South Indian Recipes

Mysore Masala Dosa Recipe : How to Make Restaurant Style Mysore Masala Dosa

The Mysore masala dosa recipe is one type of crisp and soft dosa. The plain dosa is spiced with red chutney and stuffed with spicy Mysore masala. It is similar to regular masala dosa with the minor difference in the batter of the dosa. The Mysore Masala Dosa are little crisper and whiter than the normal masala dosa. This kind of Dosa has their own unique taste and flavour. Make the perfect batter for the smooth Mysore masala dosa. You can add sugar to give the extra golden texture.

Mysore Masala Dosa

  • Author:
  • Recipe Category: South Indian Dish
  • Cuisine: Indian

Description: The Mysore masala dosa recipe is one type of crisp and soft dosa. The plain dosa are spiced with red chutney and stuffed with spicy Mysore masala.

Mysore Masala Dosa Recipe

Lets learn to Make Mysore Masala Dosa step by step.

Ingredients for Mysore Masala Dosa:

To prepare the restaurant Mysore masala dosa, you would need ingredients to prepare dosa batter, potato masala stuffing, and the spicy red chutney.

For Dosa Batter:

  • Rice – 2 cups
  • Black Gram (Urad Dal) – ½ cup
  • Cooked Rice (Poha) – ½ cup
  • Fenugreek Seeds (Methi) – ¼ tsp.
  • Salt – As required
  • Water – As required

Note: You have to use Skinned & Split Black Gram. You can add ½ cup split chickpeas as well. The cooked rice is also known as flattened rice.

For Potato Filling:

  • Potatoes – 2 units
  • Onions (chopped) – ¾ cup
  • Ginger (chopped) – 1 inch
  • Garlic – 2 cloves
  • Green Chillies (chopped) – 1 unit
  • Curry Leaves (Kadi Patta) – 14 curry leaves
  • Mustard Seeds (Rai) – ½ tsp.
  • Turmeric Powder (Haldi) – ½ tsp.
  • Red Chilli Powder (Lal Mirch Masala) – 1 Pinch
  • Asafoetida (Hing) – 1 pinch
  • Lemon Juice – ½ tsp.
  • Water – ¼ cup
  • Coriander Leaves (chopped) – 1 tbsp.
  • Oil – 1 tbsp.
  • Salt – As required

Note: The addition of garlic cloves is optional. You can add fresh or frozen green peas as well. Even, the Urad dal can be added to the potato mixture. Use saffola oil when making mysore masala dosa.

For Red Chutney:

  • Bengal Gram / Chana Dal (Roasted) – 2 tbsp.
  • Garlic – 4 cloves
  • Dry Red Chillies – 3 units.
  • Onion (chopped) – ¼ cup
  • Tamarind (Imli) – 1 tsp.
  • Salt – As required
  • Water – As required

Note: The tamarind has to be seedless. You can use tamarind pulp as well. You must use ¼ cup of tamarind pulp. You can increase or decrease the red chillies based on the spiciness you prefer.

Steps to Make Mysore Masala Dosa Recipe:

It is very easy to make the Mysore Masala Dosa at home. You need to first prepare the Mysore masala dosa batter. Then you have to make the red chutney and the spicy potato mixture.

For Dosa Batter:

Soak Rice and Lentils

  • Take 2 cups rice in a colander.
  • Also, take ½ cup flattened or cooked rice.
  • Wash them nicely two to three times.
  • Remove stones and other impurities from rice.
  • Follow the same step for Urad dal (black gram lentils).
  • Take the ½ cup Urad Dal in a strainer.
  • Rinse the Urad Dal under running water more than once.
  • Now, take a large mixing bowl
  • Add water in it enough to soak rice and lentils.
  • Now, add 2 cups of washed rice in it.
  • Also, add ½ cup Urad dal in the same bow.
  • Clean ¼ tsp. Methi seeds and add in the bowl.
  • Soak these 3 ingredients for around 5 hours.

Note: You can soak rice and lentils together in the same bowl or in two different bowls.
Grind the Rice and Lentils

  • After 5 hours, check these soaked ingredients.
  • Drain the water and strain the ingredients.
  • Take a clean and dry mixer-grinder jar.
  • Add 2 cups of soaked rice in this grinder.
  • Add ½ cup of cooked rice as well.
  • Also, add ¼ tsp. Methi seeds to the jar.
  • Finally, add the ½ cup Urad dal in the jar.
  • Add some water for grinding.
  • Now, grind them until you get a smooth batter.
  • The consistency of the water has to be fluffy.

Note: You can also add ¼ cup of water in which you have soaked the rice and lentils. If while grinding, the mixer gets hot, then stop the grinding process.  Begin to grind after the mixer cools down.

Prepare Dosa Batter

  • Transfer the smooth batter into a bowl.
  • Now, add some salt to the batter.
  • Stir the mixture evenly.
  • Taste the batter once.
  • Adjust salt and mix again.
  • Cover the bowl loosely with the plate.
  • Keep the batter aside in a warm place.
  • Let the batter ferment properly for 8-10 hours.

