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A folded crispy Mysore Masala Dosa with a dollop of spicy tomato chutney on a white plate. A small bowl of additional chutney is placed beside the plate on a light-colored surface, embodying the rich flavors of South Indian cuisine.

Mysore Masala Dosa - Spicy South Indian Delight

An asian woman smiling in front of a potted plant.Hannah Lee
A crispy dosa filled with a spicy red chutney and potato filling, a beloved South Indian comfort food.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Meal Type Breakfast, Dinner, Lunch
Cuisine Indian, South Indian
Servings 4
Calories 833 kcal
Difficulty Intermediate
Ingredient Cost $8
Shopping Cost$10

Equipment

  • Blender
  • Non-stick pan or dosa tawa
  • Spatula
  • Bowl
  • Ladle
  • Small frying pan

Ingredients
 
 

For the dosa batter:

  • 2 cups rice
  • 1 cup urad dal split black gram
  • ½ teaspoon fenugreek seeds
  • Salt to taste

For the potato filling:

  • 3 medium potatoes boiled and mashed
  • 1 onion finely chopped
  • 2 green chilies chopped
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 pinch asafoetida hing
  • ½ teaspoon turmeric powder
  • 8-10 curry leaves
  • 2 tablespoons oil
  • Salt to taste
  • Fresh coriander leaves chopped (optional)

For the red chutney:

  • ½ cup grated coconut
  • 4 red chilies dried
  • 1 small onion chopped
  • 2 garlic cloves
  • 1 small tamarind
  • Salt to taste
  • Water as needed

Instructions
 

Prepare the dosa batter:

  • Rinse and soak the rice and urad dal with fenugreek seeds separately for 6-8 hours or overnight.
    2 cups rice, 1 cup urad dal, 1/2 teaspoon fenugreek seeds
  • Grind them separately into a smooth batter using a blender, adding water as needed.
    Water
  • Mix both batters together, add salt, and let it ferment overnight.
    Salt to taste

Make the red chutney:

  • In a blender, combine the grated coconut, dried red chilies, chopped onion, garlic, tamarind, and salt. Add water to form a smooth paste. Set aside.
    Salt to taste, 1/2 cup grated coconut, 4 red chilies, 1 small onion, 1 small tamarind, Water, 2 garlic cloves

Prepare the potato filling:

  • Heat oil in a small frying pan. Add mustard seeds and let them splutter.
    1 teaspoon mustard seeds, 2 tablespoons oil
  • Add cumin seeds, asafoetida, and curry leaves. Sauté for a few seconds.
    1 teaspoon cumin seeds, 1 pinch asafoetida, 8-10 curry leaves
  • Add chopped onions and green chilies, sauté until onions turn golden brown.
    1 onion, 2 green chilies
  • Add turmeric powder, mashed potatoes, and salt. Mix well.
    3 medium potatoes, 1/2 teaspoon turmeric powder, Salt to taste
  • Cook for 2-3 minutes. Garnish with chopped coriander leaves if desired.
    Fresh coriander leaves

Make the dosa:

  • Heat a non-stick pan or dosa tawa over medium heat. Pour a ladleful of dosa batter and spread it in a circular motion to form a thin dosa.
  • Drizzle a little oil around the edges. Cook until the edges start lifting and the dosa turns golden brown.
  • Spread a spoonful of red chutney over the dosa. Place a portion of potato filling in the center.
  • Fold the dosa over the filling and serve hot.

Notes

The dosa batter can be stored in the refrigerator for up to a week.
Adjust the spiciness of the chutney by varying the number of dried red chilies.

Nutrition

Calories: 833kcalCarbohydrates: 147gProtein: 26gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 104mgPotassium: 1092mgFiber: 20gSugar: 8gVitamin A: 519IUVitamin C: 145mgCalcium: 119mgIron: 8mg
Keyword Comfort Food, Mysore Masala Dosa, South Indian Breakfast, Spicy Dosa

Ingredient Costs: Cost of Recipe by Ingredient Measurements

Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases

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