How to make Mysore Masala Dosa -

Dosas spead with spicy red chilli-garlic chuntey and stuffed with potato bhaji.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Dosa Batter (डोसे का घोल), oil (ऑइल)

Cuisine : Karnataka

Course : Snacks and Starters

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For more recipes related to Mysore Masala Dosa checkout Mysore Masala Dosa, Spring Dosas, Corn And Cheese Dosa, Takatak Masala Dosa . You can also find more Snacks and Starters recipes like Murg Kesari Tikka Peanut Chaat Mathri-SK Khazana Tofu Satay

Mysore Masala Dosa

Mysore Masala Dosa Recipe Card


Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age. 
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits. 
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.

Prep Time : 6-10 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Mysore Masala Dosa Recipe

  • Dosa Batter 3 cup

  • oil to shallow fry

  • Potato bhaji optional 1 1/2 cups

  • Red chutney

  • Dried red chillies 5-6

  • Ginger 1 inch piece

  • Garlic 7-8 cloves

  • Roasted chana dal (dalia) 1/2 cup

  • Salt to taste


Step 1

Boil the red chillies in a little water. Roughly chop ginger and garlic and put into a mixer jar. Add chana dal and salt. Add red chillies and grind with a little water to a fine chutney.

Step 2

Whisk the batter well. Heat a non stick dosa tawa, wipe with a damp cloth. Spread a ladle of batter to cover the entire tawa.

Step 3

Spread the chutney over the dosa, sprinkle a little oil and cook on high heat for 2-3 minutes till the underside is golden crisp. Fold into a crescent shape and serve hot. If you wish you can stuff the dosa with potato bhaji.

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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.