added gives a nice tangy taste.

Nutrition Info (approximate values)

Nutrition Facts
mumbai mysore masala dosa
Amount Per Serving (7 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.
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Dassana Amit

Dassana Amitnamaste and welcome to which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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26 comments/reviews

  1. For easy dosa I use rice flour & urad daal – urad gota. Can u pls tell me what measurement of daal I can use per cup of rice flour. As I could not post Q on easy dosa page I decided to ask it here. TIA. Love ur step by step recipe.

    • for 1 cup of rice flour, you can use 1/4 cup of urad dal gota. and thanks.

      • Thanks a bunch.

  2. Your recipes are my all time favourite. I wish I can download food from your blog. All the pictures are mouthwatering and really inspire to try differrnt things. Thanks a lot for this. 5* for all your recipes.5 stars

    • welcome jinal. nice to read your sweet and encouraging feedback.

  3. It is amazing to see,learn,eat the food I like this methods of learning different food no words to say .thank you sooooooooooooooooooooooo much .just outstanding

    • welcome chicky and big thanks for this motivating feedback.

  4. Just love your website and its collection.The pictures are amazing and the food really tempting ..Thanks a lot for sharing..


    • welcome smita

  5. I liked ur recepies the website is very useful to learn new tasty foods

    • thanks ravi.

  6. this looks so yum and healthy too! 🙂

  7. Hey wonderful dosa.. I am sure my family will love this.. but pav bhaji masala will it retain raw taste????

    • nope… the pav bhaji masala does not retain its raw taste. it gets cooked along with the veggies.

  8. Dassana I am missing Mumbai Masala Dosa very much in Pune you don’t get same version I also make them home Mumbai style 🙂

  9. I so want some right now!

  10. never tried this mumbai issstyle masala dosa :), looks spicy and tempting .. loved the addition of pav bhaji masala and chopped veggies.. i am going to make this soon :)!

  11. its tempting 🙂 better smash everything add it on the dosai 🙂 thats easy know instead of mashing it on the dosai ? will it differ the taste?

    • i have already tried mashing beforehand and the taste differs much. the dosa taste better when everything is mashed on it.

      • fine ! definetly i need to try ! felt bad i have gone to mumbai recently never asked for this !

  12. Dassana, this version sounds good….have to give it a try…love the step by step post.

  13. Hi Dassana, this is totally different mysore masala dosa. First I go through step by step and I thought is it maysore masala? then read description and get to know the mumbai adds its own flavors. I will try it this way soon. Looks delicious.

  14. This looks really wonderful. I love dosas of any kind, really.

  15. love the way these street vendors play with the dosa fillings in mumbai..this dosa looks yummm

  16. oh wow, i never such a dosa existed. but i must say what a coincidence this is because i took a dosa picture with it cut up very similar since i saw it served like that in a restaurant in coimbatore 🙂

  17. Never heard of this variation of masala dosa. Pretty interesting. Street food can be so innovative and tasty. And if they are hygenically made, nothing can be tastier and yet easy on the wallet