Mysore Masala Dosa is a popular breakfast dish in the town of Udupi in Karnataka. It is thin crepes made with rice and urad dal batter spread with spicy chutney and potato masala. It is slightly different from my masala dosa. This dish is usually enjoyed with some coconut chutney and sambar.
TABLE OF CONTENTS
Mysore Masala Dosa
Dosa and idlis are a staple of South Indian meal. They are a lifesaver when you have no time to make anything. It is served with chutney or sambar.
About Mysore Masala Dosa
Mysore Masala dosa is one of famous South Indian breakfast cuisine which is originated from Thuluva Udupi or Mangalorean cuisine of Karnataka.
The Mysore Masala Dosa slightly differs from other varieties. It is thin and roasted crispy brown outside and filled inside with signature spicy Potato mixture. Finally it is topped with spicy red garlic chutney outside. But this dosa is a special one, they have a spicy masala inside them, so they don’t need any side dish with them. Taste great hot.
This Dosa is slightly varied from the Masala Dosa that I posted yesterday. It has a spicy red chutney applied all over the dosa. This taste good but it will be a little spicier. For all spice lovers this is the one.
Similar Recipes,
Idli Recipes
Dosa Recipes
Chutney Recipes
Sambar Recipes
Watch Mysore Masala Dosa Video
For making mysore masala dosa a special dosa batter is made which includes split chana dal, urad dal, raw rice, idli rice and poha. Once the batter is fermented a pinch of sugar is added in the batter which provides the crispy golden brown colour to the dosa.
But I use my regular everyday dosa batter. You can use store bought dosa batter as well. If you are struggling to get golden colour you can add a pinch of sugar to the dosa batter.
Using a cast iron dosa pan to cook dosa helps with the golden brown colour. Make sure you serve mysore masala dosa hot with a dollop of butter.
Mysore Masala Dosa (Potato Masala) Ingredients
Onions – thinly sliced onions is used in making aloo masala.
Potatoes – whole potatoes are cooked, skins are peeled and mashed roughly which is used in potato masala.
Green Chillies – finely chopped green chillies adds the spiciness to the masala.
Ginger & Garlic – You can add chopped ginger and garlic, but I used ginger garlic paste.
Tempering – split chana dal, urad dal, mustard seeds, curry leaves and asafoetida are basic spices.
Turmeric – turmeric powder is added for the yellow colour the masala needs.
Red Chutney Ingredients
Spicy red chutney is spread over the dosa before adding the potato masala. This makes mysore masala dosa unique from regular masala dosa.
Split Chana dal – one of the main ingredient used for the chutney. Instead of split chana dal you can use roasted gram dal also known as pottu kadalai or fried gram dal.
Onion – sliced onion is sauted with garlic and lentil which adds aroma.
Garlic – whole peeled garlic adds the aroma.
Red Chillies – Byadgi chilli or Kashmiri Red Chillies can be used for nice aroma and colour.
Tamarind & Salt – tamarind paste can be used instead of whole tamarind.
For making a delicious breakfast Mysore masala dosa you need three components. Crispy dosa, Spicy Red Chutney & Potato Masala.
Dosa Batter
For Mysore Masala Dosa, it is better to use Idly Rice. Our regular dosa batter made with ration or dosa rice will have some stickiness which is difficult to make
crispy mysore masala dosa. The batter need to be fermented at least for the 10 hours. This results in crispy dosa.
Spicy Red Chutney
Byadgi chilli or Kashmiri Red Chillies can be used for nice aroma and colour. Garlic and Chana Dal is used in the spicy chutney.
Potato Masala
The masala is similar to the poori masala which we make. It is made with onions, potatoes and whole spices tempered in oil.
How to Make Mysore Masala Dosa (Stepwise Pictures)
Potato masala filling
1)Heat oil in a kadai. Add in urad dal, mustard seeds, asafoetida and curry leaves. let them splatter in hot oil and release it flavour. The lentils should get light golden in colour.
Optional Tip: You can add broken cashews, split chana dal in the oil when tempering.
2)Add in sliced onions, green chillies in the spices. Sprinkle some salt to the onions and cook till they turn golden brown.
3)Add in ginger garlic paste and turmeric powder. Instead of ginger garlic paste you can add grated ginger.
4)Saute this for few seconds. Add a splash of water and mix well.
5)Add in boiled, peeled and mashed potatoes. Mix well. Potato masala is ready. Add some coriander leaves in the end for flavour.
Making Red Chutney
6)Heat oil in a kadai. Add in split chana dal and toast on low medium heat till golden brown in colour.
7)Add in chopped garlic and sliced onions.
8)Add in broken kashmiri red chillies. Kashmiri red chillies provides red colour without being too spicy. Toast the chillies with the onions, garlic till light golden in colour.
9)Once the mixture is cooled slightly. Take the sauted chillies, onion mix in the blender.
10) Add in some tamarind and salt to the onion chilli mixture.
11)Add little water at a time and make it into a thick chutney. Red chutney for mysore masala dosa is ready.
Cooking Mysore Masala Dosa
12)Take a ladleful of dosa batter, spoon this over hot tawa. Spread into thin dosa.
13)Add a dollop of red chutney. Spread it evenly. Drizzle oil or ghee around the edges and cook.
14)Spread some potato masala on one side of the dosa. Let it cook till golden flip over and serve.
15)Delicious mysore masala dosa is ready to serve.
Expert Tips
- you can make the red chutney and potato masala a day before and assemble when serving.
- chopped carrots and peas can be added in the potato masala.
- If you want dosa to be golden brown in colour, add a pinch of sugar to the dosa batter and mix well. This tip will help with the golden colour in dosa.
More Dosa Recipes to try
📖 Recipe Card
Mysore Masala Dosa | Mysore Masala Dosa Recipe
Servings: 6 servings
Calories: 188kcal
Equipment
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Cooking pot
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Blender
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Dosa Tawa
Ingredients
For Potato Masala
For Spicy Red Chutney
Instructions
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Heat oil in a pan, add in mustard, urad dal, asafoetida and curry leaves. Let them sizzle. Add in sliced onions and green chillies, sprinkle with salt and saute for 2 minutes till light golden. Add in ginger garlic paste and cook for a minute. Add turmeric powder, splash of water and mix well. Add in boiled mashed potatoes and mix well. Garnish with coriander leaves. Potato filling ready to serve.
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Now to make the red chutney, heat oil in a kadai. Add in split chana dal and toast till golden brown. Add in all the ingredients except salt, tamarind and roast till golden. Remove it to a blender, add in salt, tamarind and pour little water and make it into a smooth paste. Red Chutney done.
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Now to make dosa, spread dosa batter thinly, drizzle oil all around the dosa and spoon some red chutney over it and spread it evenly using a spatula. Now spoon some potato masala over it. Fold it and serve.
Notes
- you can make the red chutney and potato masala a day before and assemble when serving.
- chopped carrots and peas can be added in the potato masala.
- If you want dosa to be golden brown in colour, add a pinch of sugar to the dosa batter and mix well. This tip will help with the golden colour in dosa.
Nutrition
Serving: 1servings | Calories: 188kcal | Carbohydrates: 34g | Protein: 5g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 11mg | Potassium: 612mg | Fiber: 6g | Sugar: 3g | Vitamin A: 30IU | Vitamin C: 35mg | Calcium: 54mg | Iron: 2mg
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