Mysore Masala Dosa recipe with step by step pictures. Mysore Masala Dosa is a crispy dosa with spicy red chutney spread inside and mild spiced potato filling / potato sabji . Its generally served with coconut chutney and sambar .

The main difference with Mysore Masala Dosa and other Dosa is with its crispness and texture. Masala dosa should always be thin and crispy where as Set Dosa will be very Soft and spongy and Set Masala Dosa will be crisp outside and soft inside. In all these varieties of Dosa , though ingredients are same , proportion and method of making Dosa varies. This post is dedicated to all Dosa Lovers just like me.

Mysore Masala dosa

Don’t get daunted by the number of steps and images in the post . In this post I have included on how to make Masala Dosa batter, cook Dosa and also steps to make red chutney and potato filling . Hence it is a quite lengthy post but indeed making of Mysore Masala Dosa is quite simple.

Pro tips for Perfect Dosa :

To make perfect Dosa making a perfect batter is very essential. Never use Basmati Rice to make Dosa. Use combination of Sona Masoori / Kolam / any regular rice along with Idli / Dosa rice to prepare dosa. Soak rice and urad dal for minimum 6 hours before grinding . If you are grinding in a mixer then make sure to use ice cold water . Make sure mixer doesn’t gets hot while grinding . If its get hot , pause for 5 -10 minutes and then grind .

Fermentation is the most important factor , use batter only after it ferments. If you are storing Dosa batter in fridge , make sure to keep the batter in airtight container. Also next day while using the batter , make sure the batter is at room temperature or else Dosa turns out to be hard and chewy. Heat of Griddle / Tawa is also very important , always pour ladle full of batter on a hot tava with medium high flame. For soft dosa , cover dosa with a lid and cook for a crispy dosa covering with a lid is not required.

Other Dosa Recipes on blog are :

RECIPE CARD FOR MYSORE MASALA DOSA

Mysore Masala dosa
5 from 1 vote

Mysore Masala Dosa Recipe

Mysore Masala Dosa – South Indian Breakfast : It is a crispy dosa with spicy red chutney and spiced potato filling . It is generally served with coconut chutney and sambar.
Prep Time15 mins
Cook Time20 mins
Soaking & Fermentation15 hrs
Total Time15 hrs 35 mins
Course: Breakfast
Cuisine: Karnataka, South India
Keyword: Breakfast_Ideas, Gluten Free, Vegan
Servings: 12 makes
Calories: 238kcal
Author: Muktha H S

Ingredients

Masala Dosa Batter

  • 1 1/2 cup Sona Masoori Rice
  • 1/2 cup Parboiled rice / idli rice
  • 3/4 cup Urad Dal
  • 1/2 cup Poha
  • 2 Tbsp Chana Dal
  • 1 tsp Methi Seeds
  • 1/2 -2/3 cup Water ,while grinding batter
  • 1 tsp Salt

Potato Filling / Palya

  • 300 grams Potato Boiled , mashed
  • 100 grams Fresh / Frozen Green peas , blanched
  • 2 Tbsp Cooking Oil
  • 1/2 Tsp Mustard Seeds
  • 1 Tsp Urad Dal
  • 1 Tsp Chana Dal
  • 2 no's Onion
  • 4 no's Green Chillies
  • 1/2 Tsp Turmeric Powder
  • 1 Sprig Curry Leaves
  • 1 -11/2 Tsp Salt or as required
  • 2 Tbsp Coriander Leaves , chopped

Red Chutney Spread

  • 1/4 Cup Puffed gram
  • 1 Tbsp Fresh Coconut
  • 2 Tsp Red Chilli Powder ( or 3- 4 Red chillies ,soaked)
  • 1 Tsp Salt
  • 1 Tsp Tamarind , firmly pressed

Coconut Chutney

  • 1/2 cup coconut
  • 2 no Green Chillies
  • 2 Tbsp Coriander Leaves
  • 1 Tbsp Puffed gram
  • 1/2 Tsp Tamarind ,firmly pressed
  • 1/2 Tsp Salt

Seasoning

  • 1/2 Tbsp Oil / Ghee
  • 1/2 Tsp Mustard Seeds
  • 1 sprig Curry leaves
  • 1 Tsp Urad Dal
  • 1 no Dry Red Chilly broken
  • 1/2 Tsp Hing / Asafoetida
  • 1 Tsp Jeera seeds /Cumin Seeds

Instructions

Dosa Batter

  • Rinse and wash Rice , Urad Dal , Chana Dal and Methi Seeds . Soak everything together in water for 6-8 hours.
  • 30 minutes prior to grinding the batter , wash and soak poha / flattened rice along with above soaked rice and dal.
  • After 30 minutes of soaking Poha , drain water completely , add soaked rice and dal to a mixer /grinder and grind to a smooth free flowing batter by adding water( 1/2 -2/3 cup) , part by part .
  • Transfer batter into a deep bowl , add salt ,mix it with hands and keep it aside in warm place for about 8-10 hrs or overnight for fermentation.

Red Chutney

  • In a mixer jar , add 1/4 cup puffed gram , red chilli powder 2 tsp , coconut , tamarind and salt.
  • Grind to a smooth and thick chutney , add 1 -2 Tbsp of water only if required to grind chutney smooth.
  • Transfer to a bowl and set side.

