Are you looking for a flavorful and filling breakfast or snack option? Look no further than the beloved Indian dish, Mysore Masala Dosa. This crispy, savory crepe filled with spicy potato or black lentil filling is a staple in many South Indian households. But why settle for just one way to make this delicious treat when you can have 25 different recipes to try?
From classic combinations like coconut chutney and sambar, to creative twists like beetroot chutney and avocado chutney, we’ve got you covered with our collection of Mysore Masala Dosa recipes. Whether you’re a busy professional looking for a quick breakfast option or a foodie seeking new flavors to try, these recipes are sure to satisfy your cravings.
In this article, we’ll take you on a journey through the world of Mysore Masala Dosa, exploring different variations and ingredients that will elevate your dosa game. From healthy options like vegan and gluten-free recipes, to indulgent choices like cheesy and buttery fillings, there’s something for everyone in our collection of 25 delicious Mysore Masala Dosa recipes.
Crispy Mysore Masala Dosa with Coconut Chutney
Experience the authentic flavors of South India with this recipe for Crispy Mysore Masala Dosa, served with a creamy and tangy Coconut Chutney.
Ingredients:
For the Dosa:
– 2 cups dosa rice
– 1/4 cup split black gram (urad dal)
– 1/4 teaspoon methi seeds
– 1/2 teaspoon salt
– Water, as needed
For the Coconut Chutney:
– 1 ripe coconut, grated
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon tamarind paste
– 1/4 teaspoon red chili powder
– Salt, to taste
– Vegetable oil, for frying
Instructions:
1. Soak the dosa rice and split black gram overnight.
2. Drain and grind into a smooth batter with methi seeds, salt, and water as needed.
3. Heat a non-stick pan over medium heat. Pour in a ladle of batter and spread evenly.
4. Cook for 1-2 minutes or until the dosa is crispy and golden brown.
5. To make the chutney, fry the grated coconut, chopped onion, and minced garlic in oil until golden brown.
6. Add tamarind paste, red chili powder, and salt to taste. Mix well.
7. Serve the crispy Mysore Masala Dosa with a dollop of Coconut Chutney.
Cooking Time: 20-25 minutes
Spicy Mysore Masala Dosa with Tomato Chutney
Spicy Mysore Masala Dosa with Tomato Chutney Recipe
Experience the flavors of South India with this spicy and flavorful dosa recipe, paired with a tangy tomato chutney.
Ingredients:
For the dough:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon sugar
– 1/2 cup lukewarm water
– 1 tablespoon ghee or oil
For the Mysore Masala filling:
– 1/2 cup roasted red chilies, chopped
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin seeds
– Salt, to taste
– Ghee or oil, for brushing
Instructions:
1. Combine the dough ingredients and knead until smooth.
2. Let it rest for 30 minutes.
3. Divide the dough into 6-8 portions.
4. Roll out each portion into a thin circle.
5. Brush with ghee or oil and top with Mysore Masala filling.
6. Fold the dosa in half to form a triangle.
7. Cook on a non-stick pan for 2 minutes per side, until crispy.
Tomato Chutney:
1. Blend 2 cups of chopped tomatoes, 1 small onion, and 2 cloves garlic with salt and water.
2. Adjust seasoning as needed.
3. Simmer for 10-15 minutes or until thickened.
Cooking Time: 20-25 minutes
Healthy Mysore Masala Dosa with Mint Chutney
This recipe is a healthier twist on the classic South Indian dish, dosa, by using whole wheat flour and reducing the oil content. The addition of mint chutney provides a refreshing and tangy accompaniment.
Ingredients:
For the Dosa:
– 2 cups whole wheat flour
– 1/4 cup plain yogurt
– 1/4 teaspoon cumin seeds
– 1/4 teaspoon coriander powder
– 1/4 teaspoon Mysore masala (or substitute with garam masala)
– Salt, to taste
– Water, as needed
For the Mint Chutney:
– 1 cup fresh mint leaves
– 1/2 cup plain yogurt
– 1 tablespoon lemon juice
– Salt, to taste
– Water, as needed
Instructions:
1. In a large bowl, mix together the whole wheat flour, cumin seeds, coriander powder, and Mysore masala.
2. Add the yogurt and salt. Gradually add water to form a smooth batter.
3. Heat a non-stick pan over medium heat. Pour in a ladle of batter and spread evenly.
4. Cook for 1-2 minutes or until the dosa is golden brown and crispy.
5. Repeat with remaining batter.
6. For the mint chutney, blend together the mint leaves, yogurt, lemon juice, and salt.
7. Adjust consistency by adding water as needed.
Cooking Time: 15-20 minutes for the dosas, 5 minutes for the mint chutney.
