About this Recipe
If there’s one dosa that deserves a mic-drop moment, it’s the Mysore Masala Dosa! This iconic South Indian delight is not just a dosa—it’s a flavor-packed experience, thanks to its signature spicy red chutney smeared inside before being stuffed with a delicious potato masala filling. The combination of crispy golden dosa, fiery chutney, and buttery spiced potatoes makes it a dish that’s impossible to resist!
Originating from the heritage city of Mysore, Karnataka, this dosa is slightly thicker than a regular dosa, with a crispy yet fluffy texture. What makes it stand out is the bold and flavorful red chutney, made with red chilies, garlic, tamarind, and spices, giving it a unique tangy and spicy kick. This chutney is spread across the dosa before being loaded with the classic Aloo Masala, a mildly spiced potato mixture with mustard seeds, curry leaves, and turmeric.
When cooked on a hot cast-iron tawa, the dosa develops a beautiful golden-brown crust, slightly crispy on the edges yet soft and flavorful inside. It’s then folded into a perfect roll and served steaming hot with coconut chutney and sambar, balancing the spice with a touch of sweetness and tang. Some variations even include a dollop of butter on top, melting into the dosa for that extra indulgence. Mysore Masala Dosa is more than just breakfast—it’s a comfort meal, a street food favorite, and a South Indian classic that has won hearts all over India. Whether eaten at a local dosa stall, a high-end restaurant, or made at home, it delivers the perfect balance of crunch, spice, and warmth in every bite.
Recipe
Ingredients
Directions to make
Step 1 : Prepare the Dosa batter
- 2 cups idli rice (or regular parboiled rice)
- ½ cup urad dal (split black gram)
- ¼ cup poha (flattened rice)
- ½ teaspoon fenugreek seeds
- Salt to taste
- Water as needed
- 2 large potatoes (boiled & mashed)
- 1 tablespoon oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 teaspoon urad dal
- 8-10 curry leaves
- 1 green chili (chopped)
- 1 small onion (sliced)
- ½ teaspoon turmeric powder
- Salt to taste
- 1 tablespoon lemon juice
- 1 tablespoon chopped coriander leaves
- ½ cup grated coconut
- 2 tablespoons roasted chana dal
- 1 small green chili
- ½ inch ginger
- Salt to taste
- ¼ cup water (adjust for consistency)
- 1 teaspoon oil
- ½ teaspoon mustard seeds
- 1 dried red chili
- 5-6 curry leaves
Step 1 : Prepare the Dosa batter.
- Wash and soak idli rice, urad dal, fenugreek seeds, and poha in water for 6-8 hours.
- Grind the soaked ingredients with water until you get a smooth, slightly thick batter.
- Add salt, mix well, and let it ferment overnight (8-12 hours) until it becomes airy and bubbly.
- Heat oil in a pan, add mustard seeds, cumin seeds, urad dal, and let them splutter.
- Add curry leaves, chopped green chili, and sliced onions. Sauté until onions turn soft.
- Stir in turmeric powder, salt, and mashed potatoes. Mix well.
- Add lemon juice and coriander leaves. Mix and keep warm.
- Blend grated coconut, roasted chana dal, green chili, ginger, salt, and water into a smooth paste.
- For tempering, heat oil, add mustard seeds, red chili, and curry leaves, and pour over the chutney.
- Heat a tawa or griddle on medium-high heat.
- Pour a ladle of dosa batter in the center and spread it out in a circular motion to form a thin dosa.
- Drizzle some oil or butter along the edges.
- Spread a thin layer of spicy red chutney on top.
- Place a scoop of potato masala in the center.
- Once the edges turn golden and crispy, fold the dosa in half or roll it up.
- Cut them into cones and serve the hot, crispy Mysore Masala Dosa with the coconut chutney on the side.
- Enjoy every spicy, crispy, and flavorful bite!
