Mysore Masala Dosa

Mysore Masala Dosa is one of South India's most iconic and flavorful dosa varieties, originating from the historic city of Mysuru (formerly Mysore) in Karnataka. What sets this classic apart from the traditional Masala Dosa is its signature layer of spicy red chutney, generously spread inside the dosa before it is filled with a seasoned potato masala. This fiery chutney adds a bold depth of flavor, making every bite irresistibly delicious.

With its perfectly crisp golden exterior, soft and savory potato filling, and the rich heat of the red chutney, Mysore Masala Dosa offers a satisfying balance of textures and tastes. It is a hearty meal that is equally suitable for breakfast, brunch, or dinner.

Traditionally served with coconut chutney and steaming hot sambar, Mysore Masala Dosa is a true celebration of Karnataka's culinary heritage and a must-try dish for anyone who loves authentic South Indian cuisine.

Ingredients

For the Dosa

• 3 cups dosa batter

• 4 medium potatoes, boiled and mashed

• 1 cup finely chopped onion

• 2 green chillies, finely chopped

• 1 tsp finely chopped ginger

• ½ tsp Shalimar's Chef Spices Turmeric Powder

• ½ tsp mustard seeds

• 8–10 curry leaves

• 3 tbsp Shalimar's Sunflower Oil

• Salt, to taste

  
  

For the Red Chutney

• 6–8 dried red chillies

• 4 garlic cloves

• 2 tbsp roasted chana dal (Bengal gram)

• A small piece of tamarind

• Salt, to taste

  
  

Method

Prepare the red chutney by blending the dried red chillies, garlic, roasted chana dal, tamarind, salt, and a little water into a smooth paste. Set aside.

To make the potato filling, heat Shalimar's Sunflower Oil in a pan and add the mustard seeds. Once they begin to crackle, add the curry leaves. Sauté the onions, green chillies, and ginger until the onions turn translucent. Stir in Shalimar's Chef Spices Turmeric Powder and salt, then add the mashed potatoes. Mix well and cook for a few minutes until the filling is well combined. Remove from the heat and set aside.

Heat a non-stick tawa or griddle over medium heat. Pour a ladleful of the dosa batter onto the hot surface and spread it into a thin, even circle.

Once the surface begins to dry, spread a thin layer of the prepared red chutney evenly over the dosa.

Place a portion of the potato filling in the center, then fold the dosa over the filling.

Cook until both sides are golden brown and crisp, adding a little Shalimar's Sunflower Oil around the edges if required.

Serve hot with coconut chutney and steaming sambar for an authentic Mysore-style South Indian meal. Crispy, spicy, and packed with flavor, Mysore Masala Dosa is a timeless classic that never fails to impress.