Mysore Masala Dosa - A taste of Mysore

Mysore, the historical city of Karnataka is famous across the Globe first for the Architectural Wonder , the Mysore Palace and second for the famous Mysore Masala Dosa. I think to certain extent, we can easily call Mysore Palace as the Indian version of Buckingham Palace and even better. It follows an  'Indo-saracenic" style that combines ancient Indian, Mughal and Edwardian/Victorian style and the result of this is one of the most wonderful Palace and iconic buildings including the likes of the Rashtrapati Bhavan.

The palace looks spectacular when its lit on Sunday Evenings and Festive occasions. Even the interiors are class apart. Below are some pictures of one of those Sunday Evening which I had captured the last time I visited this city. I love Mysore. There is something about this place and my destiny which makes me visit this place again and again. Hope you all like the pictures and plan your next trip to Mysore next time you are near the city or plan specially for it.

What else is Mysore famous about. Its famous for Masala Dosa. Its spicy and hotter than the usual Dosas available in India. A special spicy chutney is made and spread over the dosa and then served with Potato Stuffing , Sambhar and Coconut Chutney.

What you need for the batter:

2 cups Idli/Dosa Rice
1 cup urad dal
1/3rd cup channa dal (Split Bengal Gram Dal)
1 tsp methi dana

Soak for at least 4 hours and grind to a smooth batter by adding water little by little. Allow it to ferment for atleast 8 hours. Add salt, water if required and whisk well. Our Dosa batter is ready.

What you need for the chutney:

Pinch of salt.
10 garlic pods
4 dry red chilies
1 tsp channa daal
Pinch of salt
1 tsp tamarind paste

Roast channa daal and dry red chilies for 2 minutes. Grind along with red chilies, tamarind paste and garlic. Mix salt to it.Add little water if required.

What You need for the potato stuffing:

6 to 7 Big potatoes boiled, peeled and mashed.
2 big onions chopped
1 spring of curry leaf
Handful of green peas
1 tsp urad daal
2 tbsp oil
1 tsp mustard and cumin seeds each
1 tsp turmeric powder
2 tbsp green coriander leaves chopped
salt to taste
2 to 3 green chili chopped roughly

Heat oil in pan. Add mustard seeds and cumin seeds. Allow it to crackle.
Next add urad daal.
Then add curry leaves. Be careful as you add curry leaves.
Add turmeric powder and chopped onion. Allow onion to turn pink.
Add green peas, mashed potato, salt and green peas.
Add 1/2 cup water.Cover and cook till potato is well cooked.
Add chopped coriander leaves and mix well. Our stuffing is ready.

Udupi Style Sambhar . For the recipe click here

Coconut Chutney: For recipe click here and pick your choice of chutney

Steps To Make:

Heat your dosa pan. Add a little oil for greasing. Take a ladder full of batter.
Pour it over pan and spread it evenly. Add few drops of oil. Turn on the heat to high.
Spread 1 tsp of chutney evenly on dosa.
Sprinkle some chopped onion. Add the potato masala. Fold the dosa and take out of the pan.
Serve with Sambhar. If you want, you can serve potato masala separately as well.


  1. I prepare it in the same way but I do not spread chutney on the dosa.Liked it very much.

  2. Hi I also make this but my red chutney has ginger too and no chana daal.

  3. Dosa looks crisp and would be really nice to have with chutney and bhaji...looks delicious soma

  4. Happy to hear that...thnks for the comments

  5. One of my fav dish. looks delicious.

  6. Hi,
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  7. I want rite now this crispy masala dosa...fantastic dish..

  8. dosa looks delicious with that potato masala!!!

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  10. Wonderful Recipe. Pretty much ideal .. Thanks for sharing...
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  11. Thanks for sharing this recipe. I look forward to trying it out...
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  12. It was so much fun reading your blog post. The royal city of Mysore is known for its various trysts with different dynasties. Travellers have a galore of options to choose from in terms of hotels in Mysore.