Mysore Masala Dosa (with red chutney)

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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 recipe

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).

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 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.

Step-by-Step Guide

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.

potato palya for mysore masala dosa

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.

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 dosa.

fold mysore masala 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.

mysore masala dosa recipe

Few more tasty dosa recipes

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mysore masala dosa recipe

Mysore Masala Dosa (With Red Chutney)

This Mysore 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.
4.85 from 20 votes
Prep Time 9 hours
Cook Time 50 minutes
Total Time 9 hours 50 minutes
Cuisine South Indian
Course Breakfast
Diet Vegan
Difficulty Level Moderate
Servings 10 Mysore Masala Dosa


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


making 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

  • 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)

Nutrition Facts
Mysore Masala Dosa (With Red Chutney)
Amount Per Serving
Calories 277 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Sodium 489mg21%
Potassium 284mg8%
Carbohydrates 55g18%
Fiber 5g21%
Sugar 2g2%
Protein 8g16%
Vitamin A 85IU2%
Vitamin B1 (Thiamine) 0.1mg7%
Vitamin B2 (Riboflavin) 0.05mg3%
Vitamin B3 (Niacin) 15mg75%
Vitamin B6 0.3mg15%
Vitamin C 35mg42%
Vitamin E 1mg7%
Vitamin K 2µg2%
Calcium 46mg5%
Vitamin B9 (Folate) 155µg39%
Iron 2mg11%
Magnesium 27mg7%
Phosphorus 91mg9%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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This Mysore Masala Dosa post from the blog archives first published in May 2013 has been updated and republished on December 2022.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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Comments are closed.


  1. 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.

  2. Hi!
    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?

    1. 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.

  3. 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

    1. 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.

  4. your app is great but right now it’s not working. it seems to be stuck somewhere

    1. 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.

  5. 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?

    1. thanks sahana. mysore pak recipe is being perfected in my kitchen and almost there. will try to add the recipe before diwali.

  6. 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

    1. thanks for these tips madhusudan. i will try to add these tips next time when i prepare dosa.

  7. 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,

    1. i usually soak poha with rice. but you can add them directly when grinding too.

  8. 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?

    1. batter can be fermented for even 14 to 18 hours also. so try keeping for a long time.

    2. I am from UK. I keep the batter for longer time and sometimes keep the batter in oven with 40-50 deg temp. in the middle, covered. This helps ferment the batter.

  9. 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?4 stars

    1. 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.

  10. 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…5 stars

  11. 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.

    1. welcome smitha and big thanks for sharing this positive feedback on dosa and red chutney. keep visiting the blog for more tasty recipes.

  12. Hey hi Dassana,

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

    Sujata Sachin

  13. 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.4 stars

    1. 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.

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

    1. 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.

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

  16. 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.

  17. 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.

  18. 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..5 stars

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

  19. 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

  20. Made this for breakfast and was really great. Thanks for another great recipe. I will be making this again.5 stars