Mysore Masala Dosa recipe with stepwise photos. Now here is a recipe of Mysore Dosa much different than the Masala Dosa which I had posted before.
Mysore Masala Dosa is crisp and soft dosa spiced with red chutney and served with a potato dish, along with coconut chutney
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 in the batter. The Mysore Masala Dosa served in Mumbai is crisp and white like the regular 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 or parched rice).
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.
The Mysore Dosa is spread with a spicy and tangy Red Chutney and the potato palya stir fry and served with coconut chutney and sambar.
I served them with the leftover red chutney, mint coconut chutney and udupi sambar.
How to make Mysore Masala Dosa
1: Make the potato palya or stir fry and keep ready. The detailed recipe is mentioned in the recipe card below.
2: Heat a well seasoned frying pan or the tawa or a flat cast iron skillet. Spread the dosa batter. If using non-stick pan, then don’t spread oil.
The batter recipe is also mentioned in the recipe card below. Make the batter a night before and keep it to ferment overnight or for 7 to 8 hours.
But do note that in warmer temperatures the batter ferments in 6 to 8 hours whereas in cooler or colder climates it can take more time.
3: Sprinkle some oil on the sides of the dosa. Cover the dosa with a lid and let it cook.
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.
5: Top the dosa with the potato filling and spread it lightly.
6: Fold the dosa.
7: Serve Mysore Masala Dosa hot with coconut chutney and veg sambar. Prepare the remaining dosa this way one by one.
This dosa taste best when served hot. If you like, you can drizzle some ghee on top of the folded dosa while serving.
You can give a skip to the sambar if you want, but do serve this dosa with coconut chutney.
Few more tasty dosa recipes
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Mysore Masala Dosa (With Red Chutney)
ingredients for 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 (edible and food grade) 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
- 1 green chili – chopped
- ½ or ⅔ teaspoon black mustard seeds
- ½ or ⅔ teaspoon turmeric powder
- 1 pinch red chili powder
- 1 pinch asafoetida (hing)
- ½ teaspoon lemon juice
- ¼ or ½ cup water
- 1 or 2 tablespoon chopped coriander leaves
- 1 tablespoon oil
- salt as required
ingredients for the red chutney
- 2 tablespoons roasted chana dal (roasted bengal gram)
- 4 to 5 garlic – small to medium-sized
- 2 to 4 dry red chilies – soaked in hot or warm water for 20 to 30 minutes. adjust depending on the type of chillies. for a more spicy taste add 3 to 4 dry red chilies.
- 1 teaspoon seedlees tamarind
- 2 tablespoons desiccated coconut – unsweetened
- ¼ cup onion – roughly chopped
- salt as required
- 3 tablespoons water – to blend or grind, add as needed
- 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
- 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 dosa and spread lightly.
- Fold and serve the mysore masala dosa hot with coconut chutney and sambar.
Nutrition Info (Approximate Values)
This Mysore Masala Dosa post from the blog archives first published in May 2013 has been updated and republished on December 2022.
While preparing batter first grind udad dhal very smooth paste and rice little coarse. Add little sugar after fermentation to get crispy and red colour for dose.
The recipe is amazing like your other recipes. Thank you so much, I have learned a lot from you😊.
Just one question, why dosa get sour flavour. Is there any way to restrain the batter to become sour?
Thank you. For dosa batter just does not allow it to ferment more. Over fermented dosa batter becomes sour. In summers ferment for less hours like 6 to 7 hours and in winters ferment for a longer time. Also when you use the batter after fermentation, take as much batter you need for making dosa in a separate container or bowl and keep the remaining batter in the fridge. This way the dosa batter stays good for some more time.
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.
your app is great but right now it’s not working. it seems to be stuck somewhere
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.
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