Mysore Masala Dosa!

One of the thing that I terribly miss being away from Pune is Hotel Vaishali! Its a South Indian eatery near our college, our second home! Cup rather glass of filter coffee and Mysore masala dosa is answer for everything from cure for bad day or celebration or just Sunday morning breakfast with family! Oh I miss Vaishali!! (MK is rolling eyes but these thanekars wont ever get that) Anyways, so today sharing you recipe of my take on Mysore masala dosa!!

Masala dosa is rice pancake usually served with Chutney and Sambar and some stuffing. Mysore Masala Dosa is speciality  of Mysore region in Southern India. It has red chutney inside the dosa and crispy on the outside and spongy inside.

Mysore masala dosa

For Dosa batter 

2 1/2 cup Parboiled rice

1 cup Urad dal (Split black lentils)

1/2 tsp fenugreek seeds

1/4 cup Poha (Flattened rice)

Salt to taste

For Masala

4 Potatoes boiled mashed

1 medium onion sliced

1 Tomato chopped

2-3 green chilies

1 tsp Urad dal

1 tsp Kanda Lasun masala (Onion garlic masala mixture)

1/2 tsp Turmeric powder

4-5 Curry leaves

2 tsp Oil

Batter has to be made day before,

1. Wash and soak everything mentioned under dosa batter except salt keep it aside for 4-5 hours. Make sure that there is plenty of water. After 4-5 hours grind it with little water in mixer. Be careful while adding water, make medium consistency batter. Transfer it in big bowl and cover it with lid. Keep this in warm place, batter will ferment in 10-12 hours. Stir well and make dosa. Heat tawa, take 2 spoonful of batter and spread it evenly. Drizzle little bit of oil or butter to make it crispy golden. To make Mysore masala dosa, once the dosa is half cooked spread Red coconut chutney over the top and then add masala. Fold and serve it with Sambar and Coconut Chutney

Dosa 1 dosa 2 Dosa 3

2. For making masala, Heat oil in wok, add turmeric, chilies, urad dal, kanda lasun masala and curry leaves. Saute for few seconds and then add sliced onion. Fry onions till they are translucent then add tomatoes. Once tomatoes are soft add potato and mix everything. Saute for few minutes and masala is ready!





Sambar is basic South Indian vegetable stew serve with Idli, dosa or rice. There are so many variations of this recipe, this one is made with toovar dal (Yellow pigeon peas).

Mysore masala dosa


1 cup Toovar dal

5-6 Garlic cloves crushed

1/2 cup scraped coconut

1 tsp red chili powder

2-3 tsp Sambar masala powder

6-7 curry leaves

6-7 shallots or 2 small onion diced

2 medium tomatoes diced

3 tsp Tamarind pulp


First lets make masala for sambar

1. In big thick bottom vessel, heat little oil on medium heat. Add garlic, saute for few seconds. Add red chili powder, sambar masala, curry leaves and lastly add scraped coconut. Fry for few minutes and take it out and put it aside

2.Meanwhile cook toovar dal in pressure cooker with little bit of asafoetida and turmeric powder. Once cooked whisk it.


3.In same vessel, add 2 tsp of oil and heat it on medium heat. Add onions and fry till they are soft then add chopped tomatoes. Once tomatoes are soft mix masala made in first step. Add all other vegetables and little water (sufficient to cook vegetables).  Put the lid on and cook until vegetables are 3/4 done . Add Cooked toovar dal and tamarind pulp.

4. Add salt to taste and let it cook on slow heat for some time. Serve hot with Idli, Dosa or rice


Red Coconut Chutney


3 tbsp Channa dal

7-8 Dry red chilies

5-6 Garlic flakes

1 small Onion diced

1 tsp oil

Heat wok and dry roast channa dal and red chilies. Add few drops of oil and add garlic and onion, fry for few minutes. Let it cool down and then grind it in mixer. Grind it to spreadable consistency.