Mysore Masala Dosa Recipe

By | Published | Dosa | 11 Comments

Mysore Masala Dosai (or Mysore Masala Dosa as it is called) is a very popular Dosa variety from Mysore. Crispy on the outsude and smeared with Onion (or Garlic Chilli) Chutney and stuffed with potato masala on the inside, this is best served with coconut chutney and sambar.
Mysore Masala Dosa

Idli (Parboiled) Rice – 2 cups
Fenugreek Seeds – 2 tsp
Urad Dal – 1/2 cup
Aval (Poha) – 1/4 cup
Turmeric Powder – 1/4 tsp
Rava – 1 cup
Sugar – 1/2 tsp
Salt as per taste
Oil as required
Onion Chutney (or Garlic Red Chilli Chutney) as required (recipe here)

For the Potato Masala:
Potatoes – 2 to 3 cups, boiled, slightly mashed
Onions – 2 cups, finely chopped
Green Peas – 1/2 cup, shelled, boiled (optional)
Green Chillies – 2, finely chopped
Ginger Garlic Paste – 1 tsp
Mustard Seeds – 1/4 tsp
Curry Leaves – few
Salt as per taste
Asafoetida Powder – a pinch
Oil – 2 to 3 tblsp
Cumin Powder – 1 tsp
Turmeric Powder – 1 tsp
Coriander Leaves – handful, chopped

1. Combine and soak the rice, fenugreek seeds and urad dal for 4 hours.
2. Separately soak the aval for 1 hour.
3. Drain well.
4. Grind the aval first and then add the rice mixture.
5. Grind to a smooth batter.
6. Add salt and keep aside for 12 hours to ferment.
7. Add sugar, rava, turmeric powder and mix well.
8. To make the potato masala, heat oil in a pan.
9. Add the mustard seeds, curry leaves and asafoetida powder.
10. Fry for 30 seconds.
11. Add the onions and saute for a minute or two.
12. Add the peas, potatoes, green chillies, ginger garlic paste and mix well.
13. Cook for a minute.
14. Add cumin powder, turmeric powder, salt and stir well.
15. After another minute, add coriander leaves and remove from flame.
16. Heat a nonstick tawa over medium flame.
17. Pour a ladleful of the batter and spread well to make a thin dosa.
18. Add oil around the edges and cover with a lid for a minute.
19. Add 1 or 2 tblsp of the onion chutney to the centre and spread evenly.
20. Add 2 to 3 tblsp of the potato masala and fold the dosa into a triangle.
21. Cook for 30 seconds and remove.
22. Serve hot with coconut chutney and sambar.

image via flickr

Feel free to comment or share your thoughts on this Mysore Masala Dosa Recipe from Awesome Cuisine.

11 thoughts on “Mysore Masala Dosa

  1. Praveen Kumar said on October 17, 2016 at 9:42 am

    Once the batter is fermented (after you have kept it aside for 12 hours or overnight), you can add the rava and sugar. The reason you need to keep it aside for 30 minutes is to ensure they are mixed well.

  2. Suseela said on October 16, 2016 at 7:25 am

    Is it necessary to keep for sometime after adding rava and sugar next day?

  3. latha said on October 8, 2016 at 10:21 pm

    pls send this receipe to my mail

  4. anantagan said on July 11, 2012 at 9:31 pm

    very nice.

  5. yashmakwana said on June 18, 2012 at 7:44 am

    i liked your recipe

  6. Dosa instant mix said on April 27, 2011 at 4:38 am

    I have gone through many blog but no one to mention the chutney recipe along with dosa recipe I really It. That you save my time for searching chutney recipe.

  7. tttt said on February 26, 2011 at 12:06 pm

    just the way of cooking, usually we put a pan lid

  8. Misha Syed said on January 29, 2010 at 1:38 pm

    Adai is different from mysore masala dosa
    In masal dosa – we add rice,urad,moong and chana
    Adai- tur,urad,moong,chana all in equal quantities
    This recipe is very good

  9. kalyani said on November 26, 2009 at 4:17 am

    yes. you are right.

  10. kanchana said on May 28, 2009 at 7:10 am

    dont add dals for masala dosa it becomes adai then with all other dals

  11. madhumathi said on October 30, 2008 at 8:04 am

    what is meant chana dal? Is it necessary to add other dals?

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