Mysore Masala Dosa

If there is one dish that I can have anytime and anywhere, then it is dosa. I am fond of all varieties of dosa. Mysore masala dosa is my most favourite one.

What makes it special from the regular masala dosa, is the spicy red chutney that is used to spread on the dosa.

Today, after a long time, I made it at home for brunch. All of us feasted on the dosa:)
Sharing one my most treasured recipe with you all and I hope you all would like it 🙂



For the Dosa batter
Raw rice – 1 cup
Whole urad dal( black gram/ ullundhu)- 1+1/2 tbsp
Tuvar dal ( pigeon peas/ Tuvaram paruppu) – 1 tbsp
Chana dal ( Bengal gram/ kadala paruppu) – 1 tbsp
Fenugreek seeds( methi/ vendhayam) – 1 tsp
Poha ( rice flakes / aval) – 1/4th cup
Sugar – 1 tsp
Semolina ( rava) – 1 + 1/2 tbsp
Sesame oil – as much required for making dosa

For the vegetable masala
Onion – 2
Potato – 3-4 medium sized
Carrot – 2
Capsicum – 1
Curry leaves – few
Oil – 1 tbsp
Mustard – 1/2 tsp
Hing ( asafoetida/ perungayam) – 2 pinches
Turmeric powder – 1/4th tsp
Red chilli powder – 1/2 tsp
Salt to taste

For the Red chutney

Onion – 2
Garlic cloves – 15-20
Red chillies – 12-15
Roasted chana dal ( chutney dal/ pottukadalai) – 2 tbsps
Salt to taste


Wash and soak rice, urad dal. tuvar dal, chana dal and fenugreek together for 2 hours.

Wash and soak poha for 1 hour.

Grind everything to a smooth batter. Add salt to taste, mix well and keep the batter for fermentation ( overnight or 10-12 hours).

Before making the dosa add sugar and semolina and mix well.


For the vegetable masala

Wash and pressure cook potatoes and carrots. Peel and mash it coarsely and keep it aside.

Peel, wash and chop onions finely.
Wash and chop the capsicum.

Heat oil in a pan. Add the mustard. When it starts spluttering, add curry leaves and hing. Sauté for few seconds and add the chopped onions. Sauté till it turn slightly golden.

Add the chopped capsicum and sauté for few mins. Add the mashed potatoes and carrots. Mix well. Add the turmeric powder, red chilli powder and salt to taste. Mix well again and sauté for few mins. Keep it aside.


To make the Red chutney

Soak red chillies for half an hour in little water.
Peel, wash and chop onions.
Peel the garlic.
Grind the onions, garlic, onions, roasted chana dal, red and chillies and salt to taste to a smooth chutney. Keep side.


To make Masala dosa

Heat the dosa tawa. When it is hot enough, brush it with little oil. Reduce the flame, pour a ladleful of batter and spread to an uniform circle. After few seconds, spread the chutney on the dosa. Let it cook for few more seconds and spread some vegetable masala. Cook till the underside of the dosa becomes crisp and golden.


Fold it like a triangle and serve immediately with coconut chutney and sambar:)




5 thoughts on “Mysore Masala Dosa

  1. Thank you for the recipe. I also love Mysore Masala Dose. I want to know whether we can add a little curd or yeast to help in fermentation ? Though I am not sure, I have heard that in hotels, they add a little cooking soda also to make dosas more crispy. what is your view about this practice ? Incidentally, do u have the recipe for ‘ Tharakari Huli Kootu’ which is usually served in marriages in Bangalore ? if u have the same , pl do share that recipe also. i came to this site via ROP of which I am a member.

    1. Welcome Sarvesh:) there is no need to add yeast or soda when the weather is warm and humid. Natural fermentation is better.

      1. Thank you for the information. ‘Tharakari Huli kootu’ is usually served in marriage of Kanndigas. I will also try to get the recipe for this and if I get I will pass it on to you.

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