Mysore Masala Dosa: A Delicious Gem From Karnataka

Mysore Masala Dosa is a beloved South Indian dish that originates from the state of Karnataka. Known for its crispy texture and spicy, flavorful filling, this dosa is a must-try for anyone who enjoys Indian cuisine.

In this blog post, we’ll explore the history, ingredients, preparation, and unique characteristics of Mysore Masala Dosa, and provide a step-by-step recipe to help you recreate this delicious gem at home.

The Origins of Mysore Masala Dosa

Mysore Masala Dosa is named after the city of Mysore in Karnataka, a region known for its rich cultural heritage and diverse culinary traditions. The dosa, a type of Indian pancake made from fermented rice and lentil batter, has been a staple in South Indian cuisine for centuries. Mysore Masala Dosa distinguishes itself with a unique spicy chutney spread inside the dosa and a savory potato filling, making it a flavorful variation of the traditional masala dosa.

Ingredients of Mysore Masala Dosa

To make Mysore Masala Dosa, you’ll need the following ingredients:

For the Dosa Batter:

  • 2 cups rice
  • 1/2 cup urad dal (split black gram)
  • 1/4 cup poha (flattened rice)
  • 1/4 teaspoon fenugreek seeds
  • Salt to taste
  • Water for soaking and grinding

For the Spicy Chutney:

  • 1/2 cup grated coconut
  • 2-3 dried red chilies
  • 1 small onion, chopped
  • 1 small tomato, chopped
  • 2-3 garlic cloves
  • 1 tablespoon tamarind pulp
  • Salt to taste
  • Water as needed

For the Potato Filling:

  • 3-4 medium-sized potatoes, boiled and mashed
  • 1 large onion, finely chopped
  • 2 green chilies, finely chopped
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon turmeric powder
  • A few curry leaves
  • 1 tablespoon oil
  • Salt to taste
  • Fresh coriander leaves, chopped

For Cooking the Dosa:

  • Oil or ghee

Step-by-Step Preparation

Preparing the Dosa Batter

  1. Soak the Ingredients: Rinse the rice, urad dal, poha, and fenugreek seeds thoroughly. Soak them in water for at least 6 hours or overnight.
  2. Grind the Batter: Drain the soaked ingredients and grind them to a smooth batter using a blender or wet grinder. Add water as needed to achieve a pouring consistency. Transfer the batter to a large bowl, add salt, and mix well.
  3. Ferment the Batter: Cover the bowl and let the batter ferment in a warm place for 8-12 hours or until it doubles in volume and becomes slightly frothy.

Making the Spicy Chutney

  1. Heat a Pan: In a small pan, dry roast the dried red chilies until they become fragrant. Set aside.
  2. Blend the Chutney: In a blender, combine the roasted red chilies, grated coconut, chopped onion, tomato, garlic, tamarind pulp, and salt. Blend to a smooth paste, adding water as needed.

Preparing the Potato Filling

  1. Heat Oil: In a pan, heat oil and add mustard seeds. When they start to splutter, add curry leaves and finely chopped green chilies.
  2. Sauté the Onions: Add the chopped onions and sauté until they turn golden brown.
  3. Add Spices and Potatoes: Add turmeric powder, salt, and the boiled, mashed potatoes. Mix well and cook for a few minutes. Garnish with chopped coriander leaves and set aside.

Cooking the Mysore Masala Dosa

  1. Heat the Griddle: Heat a non-stick griddle or tawa over medium-high heat. Pour a ladleful of batter onto the center and spread it in a circular motion to form a thin dosa.
  2. Add Oil or Ghee: Drizzle a few drops of oil or ghee around the edges of the dosa.
  3. Spread the Chutney: Once the dosa begins to cook and turn golden, spread a thin layer of the spicy chutney over the dosa.
  4. Add the Filling: Place a portion of the potato filling in the center of the dosa. Fold the dosa over the filling and cook until it becomes crispy.
  5. Serve: Serve the Mysore Masala Dosa hot with coconut chutney and sambar.

Tips for Making Perfect Mysore Masala Dosa

  • Fermentation: Proper fermentation is key to getting crispy and flavorful dosas. Ensure the batter ferments well by keeping it in a warm place.
  • Consistency of Batter: The batter should be of pouring consistency, not too thick or too thin.
  • Spreading the Dosa: Use the back of a ladle to spread the batter in a circular motion quickly. This ensures an even and thin dosa.
  • Cooking: Cook the dosa on medium-high heat for a crispy texture. Do not flip the dosa; it is traditionally cooked on one side only.

Nutritional Benefits of Mysore Masala Dosa

Mysore Masala Dosa is not only delicious but also offers several health benefits:

  • Rich in Carbohydrates: The dosa batter, made from rice and lentils, provides a good source of carbohydrates for energy.
  • Protein: Urad dal in the batter and potatoes in the filling provide a decent amount of protein.
  • Vitamins and Minerals: The chutney and potato filling add essential vitamins and minerals, including vitamin C, vitamin A, iron, and potassium.
  • Fiber: The vegetables in the filling and chutney provide dietary fiber, aiding in digestion.


Mysore Masala Dosa is a delightful culinary creation from Karnataka that combines crispy dosa with a spicy chutney and savory potato filling. This dish is a perfect blend of flavors and textures, making it a favorite among food lovers. Whether you’re enjoying it for breakfast, lunch, or dinner, Mysore Masala Dosa is sure to satisfy your taste buds and leave you craving more. Try making this delicious dosa at home and experience the authentic flavors of Karnataka.

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