Mysore Masala Dosa

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.