Enjoy your healthy and flavorful Mysore Masala Dosa with Mint Chutney!
Quick Mysore Masala Dosa with Sambar
This classic South Indian dish is a staple of the city of Mysore, known for its flavorful and spicy dosas. In this recipe, we’ll show you how to make a quick and delicious version of Mysore Masala Dosa paired with a tangy Sambar.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon fenugreek seeds (optional)
– 1/2 cup lukewarm water
– Vegetable oil for frying
– For Sambar:
+ 1 cup toor dal
+ 1 onion, chopped
+ 2 cloves garlic, minced
+ 1 tomato, diced
+ 1 tablespoon sambar powder
+ Salt, to taste
+ Water, as needed
Instructions:
1. Mix flour, salt, and fenugreek seeds (if using). Gradually add lukewarm water to form a smooth batter.
2. Heat oil in a non-stick pan over medium heat. Pour 1/4 cup of the batter and spread evenly.
3. Cook for 2-3 minutes or until the dosa is golden brown. Flip and cook for another minute.
4. For Sambar, sauté onion, garlic, and tomato in oil until softened. Add toor dal, sambar powder, and salt. Mix well with water as needed.
5. Serve the Mysore Masala Dosa hot with a bowl of Sambar.
Cooking Time: 15-20 minutes
Traditional Mysore Masala Dosa with Potato Filling
Experience the authentic flavors of South Indian cuisine with this classic recipe for Mysore Masala Dosa, a thin and crispy rice crepe filled with a flavorful potato and spice mixture.
Ingredients:
– 2 cups fermented idli batter
– 1/2 cup water
– Vegetable oil for frying
– For the filling:
+ 2 large potatoes, boiled, peeled, and diced
+ 1 small onion, finely chopped
+ 2 cloves garlic, minced
+ 1 tablespoon butter
+ Salt to taste
+ Chopped cilantro for garnish (optional)
Instructions:
1. Heat a non-stick pan with a small amount of oil over medium heat.
2. Pour a ladle of idli batter and spread it evenly to form a thin layer.
3. Cook for 1-2 minutes, until the edges start to curl.
4. Loosen the dosa with a spatula and flip it over.
5. Place the potato filling in the center of the dosa.
6. Fold the dosa into a triangle or a square shape to enclose the filling.
7. Cook for another minute and serve hot.
Cooking Time: 15-20 minutes
Cheesy Mysore Masala Dosa with Coriander Chutney
Experience the flavors of South India with this delightful recipe that combines the crispy, savory goodness of dosas with the richness of melted cheese and a zesty coriander chutney.
Ingredients:
– 2 cups all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup lukewarm water
– Vegetable oil for frying
– Mysore masala powder (store-bought or homemade)
– Grated cheese (Cheddar or Mozzarella work well)
– Coriander chutney (homemade or store-bought)
Instructions:
1. In a mixing bowl, combine flour, baking powder, and salt.
2. Gradually add lukewarm water to form a smooth dough.
3. Cover and let the dough rest for 30 minutes.
4. Divide the dough into 6-8 portions.
5. Roll out each portion into thin circles (about 1/8 inch thick).
6. Heat a non-stick skillet or griddle over medium heat.
7. Cook the dosas until they are golden brown and crispy, flipping halfway through (about 2 minutes per side).
8. Brush with melted butter and sprinkle with Mysore masala powder.
9. Top each dosa with grated cheese and cook for an additional minute to melt the cheese.
Cooking Time: Approximately 30-40 minutes (includes dough resting time)
Enjoy your delicious Cheesy Mysore Masala Dosa with Coriander Chutney!
Onion Mysore Masala Dosa with Peanut Chutney
Experience the flavors of South India with this delicious and aromatic dosa recipe, accompanied by a creamy peanut chutney. The perfect combination of spices and textures will leave you craving for more!
