Mysore Masala Dosa

Mysore Masala Dosa is a beloved South Indian dish known for its crisp, golden exterior, spicy red chutney, and comforting potato filling. Unlike regular masala dosa, the Mysore version stands out for its fiery garlic-red chili chutney that’s spread directly over the dosa while it’s cooking. It’s a favorite not just in Karnataka, where it originated, but across India and beyond.

The dosa batter is made using the traditional method of soaking rice and urad dal, grinding, and fermenting overnight. Once ready, it’s spread thinly over a hot tawa and roasted until crisp and golden.

The key element of Mysore Masala Dosa is the spicy red chutney. To prepare it, Kashmiri and dry red chilies are soaked in hot water until soft. They are then ground into a smooth paste with garlic, chopped onion, a touch of ginger, tamarind, salt, and enough water to get a spreadable consistency. The chutney is bold, garlicky, and spicy, adding depth and heat to every bite.

The potato masala filling begins with tempering mustard seeds in oil. As they splutter, urad dal is added and sautéed until golden, followed by cumin seeds and roasted gram. Then comes the aromatic mix of ginger, garlic, green chilies, and curry leaves, sautéed until the raw smell fades. Chopped onions are added next, along with turmeric powder, salt, and a pinch of asafoetida. Once the onions are softened, boiled and mashed potatoes are mixed in, and everything is sautéed together until well combined. A final squeeze of lemon juice is added at the end, lifting the flavors and balancing the richness of the spices.

To assemble, the dosa is cooked on one side, then a layer of the spicy chutney is spread over the surface. A portion of the potato masala is placed at the center, and the dosa is folded and served hot.

Mysore Masala Dosa is typically enjoyed with coconut chutney and sambar, but the flavorful chili chutney inside often makes it delicious even on its own. Crispy, spicy, tangy, and satisfying—this dosa is a perfect harmony of texture and taste, and a true South Indian classic.

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Mysore Masala Dosa

Author: Ushadevi Cooking Method: Grilling Cuisine: Indian, Karnataka Courses: Breakast, Vegetarian

Difficulty: Intermediate Prep Time 20 mins Cook Time 5 mins Total Time 25 mins

Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 2 cup Dosa Batter
• 2 Medium Potatoes
• 3 Medium Onion (chopped)
• 3 Green Chillies (chopped)
• 8-10 Garlic
• 1 inch Ginger crushed
• 8 Kashmiri Chillies
• 4 Dry Red Chillies
• 1 spring Curry leaves
• 1 Lemon
• 1 tablespoon Coriander leaves
• 1 pinch Asafoetida
• 1 small gooseberry size Tamarind
• 1 teaspoon Mustard seeds
• 1 teaspoon Urad dal
• ¹⁄₂ teaspoon Cumin seeds
• ¹⁄₂ teaspoon Roasted gram
• ¹⁄₂ teaspoon Turmeric powder
• 1 teaspoon Salt
• 1 teaspoon Oil

Instructions

1. Mysore Masala Dosa. There are two types of Mysore Masala Dosa. One available in Mumbai and Original one in Mysore. So lets start.
2. First of all, we will cook Potatoes, mash it and keep it aside
3. Crush ginger, Extract juice from lemon and keep it aside

4. First we will make Chilly chutney. For that we will soak 8 Kashmiri chillies and 4 Dry red chillies in hot water about 10-15 minutes

5. Next we will grind chillies with 4-5 garlic, 1 chopped onion, 1/2 teaspoon Ginger, Tamarind, Salt and enough water to a smooth paste. Keep it aside

6. Now we will make Potato masala. Heat a teaspoon Oil, add Mustard seeds, when it start to spurts, add Urad dal

7. When the colour of the dal start to change, add Cumin seeds, Roasted gram and saute it for some time

8. Add Ginger, Garlic , Green Chillies,Curry leaves and saute it till the raw smell goes out

9. Add chopped Onion,Turmeric powder, Salt and mix well. add a pinch Asafoetida.

10. Saute it till the Onion get cooked well

11. Add mashed Potato and combine well with the masala
12. Add Coriander leaves, and Lemon Juice. (Check salt ). Our masala is ready.
13. Just like any Masala Dosa, On a hot Tawa, pour a ladle Dosa batter, spread it evenly and thin
14. Pour some oil or ghee
15. Spread the Chilly chutney over the dosa.
16. Place some Potato masala and Fold it. Mysore Masala Dosa is ready. Serve hot!