mysore masala dosa recipe | mysore dosa | mysore masala dose


mysore masala dosa recipe | mysore dosa | mysore masala dose with detailed photo and video recipe. a thin and crispy pancake prepared with fermented dosa batter which is topped with red garlic chutney and potato masala. the appearance and texture is very similar to world famous masala dosa. but the main difference lies with the red garlic chutney spread topped on mysore dosa.
mysore masala dosa recipe

mysore masala dosa recipe | mysore dosa | mysore masala dose with step by step photo and video recipe. dosa recipes are very much indigenous to south indian cuisine. however the exact origin of dosa or masala dosa is still unknown. but the popular tradition links the masala dose origin to udupi cuisine. one such extended variation is mysore dosa with generous use of red garlic chutney.

in this mysore masala dosa recipe, i have used kent turbo mixer and grinder which does come with a preset function of dosa mix option. hence i have not soaked the urad dal and rice combination as traditional recipes demand. the main reason for soaking is to soften the rice and urad dal which eventually help while grounding. however due to the preset function of kent turbo grinder, the soaking step can be completely ignored. but if you are using a normal blender or grinder then i would heavily recommend to follow the soaking of rice and urad dal for minimum of 4-5 hours. in addition soak both rice and urad dal in separate container if you are planning for large quantity.

mysore dosa

furthermore some important tips and suggestions for a crisp and perfect mysore masala dosa recipe. firstly, i have added thin poha while grounding the dosa batter to make it crispy but it is completely optional. secondly, once the batter is grounded you can add 1-2 tsp of semolina or bombay rava to dosa batter. this would make sure the dosa to turn more crisp. lastly, apply red chutney after the top of dosa slightly gets cooked, else the batter might turn messy.

finally i would like to highlight my other dosa recipes collection with this post of mysore masala dosa recipe. it includes, rava masala dosa, rava dosa, poha dosa, sponge dosa, curd dosa, sabudana dosa, pav bhaji dosa, neer dosa, bread uttapam, cheese dosa, spring dosa and appam recipe. in addition do visit my other recipes collection like,

mysore masala dosa video recipe:

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recipe card for mysore masala dosa recipe:

mysore masala dosa recipe

mysore masala dosa recipe | mysore dosa | mysore masala dose

easy mysore masala dosa recipe | mysore dosa | mysore masala dose
5 from 204 votes
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Prep Time 8 hours
Cook Time 40 minutes
Total Time 8 hours 40 minutes
Course dosa
Cuisine karnataka
Servings 20 Dosa


for mysore masala dosa batter:

  • cup dosa rice / sona masuri rice
  • ½ cup urad dal
  • 1 tbsp toor dal
  • 1 tbsp chana dal
  • ¼ tsp methi / fenugreek seeds
  • water for soaking
  • ½ cup thin poha / aval / flattened rice / avalakki, washed

for aloo bhaji:

  • 2 tsp oil
  • 1 tsp mustard / rai
  • ½ tsp cumin / jeera
  • 1 tsp chana dal
  • ½ tsp urad dal
  • pinch of hing / asafoetida
  • 1 dried red chilli
  • few curry leaves
  • ½ onion, finely chopped
  • 1 green chilli, finely chopped
  • 1 inch ginger, finely chopped
  • ½ tsp turmeric / haldi
  • ½ tsp salt
  • 3 potato, boiled & mashed
  • 2 tbsp coriander, finely chopped
  • 1 tbsp lemon juice

for red chutney:

  • 2 tsp oil
  • 2 tbsp chana dal
  • 1 inch ginger, chopped
  • 3 clove garlic, chopped
  • ½ onion, finely chopped
  • 3 dried kashmiri red chilli
  • ¼ tsp turmeric / haldi
  • ½ tsp salt
  • ¼ cup water, to blend

other ingredients:

  • ½ tsp salt
  • ¼ tsp sugar
  • butter for roasting


  • firstly prepare dosa batter, red chutney and aloo bhaji.
  • once the dosa batter has fermented well mix it gently.
  • and now add ½ tsp salt and ¼ tsp sugar to the batter and mix well.
  • also heat the griddle and pour dosa.
  • add in 1 tsp of butter, 1 tbsp red chutney and spread.
  • also, add in potato bhaji filling .
  • roast for 15-30 seconds and fold the dosa.
  • finally, serve mysore masala dosa hot with coconut chutney and sambar.

