There’s something magical about a perfectly made Mysore Masala Dosa—crisp at the edges, soft at the center, filled with a lightly spiced potato masala, and layered with that signature fiery red chutney. It’s a dish that instantly transports you to a bustling Udupi hotel, where the aroma of ghee, roasted spices, and fermented batter fills the air.
This recipe recreates that exact hotel-style flavor and texture. The secret lies in two things:
- A well-fermented batter boosted with a few special ingredients for crispiness.
- A vibrant red chutney that brings the Mysore magic.
With clear steps and helpful tips, you’ll make dosas so good that your family will swear they came straight from a South Indian restaurant.
Let’s begin!
Do visit my other recipes also so Must try this recipes!! from my blog with this post also, It includes
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Crispy Namkeen Samosa
Bedami Puri & Aloo ki Sabzi,
Kadu Puri with Aloo Matar ki Sabji,
Dhaba Style Amritsari Chole Bhature,
Protein-Rich Chole Paneer Recipe,
Lauki ki SabjiDelicious Sweet Potato kheer – Vrat Recipe, Sweet Potato Tikki, Kacchi Dabeli with homemade Dabeli masala, Power-Packed Protein Tikki, Samosa Recipe,
Zucchini & Paneer Toast – A Healthy & Delicious Breakfast,
Delhi-Style Tikki Chole Chaat: A Street Food Classic at Home
Crispy Rice Papadi: A Perfect Gluten-Free Tea-Time Snack,
High Protein Rich Moong Dal & Daliya Kheer,
Rava & Besan ke Ladoo further, do check my other recipes collection..
Ingredients
1. Dosa Batter
- Idli rice – 2 cups
- Urad dal – ½ cup
- Chana dal or toor dal – 2 tbsp
- Fenugreek (methi) seeds – 1 tsp
- Water for soaking – 400 ml
- Water for adjusting batter – ~200 ml
- Salt – ¾ tsp
- Sugar – 1 tsp (improves color & caramelization)
- Rice flour – 1 tbsp
- Gram flour (besan) – 1 tbsp
- Fine semolina (rava/sooji) – ½ tbsp
2. Potato Bhaji (Dosa Filling)
- Green chilies – 2, chopped
- Boiled potatoes – 2, mashed
- Oil – 1 tbsp
- Mustard seeds – ½ tsp
- Cumin seeds – ¼ tsp
- Urad dal – ½ tbsp
- Curry leaves – 7–8
- Turmeric powder – ¼ tsp
- Asafoetida (hing) – ⅛ tsp
- Water – 2 tbsp
- Salt – to taste
- Fresh coriander – 2 tbsp, chopped
3. Red Chutney (Mysore Special)
- Byadagi red chilies – 7–9
- Roasted chana dal – 2 tbsp
- Cumin seeds – ½ tsp
- Coriander seeds – 1 tbsp
- Ginger – ½-inch piece
- Salt – to taste
- Oil – ½ tbsp
- Water – as needed
4. Mysore Dosa Topping Layer
(Quantity as required)
- Butter or ghee
- Chopped tomato
- Chopped green capsicum
- Grated carrot
- Grated beetroot
- Fresh coriander leaves, chopped
- Sambar masala
Method
STEP 1 — Prepare the Dosa Batter
- In a bowl, combine 2 cup idli rice, 1/2 cup urad dal, 2 tbsp chana/toor dal, and 1 tsp fenugreek seeds. Wash 2–3 times and soak in 400 ml water for 4–5 hours.
- Drain the soaking water. Grind in batches, adding little water as needed, until smooth. Transfer to a large mixing bowl.
- Mix the batter well to incorporate air. Cover and keep it in a warm place overnight to ferment.
- Next day – add the “crispiness boosters”
Add 1 tbsp besan, 1 tbsp rice flour and 1/2 tbsp fine semolina, salt as per taste and 1 tsp sugar.. Mix very well.
Add water if the batter seems too thick.
STEP 2 — Make the Potato Bhaji
- Heat a pan on medium flame and add 1 tablespoon oil.
- Once hot, add ½ teaspoon mustard seeds. let them splutter.
- Add ½ teaspoon urad dal, ¼ teaspoon cumin seeds, ½ teaspoon coriander seeds, 2 pinches of asafoetida. You can also add a little chana dal.
- Now Add 2 chopped green chilies, ½ teaspoon finely chopped ginger, some curry leaves. Add a little turmeric powder.Sauté for a few seconds. (You can add one sliced onion)
- Now 2 add boiled, mashed potatoes and salt to taste.
- Mix well. Add 1–2 tbsp water for a soft, smooth consistency.
- Cook for 1–2 minutes, then finish with fresh coriander.
- Mix well and remove the potato bhaji to a plate.
STEP 3 — Prepare the Mysore Red Chutney
- In the same pan, we will prepare the dosa chutney.
Heat 1/2 tsp oil in a pan. - Now add dried grated coconut – 1 tbsp, cumin seeds 1/2 tsp, roasted chana dal – 2 tbsp, coriander seeds – 1 tbsp, and ginger – 1/2 inch. (In that you can add garlic – 7 to 8). Transfer this in to a pan.
- Add 2 pinches hing and washed Byadagi chilies – 9 – 10… Sauté for a minute.
(Byadagi chilies give the chutney its vibrant red color without too much heat.) - Add a little water, cover, and cook for 5–7 minutes until chilies soften.
- Let everything cool.
- Grind to a slightly coarse paste and water as needed.
- Our red chutney for Mysore Masala Dosa is ready.
STEP 4 — Assemble & Cook the Mysore Masala Dosa
- Heat a cast-iron tawa on medium-high.
- Grease lightly with oil.
- Sprinkle a few drops of water to test the heat—if it sizzles, it’s ready.
- Pour a ladleful of batter and spread in a circular motion.
- Drizzle butter or ghee around the edges.
- Spread a thin layer of red chutney over the dosa.
- Add a portion of potato bhaji.
- Add chopped tomato, capsicum, grated carrot, grated beetroot, and a pinch of sambar masala.
- Mash and mix the filling lightly on the dosa itself. Add some fresh coriader leaves..
- When the edges turn golden and crispy, fold the dosa
Serve hot with sambar, coconut chutney, and extra red chutney. This dosa is very crispy and has a perfect color.
Try making this dosa batter at home—you’ll always make it this way. The dosa tastes exactly like Udupi hotel style.This Masala Mysore Dosa is everything you love about South Indian cuisine—crispy, colorful, aromatic, and bursting with flavor. Once you try this method, you’ll never go back to store-bought batter or ordinary dosas again!
See you again with a new recipe. Until then, eat homemade food, stay happy, and keep smiling
Tips & Tricks for the Perfect Hotel-Style Dosa
1. Fermentation is key
Keep the batter in a warm place. In winter, place it inside the oven with the light on.
2. The secret crispiness trio
Adding besan + rice flour + fine rava gives the dosa a golden color and a crisp texture.
3. Use a cast-iron tawa
Non-stick pans don’t achieve the same crispiness or flavor.
4. Don’t flip the dosa
Mysore dosa is typically cooked only on one side.
5. Byadagi chilies = authentic color
They bring deep red color to your chutney without overpowering heat.
6. Spread the batter fast
If the tawa is too hot, the batter won’t spread smoothly. Reduce flame briefly, splash water, wipe, and continue.
