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Mysore Masala Dosa is a popular breakfast dish in the town of Udupi in Karnataka. It is thin crepes made with rice and urad dal batter spread with spicy chutney and potato masala. It is slightly different from my masala dosa. This dish is usually enjoyed with some coconut chutney and sambar.

Mysore Masala Dosa

Dosa and idlis are a staple of South Indian meal. They are a lifesaver when you have no time to make anything. It is served with chutney or sambar.

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About Mysore Masala Dosa
Ingredients
Step by Step Pictures
Expert Tips
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About Mysore Masala Dosa

Mysore Masala dosa is one of famous South Indian breakfast cuisine which is originated from Thuluva Udupi or Mangalorean cuisine of Karnataka.

The Mysore Masala Dosa slightly differs from other varieties. It is thin and roasted crispy brown outside and filled inside with signature spicy Potato mixture. Finally it is topped with spicy red garlic chutney outside.

But this dosa is a special one, they have a spicy masala inside them, so they don't need any side dish with them. Taste great hot.

This Dosa is slightly varied from the Masala Dosa that I posted yesterday. It has a spicy red chutney applied all over the dosa. This taste good but it will be a little spicier. For all spice lovers this is the one.

For making mysore masala dosa a special dosa batter is made which includes split chana dal, urad dal, raw rice, idli rice and poha. Once the batter is fermented a pinch of sugar is added in the batter which provides the crispy golden brown colour to the dosa.

But I use my regular everyday dosa batter. You can use store bought dosa batter as well. If you are struggling to get golden colour you can add a pinch of sugar to the dosa batter.

Using a cast iron dosa pan to cook dosa helps with the golden brown colour. Make sure you serve mysore masala dosa hot with a dollop of butter.

Restaurant Style Mysore Masala Dosa

For making a delicious breakfast Mysore masala dosa you need three components. Crispy dosa, Spicy Red Chutney & Potato Masala.

Dosa Batter - For Mysore Masala Dosa, it is better to use Idly Rice. Our regular dosa batter made with ration or dosa rice will have some stickiness which is difficult to make crispy mysore masala dosa. The batter need to be fermented at least for the 10 hours. This results in crispy dosa.
Spicy Red Chutney - Byadgi chilli or Kashmiri Red Chillies can be used for nice aroma and colour. Garlic and Chana Dal is used in the spicy chutney.
Potato Masala - The masala is similar to the poori masala which we make. It is made with onions, potatoes and whole spices tempered in oil.

Ingredients

Dosa batter - I used my homemade idli dosa batter for making the masala dosa. It gives crispy and soft dosa.
Oil - I use regular groundnut oil for making the potato masala. ghee or gingelly oil is used to cook dosa.
Onions - finely chopped onions is used in making aloo masala.
Potatoes - whole potatoes are cooked, skins are peeled and mashed roughly which is used in potato masala.
Carrot - I used finely chopped for colour and flavour.
Green Chillies - finely chopped green chillies adds the spiciness to the masala.
Ginger - You can add chopped ginger for flavour.
Tempering - split urad dal, mustard seeds, curry leaves and asafoetida are basic spices.
Turmeric - turmeric powder is added for the yellow colour the masala needs.
For Chutney - Spicy red chutney is spread over the dosa before adding the potato masala. This makes mysore masala dosa unique from regular masala dosa. I used roasted gram dal, garlic, dry red chillies, curry leaves, tamarind and salt for the chutney.

Step by Step Pictures

Potato masala filling

1)Heat oil in a pan. Add in mustard seeds, urad dal, asafoetida and curry leaves. Let them sizzle in the oil for a minute.

2)Add in finely chopped ginger and green chillies. Stir fry this for 30 seconds until ginger fries a little.

3)Add in finely chopped onions and carrots into the oil and cook that for couple of minutes.

4)Add in salt and turmeric powder and mix into the onions.

5)Now pour in ¼ cup of water and mix well. This is to cook the carrots.

6)Cover and cook on low medium heat for 2 to 3 minutes until the carrots is cooked.

7)Now add in boiled and mashed potatoes and mix well.

8)Cook this for few minutes, allow the potatoes to heat through.

9)Add in coriander leaves and mix well. This is your potato filling.

Making Red Chutney

6)Heat oil in a pan. Add in roasted chana dal (gram dal), dry red chillies, garlic and curry leaves.

7) toast on low medium heat till golden brown in colour.

8)Remove this to a blender, add salt and tamarind.

9)Add little water at a time and make it into a thick chutney. Red chutney for mysore masala dosa is ready.

Cooking Mysore Masala Dosa

10)Take a ladleful of dosa batter, spoon this over hot tawa. Spread into slightly thick dosa. Drizzle oil or ghee around the edges and inside of the dosa.

11)Cover the tawa with a lid and cook on medium high heat till the top of the dosa is cooked and the bottom gets crispy.

12)Add a dollop of red chutney. Spread it evenly.

13)Spread some potato masala in the center of the dosa. Let it cook till golden.

14)Fold from both sides. Delicious mysore masala dosa is ready to serve.

15)Enjoy with coconut chutney.

16)Serve hot.

Expert Tips

you can make the red chutney and potato masala a day before and assemble when serving.
chopped carrots and peas can be added in the potato masala.
If you want dosa to be golden brown in colour, add a pinch of sugar to the dosa batter and mix well. This tip will help with the golden colour in dosa.

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