How to make Mysore Masala Dosa - Dosas spead with spicy red chilli-garlic chuntey and stuffed with potato bhaji.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Dosa Batter (डोसे का घोल), Potato Bhaji (आलू भाजी)

Cuisine : Karnataka

Course : Snacks and Starters

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Mysore Masala Dosa Recipe Card

Mysore Masala Dosa

Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age. 
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits. 
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.

For more recipes related to Mysore Masala Dosa checkout Mysore Masala Dosa, Spring Dosas, Corn And Cheese Dosa, Takatak Masala Dosa . You can also find more Snacks and Starters recipes like Crackling Bhindi, Hot And Sweet Chicken Wings, Devilled Eggs, Paneer Shawarma.

Prep Time : 6-10 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Mysore Masala Dosa Recipe

  • Dosa Batter 3 cup

  • Potato Bhaji to shallow fry

  • Potato bhaji optional 1 1/2 cups

  • Red chutney

  • Dried red chillies 5-6

  • Ginger 1 inch piece

  • Garlic 7-8 cloves

  • Roasted chana dal (dalia) 1/2 cup

  • Salt to taste


Step 1

Boil the red chillies in a little water. Roughly chop ginger and garlic and put into a mixer jar. Add chana dal and salt. Add red chillies and grind with a little water to a fine chutney.

Step 2

Whisk the batter well. Heat a non stick dosa tawa, wipe with a damp cloth. Spread a ladle of batter to cover the entire tawa.

Step 3

Spread the chutney over the dosa, sprinkle a little oil and cook on high heat for 2-3 minutes till the underside is golden crisp. Fold into a crescent shape and serve hot. If you wish you can stuff the dosa with potato bhaji.