Mysore Masala Dosa

Mysore Masala Dosa is what happens when the comfort and crispiness of dosa  meets a flavour bomb–and it’s absolutely addictive! 

There’s dosa… and then there’s Mysore Masala Dosa. If you’ve ever sat at a buzzing South Indian eatery and watched one of these come sizzling hot off the griddle, crisp on the edges, slathered with spicy chutney, and stuffed with masala, you know exactly why it’s such a fan favourite.

This one’s got a little extra heat, a little more punch, and honestly, a whole lot of personality. And the best part? You can make it right in your own kitchen!

Mysore Masala Dosa Ingredients

For the dosa: Fresh dosa batter (homemade idli dosa batter works best), a touch of salt and sugar to season, and oil or ghee (or both!) for that golden, crispy finish.

For the aloo masala (potato filling): Boiled and mashed potatoes, groundnut oil, mustard seeds, cumin, chana dal and urad dal for crunch, hing, curry leaves, onions, green chilli, ginger, tomato, turmeric and salt,  all brought together with fresh coriander for that signature South Indian flavour.

For the Mysore chutney (spicy red spread): Garlic, ginger, spicy and Kashmiri red chillies, chana dal, urad dal, chopped onions, turmeric, tamarind pulp and salt, roasted until fragrant and blended with water into a thick, flavour-packed paste.

How to make Mysore Masala Dosa?

1. Prep the batter: Mix salt and sugar into your dosa batter and set aside.
2. Make the fillings: Cook the aloo masala and spicy Mysore chutney as per the recipe, both can be made ahead.
3. Prep the pan: Heat a dosa tawa or non-stick pan. Rub with half an onion dipped in oil to season the pan and prevent the dosa from sticking.
4. Cook the dosa: Pour a ladle of batter, spread it thin in concentric circles, drizzle oil or ghee, and let it roast till golden.
5. Assemble: Smear the chutney, dot with butter and let this cook for a minute.  Finally, add a scoop of aloo masala, fold, and serve hot.

Frequently Asked Questions

Storage Tips

• Batter Storage: Only salt the portion of batter you’re using. The rest can be stored unsalted in an airtight container in the fridge for up to 3 days. 
• Potato Masala: You can make the filling a day in advance and store it in the fridge. Reheat gently in a pan or the microwave before using.
• Chutney: The red chutney stays good in the fridge for 3–4 days. Store it in a clean, dry jar and stir before spreading on dosas.

Serving Ideas

• Keep it classic and pair with Coconut Chutney and Sambar for a balanced, wholesome South Indian experience.
• Add a spoonful of Green Coriander Chutney on the side for a fresh, herby contrast.
• Serve alongside Filter Coffee for the ultimate breakfast or brunch situation.
• Pair with Medu Vada and coconut chutney to build a full South Indian thali experience.

Customisation Ideas

• Reduce the spice: Use fewer chillies in the chutney if you’re looking for a milder version that’s still flavourful.
• Add veggies to the potato masala: Finely chopped carrots, peas, or bell peppers can be sautéed along with the onions for more texture and nutrition.
• Cheese twist: Sprinkle grated cheese on top of the chutney before folding the dosa for a fusion take kids will love.
• Make it vegan: Swap butter and ghee for any neutral oil or vegan butter, and ensure your chutneys are dairy-free.

Mysore Masala Dosa is a total flavour bomb and once you get the hang of it, it’s surprisingly easy to make at home. The spicy chutney, buttery crust, and comforting potato masala come together for something that’s deeply satisfying and fun to serve.

Try it out, and don’t forget to tag @my_foodstory so I can see your lovely creations!

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Mysore Masala Dosa

Mysore Masala is a popular South Indian breakfast where a spicy red chutney is spread on the dosa while it’s cooking to give it a spicy twist and it is then stuffed with a yummy potato filling. Legend says it originated in Mysore but now its made all across the country!

