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Millet mysore masala dosa served on a steel plate with chutney and filter coffee

Millet Mysore Masala Dosa

If you want to include more millets in your diet, this is a perfect recipe. This mysore masala dosa is made with a fermented millet batter that makes beautiful, crispy dosas.
Course Breakfast
Cuisine South Indian
Diet Vegan, Vegetarian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 10 people
Calories 554kcal
Author Richa


Millet Dosa Batter

  • 4 Cups Kodo Millets or other millets like ragi, bajra
  • ¾ Cup Urad Dal
  • ¼ Cup Chana Dal
  • 1 Tablespoon Fenugreek Seeds
  • ¾ Cup Poha or Flattened Rice soaked for 30 minutes
  • 3 tablespoons Ghee for cooking dosas

Mysore Masala Chutney

  • 1 Tablespoon Oil
  • 2 Tablespoon Chana dal
  • 1 Tablespoon Urad dal
  • 8-10 cloves Garlic
  • 1 inch roughly chopped Ginger
  • 6-7 Kashmiri red chillies
  • ½ Teaspoon Turmeric Powder
  • ½ Cup chopped Onions
  • 2 Tablespoon Tamarind pulp
  • ¼ Cup Water

Aloo Masala

  • 1 Tablespoon Oil
  • ½ Teaspoon Mustard
  • ½ Teaspoon Cumin Seeds
  • 2 Teaspoons Roasted Chana Dal
  • 1 Teaspoon Urad Dal
  • 1 Pinch Hing
  • 1 Teaspoon finely chopped Ginger
  • 2 Green Chilli slit lengthwise
  • 1 Onion sliced
  • ¼ Teaspoon Turmeric Powder
  • 1 sprig Curry leaves
  • 3 Potatoes boiled and peeled


Millet Dosa Batter

  • Add all the ingredients except the soaked poha and ghee in a mixing bowl. Cover it with enough water to submerge it. Soak this for 6-8 hours.
  • Drain the excess water and add it to a blender jar along with the poha and grind them to a smooth consistency. Add a little extra water if necessary.
  • Ferment this batter overnight, you need to be able to see bubbles on the top surface.
  • To fry the dosa, heat up a tava or dosa pan. Ensure the pan is hot enough. If water splashed on the pan sizzles immediately, the pan is hot enough. If the water evaporates right after splashing, the pan is too hot.
  • Take a ladle full of batter and pour it on the tawa. Move the ladle in concentric circles and spread it around. Add some ghee along the sides and the centre and cook it for 1-2 minutes. Next spread the Mysore masala chutney all around the dosa and add a little more ghee. Place a spoon of aloo masala in the centre and flip one half of the dosa over it. Serve hot along with some coconut chutney.

Mysore Masala Chutney

  • Add oil to a pan and allow it to heat up. Once hot, add urad dal and chana dal lightly fry for 15-20 seconds. Add garlic and ginger and fry till fragrant. Next add the onions and fry till they become soft. Add red chillies, turmeric powder and cook for 2-3 minutes. Allow this to cool for a bit and then transfer to the chutney jar of the mixer.
  • Add the tamarind pulp and the water. Grind till it becomes a coarse paste. Add extra water if necessary. It should be a coarse and spreadable mix and not too runny so adjust accordingly.

Aloo Masala

  • Add oil to a kadai or heavy bottomed pan on a high flame. Once hot, add mustard seeds and cumin seeds. Allow it to splutter, then add urad dal and chana dal and cook it for a minute. Next add green chillies and chopped ginger, fry till ginger is fragrant. Add hing and sliced onion and cook till onions are translucent.
  • Add salt and turmeric and sauté again. Now add curry leaves and lightly fry it. Add in the boiled and crushed potato. Use the back of your spoon or spatula to mash it further. Add 1-2 tablespoons of water to deglaze the pan and further cook the potato. Garnish with coriander leaves if you like and keep aside.



  1. Dosa batter also has split chickpeas (chana dal) for super crispy dosas, and split and skinned black gram (urad dal) for a light and airy batter.
  2. Fenugreek seeds (methi) help the batter to ferment well 
  3. We added a handful of soaked flattened rice (poha) just before grinding the batter. Poha helps to make the batter light and fluffy. If you don’t have poha, you can add some cooked rice.
  4. After fermenting, the batter will rise to double its original size. Use a large bowl to ferment the batter so it doesn't overflow. For instructions on fermenting temperatures, see my post on Idli dosa batter.
  5. The red 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. 
  6. Before making dosas, check the seasoning in the batter. Make a test dosa if required and adjust salt accordingly.
  7. Don't make the batter too runny by adding too much water. It will be a challenge to spread out the dosa evenly on the pan.
  8. You can use your regular iron dosa tawa to make these dosas. Non-stick flat bottomed pans will also give you crispy dosas.
  9. Don't skimp on oil! Dosas need lots of 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. 


Calories: 554kcal | Carbohydrates: 113g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 55mg | Potassium: 834mg | Fiber: 9g | Sugar: 5g | Vitamin A: 271IU | Vitamin C: 60mg | Calcium: 383mg | Iron: 7mg