Mysore masala dosa step-by-step recipe with photos.
About this recipe
Mysore masala dosa (pronounced 'dosey' or 'dosai') is the most popular dish originating from the Mysuru region in Karnataka and is quite different from the regular dosas. Golden savory crepes with a fiery red chutney and potato filling are something you don't want to miss.
The dosas from Mysore are different when compared to other regions, where they are usually thin. Mysore masala dosas are slightly thick, golden, and crispy from the outside, while spongy and soft from the inside. A thick, red spicy chutney is smeared inside the dosa and is topped with a potato filling. A dollop of butter is put on top of the potato filling before folding the dosa in half.
Making this dish needs some planning as the dosa batter needs to be fermented overnight. Soak and grind the dosa batter the previous day and let it ferment overnight. Click here to read how to make dosa batter including all the tips you need for fermenting the batter well. You can also buy dosa batter from any Indian grocery store.
Once the batter is ready, the potato filling and red chutney are to be prepared. The actual cooking time, i.e., making the filling, chutney and the dosa itself is less than one hour.
Read on for the authentic recipe along with all tips, tricks, and FAQs to make the perfect Mysuru masale dosey at home. Also, click here to make healthy and delicious adai dosa at home.
Ingredients
Dosa batter: Use store-bought or homemade dosa batter. Soak and grind the dosa batter the previous night and let it ferment.
Potatoes: Boiled and lightly mashed potatoes are used to make the filling.
Onions: Onions are used in making both the potato filling and the red chutney.
Chana dal: Chana dal (split yellow peas or Bengal gram) forms the base of the red chutney.
Ghee and butter: Use ghee to fry the dosa. Top the potato filling with a dollop of butter.
Spices: The spices used for tempering the potato filling are mustard seeds, cumin seeds, hing, and turmeric powder.
Herbs and other ingredients: For the potato filling, we need curry leaves, cilantro/coriander leaves, ginger, green chilies (or serrano pepper), and lemon/lime juice. For the red chutney, we need garlic.
Step-by-step instructions
1. Read how to make dosa batter here. Dosa batter is fully fermented and ready for making dosas. Add salt to the batter and mix. Alternatively, use store-bought dosa batter.
2. To make red chutney, heat oil and fry the chana dal. Add dried red chili, onion, garlic, and salt.
3. Fry until the raw smell of garlic goes. Let the mixture cool down.
4. Grind into a thick paste using little water.
5. To make the potato filling, boil the potatoes and lightly mash them.
6. Heat oil and add mustard seeds. Once they splutter, add cumin seeds, curry leaves, green chili, turmeric powder, and ginger. Saute for a minute.
7. Add onion and saute until they are translucent.
5. Add potatoes, salt, and 2 tablespoons of water. Mix well and saute for 1-2 minutes.
6. Turn off the heat and add lemon juice and cilantro/coriander leaves.
7. To make the dosa, pour a ladle full of dosa batter on the tawa. Spread the batter in a circular motion.
8. Cook on medium heat until brown.
9. Spread red chutney and add some potato filling. Add a small dollop of butter on top.
10. Fold the dosa in half.
Useful tips
Here are the tips and tricks to make delicious palya and chutney along with tips to make the perfect dosa.
Potato Filling
Lightly mash the boiled potatoes. It should not have any big chunks in it but should not be fully mashed.
Use lots of onions to make the potato filling. Also, add 1-2 tablespoons of water along with potatoes. This will make the palya slightly moist, making it easy to spread.
Red chutney
The red chutney is usually made very spicy. However, adjust the amount of red chili as per your preference.
Grind the red chutney with minimal water. We want a thick chutney that has a paste-like consistency so that it can be spread easily on the dosa.
Making the dosa
Make sure the batter is of the right consistency. It should be slightly thick, yet pouring consistency. If the batter is too thick, add a small amount of water and mix well. It is best to portion out the batter and then add water. Adding too much water can make the dosas soggy.
Use the right tawa or griddle. Traditionally, a cast iron tawa is used to make dosa. However, a heavy bottom non-stick tawa can also be used. Always cook the dosa on medium heat.
Make sure the tawa is hot before pouring the batter. The tawa should be hot but at the same time, not too hot. If the tawa is too hot, you will not be able to spread the batter and if the tawa is cold, the dosa will turn soggy.
