Mysore Masala Dosa | How to make Mysore Masala Dosa

By Anuradha Balasubramanian  |  10th May 2016  |  
4.5 from 6 reviews Rate It!
  • Mysore Masala Dosa, How to make Mysore Masala Dosa
Mysore Masala Dosaby Anuradha Balasubramanian
  • Prep Time

    30

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

331

6





Video for key ingredients

  • Sambhar Powder

About Mysore Masala Dosa

Mysore masala dosa is a speciality from Karnataka cuisine. The delicious red chutney which is spread on this gives the unique taste to the dosa.

Mysore Masala Dosa is an authentic dish which is perfect to serve on all occasions. The Mysore Masala Dosa is delicious and has an amazing aroma. Mysore Masala Dosa by Anuradha Balasubramanian will help you to prepare the perfect Mysore Masala Dosa in your kitchen at home. Mysore Masala Dosa needs 30 minutes for the preparation and 30 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Mysore Masala Dosa. This makes it easy to learn how to make the delicious Mysore Masala Dosa. In case you have any questions on how to make the Mysore Masala Dosa you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Anuradha Balasubramanian. Mysore Masala Dosa will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Mysore Masala Dosa

Ingredients to make Mysore Masala Dosa

  • For the Dosa Batter:
  • Raw rice 1 cup
  • Whole urad dal (Black gram/ ullundhu) 1 1/2 tbsp
  • Tuvar dal (Pigeon peas/ Tuvaram paruppu) – 1 tbsp
  • Chana dal ( Bengal gram/ kadala paruppu) – 1 tbsp
  • Fenugreek seeds( methi/ vendhayam) – 1 tsp
  • Poha (Rice flakes / aval) – 1/4th cup
  • Sugar – 1 tsp
  • Semolina (Rava) – 1 1/2 tbsp
  • Sesame oil – as much required for making dosa
  • For the vegetable masala:
  • Onion 2
  • Potato 3-4 medium sized
  • Carrot 2
  • Capsicum 1
  • Curry leaves a few
  • Oil 1 tbsp
  • Mustard 1/2 tsp
  • Hing (Asafoetida/ perungayam) 2 pinches
  • Turmeric powder 1/4 tsp
  • Red chilli powder 1/2 tsp
  • Salt to taste
  • For the Red chutney:
  • Onion 2
  • Garlic cloves 15-20
  • Red chillies 12-15
  • Roasted chana dal (Chutney dal/ pottukadalai) 2 tbsp
  • Salt to taste

How to make Mysore Masala Dosa

  1. Wash and soak rice, urad dal. tuvar dal, chana dal and fenugreek together for 2 hours. Wash and soak poha for 1 hour. Grind everything to a smooth batter.
  2. Add salt to taste, mix well and keep the batter for fermentation (Overnight or 10-12 hours). Before making the dosa add sugar, semolina and mix well.
  3. For the vegetable masala: Wash and pressure cook potatoes and carrots. Peel and mash it coarsely and keep it aside. Peel, wash and chop onions finely. Wash and chop the capsicum. Heat oil in a pan. Add the mustard.
  4. When it starts spluttering, add curry leaves and hing. Saute for a few seconds and add the chopped onions. Saute till it turns slightly golden. Add the chopped capsicum and saute for a few minutes. Add the mashed potatoes and carrots. Mix well.
  5. Add the turmeric powder, red chilli powder and salt to taste. Mix well again and saute for a few minutes. Keep it aside.
  6. To make the Red chutney: Soak red chillies for half an hour in little water. Peel, wash and chop onions. Peel the garlic. Grind the onions, garlic, onions, roasted chana dal, red and chillies and salt to taste to a smooth chutney. Keep it aside.
  7. To make Masala dosa: Heat the dosa tawa. When it is hot enough, brush it with little oil. Reduce the flame, pour a ladleful of batter and spread to form a uniform circle. After a few seconds, spread the chutney on the dosa.
  8. Let it cook for a few more seconds and spread some vegetable masala. Cook till the underside of the dosa becomes crisp and golden.
  9. Fold it like a triangle and serve immediately with coconut chutney and sambar.

Reviews for Mysore Masala Dosa (6)

Tav Sharan kaura year ago

will it be crunchy like what we have in the south indian restaurants?
Reply

Dhara Shambha year ago

whole urad daal you mean the daal which we use for dahi bhalla?
Reply

Jasvinder Kaur Kohlia year ago

Reply

Alisha dograa year ago

mysore masala is my favourite dosa type..thanks for sharing the recipe..i am going to try it out soon!
Reply

Priyanka Jaina year ago

thanks but Haidrabad me Nina aaloo wala ghee masala Jo dosa banta h uski recipe please
Reply

Ayushi Prakash2 years ago

The dosa looks lovely Anuradha, thanks for sharing this!
Reply