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. There are two types of Mysore Masala Dosa — one commonly found in Mumbai, and the original one from Mysore. So let’s start!
2. First, cook the potatoes, mash them, and keep them aside.
3. Crush some ginger and extract juice from a lemon. Keep both aside.
4. Let’s begin by making the chilli chutney. Soak 8 Kashmiri chillies and 4 dry red chillies in hot water for about 10–15 minutes.
5. Grind the soaked chillies with 4–5 garlic cloves, 1 chopped onion, ½ teaspoon ginger, tamarind, salt, and enough water into a smooth paste. Keep it aside.
6. Now let’s prepare the potato masala.
7. Heat a teaspoon of oil, add mustard seeds. When they start to splutter, add urad dal.
8. As the dal starts changing colour, add cumin seeds and roasted gram. Sauté for a few seconds.
9. Add crushed ginger, garlic, green chillies, and curry leaves. Sauté till the raw smell disappears.
10. Add chopped onion, turmeric powder, salt, and a pinch of asafoetida. Mix well and sauté until the onion is fully cooked.
11. Now add the mashed potatoes and mix well with the masala.
12. Add chopped coriander leaves and lemon juice. (Check salt and adjust if needed.) Your masala is ready.
13. To assemble the dosa:
14. Heat a tawa and pour a ladleful of dosa batter. Spread it thin and evenly, like a regular masala dosa.
15. Drizzle some oil or ghee.
16. Spread the chilli chutney evenly over the dosa.
17. Place some potato masala in the center and fold the dosa.
18. Mysore Masala Dosa is ready. Serve hot!