Mysore Masala Dosa
Veg
Vegan
The defining Mysore dish exported to the world — a thin, crisp fermented rice-and-lentil crepe with its interior surface spread with Mysore chutney (a vibrant paste of roasted chillies, garlic, and fresh coconut) before the spiced potato filling is added and the dosa folded. The red-chutney interior distinguishes it from all other masala dosas; served with coconut chutney, sambar, and often a small helping of ghee.
Cuisines
Udupi
Mysore
Best for
Breakfast
Lunch
Recipe
Prep: 30 min
Cook: 40 min
Total: 70 min
2-3 servings
Ingredients
| 1.5 cups | dosa rice |
| 0.5 cups | urad dal |
| 2 tablespoons | chana dal |
| 0.5 teaspoon | fenugreek seeds |
| to taste | salt |
| 2 tablespoons | oil |
| 1 cup | boiled potatoes |
| 1 medium | onion, finely chopped |
| 1 teaspoon | mustard seeds |
Instructions
- 1 Wash and soak the dosa rice, urad dal, chana dal, and fenugreek seeds together in water for 4-6 hours.
- 2 Drain the soaked ingredients and grind them into a smooth batter, adding water as needed.
- 3 Add salt to the batter, mix well, and let it ferment overnight or for 8-12 hours.
- 4 For the potato filling, heat oil in a pan and add mustard seeds, urad dal, chana dal, and asafoetida.
- 5 Once the mustard seeds splutter, add green chilies, ginger, and curry leaves, sauté for a minute.
- 6 Add chopped onions and sauté until translucent.
- 7 Add turmeric powder and boiled potatoes, mix well and cook for 2-3 minutes.
- 8 Garnish with coriander leaves and set the filling aside.
- 9 Heat a non-stick tawa or griddle and pour a ladleful of batter, spreading it into a thin circle.
- 10 Drizzle oil around the edges and cook until the dosa turns golden brown and crispy.
- 11 Place a portion of the potato filling in the center and fold the dosa.
- 12 Serve hot with coconut chutney and sambar.
Tips
Ensure the batter is well-fermented for a crispier dosa.