Mysore masala dosa is a very popular breakfast recipe from Mysore, Karnataka, India. This is also listed as number 4 dish in Top 10 dishes you must try before you die in Huff post. The authentic mysore masala dosa will be thick, it will be crisp from outside and a bit of soft from inside. There are multiple variations in preparing this dosa and this dish has become popular across the globe. If you have Indian restaurants in your country, then I will definitely recommend having this dish. You can also prepare this dish at home by following the recipe I have mentioned.

I have tabletop grinder at home hence it is very easy for me to prepare Idli/Dosa batter, you will generally find this grinder at every South Indian’s home.

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Now this dish is also one of the most popular street food and sold across all the joints that serve South Indian food. Personally, even I love this dosa a lot. For a beginner, this recipe will be quite overwhelming as the process is quite lengthy and time consuming. But as they say, everything worthy will require efforts and believe me, these Mysore masala dosas are amazingly delicious and definitely worth trying

*Store any left over batter in airtight container and refrigerate. You can use them upto 3 days

Preparation time: 13 hours Cooking time: 45 mins

Servings: 6


For Batter

  • 1.5 cups Dosa Rice
  • 1/2 cup Urad Dal (Black gram dal, skinned and split)
  • 1 tablespoon Toor Dal/ Split Pigeon Pea Lentils
  • 1 tablespoon Chana Dal (Split Chickpeas)
  • 1/4 teaspoon Fenugreek Seeds (Methi Seeds)
  • 1/2 cup Poha (Flattened Rice)
  • Water as required
  • Salt to taste
  • 1 teaspoon  Sugar
  • Oil/Ghee to drizzle over dosa

For Stuffing

  • 3 potatoes boiled and mashed
  • 2 teaspoon Oil
  • 1 teaspoon Chana Dal (Split Chickpeas)
  • 1/2 teaspoon Urad Dal (Black gram dal, skinned and split)
  • 1 teaspoon Mustard Seeds (Sarson/Rai)
  • 1/2 teaspoon Cumin seeds (Jeera)
  • 1 sprig Curry Leaves
  • 1/8 teaspoon Hing/Asafoetida
  • 1 small Onion finely chopped
  • 1 Green Chilies finely chopped
  • 1/2 teaspoon Turmeric
  • Salt to taste
  • 1 inch Ginger finely chopped
  • 2 tablespoon  Coriander leaves finely chopped
  • 1 tablespoon Lemon juice – optional
  • 1 dried Red Chili

For Chutney

  • 2 teaspoon Oil
  • 1 inch Ginger chopped
  • 3-4 Garlic cloves chopped
  • 1 small Onion chopped
  • 3 dried Red Chili
  • 1/4 cup Water
  • Salt to taste
  • 2 tbsp Chana Dal (Split Chickpeas)
  • 1/4 teaspoon Turmeric

Steps to prepare

  • For batter:
  • Wash and soak ricet8, dals , methi seeds in enough water for 5-6 hours.
  • Clean and soak poha for 30 minutes
  • Drain the water from rice, dals and Poha.Grind into smooth thick batter using fresh water
  • Transfer the batter to a big vessel. Since the batter will ferment , it will overflow if kept in small vessel. Ferment the batter for 6-7 hours/overnight
  • Once the batter has fermented, mix well with spoon
  • Add in Sugar and salt. Mix well
  • For Stuffing
  • Heat oil in a pan, crackle mustard seeds
  • Add dals, dry red chili and cumin seeds and saute for 1 minute
  • Add hing and curry leaves. Mix well
  • Add onions, ginger and green chilies to the pan
  • Saute until onions are transclucent
  • Add turmeric and salt. Mix well
  • Add Mashed potatoes and mix well
  • Finally add coriander leaves and lemon juice. Mix well. Stuffing is ready
  • For red chutney
  • Heat oil in a pan and add Chana dal.
  • Saute until golden brown
  • Add Onion, dry red chili, ginger and garlic.
  • Saute until onions are translucent
  • Add turmeric and mix well
  • Allow mixture to cool completely
  • Grind with water and salt to form smooth chutney
  • Transfer adequate batter to small bowl and add required water to form smooth flowing consistency batter. Do not make batter thin or thick.
  • Pour ladle of batter on hot tawa over low heat and spread evenly
  • Drizzle oil all over and cook over medium heat
  • Spread 1 tbsp chutney all over slightly cooked dosa
  • Add prepared stuffing on dosa
  • Fold in semi circle, triangular or circular fashion once dosa is cooked completely
  • Serve hot with chutney/sambar. This dish tastes divine
Mysore Masala Dosa
Posted by:Rekha Unni

Humble quirky soul embarking on beautiful journey of love called Life. Cooking is one of my favorite hobbies and I love experimenting with different types of foods. it's the love of cooking for my family which has made this hobby as one of my passions

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