Mysore Masala Dosa

Mysore Masala Dosa is a popular Indian Breakfast
Author :
Category :
Course :
Cuisine :
Technique :
Shallow Fry
Difficulty :
Servings :
Serves 2
Rated 4 based on 100 votes


1 cup - dosa batter

Masale (palya):

2 - medium sized potatoes, pressure cooked, peeled and mashed coarsely

3 - medium sized onions, chopped into thin strips

1/2 to 3/4 tsp - haldi/turmeric powder

1 tsp - Lime juice (optional)

1/2 tsp - Sugar (optional)

1 inch ginger, finely chopped (optional)

3-4 strands - cilantro, finely chopped

3-4 - green chillies, medium spice, coarsely chopped

5-6 - Curry leaves

1 tbsp - oil

1 tsp - Mustard Seeds

2 tsp - channa/urad dal mixture

Salt as per taste

Red chutney:

2 tsp - Channa dal

2 tsp - Urad Dal

5-6 - dry red chillies, low spice

1/2 cup - grated coconut, fresh/frozen


  1. Masala (palya):
  2. Heat oil in a heavy bottomed pan; temper with mustard seeds, curry leaves, dal mixture, haldi, ginger and green chillies.
  3. Add sliced onions and fry until done.
  4. Add mashed potatoes, salt and mix well; remove from stove.
  5. Add lime juice, cilantro and mix well; keep aside.
  6. Red Chutney:
  7. Dry roast channa dal, urad dal and red chillies until you smell the fresh aroma of spices.
  8. Grind with coconut and some water to a smooth paste; keep aside.
  9. Mysore masala dosa:
  10. Make dosa on a heated tava. Smear a spoonful of red chutney on the inside of the dosa.
  11. Spread a ladle full of masala on one side of the dosa; fold the dosa so that the masala and chutney are on the inside.
  12. Remove from stove and serve immediately with some coconut chutney and/or sambar.
  13. Recipe courtesy:

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Chitra Ramachandran

Chitra Ramachandran

A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.

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