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Serving mysore masala dosa with two chutneys on a banana leaf
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Mysore Masala Dosa

Mysore Masala is a popular South Indian breakfast where a spicy red chutney is spread on the dosa while it's cooking to give it a spicy twist and it is then stuffed with a yummy potato filling. Legend says it originated in Mysore but now its made all across the country!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: Indian, South Indian
Servings: 4 Dosas
Author: Richa

Ingredients

For Dosa

  • 1 cup dosa batter
  • ¼ teaspoon salt
  • ⅛ teaspoon sugar
  • 1 onion cut into half horizontally
  • 2-3 tablespoons cooking oil or ghee
  • 1-2 tablespoons butter

For Aloo Masala (Potato Filling)

  • 1 tablespoon groundnut oil or any neutral flavoured oil
  • ½ teaspoon mustard seeds rai
  • ½ teaspoon cumin seeds jeera
  • 2 teaspoons chana dal
  • 1 teaspoon urad dal
  • 1 pinch hing
  • 15 curry leaves
  • ½ cup thinly sliced onions 90 gms
  • 1 green chilli finely chopped
  • 1 teaspoon finely chopped ginger
  • 1 tablespoon finely chopped tomato
  • ½ teaspoon salt
  • ¼ teaspoon turmeric powder
  • 3 medium potatoes or aloo 350 gms, boiled, peeled and mashed
  • 1 tablespoon finely chopped coriander leaves

Mysore Masala Red Chutney

  • 1 tablespoon groundnut oil or any neutral flavoured oil
  • 1 tablespoon chana dal
  • ½ tablespoon urad dal
  • 8-10 cloves garlic
  • 1 inch roughly chopped ginger
  • 7 kashmiri red chillies
  • 6 spicy red chillies
  • ½ teaspoon turmeric powder
  • ½ cup chopped onions
  • 2 tablespoons tamarind pulp
  • ½ teaspoon salt
  • 3 tablespoons water

Instructions

For Aloo masala

  • Heat oil in a pan, add mustard seeds, cumin seeds and once they crackle, add chana dal, urad dal & roast on low till they turn light golden.
  • Add curry leaves, onions, green chilli, ginger & fry for 3 minutes on low till they turn pale golden & soften but not turn soggy.
  • Add chopped tomato, salt, turmeric powder & saute for 2 minutes on low till they turn mushy.
  • Add mashed potatoes, mix well. Use the back of the spatula to mash it further. cook for 2-3 minutes on low, garnish with coriander leaves and take off the heat.

For Mysore Masala Chutney

  • Heat oil in a pan, add all the ingredients listed under mysore masala chutney except tamarind pulp, salt & water. Fry on medium heat till all the ingredients get lightly roasted.
  • Transfer to a plate, and once cooled, add to a mixer jar. Add tamarind pulp, salt, water and grind to a smooth paste. Transfer to a bowl and set aside.

Making mysore masala Dosa:

  • Prepping batter: Mix together salt, sugar and dosa batter.
  • Prepping tawa or pan: Heat a non-stick pan or a seasoned cast iron dosa tawa over medium heat. Once hot, pierce the onion half with a fork, dip in oil & rub on the tawa. This prevents the dosa from sticking to the tawa.
  • Reduce the heat to low & pour one ladle of dosa batter in the center of the tawa. Spread by using the back of the ladle, moving in concentric circles to form a big round dosa.
  • Increase the heat to medium. Drizzle a spoon or two of oil or ghee around the edges and in the center, cover with lid & cook for 30 seconds.
  • Remove the lid and let this roast uncovered for a minute on low heat till the underside of the dosa gets light golden.
  • Spread mysore masala chutney all over the dosa, add a few bits of butter on the dosa.
  • Place about 2 tablespoons of aloo masala in the centre and flip one half of the dosa over it. Serve hot.
  • Follow the same steps for making the rest of the mysore masala dosas.

Video

Notes

  • The mysore masala chutney is simply blended to a paste with water. It should be thick, but you should be able to smear it smoothly on the dosas.
  • You can use your regular iron dosa tawa to make these dosas. Non-stick flat bottomed pans will also give you crispy dosas.
  • To check if the pan is hot enough to make dosa, sprinkle a few drops of water over the tawa & if it is ready, it should sizzle.
  • Rubbing tawa with onion dipped in oil will prevent dosa from sticking to the tawa, so try not to skip it.
  • For best results, mysore masala dosa should be fried on medium heat.
  • Don’t skimp on oil! Dosas need fat to crisp up and get that golden brown colour. You could also substitute the oil with ghee and take the taste up a few notches! Serve hot.
  • Mysore masala dosa should be served hot and can not be refrigerated.
  • Salt to be added ONLY to the quantity of batter you are using to avoid the batter getting too sour.
  • If you are not using all the batter, store the remaining unsalted batter in an air tight container in the fridge for up to 3 days or freeze the batter for a month. Bring the batter to room temperature before making dosa/uttapa