Name: Mysore Masala Dosa Recipe | Karnataka Style Masala Dosa
Prep time: 20 min
Cook time: 45 min
Ingredients: 1½ Cup Idli Rice / Parboiled Rice (1 Cup - 250ml); ½ Cup Raw Rice; ½ Cup Urad Dal; 3 tbsp Toor Dal (Pigeon pea); ½ tsp Fenugreek Seeds; 2 tsp Salt; 3 tbsp Split Bengal Gram (Channa Dal / Kadalaparuppu); 6 Red Chili (Adjust As Needed); 5-6 Shallots / Baby Onions; 4 Garlic cloves; 1 tsp Salt (Adjust As Needed); 1 tsp Oil; 4-5 Potatoes (Medium Size, Boiled); 1 Onion (Finely chopped); 2 Green Chili (Chopped); 1 tsp Ginger (Grated); Few Curry leaves; 1 Pinch Turmeric Powder; 1 tsp Salt (Adjust As Needed); 2 tbsp Oil; 1 tsp Mustard seeds

Mysore Masala Dosa Recipe | Karnataka Style Masala Dosa

5 from 5 votes

Mysore Masala Dosa Recipe , a very popular dosa variety from the city of Mysore in Karnataka. The main uniqueness in this dosa is the spicy chana dal chutney thats used as a spread for the dosa along with potato masala. A crispy, spicy, yummy Dosa variety!

Prep Time 20 minutes

Cook Time 45 minutes

Soaking & Fermenting Time 12 hours

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Reading Time: 8 minutes

Mysore Masala Dosa is a very popular dosa variety in Karnataka. Almost all restaurants in Karnataka serve this delicious dish. Masala dosa is a very delicious dosa variety which is popular in Tamilnadu. the difference between masala dosa and mysore masala dosa is the spicy chutney we apply on the dosa. The spicy chutney adds a lot of flavour to the dosa. This crispy dosa along with the spicy chutney and potato filling is a perfect treat on a perfect morning. Relish this delicious Mysore Masala Dosa with coconut chutney / idli milagai podi or Tiffen Sambar and enjoy this dish!

Tips for making Mysore Masala dosa:

For smaller quantity of batter we can soak the rice, dal together. If you intend to do more quantity its always advisable to soak separately

We can grind smaller quantity of batter in mixie itself. Idli needs more fluffy urad dal batter to get soft and fluffy idli’s. But for dosa we can grind it in mixer itself. But if the quantity of urad dal is more than 1/2 cup, pls use the grinder as you will get more urad dal batter and it will be nicely aerated

Batter should be allowed to ferment. If you have a hot weather and a warm place to keep the batter, then batter will get fermented in 4-5 hours itself. If weather is bad, then allow overnight for the batter to ferment. For people staying outside India in colder regions, you can use oven to ferment the batter. Just keep the batter inside and switch on the oven light. Light will give nice warmth to the oven which helps in fermentation

Check the fermented batter, if the batter is very thick, add 1/2 cup of water and adjust the batter

We can add 1/2 cup of poha to get softer dosa. Generally Masala dosa’s are crispier so i have not included Poha

For the spread, adjust the spices according to your spice level. Also some restaurant’s spread has more garlic flavor. So adjust the garlic flavor according to your needs

For Potato masala, adjust spices as per your needs. After adding mashed potatoes, if the masala is very dry, we can sprinkle some water and mix the masala

For making dosa, make sure before your pour the batter in the tawa, the tawa is hot. Spread the batter to thin dosa.

Once the top side is cooked, gently spread the chana dal chutney. Conventionally butter is added to cook dosa, we can also use oil or ghee. Finally place the masala in the middle and serve the Masala dosa hot!

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Recipe Card to make Mysore Masala Dosa

INSTRUCTIONS

PREPARING DOSA BATTER

Take the parboiled rice and raw rice in a vessel. Wash it thorougly and add water. Soak for 3 hours

In another bowl, take urad dal, toor dal, fenugreek seeds. Wash thoroughly and add fresh water. Soak for 3 hours

After 3 hours, drain water from dals and add it to mixer jar.

Grind it to smooth batter. Pour this batter in a mixing bowl.

Drain water from soaked rice and take the rice to the mixer jar.

Grind the rice to a smooth batter.

Pour this batter to urad dal batter. Add necessary salt

Stir the batter well. Cover and set aside for fermentation. Normally in atmost 8 hours batter would be fermented. If its cold climate, we can leave overnight. After fermentation, the batter is ready. Stir well. If the batter is very thick, add 1/2 cup of water and stir well.

PREPARING CHANA DAL CHUTNEY

Heat a teaspoon of oil in a pan and add the channa dal and red chillies and fry them till the dal turns golden brown color and then add pearl onions, garlic cloves and sauce it oil for couple of minutes

Take all these ingredients to the mixer jar along with salt

Grind eveything to a smooth paste. The chutney should be like a spreadable consistency. It should not be too watery and also not too dry. Keep this chutney aside

MAKING POTATO MASALA

Take the boiled potatoes, peel the skin and mash it roughly. Set the potatoes aside

Heat a pan and add oil. Add mustard seeds and allow it to sputter. Add curry leaves, chopped green chili and ginger and sauce them all for few seconds.

Then add the onions and sauce them till they turn translucent

Add the boiled, peeled and mashed potatoes and mix well. Add turmeric powder and salt and give a good stir.

If the mixture is very dry, you can sprinkle some water. Garnish with coriander leaves. The Potato masala filling is now ready!

MAKING DOSA

Heat a tawa. Test the hotness by sprinkling some water. If the water starts to sizzle then the tawa is ready. Pour a ladle of batter on the tawa and using back of the ladle spread it to a thin dosa.

Allow the dosa to cook on the top side and then using a flat spatula flatten the dosa nicely and then add 2 teaspoon of chutney and spread it evenly on the dosa. Then add butter and allow the dosa to cook till it becomes crispy. We don’t need to flip it and cook the other side.

When the dosa becomes crispier, all the corners will rise automatically and you can then add 2 tablespoon of potato filling and fold the dosa and take it out of the tawa and place it in a serving plate. Repeat these steps for the rest of the batter