Mysore Masala Dosa



Everyone should experience hostel life atleast once in a life time ,its there you make lifelong friends & life long memories……perhaps because you are away from home for the first time in your life,facing everyday challenges with similar friends from all walks of life.Ragging was a part of smoothing out our rough edges, be it in hostel or college,though we shuddered then,we are left with beautiful memories of dear friends we made along the way,so during our initial days in the hostel it was a part of escapism from ragging that lead us to discover new foods.Hostel breakfast was just an indication of things to come for the rest of the day,so religiously we would opt for good food whenever we could,thus started my first tryst with Mysore Masala dosa.Right in front of the college stood this amazing restaurant that served crispy mysore masala with butter on top,needless to say by the end of our college life,the waiter would bring us this mysore masala even if he so much as spotted us at the door of the restaurant….yes, we were inseparable,mysore masala & us :)Some foods have memories sealed in them,mysore masala has hostel life wrapped up in the most delicious of flavors for me.A cup of coffee,after the crisp spicy dosa made me all set for the day’s challenges.

Mysore Masala Dosa
Mysore Masala Dosa


Recipe by Maya Shetty
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Prep time

Cooking time


Total time



  • 2 cups Idli/Dosa batter

  • Butter- for topping

  • For the spicy red chutney:
  • 4 -5 Red chillies (dry)

  • 1 tbsp Ginge garlic paste

  • 3 tbsp Roasted chick peas

  • 1 tsp Lemon juice

  • salt to taste

  • For the potato masala:
  • 3 -4 Potatoes

  • 1 Onions (big/finely sliced)

  • 3 -4 Green chillies

  • 1/2 tsp channa dhal

  • 1/2 tsp Uradh dhal

  • 1/2 tsp Mustard seeds

  • 1 tbsp Oil

  • 3 -4 Curry leaves

  • 1 Tomato ( finely sliced)

  • 1/2 tsp Turmeric powder

  • A pinch Hing/Asaefoetida


  • For the potato masala:
  • Heat oil in a tawa, add the channa,uradh dhal once they turn color add mustard &curry leaves wait till they splutter.
  • Now add the green chillies,onion,turmeric powder & saute for a few minutes.
  • Add the clean , peeled & bolied potato pieces to the above & allow to cook.Add a little water to the mix along with salt & cook for 10-15 minutes.
  • Garnish with coriander leaves & keep aside.
  • For the red chutney:
  • Put all the ingredients in the blender & make a fine paste & set aside.
  • For the Dosa:
  • Heat the dosa pan, when warm add a little ghee or spray oil ,then pour a serving spoon full of batter & spread thin the batter,turn over to the other side when it turns light brown .
  • Turn over the dosa,then spread the spicy red chutney all along the dosa thin ,now add the potato masala in a the middle& fold both the crispy sides one on top of the other.
  • Serve hot with a dollop of butter on top & fresh brewed coffee.


  • The spicy red chutney along with the potato masala in paper thin crispy dosas gives the explosion of taste,which lingers forever.The butter on top really makes you float in the sensation!
Mysore Masala Dosa
Mysore Masala Dosa

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