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Mysore masala dosa
By : Ramya
Category : Breakfast
Servings : 4
Time Taken : 30-45 mins
Rating :

Masale (palya):

  1. Heat oil in a heavy bottomed pan; temper with mustard seeds, curry leaves, dal mixture, haldi, ginger and green chilies.
  2. Add sliced onions and fry until done.
  3. Add mashed potatoes, salt and mix well; remove from stove.
  4. Add lime juice, cilantro and mix well; keep aside.

Red Chutney:

  1. Dry roast chana dal, urad dal and red chilies until you smell the fresh aroma of spices.
  2. Grind with coconut and some water to a smooth paste; Keep aside.

Mysore masale:

  1. Make dosa as explained here - Paper Plain Dosa .
  2. When the dosa is almost done, smear a spoonful of red chutney on the inside of the dosa.
  3. Spread a ladle full of masale on one side of the dosa; Fold the dosa so that the masala and chutney are on the inside.
  4. Remove from stove and serve immediately with some Coconut chutney and/or sambhar

Note: Adding half a tsp sugar gets the onions roasted faster.


For dosa batter, follow Paper Plain Dosa recipe for batter ingredients and procedure.

Masale (palya)
2 medium sized Potatoes, pressure cooked, peeled and mashed coarsely
3 medium sized Onions, Chopped into thin strips
1/2 to 3/4 tsp Haldi/Turmeric powder
1 tsp Lime juice (optional)
1/2 tsp Sugar (optional)
1 inch Ginger, finely chopped (optional)
3-4 strands Cilantro, finely chopped
3-4 Green chilies, medium spiced, coarsely chopped
5-6 Curry leaves
1 tbsp Oil
1 tsp Mustard seeds
2 tsp Chana/Urad dal mixture
Salt as per taste

Red Chutney
2 tsp Chana dal
2 tsp Urad dal
5-6 Dry Red Chilies, low spiced
1/2 cup Grated coconut, fresh/frozen

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