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Mysore Masala Dosa


Mysore Masala Dosa

Mysore Masala Dosa



Recipe Cook Time


A crisp dosa lathered with a fiery red chutney and stuffed with some mashed potato filling.


  • 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


Soak all the ingredients except semolina for about four hours.

Mix the semolina, salt and water.  Make a batter and keep it aside overnight to ferment.

For the dosa masala:

Boil and peel the potatoes and mash them.

Grind the garlic, coriander leaves, green chillies and onions to make a paste.

Heat oil in a pan and add the mustard seeds to it.

Saute the remaining onions in it.

Add the paste and fry for some time.

Add the tomatoes, potatoes, salt and curry leaves.

For the red chutney:

Roast the chana dal, until slightly browned.

You could roast the onion, garlic and ginger for a minute also or just add them raw to the blender.

Mix all ingredients and blend to form a paste.

For the dosa:

Heat a little oil in a pan and spread the dosa batter over it.

Pour oil around the dosa and fry well.

Smear the dosa with the red chutney.

Place some filling in the dosa, fold and serve hot.

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Key Ingredients: rice, black gram, fenugreek seeds, Salt, Bengal Gram (Split), Green chillies, potatoes, semolina, pigeon pea, red chilli, curry leaves, vegetable oil, potato, onion, garlic, coriander leaves, mustard seeds, ginger, bengal gram