Mysore Masala Dosa Recipe – Dosa Varieties

Mysore masala dosa is one of the most popular South Indian dosa varieties. Its very famous across Karnataka and is a popular street food in Mumbai too. I have already shared Tamil nadu style masala dosa recipe here.But Mysore masala dosa recipe is a completely different version. A spicy red chutney smeared in crispy, buttery dosa stuffed with mildly spiced potato masala is the highlight of this dosa recipe. Being in Bangalore, Karnataka for the past 10 years, I have tasted this dosa N number of times in almost all the popular restaurants like MTR, Mylari, Darshini, SLV etc. I am yet to taste Gandhi bazaar Vidyarthi Bhavan Hotel Masala dosa. Raksha is a big fan of Mysore masala dosa more than me. It was my long time dream to make this dosa in my kitchen that tastes close to the restaurant. So I was browsing for the same and bookmarked so many recipes.Finally I tried this recipe from HERE. I followed the dosa batter & potato masala recipe from there. For the spicy red chutney recipe, I combined the recipes from THIS & THIS blog. I served this hot & spicy dosa with coconut chutney for our Sunday breakfast. The moment Sendhil & Raksha tasted this dosa, they told “Wow, it tastes just like hotel ones”.What else I need, it shows the success of this recipe, Isn’t  it ?? Friends, do try this dosa recipe at home and take the credits .Lets see how to prepare Mysore masala dosa recipe with red chutney, potato masala and coconut chutney recipe with step by step photos !!

Mysore Masala Dosa Recipe

How to make South Indian Mysore Masala Dosa Recipe - Spicy Red chutney recipe, Potato masala and Side dish Coconut chutney recipe discussed

Cuisine: South Indian

Category: Dosa Varieties

Serves: 10 nos

Prep time: 10 Hours

Cook time: 20 Minutes

Total time: 10H20Minutes

INGREDIENTS

1 cup – 200ml For Dosa batter Dosa rice – 1 cup ( Low cost Sona masoori Raw Rice) Chana dal – 2 tbsp Urad dal – 1/4 cup Poha – 1/4 cup ( Thick or thin Aval) Methi seeds – 1/2 tsp Sugar – 1 tsp Salt & water - as needed For potato stuffing Boiled potato – 2 nos Green chilli – 1 no ( finely chopped) Big onion – 1 no (-do-) Curry leaves - Few Turmeric powder - 1/4 tsp Salt & water - as needed To temper Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Chana dal - 1 tsp Urad dal - 1 tsp For Spicy Red Chutney Fried gram dal/ Hurikadale/Pottukadalai – 1/4 cup Red chilli – 5–6 nos ( Use only Byadgi chillies for bright red color) Small onion – 3 nos Garlic – 4 cloves Grated coconut - 1 tbsp ( optional, I din't use it) Salt - as needed Water - Use less to make thick chutney Tamarind – a pinch Coconut chutney Grated coconut – 1/3 cup Green chilli – 2 –3 nos Fried gram dal /Roasted gram dal – 2 tbsp Garlic cloves – 4nos Coriander leaves – 1 sprig Curry leaves – 5 nos Salt & water – as needed

METHOD

Wash and soak all the ingredients given under “For Dosa batter” for 3-4 hours. Grind them to a smooth paste adding the required water and salt. You can grind the batter in a big sized mixie jar. Remove the batter to a vessel and ferment it overnight or 12 hours.The next morning, batter would have raised well. Mix well and add 1 tsp of sugar. Mix well and leave the batter for 10 minutes without disturbing it. In the mean time, make red chutney, potato masala and coconut chutney recipes. Wash and pressure cook the potato for two whistles in low flame. Add turmeric powder and salt in the cooker. Remove the potato, peel the skin and mash it well. Set aside. Chop the green chillies and onion. Heat oil in a kadai and splutter mustard seeds, urad dal, chana dal, curry leaves. Add onion, green chillies and saute till transparent. Add the mashed potato, turmeric powder and required salt. Mix well. Add 1/4 cup of water if the masala is too thick and dry. Make the masala like a paste.Keep it in a plate. Grind the ingredients given under “For spicy red chutney” to a smooth, thick paste. Make sure you don’t add more water. It should be thick and spreadable.Remove the chutney to a bowl. Similarly, grind the ingredients given under “ Coconut chutney” to a smooth paste. Remove in a bowl. Now take the dosa batter and mix well. Heat a dosa pan and when the pan becomes hot ( Not smoky hot), sprinkle some water and wipe the dosa pan with a tissue paper or cloth. Keep the flame low and pour a big ladleful of batter. Spread it to a thin circle. Keep the flame medium now.Do Not drizzle oil. Let the dosa cook in medium flame till it starts to turn golden. Now spread the red chutney all over the dosa and drizzle 2 tsp of oil or butter over the dosa. By this time, dosa will become golden brown. Keep 3 tbsp of  potato masala in the center of dosa and fold the dosa.Do not flip the dosa. Remove in a plate. Serve it topped with a small piece of butter.Enjoy with coconut chutney !!

Note

You can use thick or thin poha. Adding sugar gives a nice golden color to the dosa. So do not skip it. Add more or less red chillies based on the taste for red chutney  and coconut chutney recipe. This dosa should be cooked in low to medium flame to get the crispy, golden colored dosa. So cook it patiently. Also make sure, the heat of pan is not less.Low heated pan yields dry dosa. Do not sprinkle oil as soon as you spread the dosa. Drizzle oil only after the dosa is half cooked.Add butter instead of oil for rich taste.

Enjoy making this Hotel style Mysore Masala Dosa recipe at home and serve hot with coconut chutney ! Tastes great !!

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