Note: The ready dosa batter is also available in stores. But it is always recommended to make dosa from homemade dosa batter. The batter for dosa is easy and simple to make at home.

For Red Chutney:

Soak Dry Red Chillies:

  • Take the 3 dry red chillies.
  • Break them and deseed them.
  • Bring a bowl of warm water.
  • Add these dry red chillies in the water.
  • Soak them for 30 to 40 minutes.

Roast The Chana Dal:

  • Take Bengal gram lentils (Chana dal).
  • Remove stones and other impurities.
  • Check and clean the Dal properly.
  • Keep it in the sun to dry.
  • Roast the Chana dal over low flame.
  • Wait till it becomes brown and aromatic.
  • Transfer it from the pan to the plate.
  • Let the Chana dal cool for a while.

Make Red Chutney at Home:

  • Take a mixer-grinder or small coffee jar.
  • Add the roasted Chana Dal into a mixer-grinder jar.
  • Also, add 4 cloves of garlic and 3 soaked dry red chillies
  • Mix in the 1 tsp. of tamarind (without seed).
  • Then add ¼ cup of chopped onion.
  • Now, add some salt in the grinder jar.
  • Pour the water in the required proportion.
  • Add very less and a little water in the grinder.
  • Grind these ingredients into a smooth paste.
  • Transfer this chutney from grinder to bowl.
  • Keep this red chutney aside for later use.

Note: You can also add other spices in the making of the red chutney. Check for the detail instructions of preparing red chutney at home.

For Potato Filling:

Boil and Mash Potatoes:

  • Take potatoes and wash them nicely.
  • Take a pressure cooker and place it on the stove.
  • Add potatoes in the cooker and pressure cook them.
  • Once potatoes are boiled, let them cool down.
  • Now, peel the potatoes and mash them.
  • Just slightly crumble them.
  • Keep this bowl of crumbled potatoes aside.

Note: Do not mash too much.

Prepare Potato Mixture:

  • Now, take a deep kadhai and add oil in it.
  • Heat the oil and add mustard seeds.
  • Let mustard seeds crackle.
  • Now, add chopped onions and sauté.
  • Add ginger, curry leaves, and garlic.
  • Also, add green chillies in it.
  • Sauté for around 45 seconds.
  • Now, add red chilli powder and mix it.
  • Also, add turmeric powder.
  • Sprinkle one pinch of asafoetida.
  • Mix all these spices.
  • Now, add boiled potatoes.
  • Also, pour ¼ cup of water.
  • Stir well and mix everything.
  • After 30 seconds, add some salt.
  • Taste the masala and adjust salt.
  • Check the taste of other spices.
  • Cover the kadhai with lid.
  • Let Potato Bhaji simmer.
  • As the water dries, turn off the flame.
  • Sprinkle lemon juice over the Bhaji.
  • Gently stir and mix everything well.
  • Transfer the potato Bhaji in a bowl.
  • Place this bowl aside and begin to make Dosa.

Note: You can make the potato filling spicy or less spicy as per your preferred taste.
For Mysore masala dosa.

  • Take a non-stick tava or cast-iron pan.
  • Clean it with a dry cloth.
  • Add 1 tsp oil.
  • Now, take some batter with a big spoon.
  • Pour the Dosa Batter on the tava.
  • Spread it with the same big spoon.
  • Start to ladle the batter from the center.
  • Spread the Dosa batter in a circular motion.
  • Begin with center and make dosa till corner of the pan.
  • Drizzle some oil over the dosa batter.
  • Let the dosa cook.
  • As the base of the dosa gets light brown, add 1 tsp red chutney.
  • Spread the read chutney throughout the dosa evenly.
  • Now, add 2 tbsp. of potato filling.
  • Spread it as well over the entire Dosa.
  • Apply the potato mixture over red chutney evenly.
  • Now, fold the dosa from 2 opposite sides.
  • Transfer the dosa to the serving plate.

And your Masala Dosa is ready! Serve it Hot!

Additional Information:

  • Calories: 400 calories
  • Total Time: PT20M
  • Serves: 4
  • Date Published:

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The Masala dosa is among the popular variety of south Indian breakfast dishes. It is also available in many food shops, street stalls, and restaurants. It is considered as the classic dosa among various dosa. The delicious and tasty Red chutney is what makes this dosa superior in taste. This recipe of Mysore Masala Dosa is very easy and simple to follow. The cooking of Mysore dosa is quite quick but the preparation of the Mysore dosa batter is labour intensive and its fermentation is time-taking.

The Mysore Masala Dosa are crispy and crunchy. They are lathered with a sizzling hot Mysore chutney or red chutney. The filling inside the Dosa can be of the mashed potato or the Mysore mixture filling. In the Mysore Masala, the entire taste of Dosa relies on the chutney you spread. So, it is very important to make the correct chutney with right taste. If you want spicier chutney, then adjust the proportion of spices as per your taste palates. Adding extra spices enhances the flavours.

