If there is one dish that typifies South India, it is dosa. Traditionally, it is a crispy, thin savory pancake that can be served with or without a simple potato filling or masala. But if you consider fancy versions, this Mysore masala dosa is one of the most popular. It may look similar to a regular masala dosa. But what makes this Mysore masala dosa recipe different from its counterparts is the generous amount of hot red chutney added to it. In this recipe of mine, you will also learn how to make the chutney, which makes this dish special.
More information about this recipe
Like other Mysore masala dosas, my version is a crispy soft dosa with the addition of this spicy spice Red Chili Garlic Chutney Served with potato masala filling, also known as potato bariya. I usually serve it with simple home-cooked sambar, mint coconut chutney, leftover red chutney and sometimes garlic chutney.
The classic Mysore masala dosa recipe is quite different from those served in other cities in India, especially Mumbai and Delhi. I have been lucky enough to have tried this crepe in Mysore and Bangalore and I can say that these crepes are unlike any other.
The difference is actually in the batter of the Mysore masala dosa. The food served in Mumbai and other cities outside South India is just as crispy and white as regular fare. Masala dosa.
Authentic Mysore, on the other hand, has a crispy exterior, a soft, porous texture, and a nice texture. They also come in a beautiful golden brown color. This all happens due to the addition of cooked rice or poha (flattened rice) in the batter of Mysore Masala Dosa recipe.
In my Mysore masala dosa recipe, I use sona masala rice to prepare the batter. The batter also fermented nicely. This is an absolutely necessary step, not only for making this dosa but for any other dosa as well. Unless, of course, you're considering a recipe for instant pancakes.
You can use any regular rice in the batter. I also made this dosa using idli rice (parboiled rice) and sona masoori rice in 1:1 ratio and it turned out really well.
Step-by-step guide
How to Make Mysore Masala Dosa
- Make the mashed potatoes or sauté them and have them ready.
2. Heat a frying pan or tava. Spread dosa batter. If using a nonstick pan, do not grease it.
3. Sprinkle some oil on the sides of the dosa. Cover and let it cook.
4. When the top is cooked, you can baste the pancake with some more oil if you wish. Spread red chutney around the dosa.
5. Place mashed potatoes on the pancake and spread lightly.
6. Fold the dosa.
7. Serve the Mysore masala dosa hot with garlic chutney, coconut chutney and sambar.
History of Mysore Masala Dosa
Although it is obvious from the name of the dish that this particular masala dosa belongs to the city of Mysore or Mysuru in the southern Indian state of Karnataka. However, it doesn't stop there. There are many stories about the origin of Mysore masala dosa.
One of the most popular beliefs is that the original Mysore Masala Dosa recipe is patented by the Vinayaka Mylari Hotel in Mysore. It is said that the recipe for this special pancake is the restaurant owner’s grandmother’s secret recipe. This particular restaurant has been serving this dosa for 88 years, hence it is also known as Mylari Dosa.
There's also a typical way restaurants serve this particular crepe. It always appears on your table with unsalted butter and mild coconut chutney as a side. To this day, it is still considered one of the iconic places to try this unique crepe.
According to another common legend, Mysore masala dosa is the brainchild of chefs working for the Maharaja of Mysore.
The story goes that once, at the end of a festival hosted by the Maharaja, there was a lot of leftover food. In order not to waste food, he ordered the chef to come up with an idea. As a result, they prepared dosas stuffed with aloo masala and fiery red chutney.
Expert Tips
- You can use sona masoori rice or any other regular rice to make the batter for this recipe. Just avoid using any long grain rice.
- For a more classic restaurant-style dosa taste, you can fry it in butter instead of oil. You can even add a pat or two of butter to the potato filling to make it similar to those sold on the streets of Mumbai.
- If you don't want to make dosa batter at home, you can even prepare these dosa with store-bought ready-made batter. Just make sure it ferments well. Also, adjust the salt.
- As a variation, you can top the aloe vera filling with some grated cheese or paneer.
- The leftover red chutney can also be used with your regular meals including dal-rice, roti-sabzi etc or have it with regular dosas, idlis, uttapams etc.
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Mysore masala dosa (with red chutney)
This Mysore dosa is a crisp yet soft dosa seasoned with red chutney and served with potato dish and coconut chutney. The recipe is like Mysore Masala Dosa served in Bangalore and Mysore restaurants.
Preparation time 9 Hour
cooking time 50 minute
total time 9 Hour 50 minute
Ingredients for potato palya/stuffing
Ingredients for red chutney
Prevent screen from dimming while making recipes
Make batter
Select rice and urad dal and rinse with water 3-4 times.
Place rice, urad dal and methi seeds in a large bowl and add enough water to soak for 4-5 hours.
In a wet grinder, grind the rice, urad dal, methi seeds and cooked rice or poha with enough water.
Grind until you get a fluffy and smooth batter.
Place the dosa batter in a large bowl and stir in the salt.
Cover the bowl loosely and let the batter rise for 7-9 hours.
Prepare mashed potatoes or stuffing
Start by cooking the potatoes in a steamer or pressure cooker until they are cooked through.
Peel them and then break or chop them with your hands.
Heat oil in a pan or kadai.
Start by frying the mustard seeds until they burst.
Now add chopped onions and fry until soft.
Add ginger, garlic, green chilli, curry leaves and fry for about 20-30 seconds.
Now add turmeric powder, red chilli powder and asafoetida.
Stir for 2-3 seconds, then add potatoes.
Stir and add water and salt.
Cover the pot and cook the potatoes until the water dries up.
Finally add lemon juice and mix well.
Add coriander leaves and mix well with potatoes.
Set potatoes aside.
Making red chutney for dosa
Making Mysore Masala Dosa
Grease a tawa or frying pan with 1 or 2 tsp oil. If using a nonstick pan, do not grease it. You won't be able to spread the batter then.
Take a medium sized spoon or a large spoon and spread the dosa in a circular motion from the center to the edges of the pan.
Drizzle a few drops of oil from the top.
Close the lid.
Let the bottom brown and the top cook completely.
Sprinkle 1 or 2 teaspoons of red chilli chutney over the dosa.
Place 2-3 tablespoons of fried potatoes on the Mysore dosa and spread lightly.
Warm the Mysore masala dosa with coconut chutney and sambar and enjoy.
nutrient content
Mysore masala dosa (with red chutney)
Amount per serving
Calories Chapter 277 Calories from Fat 27
% Daily Value*
fat 3 grams5%
Saturated fat 1g6%
Polyunsaturated fat 0.2g
Monounsaturated fat 1g
sodium 489 mgtwenty one%
Potassium 284 mg8%
carbohydrate 55g18%
fiber optic 5gtwenty one%
2 grams of sugar2%
protein 8 grams16%
Vitamin A 85 international units2%
Vitamin B1 (Thiamine) 0.1 mg7%
Vitamin B2 (riboflavin) 0.05 mg3%
Vitamin B3 (niacin) 15 mg75%
Vitamin B6 0.3 mg15%
Vitamin C 35 mg42%
Vitamin E 1 mg7%
Vitamin K 2 micrograms2%
calcium 46 mg5%
Vitamin B9 (folic acid) 155 micrograms39%
iron 2 mg11%
magnesium 27mg7%
phosphorus 91 mg9%
zinc 1 mg7%
*Percent Daily Values based on a 2,000 calorie diet.
This Mysore masala dosa recipe from the archives was first published in April 2013. Updated and republished in March 2024.
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