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Recipe for Mysore Masala Dosa

Need a Mysore Masala Dosa Recipe? Here it is.

India is a land of diversities, which is well portrayed in its culture and cuisine. A land where taste changes at every 100 kms. Hence, it has a wide spectrum of food. Here we bring you an authentic Mysore Masala Dosa Recipe from India that’s not only quick but, can be easily made at home. The Mysore Masala Dosa recipe we listed below is most basic of Indian recipes also one of the tastiest! Trying this Mysore Masala Dosa recipe at home is an easy way to get a delicious meal.

Here is the Authentic Mysore Masala Dosa Recipe:

Mysore Masala Dosa


1 cup par-boiled rice
1/4 cup black gram (urad dal)
3 Tbsp toor dal
3 Tbsp semolina
1 tsp methi seeds (fenugreek seeds)
Salt – to taste

For the dosa masala:
250 gm potatoes
1 cup onions – finely sliced
1 tsp chopped garlic
1 tsp chopped ginger
2 Tbsp chopped coriander leaves
Green chillies – to taste
Salt – to taste
1 tsp mustard seeds
1 sprig of curry leaves

For Red Chutney:
5-6 cloves garlic
A dash of ginger
2 red chillies
1/2 onion, chopped
2 Tbsp fried chana dal
Salt to taste


1. Soak all the ingredients except semolina for about four hours.
2. Mix the semolina, salt and water. Make a batter and keep it aside overnight to ferment.

For the dosa masala:
1. Boil and peel the potatoes and mash them.
2. Grind the garlic, coriander leaves, green chillies and onions to make a paste.
3. Heat oil in a pan and add the mustard seeds to it.
4. Saute the remaining onions in it.
5. Add the paste and fry for some time.
6. Add the tomatoes, potatoes, salt and curry leaves.

For the red chutney:
1. Roast the chana dal, until slightly browned.
2. You could roast the onion, garlic and ginger for a minute also or just add them raw to the blender.
3. Mix all ingredients and blend to form a paste.

For the dosa:
1. Heat a little oil in a pan and spread the dosa batter over it.
2. Pour oil around the dosa and fry well.
3. Smear the dosa with the red chutney.
4. Place some filling in the dosa, fold and serve hot.