Original Mysore Masala Dosa
Crispy crepe with signature red chutney and potato palya.
About this dish
The Mysore Masala Dosa is distinguished from its Udupi cousin by the characteristic 'Kempu Chutney' (red chutney) slathered inside and its unique texture—crispy on the outside and soft/spongy on the inside. Originating in the royal kitchens and popularized by iconic eateries like Mylari, the batter includes a hint of sugar and semolina to achieve that signature golden-brown hue.
Ingredients
The Batter
- 3 cups Sona Masuri rice
- 1 cup Urad dal (husked black gram)
- 2 tbsp Chana dal
- 1 tsp Fenugreek seeds
- 1/2 cup Poha (flattened rice)
- 1 tsp Sugar
- Salt to taste
Signature Red Chutney
- 1/2 cup Roasted gram (Putani)
- 6-8 Byadagi dried red chilies (soaked)
- 4 cloves Garlic
- 1 small piece Ginger
- 1 small Onion, chopped
- A small piece of tamarind
Potato Palya (Filling)
- 4 large Potatoes, boiled and mashed
- 2 Onions, sliced
- 3 Green chilies, chopped
- 1 tsp Mustard seeds, 1 tsp Turmeric
- 1 tbsp Oil, Salt, and Coriander leaves
Method
- 1
Soak and grind batter
Soak rice, dals, and fenugreek for 6 hours. Grind into a smooth paste along with soaked poha. The batter should be thick. Add sugar and salt, then ferment in a warm place for 8-12 hours until it doubles in volume.
- 2
Make the red chutney
Grind all red chutney ingredients into a thick, spreadable paste with very little water. It should be spicy and pungent, providing the main flavor kick inside the dosa.
- 3
Prepare Potato Palya
Sauté mustard seeds, onions, and chilies. Add turmeric and mashed potatoes. Mix well with salt and coriander. Keep this filling relatively dry so it doesn't make the dosa soggy.
- 4
Heat the griddle
Use a heavy cast-iron Tawa. Heat it until a drop of water sizzles and evaporates instantly. Wipe with a cloth dipped in oil/onion to create a non-stick surface.
- 5
Spread the batter
Pour a ladle of batter in the center. Spread it in a circular motion, but keep it slightly thicker than a regular paper dosa to ensure the inside stays soft while the bottom crisps.
- 6
Butter and crisp
Drizzle a generous amount of butter or ghee around the edges and on top. This is essential for the 'Mysore' style richness and the deep brown color.
- 7
Apply red chutney
Once the dosa starts to brown, spread a teaspoon of the red chutney all over the top surface while the batter is still slightly moist on top.
- 8
Add filling
Place a portion of the potato palya in the center. Let the dosa cook until the bottom is a deep, uniform golden brown and very crisp.
- 9
Fold and serve
Fold the dosa into a half-moon or a triangle. The exterior should shatter when touched, while the interior is stained red with the chutney and soft to the bite.
Notes & variations
- Adding sugar to the batter is the secret to getting that commercial deep brown color through caramelization.
- Ensure the red chutney is ground thick; if watery, it will steam the dosa and ruin the crunch.
- Cast iron is much better than non-stick for this recipe to achieve the required heat retention.
- Poha (flattened rice) is the ingredient responsible for the soft, spongy interior texture.
Serve with
Serve hot with a blob of fresh white butter, coconut chutney, and vegetable sambar.
Cook's note
Never skip the garlic in the red chutney; it is the defining aroma of a true Mysore Masala Dosa.