Mysore Masala Dosa

Mysore Masala Dosa

Mysore Masala Dosa is light on the stomach and an ideal dish for breakfast or can also be relished as an evening snack.
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Prep Time: 1 hour
Cook Time: 15 minutes
Course: Breakfast, Main Course
Cuisine: South Indian
Keyword: dosa


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

For the Potato Masala:

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


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