Simple, practical, and full of everyday flavour, mysore masala dosa recipe | mysore dosa | mysore masala dose is a vegetarian karnataka dosa made with dosa rice / sona masuri rice, urad dal, and toor dal in about 520 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 480 minutes
- Cook time: 40 minutes
- Total time: 520 minutes
- Yield: 20 Dosa
- Category: dosa
- Cuisine: karnataka
Ingredients
for mysore masala dosa batter:
- 1½ cup dosa rice / sona masuri rice
- ½ cup urad dal
- 1 tbsp toor dal
- 1 tbsp chana dal
- ¼ tsp methi / fenugreek seeds
- water for soaking
- ½ cup thin poha / aval / flattened rice / avalakki (washed)
for aloo bhaji:
- 2 tsp oil
- 1 tsp mustard / rai
- ½ tsp cumin / jeera
- 1 tsp chana dal
- ½ tsp urad dal
- pinch of hing / asafoetida
- 1 dried red chilli
- few curry leaves
- ½ onion (finely chopped)
- 1 green chilli (finely chopped)
- 1 inch ginger (finely chopped)
- ½ tsp turmeric / haldi
- ½ tsp salt
- 3 potato (boiled & mashed)
- 2 tbsp coriander (finely chopped)
- 1 tbsp lemon juice
for red chutney:
- 2 tsp oil
- 2 tbsp chana dal
- 1 inch ginger (chopped)
- 3 clove garlic (chopped)
- ½ onion (finely chopped)
- 3 dried kashmiri red chilli
- ¼ tsp turmeric / haldi
- ½ tsp salt
- ¼ cup water (to blend)
other ingredients:
- ½ tsp salt
- ¼ tsp sugar
- butter for roasting
Method
- firstly prepare dosa batter, red chutney and aloo bhaji.
- once the dosa batter has fermented well mix it gently.
- and now add ½ tsp salt and ¼ tsp sugar to the batter and mix well.
- also heat the griddle and pour dosa.
- add in 1 tsp of butter, 1 tbsp red chutney and spread.
- also, add in potato bhaji filling.
- roast for 15-30 seconds and fold the dosa.
- finally, serve mysore masala dosa hot with coconut chutney and sambar.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
