Checkout how to make Mysore Masala Dosa with step by step pictures – A Popular Dosa variety from South India which is crispy and spicy with the Red chutney and masala filling.
This Mysore Masala Dosa is different from the masala dosa which is served in Tamilnadu. The spicy Red chutney which is spread inside the dosa makes all the difference. Making Masala Dosa at home is a lengthy process starting from grinding the dosa batter, preparing potato filling and spicy red chutney. But it is worth the time and effort. Masala Dosa is popular across south India and you would find different varieties across the region. This recipe for Mysore Masala Dosa is what I follow at home and may vary from other recipes which you find across. I served this Mysore Masala Dosa with Tiffin sambar and Coconut chutney. Believe me this recipe will not fail you. Try this Mysore Masala Dosa at home by following step by step procedure with Pictures. Also, Don’t forget to check the delicious and crispy Rava Dosa recipe, healthy Adai Dosa, Quick and Easy Wheat Dosa, and Potato Masala.
Recipe card – How to make Mysore Masala Dosa
Mysore Masala Dosa
Ingredients
For Dosa Batter:
- 1 cup Idli Rice
- 1/4 cup Urad dal
- 1/8 cup Poha / Aval
- ½ tsp Fenugreek seeds
- Salt as required
For Spicy Red Chutney:
- 2 tbsp Chana Dal
- 4 Dry Red Chillies
- 1 Onion
- 4 Garlic
- A small piece tamarind
For the Potato Masala
- 3 Potato
- 1 Large Onion chopped
- 2 Green Chilli
- 1 Small Piece Ginger
- 1/8 tsp Turmeric Powder
- Salt As Required
- 3 tsp Oil
- 1 tsp Mustard Seeds
- 1/2 tsp Urad Dal
- 1/2 tsp Jeera
- Few Curry Leaves
Instructions
Preparing dosa batter:
- Rinse and soak all the ingredients mentioned for dosa batter except poha/beaten rice and salt. Soak for atleast 4 hours.
- Soak Poha / aval for 10 minutes before grinding.
- Drain the water and add all the ingredients to the wet grinder. You can use the drained water too for grinding. Add water gradually and grind it to a smooth consistency. It took about 35 – 40 minutes for achieving this consistency.
- Transfer the batter to a Container and add salt. Mix well. Close the lid and leave it overnight for fermentation.
- The Dosa batter is ready.
For the Red Chutney
- In a small tadka pan, add little oil and roast channa dal till golden colour. Let it cool down.
- In a mixer, add red chilli, onion, garlic, tamarind and roasted chana dal. Then add salt and grind it to a smooth paste asby adding little water. The chutney should be in spreadable consistency. Do not make it watery.
- Now the chutney is ready
For The Potato Masala
- Wash and cut Potatoes into halves. Pressure cook potatoes for 2 whistles. Let the pressure release naturally. Let it cool. Once cooled, peel the skin and mash the potatoes.
- In a pan, add oil. Once hot, add mustard , urad dal and jeera.
- Then add chopped Onions and green chilies. When the onions turn translucent, add turmeric and salt.
- Add mashed potatoes and mix well.
- Keep the potato masala and dosa batter ready.
Preparing Mysore Masala Dosa
- Heat a dosa tawa, pour a ladle of batter in the center and spread it in a circular motion. Smear it with a blob of butter.
- Once the dosa is half – cooked, spread the red chutney all over the dosa.
- Now keep about 2 tbsp of potato masala by one side. Fold the dosa and repeat the same with the remaining batter.
Notes
- Adjust spice level according to your taste.
How to make Mysore Masala Dosa
1. Preparing dosa batter:
- Rinse and soak all the ingredients mentioned for dosa batter except poha/beaten rice and salt. Soak for at least 4 hours.
- Soak Poha / aval for 10 minutes before grinding.
- Drain the water and add all the ingredients to the wet grinder. You can use the drained water too for grinding. Add water gradually and grind it to a smooth consistency. It took about 35 – 40 minutes for achieving this consistency.
- Transfer the batter to a Container and add salt. Mix well. Close the lid and leave it overnight for fermentation.
- The Dosa batter is ready.
2. For the Red Chutney
- In a small tadka pan, add little oil and roast chana dal till golden colour. Let it cool down.
- In a mixer, add red chilli, onion, garlic, tamarind and roasted chana dal. Then add salt and grind it to a smooth paste by adding little water. The chutney should be in spreadable consistency. Do not make it watery.
- Now the chutney is ready.
3. For The Potato Masala
- Wash and cut Potatoes into halves. Pressure cook potatoes for 2 whistles. Let the pressure release naturally. Let it cool. Once cooled, peel the skin and mash the potatoes.
- In a pan, add oil. Once hot, add mustard , urad dal and jeera.
- Then add chopped Onions and green chilies. When the onions turn translucent, add turmeric, garam masala and salt.
- Add mashed potatoes and mix well.
- Keep the potato masala, chutney and batter ready
4. Preparing Mysore Masala Dosa
- Heat a dosa tawa, pour a ladle of batter in the center and spread it in a circular motion.
- Once the dosa is half – cooked, spread the red chutney all over the dosa.
- Now keep about 2 tbsp of potato masala.
- Finally fold the dosa and serve with Sambar and chutney.
- Do similarly or remaining batter.
Serving Ideas :
- Smear either Butter or ghee over the Dosa and Serve with Sambar and Chutney.
Notes:
- For Nice golden color dosa, you can add 2 tbsp of chana dal while grinding dosa batter.
- Adjust spice level according to your taste preferences. For even more spicier version, May be you can add 2 more red chilies to the chutney.
- Another Variation is Paneer masala dosa.
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Never get bored of these dosas…so so yummy👌