Mysore Masala Dosai / Mysore Masala Dosa

We are entering the 4th week fo Cooking Carnival in  Mega Blogging Marathon edition.For this week I am sharing the dosa recipes with stuffing/filling.
For day 1 its one such, evergreen and classic recipe,Mysore Masala Dosa.Already I have shared a version of masala dosa here with the regular dosa batter.But for  this version of  Mysore Masala Dosa,I prepared a separate dosa batter to get a nice golden color.I followed the recipe from Mrs.Mallika Badrinath's cook book with few alterations.
Usually Mysore Masala dosa is on the thicker side and a spicy garlic chutney is applied on the dosa and filled with potato masala.As we prefer the crispy dosa,I made it slightly on the crisper side.Also butter can be used to cook the dosa.

                                        Mysore Masala Dosai/Mysore Masala Dosa

   Basic Information

   Preparation time ~ 35-40 minutes
   Soaking time ~ 2-3 hours
   Fermentation time ~ 8-10 hours
   Cooking time ~ 2-3 minutes/dosa
   Makes ~ 6-7  dosas


  For the batter

Raw rice/Pacharisi
1.5 cups
Urad dhal/uluthamparuppu
1/2 cup
Bengal gram/Channa dhal/kadalaparuppu
2 tbs
Toor dhal/thuvaram paruppu
1 tbs
Rice flakes/aval/poha
1/2 cup
Fenugreek seeds/vendhayam
1.5 tsp
1.5 tsp 
Oil or Butter
to cook dosa

   For the potato Masala

4 (mediumsize)
Onion(thinly sliced)
1 (mediumsize)
Green chilly/pachamilagai
1-2(finely chopped)
1 tsp(finely chopped)
Curry leaves/karivepillai
few leaves
Coriander leaves
2 tbs(finelly chopped)
1 tsp
1 tbs
   For the tempering

Mustard seeds/kadugu
1 tsp
Urad dhal/uluthamparuppu
1.5 tsp
Channadhal/Kadala paruppu
1 tbs
2 tbs (finely chopped)
a generous pinch

  For the Garlic chutney

Red chilly/varamilagai
Shallots/chinna vengayam
3-4 cloves
Channa dhal/kadala paruppu
2 tbs
1/2 tsp
Oil1 tsp


  • Soak the dhals and rice together for an hour along with fenugreek seeds.Soak the poha separately.After soaking completely drain the water and grind it to a fine batter.Mix the salt and let it ferment for 8-10 hours or overnight.
  To make potato masala
  •  Boil the potatoes in a pressure cooker for a whistle or 2 .Peel the skin and mash it roughly.Heat a pan with oil,do the tempering and in the chopped cashews,ginger and green chilly.Let it fry for a minute.
  • Add in the onion with a pinch of salt,saute it till transparent.Now add in the salt,turmeric powder and mashed potato.Mix it well and cook it for couple of minutes.Add in the chopped curry leaves and coriander leaves.Put off the flame.Potato Masala is ready.

   To make garlic chutney
  • Heat a pan with oil fry the red chillies and channa dhal,till the dhal becomes crispy.Add in the garlic and shallots.Mix it well it well and cook it for a minute.Put off the flame,after cooling grind it to a fine paste with salt.

  To make Dosa 
  • Take the required batter and adjust the consistency with water.Heat a griddle and one it becomes hot ,add a drop of oil and wipe it off with a paper and keep the flame in medium.Pour a ladleful of batter and spread it into a slightly thick circle.
  • Drizzle a generous spoon of oil/butter and cook it in a medium flame.Once the dosa gets cooked keep 2 tsp of chutney on top the dosa..
  • Spread it evenly on the dosa and keep a generous amount of potato masala,loosen the edges of the cooked dosa with a spatula and fold it.Remove it from the pan.
  • Serve it with chutney and sambar

  • The batter consistency is very important to get a nice dosa.If you are sure with consistency then do a trial dosa and adjust it.
  • While pouring the batter on the griddle,the flame should in medium.Then only it will be easy to spread.
  • Use a flat base ladle to spread the dosa.
  • A perfect fermented batter is the key to get a nice golden crispy dosa.Also the addition of rice flakes and fenugreek seeds also.
  • The amount of ingredients given for chutney is enough for 4 dosas,so adjust the amount.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68


Perfect Mysore masala dosa. And all those condiments are so tempting. Beautifully presented.

This is the only dosa that I order in a South Indian joint..our favorite dosa, you are tempting me to make the way you have presented it.

When in Mysore this was one dish we always ordered in college. This looks awesome and delicious..

Yummmy dosa ! U r rocking with the dosa series , Nalini :))

Looking at all the pictures, I am now craving fro a masala dosa :)

That is one tempting, Masala dosa.

That is one tempting, Masala dosa.

my most fav dosa variety love the spicy filling and the potato filling 👌🏼👌🏼

perfect.. that garlic chutney.. oh yummmm

This masala dosa is a real torture Nalini, omg my mouth is just watering here, wish i get a plate rite now.

One of my favorite dosas to order when we eat out. Yours looks just perfect.

Such a pretty looking dosa. Loved this one!

Stunning pictures. You are becoming my dosa destination. Love this one its my favourite.

My son's favorite dosa...he is going to be very happy when I'll make this dosa. Thanks for the recipe n motivation

Mysore masala dosa looks exactly like the one we used to get in south Indian Shops in Delhi. Speechless.

Nalini, you are killing me, that chili spread and potato masala and beautiful browned dosa, i want to eat this dosa now!! Totally delicious!!!

Superb looking one all the side dishes being presented there..I am getting tired of saying I love, but thats a fact..:)

Post a Comment

Related Posts Plugin for WordPress, Blogger...


Twitter Delicious Facebook Digg Stumbleupon Favorites More