How to make Mysore Masala Dosa - SK Khazana -

Amongst the various types of dosas sold on Mumbai streets, Mysore masala dosa has become very popular

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Dosa Batter (डोसे का घोल), Butter (मक्खन )

Cuisine : South Indian

Course : Snacks and Starters

Mysore Masala Dosa - SK Khazana

Mysore Masala Dosa - SK Khazana Recipe Card


India’s peninsular region comprises of four states that can all together boast of around a dozen different cuisines. This is more than any other part of Asia.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture. 
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever. There are no owners for these rules but these safely guarded secrets and recipes are an integral part of traditional South Indian home cooking.

Prep Time : 31-40 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Mysore Masala Dosa - SK Khazana Recipe

  • Dosa Batter 2 cups

  • Butter as required

  • Aloo Bhaji 1 1/2 cups

  • Green capsicum 1 medium

  • Tomato 1 medium

  • Onion 1 medium

  • Chaat for sprinkling

  • Roasted cumin powder for sprinkling

  • Red chilli powder for sprinkling

  • Red Chutney

  • Dried red chillies 6-8

  • Roasted chana dal (dalia) 2-3 tablespoons

  • Garlic cloves 3-4

  • Salt to taste


Step 1

To prepare red chutney, grind together dried red chillies, roasted split Bengal gram, garlic cloves and salt into coarse mixture. Add 3-4 tablespoons water and grind into a smooth paste. Transfer into a bowl.

Step 2

Add some water to the dosa batter to adjust the consistency, if required. Add a little salt and mix well.

Step 3

To prepare one dosa, heat a non-stick tawa. Pour a ladleful of batter and spread to make a thin disc.

Step 4

Put some butter and some red chutney on the dosa and spread it with a light hand once the butter has melted. . Place some aloo bhaji on one side of the dosa. Sprinkle some capsicum, some tomato, some onion on the remaining portion of the dosa. .

Step 5

Sprinkle some chaat masala, cumin powder and chilli powder and cook till the underside turns golden and crisp . Lightly flatten all the toppings and roll the dosa. Transfer the dosa onto the worktop, cut diagonally into 4-5 pieces, keep them on a serving plate and serve hot.

Step 6

Make more dosas similarly.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.