Like any other Mysore Masala Dosa, my version is also a crisp and soft dosa spiced with this spicy robust Red Chili Garlic Chutney and served with potato masala filling, also known as the potato palya. I usually serve it with a simple homely sambar, mint-coconut chutney, the leftover red chutney and sometimes a garlic chutney too. The classic Mysore Masala Dosa Recipe is quite different than the ones that are available in other cities of India, especially Mumbai and Delhi. I’ve been fortunate enough to have tried this dosa both in Mysore and Bengaluru, and I can say that these are distinct than the others. The difference actually lies in the batter of the Mysore Masala Dosa. The ones served in Mumbai and other cities apart from South India, are crisp and white like the regular Masala Dosa. Whereas the authentic Mysore ones are crisp on the outside and have a soft, porous bite as well as texture. These also have a nice golden-brown color to them. All this is due to the addition of cooked rice or poha (flattened rice) in the batter of the Mysore Masala Dosa Recipe. In my recipe of Mysore Masala Dosa, I have used sona masoori rice to make the batter. The batter is also fermented really well. This is an absolute essential step, not just for making this dosa, but any other dosa too. Unless of course, you are considering using a recipe to make instant dosas. You can use any regular rice in the batter. I have also made this dosa with a 1:1 proportion of idli rice (parboiled rice) and sona masoori rice, which has worked very well.
How to make Mysore Masala Dosa
- Heat a frying pan or tawa. Spread the dosa batter. If using non-stick pan, then don’t spread oil.
- Sprinkle some oil on the sides of the dosa. Cover the dosa with a lid and let it cook.
- When the top side is cooked, spread some more oil, if you prefer, on the dosa. Spread the red chutney on the dosa all around.
- Top the dosa with the potato palya filling and spread it lightly.
- Fold the dosa.
- Serve Mysore Masala Dosa hot with garlic chutney, coconut chutney and sambar.
History of Mysore Masala Dosa
While it is quite obvious from the name of the dish, this special masala dosa belongs to the city of Mysore or Mysuru, Karnataka in South India. However, it just doesn’t stop here. There are quite a few stories related to the origin of the Mysore Masala Dosa. One of the most popular beliefs is that the original Mysore Masala Dosa recipe is a patent of the Vinayaka Mylari Hotel in Mysore. It is said that the recipe of this special dosa was a secret one from the pages of the restaurant’s proprietor’s grandmother. This particular eatery has been serving this dosa for 88 years now, because of which it is also referred to as the Mylari Dosa. There’s a typical way as well that the restaurant practices in serving this specific dosa. It always comes to your table with unsalted butter and a non-spicy coconut chutney as accompaniments. Till today, this is considered as one of the iconic places to relish this unique dosa. According to another common legend, the Mysore Masala Dosa was a creative result from the chefs who worked for the Maharaja of Mysore. The story states that once there was a lot of leftover food by the end of a festival hosted by the Maharaja. In order to not waste that food, he ordered his cooks to come up with an idea. As a result, they prepared dosas stuffed with the aloo masala laced with the fiery red chutney.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Cheese Dosa Adai Recipe | How to make Adai Dosa Pesarattu Recipe | Andhra Style Moong Dal Dosa Ghee Roast Dosa Recipe This Mysore Masala Dosa Recipe from the archives was first published in April 2013. It has been updated and republished in March 2024.