For Potato Filling / Potato Palya / Potato Sabji

  • Boil potato , remove skin , mash potato and keep it aside .
  • Cook green peas and set aside.
  • Heat 2 Tbsp of oil in a deep pan , add mustard seeds ,chana dal , urad dal and curry leaves.
  • Once dal turns golden brown , add sliced onions , green chillies , turmeric powder and saute till onion turns translucent.
  • Add mashed potatoes , green peas , salt , 1 Tsp of lime juice and mix well.
  • Finally add in chopped coriander leaves , mix well and set aside.

For Coconut Chutney

  • Add coconut , green chillies , salt , tamarind , puffed gram , coriander leaves into a chutney jar. Add little water and grind .
  • In a seasoning pan , heat oil /ghee , add mustard seeds , jeera ,urad dal and curry leaves ,red chilly and asafoetida fry well.
  • Pour seasoning over the chutney and set aside till use.

Preparing Dosa

  • Next day or after fermentation , mix the batter well. Its should be free flowing consistency . Incase if it's thick just add little water and make it to flowing consistency.
  • Heat griddle /tawa , wipe it with cut onion/ paper towel , take a ladle full of batter and spread dosa from centre.
  • Once base is firm drizzle 1 Tbsp of oil /ghee on top . Smear red chutney inside the dosa , add 2 Tbsp of Potato filling , fold and serve.
  • Serve hot with coconut chutney and Sambar.
Step by step directions for making Mysore Masala Dosa :

For Dosa Batter

Rinse and wash Rice , Urad Dal , Chana Dal and Methi Seeds .

Mysore Masala Dosa Recipe

Soak everything together in water for 6-8 hours.

Mysore Masala Dosa Recipe

30 minutes prior to grinding the batter , wash and soak poha / flattened rice along with above soaked rice and dal.

Mysore Masala Dosa Recipe

After 30 minutes of soaking Poha , drain water completely , add soaked rice and dal to a mixer /grinder .

Mysore Masala Dosa Recipe

Grind to a smooth free flowing batter by adding water( 1/2 -2/3 cup) , part by part .

Mysore Masala Dosa Recipe

Transfer batter into a deep bowl and add salt .

Mysore Masala Dosa Recipe

Mix it with hands.

Mysore Masala Dosa Recipe

Keep it aside in warm place for about 8-10 hrs or overnight for fermentation.

Mysore Masala Dosa Recipe

For Red Chutney

In a mixer jar , add 1/4 cup puffed gram , red chilli powder 2 tsp , coconut , tamarind and salt.

Mysore Masala Dosa Recipe

Grind to a smooth and thick chutney , add 1 -2 Tbsp of water only if required to grind chutney smooth.

Mysore Masala Dosa Recipe

Transfer to a bowl and set side.

For Potato Filling / Potato Palya / Potato Sabji

Boil potato , remove skin , mash potato and keep it aside . Cook green peas and set aside.

Heat 2 Tbsp of oil in a deep pan , add mustard seeds ,chana dal , urad dal and curry leaves.

Mysore Masala Dosa Recipe

Once dal turns golden brown , add sliced onions , green chillies , turmeric powder and saute till onion turns translucent.

Mysore Masala Dosa Recipe

Add mashed potatoes , green peas , salt , 1 Tsp of lime juice and mix well.

Mysore Masala Dosa Recipe

Garnish with chopped coriander leaves and set aside.

Mysore Masala Dosa Recipe

For Coconut Chutney

Add coconut , green chillies , salt , tamarind , puffed gram , coriander leaves into a chutney jar.

Mysore Masala Dosa Recipe

Add little water and grind .

Mysore Masala Dosa Recipe

In a seasoning pan , heat oil /ghee , add mustard seeds , jeera ,urad dal and curry leaves ,red chilly and asafoetida fry well.

Mysore Masala Dosa Recipe

Pour seasoning over the chutney.

Mysore Masala Dosa Recipe

Can serve this coconut chutney with Masala Idli , Appe and Rava Idli . You can also find other version of coconut chutney here.

Mysore Masala Dosa Recipe

Preparing Dosa

Next day or after fermentation , mix the batter well. Its should be free flowing consistency . Incase if it’s thick just add little water and make it to flowing consistency.

Mysore Masala Dosa Recipe

Heat griddle /tawa , wipe it with cut onion/ paper towel , take a ladle full of batter and spread dosa from centre.

Mysore Masala Dosa Recipe

Once base is firm drizzle 1 Tbsp of oil /ghee on top .

Mysore Masala Dosa Recipe

Smear red chutney inside the dosa .

Mysore Masala Dosa Recipe

Add 2- 3 Tbsp of potato filling .

Mysore Masala Dosa Recipe

Fold and serve hot.

Mysore Masala Dosa Recipe

Serve hot with coconut chutney and Sambar.

Mysore Masala dosa
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2 thoughts on “Mysore Masala Dosa Recipe”

  1. Hello Mam , Made this Masala Dosa ,it came out so very well. I aced it for the first time. This Dosa is a perfect Masala Dosa and so easy to make , I am loving this šŸ˜‹šŸ˜‹šŸ˜‹

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