Course Breakfast

Cuisine Indian, South Indian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 Dosas

Author Richa

Ingredients

For Dosa

• 1 cup dosa batter
• ¼ teaspoon salt
• ⅛ teaspoon sugar
• 1 onion cut into half horizontally
• 2-3 tablespoons cooking oil or ghee
• 1-2 tablespoons butter

For Aloo Masala (Potato Filling)

• 1 tablespoon groundnut oil or any neutral flavoured oil
• ½ teaspoon mustard seeds rai
• ½ teaspoon cumin seeds jeera
• 2 teaspoons chana dal
• 1 teaspoon urad dal
• 1 pinch hing
• 15 curry leaves
• ½ cup thinly sliced onions 90 gms
• 1 green chilli finely chopped
• 1 teaspoon finely chopped ginger
• 1 tablespoon finely chopped tomato
• ½ teaspoon salt
• ¼ teaspoon turmeric powder
• 3 medium potatoes or aloo 350 gms, boiled, peeled and mashed
• 1 tablespoon finely chopped coriander leaves

Mysore Masala Red Chutney

• 1 tablespoon groundnut oil or any neutral flavoured oil
• 1 tablespoon chana dal
• ½ tablespoon urad dal
• 8-10 cloves garlic
• 1 inch roughly chopped ginger
• 7 kashmiri red chillies
• 6 spicy red chillies
• ½ teaspoon turmeric powder
• ½ cup chopped onions
• 2 tablespoons tamarind pulp
• ½ teaspoon salt
• 3 tablespoons water

Instructions

For Aloo masala

• Heat oil in a pan, add mustard seeds, cumin seeds and once they crackle, add chana dal, urad dal & roast on low till they turn light golden.
• Add curry leaves, onions, green chilli, ginger & fry for 3 minutes on low till they turn pale golden & soften but not turn soggy.
• Add chopped tomato, salt, turmeric powder & saute for 2 minutes on low till they turn mushy.
• Add mashed potatoes, mix well. Use the back of the spatula to mash it further. cook for 2-3 minutes on low, garnish with coriander leaves and take off the heat.

For Mysore Masala Chutney

• Heat oil in a pan, add all the ingredients listed under mysore masala chutney except tamarind pulp, salt & water. Fry on medium heat till all the ingredients get lightly roasted.
• Transfer to a plate, and once cooled, add to a mixer jar. Add tamarind pulp, salt, water and grind to a smooth paste. Transfer to a bowl and set aside.

Making mysore masala Dosa:

• Prepping batter: Mix together salt, sugar and dosa batter.
• Prepping tawa or pan: Heat a non-stick pan or a seasoned cast iron dosa tawa over medium heat. Once hot, pierce the onion half with a fork, dip in oil & rub on the tawa. This prevents the dosa from sticking to the tawa.
• Reduce the heat to low & pour one ladle of dosa batter in the center of the tawa. Spread by using the back of the ladle, moving in concentric circles to form a big round dosa.
• Increase the heat to medium. Drizzle a spoon or two of oil or ghee around the edges and in the center, cover with lid & cook for 30 seconds.
• Remove the lid and let this roast uncovered for a minute on low heat till the underside of the dosa gets light golden.
• Spread mysore masala chutney all over the dosa, add a few bits of butter on the dosa.
• Place about 2 tablespoons of aloo masala in the centre and flip one half of the dosa over it. Serve hot.
• Follow the same steps for making the rest of the mysore masala dosas.

Video

Notes

• The mysore masala chutney is simply blended to a paste with water. It should be thick, but you should be able to smear it smoothly on the dosas.
• You can use your regular iron dosa tawa to make these dosas. Non-stick flat bottomed pans will also give you crispy dosas.
• To check if the pan is hot enough to make dosa, sprinkle a few drops of water over the tawa & if it is ready, it should sizzle.
• Rubbing tawa with onion dipped in oil will prevent dosa from sticking to the tawa, so try not to skip it.
• For best results, mysore masala dosa should be fried on medium heat.
• Don’t skimp on oil! Dosas need fat to crisp up and get that golden brown colour. You could also substitute the oil with ghee and take the taste up a few notches! Serve hot.
• Mysore masala dosa should be served hot and can not be refrigerated.
• Salt to be added ONLY to the quantity of batter you are using to avoid the batter getting too sour.
• If you are not using all the batter, store the remaining unsalted batter in an air tight container in the fridge for up to 3 days or freeze the batter for a month. Bring the batter to room temperature before making dosa/uttapa

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