Mysore Masala Dosa Recipe: How to Make the Perfect Crispy South Indian Delight

Mysore Masala Dosa Recipe: Learn how to make the authentic Mysore Masala Dosa at home with this easy step-by-step recipe. Crispy, flavorful, and stuffed with spicy potato filling, perfect for breakfast or dinner!

By Amit Kaul
Location: India
Published on: January 7, 2026

If you are a fan of South Indian cuisine, Mysore Masala Dosa is a dish you cannot miss. This classic breakfast dish is adored in India and around the world for its crispy texture, colorful red chutney spread, and spicy potato stuffing. In this article, we’ll share an easy, step-by-step recipe so you can make the perfect Mysore Masala Dosa at home.

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Ingredients

For Dosa Batter:

1. 1 cup raw rice
2. 1/4 cup urad dal (split black gram)
3. 2 tablespoons poha (flattened rice)
4. 1/4 teaspoon fenugreek seeds
5. Salt to taste

For Potato Masala Filling:

1. 3 medium potatoes, boiled and mashed
2. 1 onion, finely chopped
3. 2 green chilies, finely chopped
4. 1/2 teaspoon mustard seeds
5. 1/2 teaspoon turmeric powder
6. 1/4 teaspoon asafoetida (hing)
7. Curry leaves
8. Salt to taste
9. 2 tablespoons oil

For Mysore Chutney Paste:

1. 3 dried red chilies
2. 3 cloves of garlic
3. 1 tablespoon grated coconut
4. 1 teaspoon oil
5. Salt to taste

Method: Mysore Masala Dosa Recipe

Step 1: Prepare the Dosa Batter

Rinse rice, urad dal, and fenugreek seeds thoroughly. Soak them together for 4–6 hours. Add soaked poha before grinding. Grind to a smooth, slightly thick batter, then leave it to ferment overnight or 8–10 hours. Soft, fluffy dosas with a hint of acidity are guaranteed by fermentation.

Step 2: Make the Potato Masala Filling

Heat oil in a pan. Add mustard seeds and let them splutter. Add the chopped onions, green chilies, and curry leaves. Sauté until onions turn translucent. Mix in turmeric powder, mashed potatoes, and salt. Cook for 2–3 minutes, stirring well. Keep aside.

Step 3: Prepare Mysore Chutney

Grind dried red chilies, garlic, coconut, salt, and a teaspoon of oil into a smooth paste. This spicy chutney gives Mysore Masala Dosa its signature red layer that sets it apart from regular masala dosas.

Step 4: Make the Dosa

Heat a non-stick tawa or cast-iron skillet. Spread the dosa batter in a circle after pouring a ladleful. A few drops of oil should be drizzled over the edges. Spread a thin layer of the Mysore chutney on the dosa, then add a portion of the potato masala in the center. Fold the dosa and serve immediately.

Step 5: Serve and Enjoy

Mysore Masala Dosa is best served hot with coconut chutney and sambar. The crispy outer layer, spicy chutney, and soft potato filling create a combination that will delight your taste buds.

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Tips for the Perfect Mysore Masala Dosa

1. Ensure your batter is fermented properly for crispiness.
2. Use a medium flame while cooking the dosa to avoid burning.
3. Add a little oil or ghee for an extra golden, crispy finish.
4. Experiment with adding finely chopped carrots or peas to the potato masala for added texture.

Whether it’s for breakfast, brunch, or dinner, making Mysore Masala Dosa at home is easier than you think. This classic South Indian delicacy is sure to impress your family and friends with its rich flavors and irresistible crunch.

 

 

About the Author

Amit Kaul is a food content writer and digital publisher based in India. He specializes in creating original, experience-driven recipes and home-cooking guides. All recipes published on this website are personally researched, tested, and written by him, following Google’s E-E-A-T (Experience, Expertise, Authoritativeness, Trustworthiness) guidelines.