mysore masala dosa recipe, how to make mysore masala dosa

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mysore masala dosa recipe
mysore masala dosa recipe - crisp and soft dosa spiced with red chutney and served with a potato dish, along with coconut chutney
4.78 from 9 votes
total time:

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

mysore masala dosa recipe

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 chutney, mint coconut chutney and udupi sambar.

few more tasty dosa recipes for you!

mysore masala dosa recipe

4.78 from 9 votes
Prep Time:9 hrs
Cook Time:50 mins
Total Time:9 hrs 50 mins
mysore masala dosa recipe - crisp and soft dosa spiced with red chutney and served with a potato dish, along with coconut chutney
mysore masala dosa recipe
Cuisine:south indian
Servings:8 to 10 dosas

INGREDIENTS FOR mysore masala dosa recipe

(1 CUP = 250 ML)

ingredients for the dosa batter:

  • 2 cups regular rice
  • ½ cup urad dal (skinned and split black gram)
  • ½ cup cooked rice or poha (flattened rice)
  • ¼ teaspoon methi seeds (fenugreek seeds)
  • rock salt (sendha namak) or sea 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 (adrak) - chopped
  • 1 or 2 garlic (lahsun) - optional
  • 12 to 15 curry leaves (kadi patta)
  • 1 green chili - chopped
  • ½ or ⅔ teaspoon black mustard seeds (rai)
  • ½ or ⅔ teaspoon turmeric powder (haldi)
  • 1 pinch red chili powder (lal mirch powder)
  • 1 pinch asafoetida (hing)
  • ½ teaspoon lemon juice
  • ¼ or ½ cup water
  • 1 or 2 tablespoon chopped coriander leaves (dhania patta)
  • 1 tablespoon oil
  • salt as required

ingredients for the red chutney:

  • 2 tablespoon roasted chana dal (roasted bengal gram)
  • 4 to 5 garlic (lahsun)
  • 2 to 4 dry red chilies (sookhi lal mirch) - soaked in warm water for 30 to 40 minutes. 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 teaspoon seedlees tamarind (imli)
  • ¼ cup onion - roughly chopped
  • salt as required
  • some water to grind the chutney

HOW TO MAKE mysore masala dosa recipe

making dosa batter:

  • pick and rinse the rice and urad dal in water for 3-4 times.
  • soak the rice, urad dal and methi seeds in a large bowl in enough water for 4-5 hours.
  • in a wet grinder, grind the rice, urad dal, methi seeds and cooked rice or poha with enough water.
  • grind till you get a fluffy and smooth consistency of the batter.
  • take the dosa batter in a large bowl and mix salt.
  • cover the bowl loosely and let the batter ferment for 7-9 hours.

preparing the potato palya or filling for dosa:

  • first boil the potatoes in a steamer or pressure cooker, till they are fully cooked.
  • peel and either just crumble them with your hands or chop them.
  • heat oil in a pan or kadai.
  • first fry the mustard seeds till they splutter.
  • now add the chopped onions and saute till they become soft.
  • add the ginger, garlic, green chilies, curry leaves and saute for some 20-30 seconds.
  • now add the turmeric powder, red chili powder and asafoetida.
  • stir for 2-3 seconds and add the potatoes.
  • stir and add water plus salt.
  • cover and simmer the potatoes till the water dries up.
  • lastly add the lemon juice and stir well.
  • add coriander leaves and mix well with the potatoes.
  • keep the potato palya aside.

making red chutney for dosa:

  • take all the ingredients in a small blender or chutney grinder.
  • add very little water and grind to a smooth paste.
  • keep aside.

making mysore masala dosa:

  • 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.
  • 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.
  • sprinkle some drops of oil from the top.
  • cover the dosa with a lid.
  • let the base get browned and the top side get cooked completely.
  • spread 1 or 2 tsp of the red chili chutney on top of the dosa.
  • place 2-3 tbsp of the potato stir fry on top of the mysore masala dosa and spread lightly.
  • fold and serve the mysore masala dosa hot with coconut chutney and sambar.
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how to make 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

namaste, i am dassana

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

i started in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having 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 trained both in mainstream indian as well as international cuisines.

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58 comments/reviews

  1. Greeetings,
    Many thanks for the wonderful recipes.Detailed explanation.Its your labour of love.In this recipe for red chutney,i wouldnt want to use garlic as we do not eat.Can u suggest a different alternative instead of garlic?Many thanks

    • thanks radha. garlic helps to balance the spiciness of the red chillies along with roasted chana dal. if you are not using garlic, then i would suggest to increase the quantity of chana dal to 3 tablespoons. use hing instead of garlic to mimic the garlic flavor.

      what i would sugest here is to heat 1 teaspoon oil. add 1 pinch of hing and fry. then add onions, dry red chillies, tamarind. mix and switch off the flame. grind with the roasted urad dal with some water to make a thick to medium-thick chutney which is easy to spread on the dosa.

    • shikha, the issue has been resolved. we had some problems yesterday and today. so now only the recipe card issue is being looked into. the rest of the problems with the app have been solved.

  2. Hi.. I’m a regular visitor to your blog and have tried multiple recipes and loved them all.
    How come the popular MysorePak recipe is not uploaded? could you please please upload it?

  3. in hotel we add maida 1tablespoon and teaspoon of sugar after fermentation period. this process makes dosa typical red bottom. this must be done in small batch, once sugar added batter must be used immediately.
    And another tip is always use cast iron tawa

  4. yesterday we had a wonderful breakfast. the masala dosa was very tasty especially with red chutney and potato palya filling. they came out like original hotel masala dosa.
    thanks for your wonderful recipe,

  5. 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?

  6. 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?

    • 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.