Mysore masala dosa recipe - Raks Kitchen (2024)

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Mysore masala dosai is one of popular food in Karnataka. The masala dosa is named after the district Mysore.

Mysore masala dosa recipe - Raks Kitchen (1)

It is one of the things in my to-try in restaurants list that Ihave planned in my trip to India this holidays.

I have tasted only once I think that too I could not find any difference about the regular masala dosa and that one they served.

But being a food blogger and a foodie, I have heard Mysore masala dosa is different form the regular masala dosa.

Last year I saw a Youtube video which shows a roadside hotel, a man making dozens of these dosas at a time.

Mysore masala dosa recipe - Raks Kitchen (2)

With ease, loads of butter and we forget about everything, instantly drool if we see that video.

I saw him putting a red chutney over the dosa, with generous butter topping and masalas stuffed and served.

The dosa is evenly browned and crisp, dense, thick than we do at homes.

And I get few requests once in a while to post dosa batter recipe and this mysore masala dosa recipe too.

Especially the red chutney which makes the spicy difference in this dosa.

I referred this blog for red chutney and tried, though I changed the ratios as the first time I tired it, I got too thick chutney.

For Dosa batter

Ingredients

Ingredients

  • Raw rice -1cup
  • Idli rice -1cup
  • Urad dal -½cup
  • Toor dal -2teaspoon
  • Chana dal -2teaspoon
  • Poha/ aval/ flattened rice -¼cup
  • Salt - as needed

Method:

  1. Firstly, wash and soak everything except salt in the ingredients list, together for 3 hours.
  2. Grind it with little water in mixie. Need not be too smooth.
  3. Add water very carefully. You can grind in two batches and add salt in one batch and mix it lastly together.
    Mysore masala dosa recipe - Raks Kitchen (3)
  4. Keep overnight for fermentation (12 hours). It will ferment well. Morning stir well and make dosas. Adjust consistency if its too thick by adding very little water.
    Mysore masala dosa recipe - Raks Kitchen (4)

Use as needed in the recipe below.

Recipe card

Mysore masala dosa recipe

Mysore masala dosai is one of popular food in Karnataka. The masala dosa is named after the district Mysore.

Course Breakfast

Cuisine Indian, South Indian

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Soaking + Fermentation 13 hours hours

Author Raks Anand

Servings 4 People

Cup measurements

Ingredients

For red chutney

  • 3 tablespoon Chana dal
  • 7 Dry Red chilli long variety, mild
  • 5 flakes Garlic
  • 2 Small onion Shallot
  • Salt

For potato masala

  • 3 Potatoes big sized
  • 1 Onion
  • 2 tablespoon Carrot finely chopped (optional)
  • 2 Green chilli
  • 1 tablespoon ginger Finely chopped
  • teaspoon Turmeric powder
  • Salt - as per your taste

To temper

  • 1 tablespoon Oil
  • ½ teaspoon Mustard
  • 1 teaspoon Urad dal
  • 2 teaspoon Chana dal
  • 5 Cashews
  • 1 sprig Curry leaves

Instructions

Chutney preparation

  • Roast chana dal and red chillies firstly, in medium flame with few drops of oil.

    3 tablespoon Chana dal, 7 Dry Red chilli

  • Add shallots, garlic along and fry for 2 minutes.

    2 Small onion, 5 flakes Garlic

  • Cool down and transfer to the mixer.

  • Grind it to a thick, yet spreadable chutney, with salt and a little water.

    Salt - as per your taste

Potato masala preparation

  • Wash and cut each potato into 4 and pressure cook with ½ cup water for 3 whistles.

    3 Potatoes

  • Peel off the skin and mash it roughly. No large chunks as we are using as stuffing.

  • Heat a pan with oil and temper with the items given under ‘to temper’ table in order. Let the cashews turn golden.

    1 tablespoon Oil, ½ teaspoon Mustard, 1 teaspoon Urad dal, 2 teaspoon Chana dal, 1 sprig Curry leaves, 5 Cashews

  • Add chopped ginger, green chilli, onion, carrot and fry well for a minute. Add ¼ cup water, salt and turmeric.

    Salt, 2 tablespoon Carrot, 2 Green chilli, 1 tablespoon ginger, ⅛ teaspoon Turmeric powder, 1 Onion

  • Add the mashed potatoes and mix well. Fry for 2-3 minutes, drizzle oil if needed more.

Make dosa

  • Heat dosa pan, spread the dosa batter evenly over the hot tawa.

  • Drizzle some ghee or oil over it. Once the dosa is half cooked, add a tablespoon of prepared chutney.

  • Spread it using the back of a spoon around the dosa.

  • Add butter if you want and spread it evenly too as it melts.

  • Add 3-4 of the prepared aloo masala and its your option either to spread it slightly and fold the dosa or keep the masala and roll the dosa. No need to flip the dosa.

Notes

  • Make sure to grind the chutney spicy to make the dosa perfectly spicy. Otherwise it will be like the regular masala dosa.
  • Adding butter sure enhances the taste and browning, but make sure you restrict yourself with only one or two.
  • I made with more chana dal first time and found it less spicy and too thick, so I have adjusted the ingredients accordingly in my recipe. So you may get more deep red colored chutney when you try.
  • Byadgi chilli or Kashmiri red chilli is perfect for chutney for color.

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Method

Chutney preparation

1. Roast 3 tablespoon Chana dal and7 Dry Red chilli firstly, in medium flame with few drops of oil.

2. Then add 2 Small onion,5 flakes Garlic along and fry for 2 minutes.

3. Cool down and then transfer to the mixer.

Mysore masala dosa recipe - Raks Kitchen (6)

4. After that grind it to a thick, yet spreadable chutney, with salt and a little water.

Mysore masala dosa recipe - Raks Kitchen (7)

Potato masala preparation

1. Wash potatoes firstly and cut each potato into 4 and pressure cook with ½ cup water for 3 whistles.

2. Once done, peel off the skin and mash it roughly. No large chunks as we are using as stuffing.

3. Then, heat a pan with 1 tablespoon and temper with ½ teaspoon Mustard,1 teaspoon Urad dal,2 teaspoon Chana dal,1 sprig Curry leaves,5 Cashews table in order. Let the cashews turn golden.

Mysore masala dosa recipe - Raks Kitchen (8)

4. After that, add chopped ginger, green chilli, onion, carrot and fry well for a minute. Add ¼ cup water, salt and ⅛ teaspoon turmeric.

Mysore masala dosa recipe - Raks Kitchen (9)

5. Then, add the mashed potatoes and mix well. Fry for 2-3 minutes, drizzle oil if needed more.

Mysore masala dosa recipe - Raks Kitchen (10)

Make dosa

1. Heat dosa pan, spread the dosa batter evenly over the hot tawa.

2. Drizzle some ghee or butter or oil over it. Once the dosa is half cooked, add a tablespoon of prepared chutney.

Mysore masala dosa recipe - Raks Kitchen (11)

3. Spread it using the back of a spoon around the dosa.

4. Add butter if you want and spread it evenly too as it melts.

5. Add 3-4 of the prepared aloo masala and its your option either to spread it slightly and fold the dosa or keep the masala and roll the dosa. No need to flip the dosa.

Mysore masala dosa recipe - Raks Kitchen (12)

Serve with sambar and coconut chutney the evergreen combination, if you want, with a dollop of butter as you see below.

Mysore masala dosa recipe - Raks Kitchen (13)
Mysore masala dosa recipe - Raks Kitchen (2024)

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