The invention of Mysore Masala Dosa is credited to the city of Mysore in Karnataka, India. Mysore Masala Dosa is a variation of the traditional South Indian dish called Masala Dosa, which is a fermented crepe made from rice and lentils, filled with a spicy potato mixture.

While the exact details and timeline of its invention are not well-documented, it is believed that Mysore Masala Dosa was popularized and developed in Mysore during the early to mid-20th century. Mysore has a rich culinary heritage, and it is known for its diverse and flavorful Cuisine.

Mysore Masala Dosa is crisp and lathered with raging red chutney & filled with a few mashed potatoes. Mysore masala dosa is so famous breakfast recipe from Mysore, Karnataka, India. Their Mysore masala dosa is just known as “Masala dosa”. But now we could find masala dosa in every area of India, and even outside the country. There are several varieties of masala dosa & the method of making differs from place to place, even if it differs from restaurant to restaurant.

Enjoy the Recipe of Flavorful Mysore Masala Dosa

Recipe by Priti Gupta

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Mysore Masala Dosa Ingredients:

Rice (boiled)-1 Cup
Black gram-1/4 Cup
Toor dal-3 Tbsp
Semolina-3 Tbsp
Methi seeds-1 tsp
Salt as per taste
Dosa masala:
Potatoes-250 Gram
Onions, cuttings-1 Cup
Garlic, sliced-1 tsp
Coriander leaves, sliced-2 Tbsp
Green chilies
Salt as per taste
Oil
Mustard seeds-1 tsp
sprig Curry leaves-1
Red chutney:
Garlic-5-6 cloves
Ginger
Red chilies-2
Onion, chopped-1/2
Chana dal, fried-2 Tbsp
Salt as per taste

Method preparation of Mysore Masala Dosa:

Soak every component without semolina for like 4 hrs.
Combine the salt, water & semolina. Prepare a batter & put it overnight for fermenting.
Make Dosa Masala:
Boil & trim the potatoes & mash them.
Grind the ginger, onions, coriander leaves, garlic & green chilies for preparing a paste.
Heat the oil in a vessel & drop the seeds of mustard into it.
Saute remained onions in there.
Drop the paste & fry for a few minutes.
Drop the potatoes, tomatoes, salt & curry leaves.
Make red chutney:
Roast the chana dal, till gets a little browned.
One can roast the ginger, onion & garlic for 60 seconds too, or just drop them as it is in the blender.
Combine all components & blend to make a paste.
Make Dosa:
Heat a slight oil in a vessel & expand the dosa batter over it.
Drop oil beside the dosa & fry properly.
Smear it with red chutney.
Put some stuffing in the dosa, fold & serve hot.

The key difference between a regular Masala Dosa and Mysore Masala Dosa lies in the chutney spread on the inner side of the dosa. In Mysore Masala Dosa, a spicy and tangy red chutney made from red chilies, garlic, onion, and other ingredients is spread on the dosa before adding the potato filling. This chutney adds an extra layer of flavor and spiciness to the dosa, distinguishing it from the traditional version.