Mysore masala dosai is one of popular food in Karnataka. The masala dosa is named after the district Mysore.
It is one of the things in my to-try in restaurants list that I have planned in my trip to India this holidays.
I have tasted only once I think that too I could not find any difference about the regular masala dosa and that one they served.
But being a food blogger and a foodie, I have heard Mysore masala dosa is different form the regular masala dosa.
Last year I saw a Youtube video which shows a roadside hotel, a man making dozens of these dosas at a time.
With ease, loads of butter and we forget about everything, instantly drool if we see that video.
I saw him putting a red chutney over the dosa, with generous butter topping and masalas stuffed and served.
The dosa is evenly browned and crisp, dense, thick than we do at homes.
And I get few requests once in a while to post dosa batter recipe and this mysore masala dosa recipe too.
Especially the red chutney which makes the spicy difference in this dosa.
I referred this blog for red chutney and tried, though I changed the ratios as the first time I tired it, I got too thick chutney.
For Dosa batter
- Raw rice - 1 cup
- Idli rice - 1 cup
- Urad dal - ½ cup
- Toor dal - 2 teaspoon
- Chana dal - 2 teaspoon
- Poha/ aval/ flattened rice - ¼ cup
- Salt - as needed
- Firstly, wash and soak everything except salt in the ingredients list, together for 3 hours.
- Grind it with little water in mixie. Need not be too smooth.
- Add water very carefully. You can grind in two batches and add salt in one batch and mix it lastly together.
- Keep overnight for fermentation (12 hours). It will ferment well. Morning stir well and make dosas. Adjust consistency if its too thick by adding very little water.
Use as needed in the recipe below.
Mysore masala dosa recipe
For red chutney
- 3 tablespoon Chana dal
- 7 Dry Red chilli long variety, mild
- 5 flakes Garlic
- 2 Small onion Shallot
For potato masala
- 3 Potatoes big sized
- 1 Onion
- 2 tablespoon Carrot finely chopped (optional)
- 2 Green chilli
- 1 tablespoon ginger Finely chopped
- ⅛ teaspoon Turmeric powder
- Salt - as per your taste
- 1 tablespoon Oil
- ½ teaspoon Mustard
- 1 teaspoon Urad dal
- 2 teaspoon Chana dal
- 5 Cashews
- 1 sprig Curry leaves
- Roast chana dal and red chillies firstly, in medium flame with few drops of oil.3 tablespoon Chana dal, 7 Dry Red chilli
- Add shallots, garlic along and fry for 2 minutes.2 Small onion, 5 flakes Garlic
- Cool down and transfer to the mixer.
- Grind it to a thick, yet spreadable chutney, with salt and a little water.Salt - as per your taste
Potato masala preparation
- Wash and cut each potato into 4 and pressure cook with ½ cup water for 3 whistles.3 Potatoes
- Peel off the skin and mash it roughly. No large chunks as we are using as stuffing.
- Heat a pan with oil and temper with the items given under ‘to temper’ table in order. Let the cashews turn golden.1 tablespoon Oil, ½ teaspoon Mustard, 1 teaspoon Urad dal, 2 teaspoon Chana dal, 1 sprig Curry leaves, 5 Cashews
- Add chopped ginger, green chilli, onion, carrot and fry well for a minute. Add ¼ cup water, salt and turmeric.Salt, 2 tablespoon Carrot, 2 Green chilli, 1 tablespoon ginger, ⅛ teaspoon Turmeric powder, 1 Onion
- Add the mashed potatoes and mix well. Fry for 2-3 minutes, drizzle oil if needed more.
- Heat dosa pan, spread the dosa batter evenly over the hot tawa.
- Drizzle some ghee or oil over it. Once the dosa is half cooked, add a tablespoon of prepared chutney.
- Spread it using the back of a spoon around the dosa.
- Add butter if you want and spread it evenly too as it melts.
- Add 3-4 of the prepared aloo masala and its your option either to spread it slightly and fold the dosa or keep the masala and roll the dosa. No need to flip the dosa.
- Make sure to grind the chutney spicy to make the dosa perfectly spicy. Otherwise it will be like the regular masala dosa.
- Adding butter sure enhances the taste and browning, but make sure you restrict yourself with only one or two.
- I made with more chana dal first time and found it less spicy and too thick, so I have adjusted the ingredients accordingly in my recipe. So you may get more deep red colored chutney when you try.
- Byadgi chilli or Kashmiri red chilli is perfect for chutney for color.