Ingredients:
For the Mysore Masala Dosa:
– 2 cups dosa batter
– 1 medium onion, finely chopped
– 1 teaspoon cumin seeds
– 1/2 teaspoon coriander powder
– 1/4 teaspoon turmeric powder
– Salt, to taste
– Ghee or oil, for frying
For the Peanut Chutney:
– 1 cup peanuts
– 1/2 cup grated coconut
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt, to taste
– Water, as needed
Instructions:
1. Heat a non-stick pan over medium heat and pour in the dosa batter.
2. Spread it evenly to form a thin layer. Cook for 1-2 minutes or until the edges start to curl.
3. Add chopped onion, cumin seeds, coriander powder, turmeric powder, and salt on one half of the dosa.
4. Fold the other half over the filling to form a triangle or a rectangle.
5. Fry for another minute or until crispy and golden brown.
6. For the peanut chutney, blend all ingredients together in a blender or grinder until smooth.
7. Adjust the consistency with water as needed.
Cooking Time:
– Mysore Masala Dosa: 2-3 minutes per side
– Peanut Chutney: 5-10 minutes or until desired consistency
Buttery Mysore Masala Dosa with Garlic Chutney
Mysore masala dosa is a popular South Indian dish that combines the crispiness of a dosa with the spiciness of a flavorful filling. This recipe adds a rich and buttery twist to the classic version.
Ingredients:
For the dosas:
– 2 cups rice flour
– 1/4 teaspoon salt
– 1/2 cup lukewarm water
For the Mysore masala filling:
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 medium tomato, diced
– 1 teaspoon Mysore masala powder
– 1/4 teaspoon cumin seeds
– Salt, to taste
– 2 tablespoons butter
For the garlic chutney:
– 3 cloves garlic, minced
– 1 small onion, finely chopped
– 1 tablespoon lemon juice
– 1/2 teaspoon salt
– 1/4 cup water
Instructions:
1. Mix rice flour and salt. Gradually add lukewarm water to form a smooth batter.
2. Heat butter in a pan over medium heat. Add cumin seeds, onion, garlic, tomato, and Mysore masala powder. Cook until the mixture is well combined and slightly darkened.
3. Brush the dosa batter onto a hot skillet. Spread evenly and cook for 1-2 minutes or until crispy.
4. Serve with the buttery Mysore masala filling and garlic chutney.
Cooking Time: 20-25 minutes
Vegan Mysore Masala Dosa with Tamarind Chutney
Experience the flavors of South India with this vegan twist on the classic Mysore Masala Dosa. Crisp, fermented rice and lentil crepes are filled with a spicy potato and onion filling, served with a tangy tamarind chutney.
Ingredients:
For the dosa:
– 1 cup cooked rice
– 1/2 cup cooked lentils (masoor dal)
– 1/4 teaspoon active dry yeast
– 1/2 teaspoon salt
– 3 tablespoons water
– Vegetable oil for frying
For the filling:
– 2 large potatoes, boiled and mashed
– 1 onion, finely chopped
– 1/2 teaspoon Mysore Masala powder (or substitute with a combination of cumin, coriander, and chili powder)
– Salt to taste
For the tamarind chutney:
– 1 cup tamarind paste
– 1/2 cup water
– 1 tablespoon date syrup (optional)
Instructions:
1. Mix cooked rice, lentils, yeast, and salt in a bowl.
2. Add water gradually to form a thick batter.
3. Heat a non-stick pan with a small amount of oil. Pour a ladleful of the batter and spread evenly.
4. Cook for 2-3 minutes or until the dosa is crispy and golden brown.
5. Fill with the potato-onion mixture and serve with tamarind chutney.
Cooking Time: 20-25 minutes
Gluten-Free Mysore Masala Dosa with Curry Leaves Chutney
Experience the flavors of South India with this recipe for Gluten-Free Mysore Masala Dosa paired with a tangy and aromatic Curry Leaves Chutney. This classic combination is a staple in many Indian households, and now it’s easy to make gluten-free at home.
