Mysore Masala Dosa Recipe: A South Indian Delight

Mysore Masala Dosa is a delicious variation of the traditional Masala Dosa, known for its flavorful twist. Originating from Mysore in Karnataka, this dish is a perfect blend of crispy, golden dosa filled with spiced potato filling and topped with a spicy, tangy Mysore chutney. It’s a popular choice for breakfast, lunch, or dinner across South India and has gained widespread popularity globally.

In this recipe, we will guide you step by step to prepare a Mysore Masala Dosa that is crispy on the outside and bursting with flavor on the inside. Let’s dive into the details!

Ingredients

For the Dosa Batter:

• 1 cup rice
• 1/4 cup split urad dal (black gram)
• 1/4 teaspoon fenugreek seeds (methi)
• Water, as needed
• Salt, to taste

For the Masala Filling:

• 2 medium potatoes, boiled and mashed
• 1 tablespoon oil
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon turmeric powder
• 1 green chili, finely chopped
• 1 small onion, finely chopped
• 1/4 cup chopped coriander leaves
• Salt, to taste
• 1/2 teaspoon garam masala (optional)
• 1/4 teaspoon red chili powder

For the Mysore Chutney:

• 2 tablespoons red chilies (soaked in warm water for 15 minutes)
• 1/2 teaspoon tamarind paste
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon hing (asafoetida)
• 1 tablespoon grated coconut
• 1 tablespoon sesame seeds
• Salt, to taste
• 1 tablespoon oil

Instructions

Step 1: Prepare the Dosa Batter

1. Soak Rice and Dal: Wash the rice and urad dal thoroughly. Soak them along with fenugreek seeds in water for at least 4–6 hours or overnight.
2. Grind the Batter: Drain the soaked rice and dal. In a wet grinder or food processor, grind the rice, dal, and fenugreek mixture to a smooth batter, adding water as needed. The consistency should be similar to pancake batter—not too thick or runny.
3. Ferment the Batter: Transfer the batter to a bowl, cover, and let it ferment for 8–12 hours or overnight, depending on the temperature of your kitchen. The batter should rise and develop bubbles.

Step 2: Prepare the Masala Filling

1. Temper the Spices: Heat oil in a pan over medium heat. Add mustard seeds and allow them to splutter. Add turmeric powder, chopped green chili, and onion. Sauté until the onions turn soft and translucent.
2. Prepare the Potato Filling: Add the mashed potatoes to the pan, followed by salt, garam masala (if using), red chili powder, and chopped coriander leaves. Mix well and cook for 2–3 minutes. Set aside.

Step 3: Prepare the Mysore Chutney

1. Make the Chutney: In a small pan, heat a teaspoon of oil. Add mustard seeds and hing. Once they splutter, add the soaked red chilies, grated coconut, sesame seeds, and tamarind paste. Sauté for a minute or two, then turn off the heat.
2. Grind the Chutney: Let the mixture cool, then grind it into a smooth paste by adding a little water. Add salt to taste.

Step 4: Making the Mysore Masala Dosa

1. Heat the Tawa (Griddle): Heat a large, flat tawa or non-stick pan over medium heat. Once it’s hot, lightly grease it with a few drops of oil or ghee.
2. Pour the Batter: Pour a ladle of batter onto the center of the tawa and spread it out in a circular motion to form a thin dosa.
3. Add Mysore Chutney: Before the dosa becomes crispy, spread a thin layer of the prepared Mysore chutney on the dosa using a spatula.
4. Cook the Dosa: Allow the dosa to cook for a couple of minutes until the edges start to turn golden brown.
5. Add the Masala Filling: Place a portion of the potato filling in the center of the dosa. Fold the dosa over the filling, creating a half-moon shape.
6. Serve: Remove the dosa from the tawa and serve hot with coconut chutney and sambar.

Tips for the Perfect Mysore Masala Dosa

• Fermentation: Proper fermentation of the dosa batter is key to getting the crispy texture and slightly sour flavor typical of dosas.
• Spice Control: Adjust the amount of chili and tamarind in the chutney based on your spice preferences.
• Consistency of Batter: The batter should be smooth and slightly runny to help in spreading it thin on the tawa.
• Tawa Heat: Ensure that the tawa is hot enough before you pour the batter, but not too hot that it burns the dosa before it cooks evenly.

Conclusion

Mysore Masala Dosa is a flavorful and satisfying dish that brings together the crispy texture of dosa, the spicy potato filling, and the tangy, spicy chutney. It’s a meal that’s perfect for any time of day and is loved by all age groups. Whether you are making it for yourself, your family, or guests, this recipe will surely impress. Enjoy your homemade Mysore Masala Dosa with chutneys and sambar for a complete South Indian feast!