📝 About This Recipe
Hailing from the heritage city of Mysore in Karnataka, this iconic dosa is distinguished by its signature fiery red chutney slathered on the inside and a rich, buttery crunch. Unlike the standard masala dosa, the Mysore version is slightly thicker, yet incredibly crisp, encasing a savory spiced potato filling. It is a masterpiece of textures and bold flavors, representing the pinnacle of South Indian breakfast craftsmanship.
🥗 Ingredients
Dosa Batter
- 3 cups Idli Rice or Parboiled Rice (soaked for 5 hours)
- 1 cup Urad Dal (Split Black Gram) (soaked for 5 hours)
- 1 teaspoon Fenugreek Seeds (Methi) (soaked with the dal)
- 1/2 cup Poha (Flattened Rice) (rinsed and soaked 10 minutes before grinding)
- to taste Salt (add after fermentation)
The Signature Red Chutney
- 8-10 pieces Byadgi Dried Red Chillies (for deep red color and mild heat)
- 2 tablespoons Roasted Chana Dal (Dalia)
- 4-5 cloves Garlic (peeled)
- 1/4 cup Onion (roughly chopped)
- 1 teaspoon Tamarind (small marble-sized ball)
Potato Masala (Palya)
- 4 large Potatoes (boiled, peeled, and roughly mashed)
- 2 medium Onions (thinly sliced)
- 2-3 pieces Green Chillies (finely chopped)
- 1 inch Ginger (finely grated)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Mustard Seeds
- 1 sprig Curry Leaves
For Assembling
- 1/2 cup Butter (Amul or Desi) (for frying and topping)
- 2 tablespoons Oil (for cooking the potato masala)
👨🍳 Instructions
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1
Prepare the batter by grinding the soaked rice and dal/fenugreek separately into smooth pastes. Mix them together with the ground poha, ensuring a thick, dropping consistency. Ferment in a warm place for 8-10 hours until doubled in volume.
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2
Make the Red Chutney: Soak the red chillies in warm water for 15 minutes. Grind them with roasted chana dal, garlic, onion, tamarind, and salt into a thick, smooth paste using very little water. Set aside.
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3
Prepare the Potato Palya: Heat 2 tablespoons of oil in a pan. Add mustard seeds and let them splutter. Add curry leaves, green chillies, and ginger.
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4
Add sliced onions to the pan and sauté until translucent. Stir in the turmeric powder and salt.
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5
Add the mashed potatoes and mix thoroughly. Cook for 3-4 minutes on low heat, then garnish with fresh coriander if desired. The texture should be soft but not runny.
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6
Heat a heavy cast-iron tawa (griddle) over medium heat. To test the heat, sprinkle a few drops of water; it should sizzle and evaporate immediately.
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7
Wipe the tawa with a damp cloth and pour a large ladleful of fermented batter in the center.
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8
Using the back of the ladle, spread the batter in a circular motion starting from the center and moving outwards to form a thin, even disc.
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9
Drizzle 1 teaspoon of butter or ghee around the edges and a small dollop in the center. Let it cook for 1 minute until the base starts to turn golden.
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10
Take 1 tablespoon of the prepared red chutney and spread it evenly over the top surface of the cooking dosa using a spatula.
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11
Place a portion of the potato masala in the center or on one side of the dosa.
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12
Continue cooking until the bottom is deep golden brown and crispy. Fold the dosa into a half-moon or a cylinder.
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13
Serve immediately while the exterior is piping hot and crunchy.
💡 Chef's Tips
For the crispest dosa, use a well-seasoned cast-iron tawa rather than non-stick. Byadgi chillies are essential for that authentic Mysore color without making it overly spicy. Do not skip the poha; it is the secret to getting a soft interior and a golden, crunchy exterior. If the batter is too thick, the dosa will be doughy; if too thin, it won't hold the chutney and masala well. Ensure the batter is fermented perfectly—it should smell slightly tangy and look bubbly.
🍽️ Serving Suggestions
Serve hot with a side of creamy Coconut Chutney. Pair with a bowl of piping hot, vegetable-rich Sambar. Enjoy with a glass of authentic South Indian Filter Coffee. Add a small dollop of extra white butter on top of the dosa just before serving. A side of 'Gunpowder' (Idli Podi) mixed with gingelly oil adds an extra layer of flavor.