Mysore Masala Dosa

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 2 votes

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Course Breakfast

Cuisine Indian, Karnataka

Prep Time 45 mins

Cook Time 45 mins

Fermentation TIme 10 hrs

Total Time 11 hrs 30 mins

Ingredients

  

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• 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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