Mysore Masala Dosa Recipe: Craving Authentic South Cuisine? Try This Iconically Indian Dish Today

With this easy Mysore masala dosa recipe, you can bring the authentic flavours of South India to your dining table. Check out this easy recipe that is sure to impress your family and friends with its delicious taste and irresistible aroma.

easy mysore masala dosa

Mysore masala dosa is a beloved South Indian dish that has gained popularity worldwide for its delicious taste and unique flavour. Originating from the city of Mysore in Karnataka, this crispy, savoury pancake filled with a spicy potato filling is a favourite among food enthusiasts. This recipe is by chef Dassana Amit. While it may seem daunting to recreate this classic dish at home, with the right ingredients and method, you can easily make authentic Mysore masala dosa in your own kitchen.

Here's a simple recipe to guide you through the process of making Mysore masala dosa at home:

How To Make Mysore Masala Dosa Recipe (With Red Chutney)

How To Make Mysore Masala Dosa Recipe

1. First you need to prepare the dosa batter. Then wash rice, urad dal, and fenugreek seeds thoroughly. Soak them in water for 4-6 hours. Grind the soaked ingredients into a smooth batter. Add water as needed to achieve a pouring consistency. Add salt to the batter and mix well. Allow the batter to ferment overnight or for at least 8 hours.

2. Now you need to prepare the potato filling. For this heat oil in a pan. Add mustard seeds and let them splutter. Add cumin seeds, chopped onion, green chilies, and curry leaves. Saute until onions turn translucent. Add turmeric powder, asafoetida, and salt. Mix well. Add mashed potatoes and combine everything thoroughly. Cook for 3-4 minutes. Set aside.

3. For the red chutney heat some oil in a small pan add the chana dal and toast till golden brown also add grated coconut, garlic cloves, chopped onion, and dried red chilies. Cool down and transfer to the mixer. Grind it to a thick, yet spreadable chutney, with tamarind paste, salt, and a little water.

4. Heat a dosa tawa (griddle) and grease it lightly with oil. Pour a ladleful of dosa batter onto the tawa and spread it in a circular motion to form a thin pancake. Drizzle a teaspoon of oil around the edges of the dosa. Spread a spoonful of Mysore chutney evenly on the dosa. Then place a portion of the prepared potato masala in the centre of the dosa. Cook the dosa on medium heat until the edges turn crispy and golden brown.

5. Fold the Mysore Masala Dosa and serve hot with coconut chutney and a bowl of sambar.

For more such stories, stay tuned to HerZindagi.

Image credit: Freepik

HzLogo

Take charge of your wellness journey—download the HerZindagi app for daily updates on fitness, beauty, and a healthy lifestyle!

GET APP

Mysore Masala Dosa Recipe Card

South Indian Delight: Mysore Masala Dosa Recipe
Her ZindagiHer ZindagiHer ZindagiHer ZindagiHer Zindagi
  • Total Time :50 min
  • Preparation Time : 20 min
  • Cooking Time : 30 min
  • Servings : 2
  • Cooking Level : Low
  • Course: Main Course
  • Calories: 200
  • Cuisine: Indian
  • Author: Alice Mary Topno

Ingredients

  • FOR DOSA BATTER
  • 1 cup rice
  • 1/4 cup urad dal (split black gram)
  • 1/2 teaspoon fenugreek seeds
  • Salt to taste
  • FOR MYSORE MASALA
  • 4 medium potatoes (boiled and mashed)
  • 1 finely chopped onion
  • 2 finely chopped green chillies
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon cumin seeds
  • A pinch of asafoetida (hing)
  • A handful of curry leaves
  • Salt to taste
  • FOR MYSORE CHUTNEY
  • 1/2 cup grated coconut
  • 1 teaspoon oil
  • 2 tablespoons roasted chana dal (split chickpeas)
  • 2-3 dried red chilies
  • 4-5 chopped garlic cloves
  • 1/2 finely chopped onion
  • 1/2 teaspoon tamarind paste
  • Salt to taste

Step

  • Step 1 :

    Wash and soak rice, urad dal, and fenugreek seeds for 4-6 hours. Grind into a smooth batter with water to achieve a pouring consistency. Add salt and ferment overnight or for at least 8 hours.

  • Step 2 :

    In a pan, heat some oil and roast chana dal until golden brown. Add grated coconut, garlic, onion, and dried red chilies. Cool, then grind with tamarind paste, salt, and a little water to make a thick chutney.

  • Step 3 :

    For potato filling, heat oil in another pan, and add mustard seeds to splutter. Add cumin seeds, chopped onion, green chilies, curry leaves, turmeric, asafoetida, and salt. Add and saute until onions are translucent. Then mix in mashed potatoes and cook for 5-10 minutes. Set aside.

  • Step 4 :

    Heat a tawa and grease it with oil. Pour and spread the dosa batter thinly. Spread chutney well, add potato masala in centre, and cook until crispy and golden brown. And it's ready to serve.