Ingredients:
For the dosa batter:
– 1 cup brown rice
– 1/2 cup urad dal (split black gram)
– 1/4 teaspoon methi seeds (fenugreek)
– 1/2 teaspoon baking soda
– Salt, to taste
– Water, as needed
For the curry leaves chutney:
– 1 cup fresh curry leaves
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon tamarind paste
– 1 tablespoon lemon juice
– Salt, to taste
Instructions:
1. Prepare the dosa batter by soaking the rice and dal in water for at least 4 hours. Drain and grind into a smooth paste.
2. Heat a non-stick skillet or griddle over medium heat. Pour 1/4 cup of batter onto the skillet and spread evenly to form a thin layer.
3. Cook for 1-2 minutes, until the edges start to curl. Flip and cook for another minute.
4. For the chutney, blend all ingredients together in a blender or food processor until smooth.
5. Serve the dosa with the curry leaves chutney and enjoy!
Cooking Time: 30 minutes
Kids Favorite Mysore Masala Dosa with Sweet Chutney
Get ready for a flavorful and fun breakfast or snack with this classic South Indian dish!
Ingredients:
– 2 cups dosa batter (homemade or store-bought)
– Vegetable oil, for frying
– Mysore masala powder, to taste
– Salt, to taste
– Sweet chutney (see below for recipe)
Sweet Chutney Recipe:
– 1 cup ripe mango puree
– 1/2 cup powdered jaggery (or brown sugar)
– 1 tablespoon lemon juice
– 1/4 teaspoon cardamom powder
Instructions:
1. Heat a non-stick skillet or griddle over medium heat.
2. Pour a ladle of dosa batter onto the skillet and spread evenly to form a circular shape.
3. Sprinkle Mysore masala powder and salt to taste on top of the dosa.
4. Cook for 1-2 minutes, until the edges start to curl and the surface is dry.
5. Flip the dosa and cook for another minute.
6. Serve hot with a dollop of sweet chutney.
Cooking Time: 10-12 minutes (including preparation time)
Enjoy your delicious Mysore Masala Dosa with Sweet Chutney!
Restaurant Style Mysore Masala Dosa with Mixed Chutney
Experience the authentic flavors of South India with this recipe for crispy Mysore Masala Dosas served with a tangy mixed chutney. This classic dosa is made with fermented crepe batter, stuffed with spiced potatoes and onions, and topped with butter and chutney.
Ingredients:
– 2 cups fermented crepe batter
– 1 medium potato, peeled and diced
– 1/4 cup onion, finely chopped
– 1 tablespoon oil
– 1 teaspoon cumin seeds
– 1/2 teaspoon garam masala powder
– Salt to taste
– Butter for serving
– Mixed chutney (see below)
Mixed Chutney:
– 1/2 cup tamarind paste
– 1/4 cup mint leaves, chopped
– 1/4 cup coriander leaves, chopped
– 1 tablespoon chili flakes
– Salt to taste
Instructions:
1. Heat a non-stick pan or griddle over medium heat.
2. Brush the pan with oil and spread 1/4 cup of crepe batter evenly.
3. Cook for 2-3 minutes or until the edges start to curl.
4. Flip and cook the other side for another minute.
5. Stuff each dosa with spiced potato mixture, fold, and serve with butter and mixed chutney.
Cooking Time: 15-20 minutes
Oil-Free Mysore Masala Dosa with Dry Coconut Chutney
Experience the authentic taste of South Indian cuisine with this oil-free recipe for Mysore Masala Dosa, paired with a delicious dry coconut chutney.
Ingredients:
For the dosa:
– 2 cups urad dal
– 1 cup rice flour
– 1/4 teaspoon baking soda
– Salt, to taste
– Water, as needed
For the dry coconut chutney:
– 1 cup grated dry coconut (copra)
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon tamarind paste
– Salt, to taste
Instructions:
1. Soak the urad dal in water for at least 4 hours or overnight. Drain and grind into a smooth batter.
2. Mix rice flour, baking soda, and salt with the urad dal batter.
3. Add water as needed to achieve a thick but pourable consistency.
4. Heat a non-stick pan over medium heat. Pour in a ladle of batter and spread evenly.
5. Cook for 1-2 minutes or until the dosa is golden brown. Flip and cook for another minute.
6. For the chutney, dry roast the coconut flakes in a pan over low heat until fragrant.
7. Add chopped onion, garlic, and tamarind paste to the roasted coconut. Cook for 5 minutes or until the mixture thickens. Season with salt.