Clean the tawa after making the dosa. Sprinkle some water and wipe the tawa off with a cotton cloth or paper towel before pouring the batter for the next dosa. Sprinkling water also helps to cool the tawa slightly.
Make the dosa with ghee and top the filling with a dollop of butter for the most authentic taste of this dosa.
Find out how to make the perfect dosa batter in my detailed recipe.
FAQs
Plain dosa, also called sada dosa is made without any filling and are usually made very thin and crispy. Masala dosa has a potato filling that is added when cooking the dosa.
The potato filling called potato palya is the masala in a typical masala dosa.
No. What sets the Mysore masala dosa apart is the spicy red chutney that is spread on the dosa while cooking it.
Yes. These dosas are spicy due to the addition of the fiery red chutney.
As much as the fermentation of the dosa batter is important, the tawa used is also important. Use a cast iron tawa where possible. If you don't have access to it, use a thick non-stick tawa. See tips above.
The dosa will not be crispy if the batter is very thin. We need the batter to be slightly thick, yet have pouring consistency. See how to make perfect dosa batter here. The dosas will turn soggy if the tawa is not heated enough. See tips above.
It is believed that this version of masala dosa originated from Vinayaka Mylari hotel in Mysore. This small eatery is almost 100 years old and is one of the most popular dosa joints in Mysore. This dosa is also popularly called Mylari dosa by Mysorians.
This can happen if the tawa is too hot. The batter will stick to the tawa and being to cook before you are able to spread it. Always make sure the tawa is hot enough but not too hot. See tips above.
Bonus
This Mysuru masale dosey is:
- authentic,
- restaurant-style,
- healthy and delicious,
- perfect for weekend brunch.
Try these absolutely delicious, out-of-the-world Mysore masala dosa and I am sure you will love it!
Recipe card
Mysore Masala Dosa
Ingredients
For the dosa:
- 6 cups dosa batter
- Salt to taste
- 3-4 tablespoon ghee (to make the dosas)
- 3-4 tablespoon butter (to top the filling)
For the red chutney:
- ½ cup chana dal split yellow peas/Bengal gram
- 1 small onion sliced
- 2-3 cloves garlic
- 6-8 dried red chili or as per taste
- 1 teaspoon oil
- Salt to taste
For the potato filling:
- 5 potatoes
- 2 large onion thinly sliced
- 2 teaspoon oil
- ½ teaspoon mustard seeds
- 1 teaspoon cumin seeds
- ½ teaspoon turmeric powder
- 1 sprig curry leaves
- ¼ inch ginger grated
- 2-3 green chili or as per taste
- Salt to taste
- 2 tablespoon lemon juice or lime juice
- 2 tablespoon cilantro coriander leaves
Instructions
To make red chutney:
- Heat oil in a frying pan/kadhai. Add chana dal and fry until it is golden.
- Add dry red chili, onion, and garlic. Fry for a few minutes until the raw smell of garlic goes.
- Turn off the heat and let it cool completely.
- Transfer into a mixer or blender and grind into a smooth paste using very little water.
To make potato filling:
- Boil the potatoes and lightly mash them. The potato filling should not have any big chunks in it, at the same time should not be fully mashed.
- Heat a frying pan or kadhai. Add mustard seeds and let them splutter.
- Add cumin seeds, curry leaves, green chili, turmeric powder, and ginger. Saute for one minute.
- Add onion and saute until they soften - about 3-4 minutes.
- Add potatoes, salt, and 2 tablespoon water. Mix well and simmer for 2-3 minutes.
- Turn off the heat. Add lemon/lime juice and cilantro/coriander leaves.
To make the dosas:
- Heat a tawa/griddle until it is hot. Turn the heat to medium. Lightly grease the tawa and wipe off excess oil using a paper towel. Sprinkle a few drops of water onto the tawa and let it evaporate.
- Take a ladle full of dosa batter and pour it into the center of the tawa. Using the ladle or a small bowl gently spread the batter in a circular motion. Don’t spread the batter very thin.
- Pour a teaspoon of oil or ghee onto the dosa.
- Cook on medium heat until the dosa begins to brown.
- Spread the red chutney on the dosa. Add 3-4 tablespoons of potato filling in the center (don’t turn the dosa to cook the other side)
- Add a small dollop of butter over the potato and fold the dosa in half.
- Serve with coconut chutney.
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