Mysore Masala Dosa | How to make Mysore Masala Dosa

By Deepthi Madhusudhan  |  24th Feb 2016  |  
4.0 from 1 review Rate It!
  • Mysore Masala Dosa, How to make Mysore Masala Dosa
Mysore Masala Dosaby Deepthi Madhusudhan
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About Mysore Masala Dosa Recipe

Masala dosa stuffed with potato and spiced with red chutney

Mysore Masala Dosa is a popular aromatic and delicious dish. You can try making this amazing Mysore Masala Dosa in your kitchen. This recipe requires 720 minutes for preparation and 20 minutes to cook. The Mysore Masala Dosa by Deepthi Madhusudhan has detailed steps with pictures so you can easily learn how to cook Mysore Masala Dosa at home without any difficulty. Mysore Masala Dosa is enjoyed by everyone and can be served on special occasions. The flavours of the Mysore Masala Dosa would satiate your taste buds. You must try making Mysore Masala Dosa this weekend. Share your Mysore Masala Dosa cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Deepthi Madhusudhan for inputs. In case you have any queries for Mysore Masala Dosa you can comment on the recipe page to connect with the Deepthi Madhusudhan. You can also rate the Mysore Masala Dosa and give feedback.

Mysore Masala Dosa

Ingredients to make Mysore Masala Dosa

  • For dosa batter
  • Dosa rice 2 cups
  • urad dal 1/2 cups
  • methi seeds 1 teaspoon
  • Poha 1/2 cups
  • salt as required
  • For potato filling
  • potato 1/2 kg
  • mustard seeds 1 teaspoon
  • green chilly 6-8
  • Thinly sliced onion 1 cups
  • curry leaves 10-12
  • ginger grated 1 teaspoon
  • turmeric powder 1 teaspoon
  • coriander leaves chopped 1 tablespoon
  • salt to taste
  • For red chutney
  • 8-10 dry red chilly soaked in warm water
  • Channa dal(roasted) 2 table spoon
  • garlic cloves 10-12
  • onion 1 small sized
  • tamarind 1 tea spoon
  • salt as required

How to make Mysore Masala Dosa

  1. Dosa batter: Wash rice, urad dal, methi seeds and poha in water. Then soak with enough water for 4-5 hours. Grind the soaked rice, urad dal, methi seeds and poha together with enough water.Grind till you get a smooth batter. Then mix with salt and let it ferment for 7-9 hour.
  2. Potato filling: Boil the potatoes in a pressure cooker. Peel and mash the potatoes. Heat oil in a pan and add mustard seeds. Once the mustard seeds splutter add the chopped onions and slit green chillies. When onion becomes golden brown color add the ginger, curry leaves fry for few minutes. Now add the turmeric powder and salt as required fry for few minutes. Add the potatoes mix it well and at last add coriander leaves.
  3. Red chutney: Take all the ingredients in a small blender and add very little water and grind to a smooth paste.
  4. Mysore masala dosa: Heat a non-stick tava (griddle). Pour a ladleful of the dosa batter on the tava (griddle) and spread in a circular motion to make a thin dosa. Smear some butter and immediately spread red chutney to layer the dosa. Add potato filling. Fold and serve hot with coconut chatney.

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Reviews for Mysore Masala Dosa (1)

Jasbir Singh2 years ago


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