Mysore Masala Dosa Recipe: Quick & Easy Guide

Mysore Masala Dosa is a popular South Indian delicacy that holds a special place in the hearts of food lovers. This crispy, golden-brown dosa, filled with a spicy potato mixture and slathered with a tangy red chutney, offers an explosion of flavors in every bite. Originating from the city of Mysore in Karnataka, this variation of dosa stands out for its unique spice blend and irresistible taste.

In this post, we’ll explore everything you need to know about making the perfect Mysore Masala Dosa at home, including the recipe, variations, tips, and more.

What Makes Mysore Masala Dosa Special?

Mysore Masala Dosa is known for its slightly thicker and crispy outer layer compared to a regular dosa. The defining feature, however, is the spicy red chutney smeared inside, which adds a fiery kick that balances beautifully with the mildly spiced potato filling. This dosa is usually served with coconut chutney and sambar, making it a complete and satisfying meal.

Essential Ingredients for the Easy Mysore Masala Dosa Recipe

For the Dosa Batter:

• 2 cups rice (regular rice or dosa rice)
• ½ cup urad dal (split black gram)
• ¼ cup poha (flattened rice)
• 1 teaspoon fenugreek seeds
• Salt to taste
• Water (as needed for soaking and grinding)

For the Red Chutney:

• ¼ cup roasted chana dal (Bengal gram)
• 2 tablespoons grated coconut
• 4-5 dried red chilies
• 1 tablespoon tamarind pulp
• 3-4 garlic cloves
• Salt to taste
• Water (as needed for grinding)

For the Potato Filling (Masala):

• 3 large potatoes (boiled and mashed)
• 1 large onion (thinly sliced)
• 2 green chilies (finely chopped)
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 sprig curry leaves
• ½ teaspoon turmeric powder
• 2 tablespoons oil
• Salt to taste
• Fresh coriander leaves (for garnish)

For Cooking the Dosa:

• Ghee or oil (for greasing the tawa)

Cooking Time:

• Preparation Time: 8-10 hours (soaking and fermenting batter, usually overnight)
• Active Prep Time: 20 minutes (for chutney and potato filling prep)
• Cooking Time: 25 minutes (making the filling and dosas)
• Total Time (excluding fermentation): 45 minutes

Step-by-Step Guide for Easy Mysore Masala Dosa Recipe:

1. Prepare the Dosa Batter:

• Wash and soak the rice, urad dal, poha, and fenugreek seeds in water for 4-6 hours.
• Drain the water and grind the soaked ingredients into a smooth batter using a blender. Slowly add water until the batter is smooth and easy to pour.
• Add salt to the batter and mix well.
• Let the batter ferment overnight or for 8-12 hours in a warm place. The batter should double in size and become slightly frothy.

2. Make the Red Chutney:

• In a blender, combine roasted chana dal, grated coconut, dried red chilies, tamarind pulp, garlic, and salt.
• Add a little water and grind into a smooth, thick paste. The chutney should have a vibrant red color and spicy tangy flavor.

3. Prepare the Potato Filling (Masala):

• Heat oil in a pan and add mustard seeds and cumin seeds. Let them splutter.
• Sauté the curry leaves and finely chopped green chilies for a minute.
• Add sliced onions and cook until they turn golden brown.
• Stir in turmeric powder and mashed potatoes. Mix everything well.
• Add salt and cook for 2-3 minutes. Garnish with fresh coriander leaves and set aside.

4. Make the Mysore Masala Dosa:

• Heat a tawa or griddle over medium heat. Grease it lightly with ghee or oil.
• Pour a ladle of batter onto the center of the tawa and spread it in a circular motion to make a thin dosa.
• Cook on medium heat until the dosa turns crispy and golden.
• Spread a spoonful of red chutney evenly over the dosa.
• Place 2-3 tablespoons of the potato filling in the center and fold the dosa from both sides to encase the filling.
• Serve hot with coconut chutney and sambar.

Variations of Mysore Masala Dosa:

• Cheese Mysore Masala Dosa Recipe: Add grated cheese over the chutney before adding the potato filling for a rich and creamy twist.
• Butter Mysore Masala Dosa Recipe: Use butter instead of ghee or oil while cooking the dosa for a richer flavor.
• Healthy Mysore Masala Dosa Recipe: Replace regular rice with brown rice or millet for a healthier version while retaining the authentic taste.

Pro Tips for the Perfect Mysore Masala Dosa:

• Fermentation is Key: Ensure that the batter is well-fermented for a crispy and light dosa.
• Tawa Temperature: The tawa should be hot enough, but not too hot, for easy spreading and even cooking.
• Consistent Batter: The dosa batter should have a flowing consistency, neither too thick nor too runny.

Taste and Texture:

Mysore Masala Dosa is a delightful combination of textures and flavors. The crispy exterior gives way to a soft, mildly spiced potato filling, while the red chutney adds a layer of heat and tanginess. Each bite offers a harmonious blend of savory, spicy, and tangy notes, making it a perfect breakfast or brunch dish.

Nutrition (Per Serving):

Sodium: 560mg

Calories: 656 kcal

Carbs: 105g

Protein: 12g

Fat: 22g

Fiber: 9g

This nutritional breakdown is approximate and based on standard ingredient quantities and values. It accounts for ingredients like oil, ghee, potatoes, rice, and urad dal, which are significant contributors to the nutrient values.

Final Thoughts

Mysore Masala Dosa is a crowd-pleaser that is loved for its unique spicy flavor and crispy texture. It’s more than just a dish; it’s an experience that brings together the rich culinary heritage of South India. Whether you’re hosting a brunch or simply craving something delicious and comforting, this dosa is the perfect choice. Follow this detailed recipe and enjoy the authentic taste of Mysore right in your kitchen!

Expand Your Menu with These Favorites

• Chicken Hakka Noodles
• Aloo Tikki Chaat
• Kothu Parotta
• Chicken Pakora