Mysore Masala Dosa

mysore masala dosa recipe@palates desire

Mysore Masala Dosa Recipe (Karnataka Special)

Ingredients

For Dosa Batter

  • 2 cups Rice

  • ½ cup Urad dal (black gram)

  • ¼ tsp Fenugreek seeds (methi)

  • Salt to taste

  • Water as needed

  • Oil or ghee for cooking

For Potato Masala Filling

  • 3–4 Boiled potatoes (mashed)

  • 1 Onion (sliced)

  • 2 Green chilies (chopped)

  • 1 tsp Ginger (grated)

  • 8–10 Curry leaves

  • ½ tsp Mustard seeds

  • ½ tsp Turmeric powder

  • Salt to taste

  • 2 tbsp Oil

  • Coriander leaves (chopped)

For Mysore Red Chutney

  • 5–6 Dry red chilies

  • 2 tbsp Roasted chana dal

  • 2 Garlic cloves

  • 1 small piece Tamarind

  • Salt to taste

  • Little water (to grind)

Prepare Dosa Batter

  1. Soak rice, urad dal, and methi seeds for 5–6 hours

  2. Grind into smooth batter

  3. Ferment overnight (8–10 hours)

  4. Add salt before making dosa

Make Potato Masala

  1. Heat oil in a pan

  2. Add mustard seeds (let them crackle)

  3. Add curry leaves, green chilies, ginger, and onions

  4. Sauté until onions turn soft

  5. Add turmeric and mashed potatoes

  6. Add salt and mix well

  7. Garnish with coriander leaves

Potato filling is ready.

Prepare Mysore Red Chutney

  1. Soak dry red chilies in warm water for 10 minutes

  2. Grind red chilies, garlic, roasted chana dal, tamarind, and salt

  3. Add little water to make a thick paste

Make Mysore Masala Dosa

  1. Heat dosa tawa (griddle)

  2. Pour one ladle of batter and spread thin

  3. Drizzle oil/ghee around edges

  4. Spread 1–2 tsp red chutney on dosa

  5. Place potato masala in the center

  6. Fold dosa and cook until crispy

Serving Suggestions

Serve hot Mysore Masala Dosa with:

  • Coconut chutney

  • Sambar

  • Filter coffee 

Tips for Perfect Mysore Dosa

✅ Use fermented batter for crispiness
✅ Red chutney should be spicy and thick
✅ Cook dosa on medium flame for golden color
✅ Add ghee for authentic taste