Recipe for Homemade Mysore Masala Dosa
Mysore Masala Dosa — a crispy, golden crepe with a spicy red chutney inside and a delicious potato filling — is one of South India’s most loved breakfast dishes. Originating from Mysore, this dosa stands out because of its flavorful twist on the classic masala dosa. The best part? You can easily make it at home with simple ingredients and a little patience. Let’s get started with this aromatic and wholesome recipe!
Ingredients You’ll Need
For the Dosa Batter:
● 2 cups parboiled rice
● ½ cup urad dal (split black gram)
● 2 tablespoons chana dal
● 1 teaspoon fenugreek seeds (methi)
● Salt to taste
● Water, as needed
For the Red Chutney:
● 6–8 dried red chilies (adjust for spice)
● 3 garlic cloves
● 2 tablespoons roasted chana dal
● 1 small onion (optional, for extra flavor)
● Salt to taste
● A small piece of tamarind
● 2 tablespoons oil
For the Potato Masala Filling:
● 3 medium-sized potatoes (boiled and mashed)
● 1 tablespoon oil
● 1 teaspoon mustard seeds
● 1 teaspoon urad dal
● 1 teaspoon chana dal
● 1 medium onion (sliced thinly)
● 2 green chilies (slit)
● Few curry leaves
● ¼ teaspoon turmeric powder
● Salt to taste
● 2 tablespoons chopped coriander leaves
Step-by-Step Preparation
1. Prepare the Dosa Batter
1. Wash the rice, urad dal, chana dal, and fenugreek seeds thoroughly.
2. Soak them together for 5–6 hours.
3. Grind into a smooth batter by adding water gradually.
4. Let the batter ferment overnight or for 8–10 hours until it doubles in volume.
5. Once fermented, add salt and mix gently.
2. Make the Red Chutney
1. Soak the dried red chilies in warm water for about 10 minutes.
2. Grind them with garlic, roasted chana dal, tamarind, onion, and salt into a smooth paste.
3. Heat a little oil in a pan and sauté the paste for 2–3 minutes until fragrant.
This spicy chutney gives the Mysore dosa its signature flavor.
3. Prepare the Potato Filling
1. Heat oil in a pan and add mustard seeds.
2. When they splutter, add urad dal, chana dal, curry leaves, and green chilies.
3. Add sliced onions and sauté until translucent.
4. Add turmeric powder and salt. Mix well.
5. Add the boiled and mashed potatoes, stir to combine, and cook for 2–3 minutes.
6. Finish with chopped coriander leaves and set aside.
4. Cook the Mysore Masala Dosa
1. Heat a non-stick or cast-iron tawa on medium flame.
2. Pour a ladleful of batter and spread it in a circular motion to form a thin dosa.
3. Drizzle a few drops of oil or ghee around the edges.
4. Spread a thin layer of the red chutney evenly over the dosa surface.
5. Add 2 tablespoons of the potato filling in the center and fold the dosa.
6. Cook until golden and crisp.
Serving Suggestions
Serve your hot Mysore Masala Dosa with coconut chutney, tomato chutney, and sambar. You can also enjoy it with just the red chutney for an authentic Mysore-style experience.
Tips for Perfect Dosa
● Always ferment the batter in a warm place for best results.
● Use a cast-iron pan for extra crispiness.
● Adjust the spice level of the red chutney to your preference.
● If the dosa sticks, rub the tawa with a halved onion dipped in oil before spreading the batter.
Conclusion
Homemade Mysore Masala Dosa is not just food—it’s an experience of South Indian tradition and taste. With its crispy texture, spicy chutney, and comforting potato filling, this dosa makes any breakfast or dinner special. Once you master it at home, you’ll never want to go back to restaurant dosas again!
