Mysore Masala Dosa Recipe

Mysore Masala dosa is a variation of the regular Masala dosa. Green chutney is spread on the dosa and the potato bhaji is placed inside or outside the dosa as per choice and served with chutney and sambhar.


  • 3/4 cup urad dal
  • 1/4 cup toor dal
  • 2.5 cups rice
  • 1 tbsp methi
  • Salt
  • 2 tsps sugar

Wash the the rice, urad dal and toor dal and soak them in enough water together for 5 hours Soak the methi seeds separately. Grind to a smooth batter non stop in the grinder for half an hour adding water little at a time to fluff up the batter. Remove, add salt and allow to ferment for 10-12 hours. Add the sugar and mix well. Make dosas.


  • 6 potatoes pressure cooked, peeled
  • and chopped
  • A fistful of peas
  • A carrot chopped fine
  • 4 large onions sliced
  • 10 Green chillies
  • 3 inch piece of ginger
  • 2 tomatoes chopped
  • Chopped coriander leaves

Boil the carrot and peas till done. Grind the green chillies and ginger to a coarse paste. Heat 4 tbsps oil. Add a tsp of mustard and after it splutters add a spoon of urad dal. After it turns golden brown add half a spoon of jeera. Toss. Add the sliced onions, salt and the coarsely ground ginger green chillies. Roast till the onions are transparent. Add the chopped tomatoes, a pinch of haldi and roast till the tomatoes are mushy. Add the chopped potatoes, mix, and heat well. garnish with coriander leaves.

Sandwich chutney

  • This is to be spread inside the
  • dosa.
  • 4 tsps grated coconut
  • 15 green chillies
  • 2 inch piece of ginger
  • 9 garlic cloves
  • A small bunch of coriander leaves
  • A few mint leaves
  • Juice of one big lemon
  • Salt

Grind all the above to a smooth paste.


  • 100 gms roasted chana dal/ Daalia /
  • putani/roasted Bengal gram powdered
  • A small bowl of grated coconut
  • 7 green chillies
  • A tsp of tamarind paste
  • A bunch of coriander leaves
  • 1 sprig curry leaves
  • Salt

Powder the Daalia and then add the rest of the above mentioned ingredients. Grind to a smooth paste with water. This chutney is not seasoned.

Spread the dosa on a skillet or tava. Drizzle oil and allow to cook. Apply the sandwich chutney and spread it on the entire dosa. Place a few tsps of bhaji and fold the dosa. Serve hot.

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