Name: Mysore masala dosa
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 2-3 cups dosa batter; Salt (to taste); Ghee (to make the dosa); ½ cup split Bengal gram ((chana dal)); 1 small onion (sliced); 2-3 cloves garlic; 4-5 dry red chilli (or as per taste); 1 tsp oil; Salt (to taste); 4-5 potatoes; 2 large onion (thinly sliced); 2 tsp oil; ½ tsp mustard seeds; 1 tsp cumin seeds; ½ tsp turmeric powder; 5-6 curry leaves; ¼ inch ginger (grated); 2-3 green chilli (or as per taste); Salt (to taste); 2 tbsp lemon juice; A few coriander leaves; Coconut chutney

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Mysore masala dosa step-by-step recipe with photos.

Mysore masala dosa is the most popular dish which originated from the Mysore region and is quite different from the regular 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.

Find out how to make the perfect dosa batter here in my detailed recipe.

Try these absolutely delicious, out of the world Mysore masala dosa and I am sure you will love it 🙂

For more breakfast recipes, click here.

For more recipes from Karnataka, click here.

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 masal dose served with chutney

Mysore masala dosa

Shilpa

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

5 from 4 votes

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Course Breakfast
Cuisine Indian, Karnataka

Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr

Ingredients

2-3 cups dosa batter
Salt to taste
Ghee to make the dosa
FOR RED CHUTNEY:
½ cup split Bengal gram (chana dal)
1 small onion sliced
2-3 cloves garlic
4-5 dry red chilli or as per taste
1 tsp oil
Salt to taste
FOR POTATO FILLING:
4-5 potatoes
2 large onion thinly sliced
2 tsp oil
½ tsp mustard seeds
1 tsp cumin seeds
½ tsp turmeric powder
5-6 curry leaves
¼ inch ginger grated
2-3 green chilli or as per taste
Salt to taste
2 tbsp lemon juice
A few coriander leaves
TO SERVE:
Coconut chutney

Instructions

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 tbsp 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 flame 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 tsp of oil or ghee onto the dosa
Cover and cook on medium flame until brown
Spread the red chutney on the dosa. Add 2 tbsp 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)

Notes

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

Nutrition Facts

Mysore masala dosa

Amount Per Serving

Calories 135 Calories from Fat 9

% Daily Value*

Fat 1g2%
Saturated Fat 1g6%
Sodium 16mg1%
Potassium 186mg5%
Carbohydrates 27g9%
Fiber 4g17%
Sugar 1g1%
Protein 5g10%

Vitamin A 8IU0%
Vitamin C 13mg16%
Calcium 28mg3%
Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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Mysore masala dosa step-by-step recipe with photos

Mysore masala dosa

Ingredients 1x2x3x

FOR RED CHUTNEY:

FOR POTATO FILLING:

TO SERVE:

Instructions

TO MAKE RED CHUTNEY:

TO MAKE POTATO FILLING:

TO MAKE THE DOSAS:

Notes

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