mysore masala dosa recipe
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4.78 from 9 votes

Mysore Masala Dosa

mysore masala dosa is crisp and soft dosa spiced with red chutney and served with a potato dish, along with coconut chutney
Prep Time9 hrs
Cook Time50 mins
Total Time9 hrs 50 mins
Course: breakfasts
Cuisine: south indian
Servings: 8 to 10 dosas
Author: Dassana Amit


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
  • 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 tablespoon roasted chana dal (roasted bengal gram)
  • 4 to 5 garlic
  • 2 to 4 dry red chilies - 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
  • ¼ cup onion - roughly chopped
  • salt as required
  • some water to grind the chutney


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

  • 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.


Serving: 4g