Mysore masala dosa (Karnataka masala dosa) is one of the most popular South Indian dosa varieties. Its very famous across Karnataka and is a popular street food in Mumbai too. I have already shared Tamil nadu style masala dosa recipe here. But authentic Mysore masala dosa recipe is a completely different from Tamil nadu masala dosa. Apart from dosa batter ingredients, the basic difference between Mysore masala dosa and plain masala dosa is the red chutney. A spicy red chutney smeared in crispy, buttery dosa stuffed with mildly spiced potato masala is the highlight of Mysore masala dosa recipe. Being in Bangalore, Karnataka for the past 10 years, I have tasted this dosa N number of times in almost all the popular restaurants like MTR, Mylari, Darshini, SLV and even in street food.
Everybody make it in their own authentic way. I am yet to taste Gandhi bazaar Vidyarthi Bhavan Hotel Masala dosa. Raksha is a big fan of Mysore masala dosa more than me. It was my long time dream to make this dosa in my kitchen that tastes close to the restaurant. So I was browsing for the same and bookmarked so many recipes.
Finally I tried this recipe from HERE. I followed the dosa batter & potato masala recipe from there. For the spicy red chutney recipe, I combined the recipes from THIS & THIS blog. I served this hot & spicy dosa with coconut chutney for our Sunday breakfast. The moment Sendhil & Raksha tasted this dosa, they told “Wow, it tastes just like hotel ones”.What else I need, it shows the success of this recipe, Isn’t it ??. I did not add so much butter like in hotels. You can add more if you like !
Friends, do try this dosa recipe at home and take the credits. Lets see how to prepare Mysore masala dosa recipe with red chutney, potato masala and coconut chutney recipe with step by step photos !!
Mysore Masala Dosa Recipe
How to make South Indian Mysore Masala Dosa Recipe - Spicy Red chutney recipe, Potato masala and Side dish Coconut chutney recipe discussed
Cuisine: South Indian
Category: Dosa Varieties
Serves: 10 nos
Prep time: 10 Hours
Cook time: 20 Minutes
Total time: 10H20Minutes
INGREDIENTS
For Mysore masala Dosa batter
- Dosa rice – 2 cups ( Low cost Sona masoori/ Raw Rice)
- Idli rice - 2 cups
- Chana dal – 4 tbsp
- Toor Dal - 4 tbsp
- Urad dal – 1 cup ( split or whole urad dal)
- Poha/ pressed rice – 1/2 cup ( Thick or thin Aval)
- Methi seeds / fenugreek – 1/2 tsp
- Sugar – 1 tsp (to add in the batter 30 minutes before making dosa)
- Salt & water - as needed
- Boiled potato – 2 nos
- Green chilli – 1 no ( finely chopped)
- Big onion – 1 no (-do-)
- Curry leaves - Few
- Turmeric powder - 1/4 tsp
- Salt & water - as needed
- Cooking oil - 1 tbsp
- Mustard seeds - 1/2 tsp
- Chana dal - 1 tsp
- Urad dal - 1 tsp
- Chana dal / Kadale bele - 1/4 cup ORFried gram dal/ Hurikadale/Pottukadalai – 1/4 cup
- Red chilli – 7-8 nos ( Use only Byadgi chillies for bright red color)
- Small onion or big onion – 3 nos / 1/2 no
- Garlic – 2 cloves
- Dessicated coconut - 1 tbsp ( optional, I din't use it)
- Salt - as needed
- Water - Use less to make thick chutney
- Tamarind – a pinch
- Grated coconut – 1/2 cup
- Green chilli – 3 - 5 nos
- Fried gram dal /Roasted gram dal – 2 tbsp
- Garlic cloves – 4 nos
- Coriander leaves – 1 sprig
- Curry leaves – 3 nos
- Mint leaves - 1 tbsp
- Tamarind - A pinch
- Sugar - a pinch
- Turmeric powder - a pinch (optional, add to make bright green chutney)
- Salt & water – as needed
METHOD
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Wash and soak all the ingredients given under “For Dosa batter” for 3-4 hours. Grind them to a smooth paste adding the required water and salt. You can grind the batter in a big sized mixie jar. Remove the batter to a vessel and ferment it overnight or 12 hours.The next morning, batter would have raised well. Mix well and add 1 tsp of sugar. Mix well and leave the batter for 30 minutes to 1 hour without disturbing it. In the mean time, make red chutney, potato masala and coconut chutney recipes.
