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4.8 from 75 votes

Mysore Masala Dosa (With Red Chutney)

This Mysore dosa is crisp and soft dosa spiced with red chutney and served with a potato dish, along with coconut chutney. The recipe is like the Mysore masala dosa served in the Bangalore and Mysore restaurants.

Prep Time
9 hrs
Cook Time
mins
Total Time
9 hrs 50 mins
Servings: 10 Mysore Masala Dosa
Calories: 277 kcal
Course: Breakfast
Cuisine: Indian

Ingredients

ingredients for batter
  • 2 cups regular rice
  • ½ cup urad dal (skinned and split black gram)
  • ½ cup cooked rice or poha (flattened rice)
  • ¼ teaspoon methi seeds (fenugreek seeds)
  • rock salt (edible and food grade) or sea salt as required
  • water as required for grinding the batter
ingredients for the potato palya/filling
  • 2 large potatoes - boiled
  • ¾ cup chopped onions
  • 1 inch ginger (adrak) - chopped
  • 1 or 2 garlic (lahsun) - optional
  • 12 to 15 curry leaves
  • 1 green chili - chopped
  • ½ or ⅔ teaspoon black mustard seeds
  • ½ or ⅔ teaspoon turmeric powder
  • 1 pinch red chili powder
  • 1 pinch asafoetida (hing)
  • ½ teaspoon lemon juice
  • ¼ or ½ cup water
  • 1 or 2 tablespoon chopped coriander leaves
  • 1 tablespoon oil
  • salt as required
ingredients for the red chutney
  • 2 tablespoons roasted chana dal (roasted bengal gram)
  • 4 to 5 garlic - small to medium-sized
  • 2 to 4 dry red chilies - soaked in hot or warm water for 20 to 30 minutes. adjust depending on the type of chillies. for a more spicy taste add 3 to 4 dry red chilies.
  • 1 teaspoon seedlees tamarind
  • 2 tablespoons desiccated coconut - unsweetened
  • ¼ cup onion - roughly chopped
  • salt as required
  • 3 tablespoons water - to blend or grind, add as needed

Instructions

making batter
    Cup of Yum
  1. Pick and rinse the rice and urad dal in water for 3-4 times.
  2. Soak the rice, urad dal and methi seeds in a large bowl in enough water for 4-5 hours.
  3. In a wet grinder, grind the rice, urad dal, methi seeds and cooked rice or poha with enough water.
  4. Grind till you get a fluffy and smooth consistency of the batter.
  5. Take the dosa batter in a large bowl and mix salt.
  6. Cover the bowl loosely and let the batter ferment for 7-9 hours.
preparing the potato palya or filling
  1. First boil the potatoes in a steamer or pressure cooker, till they are fully cooked.
  2. Peel and either just crumble them with your hands or chop them.
  3. Heat oil in a pan or kadai.
  4. First fry the mustard seeds till they splutter.
  5. Now add the chopped onions and saute till they become soft.
  6. Add the ginger, garlic, green chilies, curry leaves and saute for some 20-30 seconds.
  7. Now add the turmeric powder, red chili powder and asafoetida.
  8. Stir for 2-3 seconds and add the potatoes.
  9. Stir and add water plus salt.
  10. Cover and simmer the potatoes till the water dries up.
  11. Lastly add the lemon juice and stir well.
  12. Add coriander leaves and mix well with the potatoes.
  13. Keep the potato palya aside.
making red chutney for dosa
  1. Take all the ingredients in a small blender or chutney grinder.
  2. Add very little water and grind to a smooth paste.
  3. Keep aside.
making mysore masala dosa
  1. On a tava or a flat frying pan spread 1 or 2 tsp oil. If using non stick pan, then don’t spread oil. You won’t be able to spread the dosa batter then.
  2. Take a medium sized ladle or a big spoon and with circular motions spread the dosa from the center towards the edges on the pan.
  3. Sprinkle some drops of oil from the top.
  4. Cover the dosa with a lid.
  5. Let the base get browned and the top side get cooked completely.
  6. Spread 1 or 2 tsp of the red chili chutney on top of the dosa.
  7. Place 2-3 tbsp of the potato stir fry on top of the mysore dosa and spread lightly.
  8. Fold and serve the mysore masala dosa hot with coconut chutney and sambar.

Nutrition Information

Calories 277kcal (14%) Carbohydrates 55g (18%) Protein 8g (16%) Fat 3g (5%) Saturated Fat 1g (5%) Polyunsaturated Fat 0.2g Monounsaturated Fat 1g Sodium 489mg (20%) Potassium 284mg (8%) Fiber 5g (20%) Sugar 2g (4%) Vitamin A 85IU (2%) Vitamin B1 (Thiamine) 0.1mg Vitamin B2 (Riboflavin) 0.05mg Vitamin B3 (Niacin) 15mg Vitamin B6 0.3mg Vitamin C 35mg (39%) Vitamin E 1mg Vitamin K 2µg Calcium 46mg (5%) Vitamin B9 (Folate) 155µg Iron 2mg (11%) Magnesium 27mg Phosphorus 91mg Zinc 1mg

Nutrition Facts

Serving: 10Mysore Masala Dosa

Amount Per Serving

Calories 277

% Daily Value*

Calories 277kcal 14%
Carbohydrates 55g 18%
Protein 8g 16%
Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.2g 1%
Monounsaturated Fat 1g 5%
Sodium 489mg 20%
Potassium 284mg 6%
Fiber 5g 20%
Sugar 2g 4%
Vitamin A 85IU 2%
Vitamin B1 (Thiamine) 0.1mg
Vitamin B2 (Riboflavin) 0.05mg
Vitamin B3 (Niacin) 15mg
Vitamin B6 0.3mg
Vitamin C 35mg 39%
Vitamin E 1mg
Vitamin K 2µg
Calcium 46mg 5%
Vitamin B9 (Folate) 155µg
Iron 2mg 11%
Magnesium 27mg 7%
Phosphorus 91mg
Zinc 1mg

* Percent Daily Values are based on a 2,000 calorie diet.