Mysore Masala Dosa

Follow by Email



MMD 1 MMD2             MMD4 MMD5














Mysore masala dosa is famous breakfast dish in Karnataka state and they say Mysore masala dosa ia much better than ordinary masala dosa. Red chutney that is spread over the dosa is what makes the Mysore masala dosa unique from other masala dosa. The garlic flavour in the red chutney makes the masala dosa flavourful and delicious. Also, good amount of butter is added to this variety of masala dosa to make it crisp on outside, soft inside(I have cut down butter and added very little oil in health perspective :))


Ingredients for the dosa batter:

2 cups dosa rice

½ cup urad dal

½ cup cooked rice

¼ tsp methi seeds/fenugreek seeds

salt as required

water for grinding the batter


Ingredients for the potato palya/filling:

2 large potatoes, boiled

1/2 chopped onions

2 green chillies choppes

1 sprig curry leaves

½  black mustard seeds

¼ tspn urad dhal

¼ tspn channa dhal

½ or ⅔ tsp turmeric powder

a pinch of asafoetida

1 or 2 tbsp chopped coriander leaves

1 tbsp oil

salt as required

Ingredients for the red chutney:

2 tbsp roasted chana dal

4-5 garlic

2-4 dry red chilies, soaked in warm water for half hour

1 tsp tamarind ¼ cup onion, roughly chopped

salt as required



Directions:- Dosa batter:

  1. Rinse the rice and urad dal in water for 3-4 times.
  2. soak the rice, urad dal and fenugreek seeds in enough water for 4-5 hours.
  3. Grind  the rice, urad dal, methi seeds in wet grinder and add cooked rice to the mixture for grinding
  4. Grind by adding little water time to time until the batter is smooth.
  5. Take the dosa batter in a large bowl and mix salt.
  6. Cover and leave it to ferment overnight.

Potato palya/filling:

  1. Boil potaoes until they are fully cooked
  2. Peel the skin out of fully cooked potatoes and chop into small pieces.
  3. Heat oil in a kadai, add mustard seeds and wait till they crackle. Next add urad dhal and channa dhal and sauté until golden brown.
  4. Add chopped onions and green chillies and sauté till onions turn translucent.
  5. Add curry leaves and sauté for 10 seconds. Add turmeric powder and asafetida and stir for 2 mins.
  6. Add the chopped potatoes and reduce the flame and mix well and allow it to cook for 5 mins until all ingredients are well combined.
  7. Remove from heat and garnish with chopped coriander leaves

  Red chutney:

  1. In a blender add all the ingredients and blend well, add very little water if required to blend into smooth paste.

Preparing the mysore masala dosa:

  1. On non stick pan spread the dosa batter then. Sprinkle some drops of oil from the top.
  2. Cover the dosa with a lid until base gets cooked and browned.
  3. Spread 1 or 2 tsp of the red chili chutney on top of the dosa. Spread 2-3 tbsp of the potato stir fry on top of the mysore masala dosa and spread lightly.
  4. Fold and serve the mysore masala dosa hot with coconut chutney and sambar.


You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Enjoy this blog? Please spread the word :)