Mysore Masala Dosa

5 from 56 votes

Mysore masala dosa is a popular South Indian dish made from a fermented batter of rice and lentils. It is characterized by its crispy exterior and its soft, fluffy interior. The dosa is typically filled with a spicy potato mixture and served with sambar and coconut chutney. Golden savory crepes with fiery red chutney and potato filling are perfect for an indulgent weekend brunch. This authentic recipe includes all tips, tricks, and troubleshooting techniques to get perfect crispy dosas.

Prep Time15

Cook Time1

Total Time1 15

Course: Breakfast, Main Course

Cuisine: Indian

Diet: Gluten Free, Hindu, Vegan, Vegetarian

Servings: dosas

Calories: 295kcal

Author: Shilpa Kerur

Equipment

Dosa tawa on nonstick crepe pan
Mixing bowl

Ingredients

For the dosa:

6 cups dosa batter
Salt to taste
3-4 tablespoon ghee to make the dosas (use store-bought or homemade ghee)
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.

Notes

6 cups of dosa batter can make approximately 9-10 big dosas.

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.

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 each 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.

Nutrition