Spice Up Your Morning with Mysore Masala Dosa

Unveiling the Authentic Mysore Masala Dosa Recipe

Savor the Flavors of South India’s Culinary Gem

Mysore Masala Dosa

The Mysore Masala Dosa is a genuine treasure in the rich tapestry of Indian food. This South Indian delicacy has won the hearts of food lovers all over the world with its crispy texture, spicy potato stuffing, and a hint of tangy chutney. Discovering the secrets of the ideal Mysore Masala Dosa will take you on a savory journey through the lanes of Mysore’s culinary legacy in this essay.

The Originary Tale

A Pinch of Mysore’s Gastronomic History

The city of Mysore in the southern state of Karnataka is well known for its extensive culinary heritage. Particularly the Mysore Masala Dosa is thought to have originated in the palace kitchens of the Mysore Palace.

Since then, it has developed into a cherished street food treat and a mainstay in South Indian households.

Ingredients Required

Putting Together the Basics

Make sure you have the following ingredients handy before starting your Mysore Masala Dosa-making adventure:

Regarding the dosa batter:


Black Gram: Urad Dal

Tobacco Seeds

(Split Bengal Gram) Chana Dal

Flattened rice, or poha



Regarding the potato curry filling:


Sunflower Seeds

Black Gram: Urad Dal

(Split Bengal Gram) Chana Dal

a curry leaf

Green peppers

Powdered turmeric



For the Red Chutney, Salt:

Mysore Masala Dosa

Red Dry Chilies


Tomato Pulp



Mysore Masala Dosa

The Magic of Dosa Batter

Making the Ideal Dosa

The dosa batter is the soul of each Mysore Masala Dosa. Take the following actions to prepare it:

Soak the rice

urad dal, fenugreek seeds, chana dal, and poha for at least six hours before cooking.


Use water to blend the soaking components into a homogeneous batter.


To get the distinctive dosa flavor, the batter must ferment for at least one night.

Filling of Spicy Potato

How to Make the Flavorful Filling

Your Mysore Masala Dosa’s spicy kick comes from the potato masala filling. This is how to do it:

Potatoes should be boiled, peeled, and then chopped into little pieces.

Green chilies, curry leaves, mustard seeds, urad dal, and chana dal are added to a pan of hot oil for tempering.

Boiled potatoes, turmeric powder, asafoetida, and salt should all be added.

Mysore Masala Dosa

Chutney in red

The Sweet and Spicy Chutney

The Mysore Masala Dosa’s distinctive red color and spicy flavor are a result of the red chutney.


In a little oil, toast dry red chilies until they pop up.

Mysore Masala Dosa

To make a smooth paste

blend the roasted chilies with the garlic, tamarind juice, and salt.

cooking and assembling

How to Make the Best Mysore Masala Dosa

Mysore Masala Dosa

It’s time to put together and cook your Mysore Masala Dosa now that you have your dosa batter, potato masala filling, and red chutney prepared:

Dosa batter should be evenly distributed across a heated non-stick griddle to form a thin layer.
Spreading Chutney: Cover the dosa with the red chutney.


Cover one side of the dosa generously with the potato masala filling.


Cover the filling by folding the dosa in half.


Cook the dosa until it is crispy and browned on both sides.

Taking the Joy in

Time to Enjoy

Mysore Masala Dosa

For a really South Indian culinary experience, serve your Mysore Masala Dosa hot with coconut chutney and sambar. Your taste buds will be transported to the streets of Mysore by the crispy dosa, spicy potato filling, and tangy chutney.

Enjoying the Best Eggless Brownies in Your Kitchen


A Memorable Culinary Journey

The Mysore Masala Dosa is more than simply a meal; it’s a sensory experience that encapsulates South Indian cooking. You can make a version of this culinary marvel in your own kitchen with the correct materials, methods, and a little love. So go ahead, take this culinary journey, and enjoy Mysore’s tastes.


How hot is Mysore Masala Dosa?

Yes, the red chutney and green chilies in the potato masala stuffing give it a spicy edge.

Can I use dosa batter from the store?

While homemade batter is recommended, store-bought dosa batter can be used if you choose.

What’s the best side dish for Mysore Masala Dosa?

Coconut chutney and sambar are traditional accompaniments.

Can I make dosa without a non-stick griddle?

A non-stick griddle is recommended for best results, but you can use a well-seasoned cast-iron pan as an alternative.

How do I make crispy dosa?

To make crispy dosa, ensure that the griddle is hot, and spread the batter thinly and evenly.


Mysore Masala Dosa






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