Mysore masala dosa recipe - Raks Kitchen (2024)

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 Ihave 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

Ingredients

Ingredients

• Raw rice -1cup
• Idli rice -1cup
• Urad dal -½cup
• Toor dal -2teaspoon
• Chana dal -2teaspoon
• Poha/ aval/ flattened rice -¼cup
• Salt - as needed

Method:

1. Firstly, wash and soak everything except salt in the ingredients list, together for 3 hours.
2. Grind it with little water in mixie. Need not be too smooth.
3. Add water very carefully. You can grind in two batches and add salt in one batch and mix it lastly together.
   
4. 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.

Recipe card

Method

Chutney preparation

1. Roast 3 tablespoon Chana dal and7 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.

Make dosa

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.