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June 7, 2016

Mysore Masala Dosa Recipe – Karnataka Dosa Varieties

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Mysore masala dosa recipe

Mysore masala dosa is one of the most popular South Indian dosa varieties. Its very famous across Karnataka and is a popular street food in Mumbai too. I have already shared Tamil nadu style masala dosa recipe here.But Mysore masala dosa recipe is a completely different version. A spicy red chutney smeared in crispy, buttery dosa stuffed with mildly spiced potato masala is the highlight of this dosa recipe. Being in Bangalore, Karnataka for the past 10 years, I have tasted this dosa N number of times in almost all the popular restaurants like MTR, Mylari, Darshini, SLV and even in street food. Everybody make it in their own authentic way. I am yet to taste Gandhi bazaar Vidyarthi Bhavan Hotel Masala dosaWinking. Raksha is a big fan of Mysore masala dosa more than me. It was my long time dream to make this dosa in my kitchen that tastes close to the restaurant. So I was browsing for the same and bookmarked so many recipes.Finally I tried this recipe from HERE. I followed the dosa batter & potato masala recipe from there. For the spicy red chutney recipe, I combined the recipes from THIS & THIS blog. I served this hot & spicy dosa with coconut chutney for our Sunday breakfast. The moment Sendhil & Raksha tasted this dosa, they told “Wow, it tastes just like hotel ones”Love Struck.What else I need, it shows the success of this recipe, Isn’t  it ??Dancing . I did not add so much butter like in hotels. You can add more if you like ! Friends, do try this dosa recipe at home and take the credits Happy . Lets see how to prepare Mysore masala dosa recipe with red chutney, potato masala and coconut chutney recipe with step by step photos !!
Mysore masala dosa recipe

Mysore masala dosa recipe

Mysore Masala Dosa Recipe

Mysore Masala Dosa Recipe How to make South Indian Mysore Masala Dosa Recipe - Spicy Red chutney recipe, Potato masala and Side dish Coconut chutney recipe discussed
Cuisine: South Indian
Category: Dosa Varieties
Serves: 10 nos
Prep time: 10 Hours
Cook time: 20 Minutes
Total time: 10H20Minutes

1 cup – 200ml
For Dosa batter

  • Dosa rice – 1 cup ( Low cost Sona masoori/ Raw Rice)
  • Idli rice - 1/4 cup
  • Chana dal – 3 tbsp
  • Toor Dal - 1 tbsp
  • Urad dal – 1/3 cup
  • Poha – 1/4 cup ( Thick or thin Aval)
  • Methi seeds – 1/2 tsp
  • Sugar – 1 tsp
  • Salt & water - as needed
For potato stuffing
  • Boiled potato – 2 nos
  • Green chilli – 1 no ( finely chopped)
  • Big onion – 1 no (-do-)
  • Curry leaves - Few
  • Turmeric powder - 1/4 tsp
  • Salt & water - as needed
To temper
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Chana dal - 1 tsp
  • Urad dal - 1 tsp
For Spicy Red Chutney
  • Chana dal / Kadale bele - 1/4 cup OR Fried gram dal/ Hurikadale/Pottukadalai – 1/4 cup 
  • Red chilli – 7-8 nos ( Use only Byadgi chillies for bright red color)
  • Small onion – 3 nos
  • Garlic –   2 to 4 cloves
  • Dessicated coconut - 1 tbsp ( optional, I din't use it)
  • Salt - as needed
  • Water - Use less to make thick chutney
  • Tamarind – a pinch
Coconut chutney
  • Grated coconut – 1/2 cup
  • Green chilli – 3 - 5 nos 
  • Fried gram dal /Roasted gram dal – 2 tbsp
  • Garlic cloves – 4 nos
  • Coriander leaves – 1 sprig
  • Curry leaves – 5 nos
  • Salt & water – as needed

  • Wash and soak all the ingredients given under “For Dosa batter” for 3-4 hours. Grind them to a smooth paste adding the required water and salt. You can grind the batter in a big sized mixie jar. Remove the batter to a vessel and ferment it overnight or 12 hours.The next morning, batter would have raised well. Mix well and add 1 tsp of sugar. Mix well and leave the batter for 30 minutes  to 1 hour without disturbing it. In the mean time, make red chutney, potato masala and coconut chutney recipes.
Mysore masala dosa recipe
Mysore masala dosa recipe
  • Wash and pressure cook the potato for two whistles in low flame. Add turmeric powder and salt in the cooker. Remove the potato, peel the skin and mash it well. Set aside. Chop the green chillies and onion. Heat oil in a kadai and splutter mustard seeds, urad dal, chana dal, curry leaves. Add onion, green chillies and saute till transparent. Add the mashed potato, turmeric powder and required salt. Mix well. Add 1/4 cup of water if the masala is too thick and dry. Make the masala like a paste.Keep it in a plate.
Mysore masala dosa recipe
Mysore masala dosa recipe
  • Heat 2 tsp oil and roast chana dal till golden along with the ingredients given under “For spicy red chutney” without burning them.Grind everything to a smooth thick paste. Make sure you don’t add more water while grinding the chutney. It should be thick and spreadable.Remove the chutney to a bowl. For variations, you can add fried gram dal & grind all the ingredients raw to make an easy version as I did .
Mysore masala dosa recipe
  • Similarly, grind the ingredients given under “ Coconut chutney” to a smooth paste. Remove in a bowl.
Mysore masala dosa recipe
  • Now take the dosa batter and mix well. Heat a dosa pan and when the pan becomes hot ( Not smoky hot), sprinkle some water and wipe the dosa pan with a tissue paper or cloth. Keep the flame low and pour a big ladleful of batter. Spread it to a thin circle.
Mysore masala dosa recipe
  • Keep the flame medium now. Let the dosa cook in medium flame for one minute.When the dosa is half cooked, drizzle 2 tsp oil around the corner and middle of dosa. Now spread the red chutney all over the dosa and drizzle 2 tsp of oil or butter over the dosa. By this time, dosa will become golden brown. Do not flip the dosa. Keep 3 tbsp of  potato masala in the center of dosa and fold it. Remove in a plate. Golden red colored Mysore masala dosa is ready !
    Serve it topped with a small piece of butter.Enjoy with coconut chutney !!
Mysore masala dosa recipe
Mysore masala dosa recipe

  • You can use thick or thin poha. Adding sugar gives a nice golden color to the dosa. So do not skip it.
  • Add more or less red chillies based on the taste for red chutney and coconut chutney recipe.
  • This dosa should be cooked in low to medium flame to get the crispy, golden colored dosa. So cook it patiently. Also make sure, the heat of pan is not less. Low heated pan yields dry dosa.
  • Do not sprinkle oil as soon as you spread the dosa. Drizzle oil only after the dosa is half cooked.Add butter instead of oil for rich taste.

Mysore masala dosa recipe
Enjoy making this Hotel style Mysore Masala Dosa recipe at home and serve hot with coconut chutney ! Tastes great !!
Mysore masala dosa recipe

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  1. Oh goodness! That looks like a killer of a Mysore Masala Dosa...

  2. Wow. Very tasty. Made and enjoyed.

  3. Wow. Very tasty. Made and enjoyed.

  4. Drooling dosa,nice clicks.This is the first time to enter my comment.Iam a silent visitor of ur blog for the past 2years.[a]

    1. Thanks a lot for writing here :) Happy to see it.


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