The texture of the Mysore masala dosa is crispy from outside but with some soft porous bites. These Dosa’s have the bright brown colour with shiny golden texture. The addition of flattened rice gives this texture and smoothness to Dosa. To make the best dosa batter, you can use any type of rice. If you use two different rice, then just check with their proportions.  This style of Dosa is very much popular in Mumbai.  The street stalls of Mumbai have their own version of Mysore Dosa as well.

Remarks:

  • For the tanginess in Mysore masala dosa, you can add homemade amchur powder.
  • You can also spread Mysore chutney in the Mysore masala dosa.
  • You can stuff the Mysore Masala in the stuffing of the Dosa.
  • In the cold weather, the batter would take more than 15 hours to ferment.
  • To ferment batter quickly, you can keep it the oven.
  • You can use any rice to make the dosa batter.
  • You may add 1 tsp. of Toor Dal to make the brown dosa.
  • A pinch of turmeric can prevent gas formation in the Dal.
  • In certain restaurants, 1 tbsp. Maida is added after the batter is fermented.
  • You can also add 1 tsp. of sugar to balance the spiciness in the Mysore masala dosa.

Garnish:

  • You can garnish the Mysore masala dosa with the grated cheese.
  • Fold the dosa in the triangular shape.
  • You can even roll the cooked Mysore masala dosa in the cylindrical shape.
  • You may cut equal rectangle pieces of the ready dosa.

Serving:

Quick Tip:
  • You can add Poha directly to the grinder without soaking.
  • Grind the dosa batter thick.
  • Keep the batter in the warm and humid place.
  • If the batter is thick, add a little water to make it thin.
  • From this dosa batter, you can make plain Masala Dosa.
  • Do not apply oil over the non-stick pan.
  • Heat the pan enough before you ladle the dosa batter.
  • Keep the flame low while spreading the batter.
  • Change the flame from low to high for cooking the dosa batter.
  • Turn the dosa as soon as the base turn brown in colour.
  • While cooking the dosa, sprinkle some oil in the centre.
  • To make the dosa crispy, add few drops of oil on its edges.

How to Make Mumbai Mysore Masala Dosa?

There is another variation in the Mysore Masala Dosa which is the Mumbai Mysore Masala dosa. In this recipe, the crispy and crunchy cooked dosa is stuffed with spicy yet little juicy mixture. The stuffing within the dosa can be potato-veggie filling or the Mysore masala filling. It one kind of popular Mumbai street food which is available at every food stalls and small dosa restaurants.

To prepare the Mumbai Mysore Masala Dosa at home you would need following ingredients:

• Dosa batter – 2 cups
• Mysore Masala – 1 ½ cup
• Pav Bhaji Masala – ¼ tsp.
• Red Chili Powder (Lal Mirch Powder) – ¼ tsp.
• Salt – as required
• Butter – as required

Now, prepare the dosa in the pan. Ladle the batter in the pan and cook the dosa. Add the Mysore Masala in the center of the Dosa. Then sprinkle some Pav Bhaji masala over the stuffing. The packet of Pav Bhaji can be available in the market. But it is better to prepare Pav Bhaji masala at home. Also, add little red chilli powder and a pinch of salt. Serve the Dosa with the bowl coconut chutney.

How to Make Mysore Chutney?

The preparation of the Mysore Chutney is similar to making red chutney at home. You would need Chana Dal, Urad Dal, Red Chillies, Jaggery, Tamarind, Cloves, Peppercorns, grated coconut and red chilli powder. You will also need oil to make smooth paste and little salt for seasoning.

Roast the lentils and grind it to smooth powder. Then mix the powder of lentils with the other spices. Combine all of these ingredients in the grinder and make the chutney. Drizzle some oil and add a pinch of salt. Grind everything once again till it forms a smooth paste.

How to Make Mysore Masala Stuffing?

The Mysore masala stuffing is similar to potato mixture but with more addition of veggies and spices. To make the Mysore Masala stuffing, you would need:

  • Aloo masala – ½ cup
  • Butter – 2 tbsp.
  • Chilli Powder – 1 tsp.
  • Chopped Onions – 2 tbsp.
  • Chopped Capsicum – 2 tbsp.
  • Chopped Tomatoes – ½ cup
  • Coriander (Dhania) – ½ tbsp.
  • Grated Beetroot – ½ tbsp.
  • Grated Carrot – ½ tbsp.
  • Pav Bhaji Masala – 1 tsp.
  • Salt – as per taste
  • Shredded Cabbage – 2 tbsp.

You can store the excess Mysore chutney in an airtight container. You can keep this in the refrigerator. If you make this Mysore masala in bulk then you have to it within 3 to 4 days.

What other Veggies can be added to the Stuffing?

For the Potato Filling or Mysore Masala Stuffing, you can add various chopped or grated mix vegetables. You add chopped onions for pungent aroma. You can add boiled and chopped tomatoes. To make the masala more flavourful and colourful you can add all the peppers. If you like carrots then you can add it. Even the grated or chopped beetroot can also be added. The shredded cabbage also gives its own flavour.


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