1. Roast 3 tablespoon Chana dal and 7 Dry Red chilli firstly, in medium flame with few drops of oil.
2. Then add 2 Small onion, 5 flakes Garlic along and fry for 2 minutes.
3. Cool down and then transfer to the mixer.
4. After that grind it to a thick, yet spreadable chutney, with salt and a little water.
Potato masala preparation
1. Wash potatoes firstly and cut each potato into 4 and pressure cook with ½ cup water for 3 whistles.
2. Once done, peel off the skin and mash it roughly. No large chunks as we are using as stuffing.
3. Then, heat a pan with 1 tablespoon and temper with ½ teaspoon Mustard, 1 teaspoon Urad dal, 2 teaspoon Chana dal, 1 sprig Curry leaves, 5 Cashews table in order. Let the cashews turn golden.
4. After that, add chopped ginger, green chilli, onion, carrot and fry well for a minute. Add ¼ cup water, salt and ⅛ teaspoon turmeric.
5. Then, add the mashed potatoes and mix well. Fry for 2-3 minutes, drizzle oil if needed more.
1. Heat dosa pan, spread the dosa batter evenly over the hot tawa.
2. Drizzle some ghee or butter or oil over it. Once the dosa is half cooked, add a tablespoon of prepared chutney.
3. Spread it using the back of a spoon around the dosa.
4. Add butter if you want and spread it evenly too as it melts.
5. Add 3-4 of the prepared aloo masala and its your option either to spread it slightly and fold the dosa or keep the masala and roll the dosa. No need to flip the dosa.
Serve with sambar and coconut chutney the evergreen combination, if you want, with a dollop of butter as you see below.
Luk soo yummy n delicious....
One of my fav dosa. Simply drooling
if u visit bangalore u must visit MTR (Mavalli Tiffin Room). they serve the best ever masala dosas !!
Wow,love its color.awesome 🙂
Awww please open a restaurant .... it will become a big hit and we will get a chance to taste these yummy food 🙂
one of my must have when I visit Raj.. Looks so yum!
Drooling... This is going to b d breakfast tomorrow at home 🙂
heaven on plate !! seriously loving the color
Looks perfect, lovely color too!
Hi raks. Tempting dosas and btw where did u get ur pototo masher
Hi Raks, Can you please share the recipes for sambar and that yummy red chutney on the side?
raks.. even it is in my todo list for long 😀 lovely click
This comment has been removed by the author.
very delicious looks perfect
Tempting to eat!!
Mysore masala is little thick inside wont be steamed properly but its brown on outside ..Def a different dosa than tamilnadu masala dosa .
Yours looks perfect with lots of butter .
Oh this looks so tempting that I am drooling over my computer screen at this moment and wish to pick that masala dosa bite off the screen!!!!
Very tempting click, loved the platter.
My huby's fav dosai... looks yummy...
tempting preparation dear
Omg,i literally droolling here,just nw i finishd my lunch,bt ur pic tempted to eat...one dip wt sambhar d another wt chutneys...rocking pics raji
Omg, irresistible dosa, soo tempting...feel like inviting myself to ur place.
In my to do list too after seeing Sanjeev kapoor's video.Now after seeing yours feel contented as it gives a feeling of eating.Good work Raks.
You can find the sambar link there above the picture itself, just click over the word sambar. It will take you to the link. Red chutney recipe is here http://www.rakskitchen.net/2013/08/easy-onion-tomato-chutney-recipe-red.html
Nice dosas and good pics! Here in Bangalore they make 99 varieties of stuffing for the dosa (it's a street food). But I dont know what they use in the batter, because the dosa tastes and looks different from our normal dosa.
Looks very yummy and appetising !
Superb !! make me ravenous
I tried this recipe and it was the best home made dosas ever! Thank you.
It's great! even i tried it came out really good. thanks raks
tasted yummy !!
Yum yum, perfect dosa!
Thank you for the mention/link to my post. Too often, credit isn't given and it's nice to see bloggers talking straight. The dosas look amazing!
Perfect click. Looks Awesome...
Wow very tempting....
I made this dosa. It turned out absolutely delicious! Thank you so much!
Whatever my be the receipe. It all depends upon rice and water that`s why mysore masala roast is very tasty in Janatha Hotel in Majaestic circle. More over generally masala roast are tasty in mysore and bangalore. Thuppa dosa is available and tasty in Taj mahal hotel in Mangalore.
Very tempting and perfect clicks:)
cup size 240 ml or 160 ml. just want to use right amount of chana and tuvar dals
can you please comment on the size of a cup. i just want to suse the right amount of dals. 240 ml or 160 ml
I have made Dosa earlier also,but this time with this recipe..It was perfect...Perfect crisp,Perfect size,Perfect shape and Ofcrs the taste.
Everyone loved it in my family.Thank You
nice recipe of mysore masala dosa ! thnx
Lovely presentation. Would live the batter proportion as well. Thanks
Please share links of good and traditional dosa tawa which i can buy
Thank you for the recipe! I tried and it was a hit !!
Thank you 🙂