Tried this recipe?Mention @HebbarsKitchen or tag #hebbarskitchen!

how to make mysore dosa with step by step photo:

mysore masala dosa batter recipe:

  1. firstly, soak 1½ cup rice, ½ cup urad dal, 1 tbsp toor dal, 1 tbsp chana dal and ¼ tsp methi for 5 hours. skip the soaking process if you are grinding in kent turbo grinder & blender.
    mysore masala dosa recipe
  2. drain off the water and transfer to mixi / grinder.
    mysore masala dosa recipe
  3. also add ½ cup thin poha. make sure to wash before adding.
    mysore masala dosa recipe
  4. blend to fine paste adding water as required.
    mysore masala dosa recipe
  5. transfer the dosa batter into large mixing bowl.
    mysore masala dosa recipe
  6. cover and let the batter ferment for 8-9 hours. if you are staying in cold places then keep in pre-heated oven.
    mysore masala dosa recipe

aloo bhaji recipe:

  1. firstly, in a kadai heat 2 tsp oil and add 1 tsp mustard, ½ tsp cumin, 1 tsp chana dal, ½ tsp urad dal, pinch of hing, 1 dried red chilli and few curry leaves.
    mysore masala dosa recipe
  2. saute and allow to splutter.
    mysore dosa
  3. further add ½ onion, 1 green chilli and 1 inch ginger. saute well.
    mysore dosa
  4. additionally add ½ tsp turmeric and ½ tsp salt. mix well.
    mysore dosa
  5. now add 3 boiled and mashed potato. combine well.
    mysore dosa
  6. turn off the flame and add 2 tbsp coriander and 1 tbsp lemon juice.
    mysore dosa
  7. finally, mix well and aloo bhaji is ready to prepare mysore masala dose.
    mysore dosa

red chutney recipe:

  1. firstly, heat 2 tsp oil and roast 2 tbsp chana dal till it turns golden brown.
    mysore dosa
  2. add in 1 inch ginger, 3 clove garlic, ½ onion and saute well.
    mysore dosa
  3. also add 3 dried red chilli, ¼ tsp turmeric and saute.
    mysore dosa
  4. transfer the mixture to small mixi and add ½ tsp salt.
    mysore masala dose
  5. blend to smooth paste adding ¼ cup water.
    mysore masala dose
  6. finally, red chutney is ready to prepare mysore masala dose.
    mysore masala dose

mysore masala dosa recipe:

  1. once the dosa batter has fermented well mix it gently and take required batter in a small bowl. the rest you can store in a airtight container and refrigerate.
    mysore masala dose
  2. and now add ½ tsp salt and ¼ tsp sugar to the batter and mix well.
    mysore masala dose
  3. also heat the griddle and pour a ladleful of batter. spread out in a circular motion.
    mysore masala dose
  4. add in 1 tsp of butter, 1 tbsp red chutney and spread on top of the dosa.
    mysore masala dose
  5. also, add in potato bhaji filling on one side of the dosa.
    mysore masala dose
  6. roast for 15-30 seconds and fold the dosa into half or roll into circular.
    mysore masala dose
  7. finally, serve mysore masala dosa hot with coconut chutney and sambar.
    mysore dosa


  • firstly, dosa batter turns sour after 3 days so you can use leftover dosa batter to prepare paniyaram.
  • in addition, par boiled rice best suits for this dosa. however, you can use sona masuri rice as well. but never try with long grain basmati rice.
  • furthermore, adding butter enhances the taste and browning of dosa.
  • finally, adding a pinch of sugar to batter, helps to get the rich colour to mysore masala dosa.


  1. I want to make Crispy dosa like restaurant but as I am allergic to Chanadal I can’t add it to the batter. What can I substitute with Chanadal to make brown and crispy dosa like restaurant. Please suggest.

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5 from 204 votes (203 ratings without comment)