Mysore masala dosa is the most popular dish which originated from the Mysore region and is quite different from the regular masala dosa. Golden savoury crepes with a fiery red chutney and potato filling – ‘masal dose’ is an emotion for us Mysorians 🙂
The dosas from Mysore are different when compared to other regions, where they are usually thin. Mysore masala dosa is slightly thick, golden, and crispy from outside, while spongy and soft from inside. A thick, red fiery chutney is smeared inside the dosa and is topped with a potato filling. A tiny dollop of butter is put on top of the potato filling before folding the dosa into half.
For us Mysorians, a masala dosa without the red chutney is no ‘masal dose’. Its just plain dosa with some ‘alugadde palya’ (potato curry).
Making this dish needs some planning as the dosa batter needs to be fermented overnight. Once the batter is ready, the potato filling, red chutney, and coconut chutney needs to be prepared. As a child, I have eaten this as breakfast every single Sunday. Now, it is a common weekend brunch at our household.
Try these absolutely delicious, out of the world Mysore masala dosa and I am sure you will love it 🙂
Mysore masala dosa
FOR DOSA BATTER:
FOR RED CHUTNEY:
FOR POTATO FILLING:
TO MAKE DOSA BATTER:
TO MAKE RED CHUTNEY:
TO MAKE POTATO FILLING:
TO MAKE THE DOSAS:
Mysore masala dosa step-by-step recipe with photos
1. Dosa batter fermented and ready for making dosas
2. Fry the red chutney ingredients in some oil
3. Grind into thick paste using little water
4. Fry onion with spices for potato filling
5. Add mashed potatoes and mix. Add fresh coriander leaves
6. Spread the batter on a hot tawa in circular motion
7. Spread red chutney and add some potato filling
8. Add a small dollop of butter and fold the dosa into half
Delicious Mysore masala dosa served with chutney