Authentic Mysore Masala Dosa Recipe: Crispy, Flavorful, Family-Friendly
45 minutes
1293 reads
About Authentic Mysore Masala Dosa Recipe: Crispy, Flavorful, Family-Friendly
Transport your taste buds to the bustling streets of Bangalore with this authentic Mysore Masala Dosa recipe! Inspired by a cherished family meal, this version prioritizes delicious, family-friendly flavors, dialing down the heat while retaining the incredible taste of this South Indian classic.My daughter's love for Masala Dosa fueled my quest to create a milder, more universally appealing red chili chutney. The result? A crispy dosa, perfectly spiced potato filling, and a subtly tangy chutney that captures the essence of South India in every bite. Get ready for a culinary adventure!
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
- 2 cup Dosa Batter homemade or store-bought; recipe in the notes
- 1 large Potatoes russet or yukon gold, about 1 pound
- 1 medium Onion finely chopped
- 1 Chili finely chopped; adjust to taste, green
- 1/4 tsp Mustard Seeds
- 1/4 tsp Cumin Seeds
- 1 sprig Curry Leaves
- 1 pinch Asafoetida hing
- 1/4 tsp Turmeric Powder
- 1 tsp Salt or to taste
- 2 tbsp Oil vegetable or coconut oil
- 1/2 cup Chili Chutney recipe link provided in original notes; adjust amount to taste, red
- 2 tsp Ghee for cooking the dosa
- Sambar recipe link provided in original notes, as needed
- Coconut Chutney optional, as needed, for serving
Instructions
Prepare the Potato Filling
- Boil potatoes until tender, then mash thoroughly. Heat oil in a pan, add mustard and cumin seeds, followed by curry leaves and green chilies.
- Sauté until fragrant. Add finely chopped onions and cook until golden brown. Stir in the mashed potatoes, turmeric powder, asafoetida, and salt to taste.
- Add a little water, simmer until the mixture thickens slightly, and remove from heat.
Cook the Dosa
- Heat a lightly oiled griddle or dosa pan.
- Pour a ladleful of dosa batter onto the hot surface and spread it thinly into a perfect circle.
Assemble and Cook the Masala Dosa
- Spread a thin layer of red chili chutney (recipe not included, but easily found online) evenly over the dosa.
- Spoon the prepared potato filling onto the chutney, gently spreading it to cover most of the dosa. Drizzle a little oil or ghee around the edges.
- Cover and cook until golden brown and crispy, about 3-5 minutes.
Serve
- Fold the dosa in half or roll it up.
- Serve hot with sambar (recipe not included, but easily found online) and coconut chutney.
Recipe Notes
Dosa Batter Recipe:
- Soak 2 cups rice + ½ cup urad dal + 1 tsp fenugreek seeds in water for 6 hours.
- Grind to a smooth batter using little water.
- Ferment overnight or 8–12 hours until doubled.
- Add salt, mix, and the batter is ready to use!
Expert Tips
- For extra crispy dosas, use a well-seasoned griddle and ensure it's hot enough before pouring the batter.
- Adjust the spice level of the chutney and potato filling to your preference. Start with less chili and add more to taste.
- Don't overcrowd the pan when cooking the dosas. This ensures even cooking and crispiness.
- For a richer flavor, use a blend of ghee and oil for cooking the dosas and the potato filling.
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Recipe Nutrition
Calories: 295kcalCarbohydrates: 56gProtein: 3gFat: 6gSaturated Fat: 0.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gSodium: 621mgPotassium: 348mgFiber: 2gSugar: 2gVitamin A: 18IUVitamin C: 25mgCalcium: 17mgIron: 1mg
Madraasi Deepa
Articles: 146
5 Comments
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This looks divine! Can’t wait to make it.
What a delicious idea! Thanks for sharing.
Such a scrumptious dish! Thank you.
I’m excited to make this at home!
This looks so tasty! Thank you.