Mysore Masala Dosa, a popular South Indian dish


For the Dosa Batter:

  • 2 cups parboiled rice
  • 1 cup white urad dal (split black gram)
  • 1/2 cup flattened rice (poha)
  • 1/4 cup chana dal (split chickpeas)
  • Salt to taste
  • Water for soaking

For the Red Chutney (Mysore Chutney):

  • 1/2 cup grated coconut
  • 2-3 dried red chilies (adjust to your spice preference)
  • 2 cloves garlic
  • 1 small onion, roughly chopped
  • 1/2 teaspoon tamarind paste
  • Salt to taste
  • Water, as needed

For the Potato Masala (Potato Filling):

  • 4-5 medium-sized potatoes, boiled and mashed
  • 1 small onion, finely chopped
  • 2-3 green chilies, finely chopped
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • A pinch of asafoetida (hing)
  • A few curry leaves
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon vegetable oil
  • Salt to taste
  • Fresh coriander leaves, chopped (for garnish)

For Assembling:

  • Ghee or oil for cooking dosa


Preparing the Dosa Batter:

  1. Wash and soak parboiled rice and urad dal separately in enough water for at least 4-6 hours.
  2. Also, soak flattened rice and chana dal together in a separate bowl for about 2 hours.
  3. Drain the water and grind urad dal to a smooth and fluffy batter. Transfer it to a large bowl.
  4. Grind the soaked rice, poha, and chana dal into a smooth batter. Combine it with the urad dal batter. Add salt and mix well. The dosa batter should be of pouring consistency, like pancake batter. Allow it to ferment for at least 6-8 hours or overnight.

Making the Red Chutney:

  1. In a blender, combine grated coconut, dried red chilies, garlic, chopped onion, tamarind paste, and salt.
  2. Add water as needed and blend until you get a smooth chutney. Set it aside.

Preparing the Potato Masala:

  1. Heat oil in a pan. Add mustard seeds and cumin seeds. Let them splutter.
  2. Add asafoetida, curry leaves, chopped green chilies, and finely chopped onions. Sauté until the onions turn translucent.
  3. Add the boiled and mashed potatoes, turmeric powder, and salt. Mix well and cook for a few minutes. Garnish with chopped fresh coriander leaves and set the potato masala aside.

Making Mysore Masala Dosa:

  1. Heat a dosa tava (griddle) and grease it with a little oil or ghee.
  2. Pour a ladleful of dosa batter onto the tava and spread it in a circular motion to form a thin dosa.
  3. Drizzle a few drops of ghee or oil on top. Allow it to cook until the edges turn crisp and golden.
  4. Spread a generous amount of the red chutney over the dosa.
  5. Add a portion of the prepared potato masala on one side of the dosa.
  6. Carefully fold the dosa in half, covering the potato filling.
  7. Remove the Mysore Masala Dosa from the tava and serve hot with coconut chutney and sambar.

Mysore Masala Dosa is a delicious South Indian specialty known for its flavorful and slightly spicy red chutney. Enjoy this iconic dish for breakfast or as a satisfying meal at any time of the day!