π₯π₯β¨ Mysore Masala Dosai
(Hotel-Style)
Iconic Karnataka dosa with a fiery red chutney and rich potato filling
Spice Level: πΆοΈπΆοΈπΆοΈ
Prep Time: 20 mins | Cook Time: 20 mins | Fermentation: 8β10 hrs | Serves: 4
Calories (approx): ~220 kcal per dosa (without ghee)
π Tiffin & Temple Bells
πΏ Introduction
Mysore Masala Dosai is the crown jewel of Karnataka tiffin β crisp golden dosa generously smeared with
a deep-red spicy chutney and filled with soft, fragrant potato palya.
Beloved across Udupi restaurants, darshinis, and homes, this iconic dosa balances heat, tang, and comfort in every bite.
βCrisp gold on the outside, a swirl of fire within β Mysore Masala is poetry folded into a dosa.β
Mysore Masala Dosai
(Hotel-Style)
Photo by Stirred By Spice
π Ingredients
For the Dosa Batter (Fermented)
2 cups idli rice
Β½ cup urad dal
2 tbsp chana dal
2 tbsp poha (soaked 10 min)
1 tbsp methi seeds
Salt to taste
For the Fiery Red Chutney Paste (Hotel-Style)
6β8 dried red chilies (Kashmiri for color)
1 medium onion, chopped
1 small tomato
3 tbsp roasted chana dal (pottukadalai)
3β4 garlic cloves
Β½ tsp tamarind
Salt to taste
Water as needed
(Should be thick, fiery, spreadable.)
For the Potato Palya (Masala Filling)
3β4 medium potatoes, boiled and crumbled
1 medium onion, sliced
2 green chilies
1 tsp mustard seeds
1 tsp urad dal
1 tsp chana dal
1 tsp grated ginger
Curry leaves
ΒΌ tsp turmeric
Salt to taste
Lemon juice (optional)
Fresh coriander
For cooking the Dosa
Oil or ghee
Butter (optional, hotel-style richness)
π½οΈ Instructions
1. Prepare the Batter
Soak rice, dals, poha, and methi for 4β6 hours.
Grind smooth; ferment overnight.
Add salt and mix well before using.
2. Make the Fiery Mysore Red Chutney
Soak chilies 10 minutes.
Grind with onion, tomato, roasted chana dal, garlic, tamarind, and salt.
Use minimal water β paste must be thick and bold.
3. Prepare the Potato Palya
Heat oil; add mustard, dals, chilies, ginger, and curry leaves.
Add onions and sautΓ© until soft.
Add turmeric, salt, and potatoes.
Mix well; add lemon and coriander.
Set aside.
4. Make the Mysore Masala Dosai
Heat a dosa tawa.
Pour batter and spread slightly thick (not paper thin).
Drizzle oil around edges.
Spread a thin layer of red chutney on the dosa surface.
Add a scoop of potato palya in the center.
Fold gently and serve hot.
π· Optional Serving Notes
Serve with coconut chutney, hotel red chutney and hot tiffin sambar for the full restaurant experience.
π¬ Soulful Note
The first bite of Mysore Masala Dosai β crisp, spicy, warm β feels like a familiar welcome
from every darshini and Udupi hotel across Karnataka.
A dish packed with memory and every shade of morning warmth.
π Cookβs Wisdom / FAQs
Cook's Wisdom
Tip: Kashmiri chilies give beautiful red color without excessive heat.
The dosa should be slightly thick β not as thin as plain dosa.
Use butter for a true hotel-style aroma and richness.
Fermented batter gives the signature tang β donβt skip it.
Spread chutney only after dosa partially cooks so it doesnβt burn.
π Nutrition (Per Serving β Approx.)
Calories 220
Protein 4g
Carbs 32g
Fat 8g
Fiber 3g
ππΆπ The Bottom Line
Bold, fiery, crisp, and deeply satisfying β Mysore Masala Dosai is South Indiaβs most celebrated breakfast icon for good reason.
𧑠Meet the Heart Behind the Spice
Hi, Iβm Maya Shetty β cook, storyteller, and spice lover.
Through Stirred By Spice, I share recipes that warm both the kitchen and the heart β where simple ingredients and warm flavors turn everyday meals into moments of connection.
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