Mysore Masala Dosa recipe with stepwise photos. Now here is a recipe of Mysore Dosa much different than the Masala Dosa which I had posted before.
Mysore Masala Dosa is crisp and soft dosa spiced with red chutney and served with a potato dish, along with coconut chutney
The recipe is like the Mysore Masala Dosa served in the Bangalore and Mysore restaurants. By the way, I have had mysore masala dosa both in Bangalore and Mysore. So I know the ones that are served there and the ones served in Mumbai or Delhi restaurants.
The difference is in the batter. The Mysore Masala Dosa served in Mumbai is crisp and white like the regular Dosa.
Whereas the ones served in Mysore are crisp from outside and have a soft porous bite as well as texture. They have a nice golden brown color too. This soft texture and golden brown color, is due to the addition of cooked rice or Poha (flattened rice or parched rice).
Here I used sona masoori rice for making the batter. The batter fermented really well.
You can use any regular rice for making the batter. I have also made this dosa with 1:1 proportion of idli rice (parboiled rice) and sona masoori rice. This ratio also worked very well.
The Mysore Dosa is spread with a spicy and tangy Red Chutney and the potato palya stir fry and served with coconut chutney and sambar.
I served them with the leftover red chutney, mint coconut chutney and udupi sambar.
How to make Mysore Masala Dosa
1: Make the potato palya or stir fry and keep ready. The detailed recipe is mentioned in the recipe card below.
2: Heat a well seasoned frying pan or the tawa or a flat cast iron skillet. Spread the dosa batter. If using non-stick pan, then don’t spread oil.
The batter recipe is also mentioned in the recipe card below. Make the batter a night before and keep it to ferment overnight or for 7 to 8 hours.
But do note that in warmer temperatures the batter ferments in 6 to 8 hours whereas in cooler or colder climates it can take more time.
3: Sprinkle some oil on the sides of the dosa. Cover the dosa with a lid and let it cook.
4: When the top side is cooked, spread some more oil if you prefer on the dosa. Spread the Red Chutney on the dosa all around.
5: Top the dosa with the potato filling and spread it lightly.
6: Fold the dosa.
7: Serve Mysore Masala Dosa hot with coconut chutney and veg sambar. Prepare the remaining dosa this way one by one.
This dosa taste best when served hot. If you like, you can drizzle some ghee on top of the folded dosa while serving.
You can give a skip to the sambar if you want, but do serve this dosa with coconut chutney.
Few more tasty dosa recipes
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Mysore Masala Dosa (With Red Chutney)
This Mysore dosa is crisp and soft dosa spiced with red chutney and served with a potato dish, along with coconut chutney. The recipe is like the Mysore masala dosa served in the Bangalore and Mysore restaurants.
Prep Time 9 hrs
Cook Time 50 mins
Total Time 9 hrs 50 mins
ingredients for batter
ingredients for the potato palya/filling
ingredients for the red chutney
making batter
Pick and rinse the rice and urad dal in water for 3-4 times.
Soak the rice, urad dal and methi seeds in a large bowl in enough water for 4-5 hours.
In a wet grinder, grind the rice, urad dal, methi seeds and cooked rice or poha with enough water.
Grind till you get a fluffy and smooth consistency of the batter.
Take the dosa batter in a large bowl and mix salt.
Cover the bowl loosely and let the batter ferment for 7-9 hours.
preparing the potato palya or filling
First boil the potatoes in a steamer or pressure cooker, till they are fully cooked.
Peel and either just crumble them with your hands or chop them.
Heat oil in a pan or kadai.
First fry the mustard seeds till they splutter.
Now add the chopped onions and saute till they become soft.
Add the ginger, garlic, green chilies, curry leaves and saute for some 20-30 seconds.
Now add the turmeric powder, red chili powder and asafoetida.
Stir for 2-3 seconds and add the potatoes.
Stir and add water plus salt.
Cover and simmer the potatoes till the water dries up.
Lastly add the lemon juice and stir well.
Add coriander leaves and mix well with the potatoes.
Keep the potato palya aside.
making red chutney for dosa
making mysore masala dosa
On a tava or a flat frying pan spread 1 or 2 tsp oil. If using non stick pan, then don’t spread oil. You won’t be able to spread the dosa batter then.
Take a medium sized ladle or a big spoon and with circular motions spread the dosa from the center towards the edges on the pan.
Sprinkle some drops of oil from the top.
Cover the dosa with a lid.
Let the base get browned and the top side get cooked completely.
Spread 1 or 2 tsp of the red chili chutney on top of the dosa.
Place 2-3 tbsp of the potato stir fry on top of the mysore dosa and spread lightly.
Fold and serve the mysore masala dosa hot with coconut chutney and sambar.
Nutrition Facts
Mysore Masala Dosa (With Red Chutney)
Amount Per Serving
Calories 277 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Sodium 489mg21%
Potassium 284mg8%
Carbohydrates 55g18%
Fiber 5g21%
Sugar 2g2%
Protein 8g16%
Vitamin A 85IU2%
Vitamin B1 (Thiamine) 0.1mg7%
Vitamin B2 (Riboflavin) 0.05mg3%
Vitamin B3 (Niacin) 15mg75%
Vitamin B6 0.3mg15%
Vitamin C 35mg42%
Vitamin E 1mg7%
Vitamin K 2µg2%
Calcium 46mg5%
Vitamin B9 (Folate) 155µg39%
Iron 2mg11%
Magnesium 27mg7%
Phosphorus 91mg9%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
This Mysore Masala Dosa post from the blog archives first published in May 2013 has been updated and republished on December 2022.
Source: Dassana’s Veg Recipes
