Mysore Masala Dosa
An authentic vegetarian recipe from Karnataka, India
Cook Time
60 mins
Servings
4 servings
Difficulty
HardCategory
VegetarianIngredients
For 4 servings
600ml Dosa batter (fermented rice-urad dal batter)
400g Boiled potatoes
150g Onion
6piece Dried red chillies
6piece Garlic cloves
20g Chana dal (roasted)
10g Urad dal (roasted)
20g Desiccated coconut
5g Mustard seeds
12piece Curry leaves
4g Turmeric powder
3piece Green chillies
50ml Oil
30g Butter
7g Salt
15g Coriander leaves
16 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Prepare the Mysore red chutney: dry roast dried red chillies, chana dal, urad dal, and desiccated coconut separately until lightly golden. Grind together with garlic, a pinch of salt, and a little water into a thick, smooth red paste. Set aside.
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Prepare the potato masala: heat oil in a pan. Add mustard seeds and let them splutter. Add curry leaves, slit green chillies, and sliced onion. Cook for 5–6 minutes until onion is soft.
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Add turmeric powder and mashed boiled potatoes. Mix well, season with salt, and cook for 3–4 minutes. Add chopped coriander leaves. The masala should be dry, not watery.
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Heat a cast-iron tawa or non-stick griddle over medium-high heat. Sprinkle a few drops of water — they should sizzle and evaporate immediately.
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Pour a ladleful of dosa batter onto the centre of the tawa and spread in a thin, circular motion outward to form a large, thin disc (about 25–28 cm diameter).
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Drizzle a teaspoon of oil around the edges and on top of the dosa.
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Spread a generous tablespoon of the Mysore red chutney evenly over the entire surface of the dosa while it is still cooking.
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Place 2–3 tablespoons of potato masala in a line across the centre of the dosa.
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Add a small piece of butter on top of the masala.
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Once the edges of the dosa turn golden and crisp and the surface is cooked through, fold the dosa over the filling to form a half-moon or roll it into a cylinder.
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Serve immediately with coconut chutney and sambar.
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Chef's Tips
The Mysore red chutney spread is what distinguishes Mysore Masala Dosa from a regular masala dosa — it adds a spicy, garlicky depth that is the hallmark of this dish.
The tawa must be very hot before spreading the batter; a cold tawa will cause the batter to stick and tear.
Spread the batter quickly in one smooth circular motion — hesitation results in an uneven, thick dosa.
Use a well-fermented batter (fermented for 8–12 hours) for the best flavour and the characteristic slight sourness.
About This Dish
Mysore Masala Dosa is a traditional vegetarian dish from Karnataka, India. This authentic recipe provides exact measurements for cooking 4 servings.
- The Mysore red chutney spread is what distinguishes Mysore Masala Dosa from a regular masala dosa — it adds a spicy, garlicky depth that is the hallmark of this dish. - The tawa must be very hot before spreading the batter; a cold tawa will cause the batter to stick and tear. - Spread the batter quickly in one smooth circular motion — hesitation results in an uneven, thick dosa. - Use a well-fermented batter (fermented for 8–12 hours) for the best flavour and the characteristic slight sourness.
Category
Vegetarian
Cook Time
60 mins
Servings
4 servings
Difficulty
Hard