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POTATO MASALA FOR DOSA : Wash and pressure cook the potato for two whistles in low flame. Add turmeric powder and salt in the cooker. Remove the potato, peel the skin and mash it well. Set aside. Chop the green chillies and onion. Heat oil in a kadai and splutter mustard seeds, urad dal, chana dal, curry leaves. Add onion, green chillies and saute till transparent. Add the mashed potato, turmeric powder and required salt. Mix well. Add 1/4 cup of water if the masala is too thick and dry. Make the masala like a semi thick paste.Keep it in a plate.
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RED CHUTNEY FOR MASALA DOSA : Heat 2 tsp oil and roast chana dal till golden along with the ingredients given under “For spicy red chutney” without burning them.Grind everything to a smooth thick paste. Make sure you don’t add more water while grinding the chutney. It should be thick and spreadable.Remove the chutney to a bowl. For variations, you can add fried gram dal & grind all the ingredients raw to make an easy version.
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SIDE DISH FOR MYSORE MASALA DOSA : Grind the ingredients given under “ Coconut chutney” to a smooth paste. Remove thick coconut chutney in a bowl. If you want thin chutney, add 1/4 cup to 1/2 cup water based on your taste. Thin down and serve like hotels. (To get bright green color, add a pinch of turmeric powder while grinding the chutney.)
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HOW TO COOK DOSA : Now take the dosa batter and mix well. Heat a dosa pan and when the pan becomes hot ( Not smoky hot), sprinkle some water and wipe the dosa pan with a tissue paper or cloth. Keep the flame low and pour a big ladleful of batter. Spread it to a thin circle.
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Keep the flame medium now.Let the dosa cook in medium flame for one minute.When the dosa is half cooked, spread the red chutney all over the dosa and drizzle 2 tsp of oil or butter around the corner and middle of dosa.
By this time, dosa will become golden brown. Do not flip the dosa. Keep 3 tbsp of potato masala in the center of dosa and fold it. Remove in a plate. Golden red colored Mysore masala dosa is ready !Serve it topped with a small piece of butter. Enjoy with coconut chutney !!
TIPS TO MAKE PERFECT GOLDEN BROWN DOSA : After making the first dosa, keep the flame completely low. Sprinkle a handful of water on the dosa pan. It will sizzle and absorb all the heat of pan. Then wipe the pan with a clean cloth. Now pour a ladleful of batter and spread it thin. Now increase the flame to medium and proceed as given above. For every dosa, make sure dosa pan is not so hot. Dosa should cook slowly in low to medium flame to get a nice golden brown color. You should add oil after the dosa is half cooked. Oil should sizzle all over the dosa. Do not flip it. Remove after the bottom turns golden brown. Top of the dosa should also look cooked without any batter. Each dosa takes 3 to 5 minutes to cook perfect like hotel style !
Note
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You can use thick or thin poha. Adding sugar gives a nice golden color to the dosa. So do not skip it.
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Add more or less red chillies based on the taste for red chutney and coconut chutney recipe.
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This dosa should be cooked in low to medium flame to get the crispy, golden colored dosa. So cook it patiently. Also make sure, the heat of pan is not less. Low heated pan yields dry dosa.
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Do not sprinkle oil as soon as you spread the dosa. Drizzle oil only after the dosa is half cooked. Add butter instead of oil for rich taste.
Enjoy making this Hotel style Mysore Masala Dosa recipe at home and serve hot with coconut chutney ! Tastes great !!
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