Mysore masala dosa step-by-step recipe with photos.
About this recipe
Mysore masala dosa (pronounced 'dosey' or 'dosai') is the most popular dish originating from the Mysore region and is quite different from the regular dosas. Golden savoury crepes with a fiery red chutney and potato filling are something you don't want to miss.
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 the outside, while spongy and soft from the 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 in half.
Making this dish needs some planning as the dosa batter needs to be fermented overnight. Soak and grind the dosa batter the previous day and let it ferment overnight. Click here to read how to make dosa batter including all the tips you need for fermenting the batter well. Once the batter is ready, the potato filling and red chutney are to be prepared. The actual cooking time, i.e., making the filling, chutney and the dosa itself is less than one hour.
Read on for the authentic recipe along with all tips, tricks and FAQs to make the perfect Mysore masale dosey at home.
Dosa batter: Soak and grind the dosa batter the previous night and let it ferment.
Potatoes: Boiled and lightly mashed potatoes are used to make the filling.
Onions: Onions are used in making both the potato filling and the red chutney.
Chana dal: Chana dal or Bengal gram forms the base of the chutney.
Ghee and butter: Use ghee to fry the dosa. Top the potato filling with a dollop of butter.
Spices: The spices used for tempering the potato filling are mustard seeds, cumin seeds, hing, and turmeric powder.
Herbs and other ingredients: For the potato filling, we need curry leaves, coriander leaves, ginger, green chillies, and lemon juice. For the red chutney, we need garlic.
Tips and tricks
Here are the tips and tricks to make delicious palya and chutney along with tips to make the perfect dosa.
Do not mash the boiled potatoes fully. It should not have any big lumps in it but at the same time, should have a little bit of small chunky bite.
Use lots of onions to make the potato filling. Also, add 1-2 tablespoons of water along with potatoes. This will make the palya slightly moist, making it easy to spread.
The red chutney is usually made very spicy. However, adjust the amount of red chilli as per your preference.
Grind the red chutney with minimal water. We want a thick chutney that can be spread easily on the dosa.
Making the dosa
Make sure the batter is of the right consistency. It should be slightly thick, yet pouring consistency. If the batter is too thick, add a small amount of water and mix well. It is best to portion out the batter and then add water. Adding too much water can make the dosas soggy.
Use the right tawa or griddle. Traditionally, a cast iron tawa is used to make dosa. However, a thick bottom non-stick tawa can also be used. Always cook the dosa on medium heat.
Make sure the tawa is heated before pouring the batter. The tawa should be hot but at the same time, not too hot. If the tawa is too hot, you will not be able to spread the batter and if the tawa is cold, the dosa will turn soggy.
Clean the tawa after making the dosa. Sprinkle some water and wipe the tawa off with a cotton cloth or kitchen towel before pouring the batter to make the next dosa. Sprinkling water also helps to cool the tawa slightly too.
Make the dosa with ghee and top it with a dollop of butter for the most authentic taste of this dosa.
Find out how to make the perfect dosa batter here in my detailed recipe.
Plain dosa, also called sada dosa is made without any filling and are usually made very thin and crispy. Masala dosa has a potato filling that is added when cooking the dosa.
The potato filling called potato palya is the masala in a typical masala dosa.
No. What sets the Mysore masala dosa apart is the spicy red chutney that is spread on the top of dosa while cooking it.
Yes. These dosas are spicy due to the addition of the fiery red chutney.
As much as the fermentation of the dosa batter is important, the tawa used is also important. Use a cast iron tawa where possible. If you don't have access to it, use a thick non-stick tawa. See tips above.
The dosa will not be crispy if the batter is very thin. We need the batter to be slightly thick, yet have pouring consistency. See how to make perfect dosa batter here. The dosas will turn soggy if the tawa is not heated enough. See tips above.
It is believed that this version of masala dosa originated from Vinayaka Mylari hotel in Mysore. This small eatery is almost 100 years old and is one of the most popular dosa joints in Mysore. This dosa is also popularly called Mylari dosa by Mysorians.
