Mysore Masala Dosa

Mysore masala dosa is a thin and crispy pancake prepared with fermented dosa batter which is topped with red garlic chutney and potato masala. The appearance and texture is very similar to world-famous masala dosa. But the main difference lies with the red garlic chutney spread topped on Mysore dosa.

Mysore Masala Dosa

Mysore Masala Dosa

Recipe by Ushakal GroupCuisine: IndianDifficulty: Medium


Prep time


Cooking time




  • 1/2 kg dosa batter (see Dosa batter recipe)

  • Potato stuffing (as in masala dosa)

  • 1 capsicum

  • 2 tomatoes finely chopped

  • 1 onion finely chopped

  • 1 cup butter

  • 4 cubes of cheese

  • 1 cup oil

  • 10-12 dried red chilies

  • 8-9 cloves garlic

  • 1-inch ginger peeled

  • 2 tsp chana dal (split Bengal gram) roasted

  • 1/2 tsp urad dal (split black lentils) roasted

  • 1/4 tsp sugar

  • 1 tsp chaat masala

  • 1/2 Lemon juice

  • 1/2 cup water

  • Fresh coriander leaves chopped

  • Salt to taste


  • In a grinding bowl add red chilies, ginger, garlic, roasted chana dal, urad dal, onion and little bit of water.
  • Grind until make a smooth paste.
  • Add salt, sugar and lemon juice and grind again for few seconds. Keep aside.
  • Heat up a griddle on a medium high flame.
  • Sprinkle a little bit of water and wipe it with a kitchen cloth.
  • Pour one big spatula of batter on the griddle and spread to cover the surface.
  • Drizzle some oil in all the sides and let it cook.
  • Spread a butter on it.
  • Spread a spoon of red chilli chutney all over.
  • Place the (stuffing) bhaji of potatoes in the centre.
  • Grate little bit of capsicum on it.
  • Spread some chopped tomatoes and coriander leaves.
  • Sprinkle chaat masala and grate a cube of cheese on it.
  • When the bottom starts getting crispy and brown in color, then
  • Fold it and serve hot with coconut chutney and sambar.


  • You may add the grated carrot and cabbage as well; it will make dosa tastier.

Leave a Reply