Mysore masala dosa

This is very popular snacks on the streets of Mumbai.The street food vendors have very special way to prepare this snacks which makes it very appealing to the masses.Originally this dish belongs to South India, a city Mysore.Mysore a city in the state of Karnataka also known as the City of Palaces is not only famous for its Dashera Festival but also for its food.It has renowned recipes like Mysore Masala Dosa, Mysore pak, Mysore rasam etc. It is famous for its rice based masala dosa with potato filling eaten along with sambar and coconut chutney and onion chutney .The specialty of this dosa  is a red chilly and garlic chutney which is spread on inner side of the dosa before adding the potato filling.
Course Appetizer, Breakfast
Cuisine Indian, South Indian
Keyword appetizer, breakfast, food porn, vegan, vegetarian
Prep Time 14 hours
Cook Time 30 minutes
Total Time 14 hours 30 minutes
Servings 4
Author indrani


Ingredients for the dosa batter:

  • 1 cup regular rice
  • 1 cup boiled rice
  • ½ cup spilt black lentils or urad dal
  • ¼ cup poha/flattened rice
  • ¼ tsp fenugreek seeds methi
  • salt to taste
  • water as required for grinding the batter

Ingredients for the red chilly chutney or spread

  • 2 tbsp roasted chana dal
  • 4-5 garlic cloves
  • 3 dry red chilies soaked in warm water for 30-40 mins
  • 1 tsp seedlees tamarind
  • 1/2 cup onion roughly chopped
  • salt as required

Ingredients for the potato filling

  • 1.4 to 5 potatoes chopped into cubes and parboiled
  • 2. Curry leaves 5 to 6
  • 3. Mustard seeds 1/2 tbsp
  • 4. Roasted Bengal Gram Dal 1 bsp
  • 5. Onions 1/4 th cup
  • 6. Chily powder as per taste
  • 7. Turmeric a pinch
  • 8. green chilies 2 chopped
  • 9. Corinader leaves a bunch


This preparation has four steps

  1. 1.Preparing the batter
  2. 2.Preparing the chilly garlic spread
  3. 3.Preparing the filling
  4. 4.Making the dosa

Preparing the batter

  1. 1.Soak the lentils and fenugreek seeds in a bowl.Soak rice,boiled rice and flattened rice in a separate bowl over night

  2. 2.Strain the water from the lentils and rice and grind them separately in the grinder into a smooth paste.Add little water if required.
  3. 4.Mix the rice and lentil mixture together and mix well.
  4. 5.Add salt and let the batter to ferment overnight for 8 to 9 hours.

Preparing the chutney

  1. 1.Grind the above mixture to form a smooth chutney

Preparation of dosa

  1. 1.Add a tbsp of oil in the wok
  2. 2.Add mustard seeds ,and when they start spluttering add curry leaves
  3. 3.Add roasted bengal gram dal and chopped onions
  4. 4.Add potatoes.
  5. 5.Add turmeric and chilly powder
  6. 6.stir and cook till the potatoes and soft and do not leave the sides of the pan.
  7. Preparation of Dosa
  8. 1.Heat a non stick frying pan till very hot .
  9. 2.Sprinkle water on the pan so that steam comes out.
  10. 3.Wipe the pan and sprinkle little oil or butter
  11. 4.Add a ladle of batter and spread out in the form of a dosa
  12. 5.Spread the garlic chutney on the batter and add the filling on the crepe.
  13. 6.Add a tbsp of butter on the filling.
  14. 7.Grate some beetroot and carrots on the filling and fold the crepe in the form of a triangle.
  15. 8.Serve with chutney or sambar dal