This can happen if the tawa is too hot. The batter will stick to the tawa and being to cook before you are able to spread it. Always make sure the tawa is hot enough but not too hot. See tips above.
This Mysore masale dosey is:
- healthy and delicious
- perfect for weekend brunch
Try these absolutely delicious, out of the world Mysore masala dosa and I am sure you will love it 🙂
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Step by step instructions
1. Read how to make dosa batter here. Dosa batter is fully fermented and ready for making dosas. Add salt to the batter and mix
2. To make red chutney, heat oil and fry the chana dal. Add red chilli, onion, garlic, and salt
3. Fry until the raw smell of garlic goes. Let the mixture cool down
4. Grind into a thick paste using little water
5. To make potato palya, boil the potatoes and lightly mash them
6. Heat oil and add mustard seeds. Once they splutter, add cumin seeds, curry leaves, green chilli, turmeric powder, and ginger. Saute for a minute
7. Add onion and saute until they are translucent
5. Add potatoes, salt, and 2 tablespoons of water. Mix well and saute for 1-2 minutes
6. Turn off the heat and add lemon juice and coriander leaves
7. To make the dosa, pour a ladle-full of dosa batter on the tawa. Spread the batter in a circular motion
8. Cook on medium heat until brown
9. Spread red chutney and add some potato filling. Add a small dollop of butter on top
10. Fold the dosa in half
Delicious masal dosey served with chutney
Mysore masala dosa
FOR RED CHUTNEY:
- ½ cup split Bengal gram (chana dal)
- 1 small onion sliced
- 2-3 cloves garlic
- 6-8 dry red chilli or as per taste
- 1 teaspoon oil
- Salt to taste
FOR POTATO FILLING:
- 4-5 potatoes
- 2 large onion thinly sliced
- 2 teaspoon oil
- ½ teaspoon mustard seeds
- 1 teaspoon cumin seeds
- ½ teaspoon turmeric powder
- 5-6 curry leaves
- ¼ inch ginger grated
- 2-3 green chilli or as per taste
- Salt to taste
- 2 tablespoon lemon juice
- A few coriander leaves
TO MAKE RED CHUTNEY:
- Heat oil in a frying pan/kadhai. Add chana dal and fry until golden
- Add dry red chilli, onion and garlic and fry for a few minutes until the raw smell of garlic goes away
- Turn off the flame and let it cool completely
- Transfer into a mixer or blender and grind into a smooth paste using very little water
TO MAKE POTATO FILLING:
- Boil the potatoes and lightly mash them. The mash shouldn’t have any big lumps in it, at the same time, have a little bit of small chunky bite
- Heat a frying pan or kadhai. Add mustard seeds and let it splutter
- Add cumin seeds, curry leaves, green chilli, turmeric powder, and ginger. Saute for a minute
- Add onion and saute until they are translucent
- Add potatoes, salt, and 2 tablespoon water. Mix well and saute for 1-2 minutes
- Turn off the flame and add lemon juice and coriander leaves
TO MAKE THE DOSAS:
- Heat a tawa/griddle until it is hot. Turn the heat to medium. Lightly grease the tawa and wipe off excess oil using a kitchen towel. Sprinkle few drops of water on to the tawa and let it evaporate
- Take a ladle full of dosa batter and pour it in the center of the tawa. Using the ladle or a small bowl gently spread the batter in a circular motion. Don’t spread the batter very thin
- Pour a teaspoon of oil or ghee onto the dosa
- Cook on medium heat until brown
- Spread the red chutney on the dosa. Add 2 tablespoon of potato filling in the center (don’t turn the dosa to cook other side)
- Add a small dollop of butter over the potato and fold the dosa into half
- Serve with coconut chutney (Click here for recipe)
- It is very important to lightly grease the tawa and then sprinkling water over it before each dosa. Don’t skip this step
- Mysore masala dosa is slightly thicker than other dosas. Spread the batter slightly thick so that the dosa gets soft and spongy inside
- Don’t turn the dosa over once it is golden
Click here to watch the Mysore masala dosey web story.