Cooking Time: Approximately 15-20 minutes
Protein-Packed Mysore Masala Dosa with Lentil Chutney
This recipe combines the traditional South Indian dosa with the protein-rich goodness of lentils, creating a flavorful and nutritious meal option. The Mysore masala dosa is a popular variant from Karnataka, typically made with a spicy potato filling and served with chutney.
Ingredients:
For the Dosa Batter:
– 1 cup urad dal (split black gram)
– 1/2 cup rice flour
– 1/4 teaspoon salt
– Water, as needed
For the Lentil Chutney:
– 1 cup cooked lentils (red or green)
– 1/2 cup chopped cilantro
– 1 small onion, finely chopped
– 1 tablespoon lemon juice
– Salt, to taste
– 1/4 teaspoon cumin seeds
Instructions:
1. Soak the urad dal in water for at least 4 hours.
2. Drain and grind the dal into a smooth paste.
3. Mix the rice flour, salt, and water to form a thick batter.
4. Add the ground dal to the batter and mix well.
5. Heat a non-stick pan over medium heat. Pour a ladle of batter and spread evenly.
6. Cook for 1-2 minutes or until the edges start curling. Flip and cook for another minute.
7. Serve with Lentil Chutney, made by mixing all ingredients together.
Cooking Time: 30-40 minutes
Gourmet Mysore Masala Dosa with Beetroot Chutney
Elevate your dosa game with this flavorful and aromatic recipe, featuring the rich spices of Mysore Masala and a sweet and tangy beetroot chutney.
Ingredients:
For the Mysore Masala Dosa:
– 2 cups dosa batter
– 1/4 cup Mysore Masala powder
– 1/4 teaspoon salt
– Ghee or oil for frying
For the Beetroot Chutney:
– 2 medium beetroot, peeled and chopped
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 tablespoon lemon juice
– Salt, to taste
– 2 tablespoons water
Instructions:
1. Heat a non-stick pan or griddle over medium heat.
2. Mix the Mysore Masala powder with the dosa batter and salt.
3. Pour a ladle of the batter onto the pan and spread evenly.
4. Cook for 2-3 minutes, until the edges start to curl.
5. Flip and cook the other side for another minute.
6. Repeat with remaining batter.
For the Beetroot Chutney:
1. Blend all ingredients together in a blender until smooth.
2. Taste and adjust seasoning as needed.
3. Serve the chutney alongside the Mysore Masala Dosa.
Cooking Time: 20-25 minutes (including preparation time)
Low-Calorie Mysore Masala Dosa with Green Gram Chutney
Elevate your breakfast game with this flavorful and nutritious dosa recipe, packed with the goodness of green gram chutney. This low-calorie twist on the classic Indian dish is perfect for a quick and healthy start to the day.
Ingredients:
For the Mysore Masala Dosa:
– 1 cup brown rice
– 1/2 cup split black gram (urad dal)
– 1/4 teaspoon salt
– 1/4 teaspoon baking soda
– 1 tablespoon oil
– Water, as needed
For the Green Gram Chutney:
– 1/2 cup cooked green gram (moong dal)
– 1/4 cup coriander leaves
– 1 small onion, finely chopped
– 1-inch ginger, grated
– 1 tablespoon lemon juice
– Salt, to taste
Instructions:
1. Rinse the rice and urad dal, then soak them in water for at least 4 hours.
2. Drain and grind the mixture into a smooth batter using minimal water.
3. Heat oil in a non-stick pan over medium heat. Pour in a ladle of batter and spread evenly to form a thin dosa.
4. Cook for 1-2 minutes or until the edges start to curl. Flip and cook for another minute.
5. For the chutney, blend all ingredients together until smooth. Serve with the Mysore Masala Dosa.
Cooking Time: 20-25 minutes
Festive Mysore Masala Dosa with Pumpkin Chutney
Get ready to experience the flavors of South India this festive season with a twist! This recipe combines the classic Mysore masala dosa with a sweet and spicy pumpkin chutney, perfect for a cozy evening or a special occasion.
Ingredients:
For the dosas:
– 2 cups dosa batter
– 1/4 teaspoon Mysore masala powder
– Vegetable oil for frying
For the pumpkin chutney:
– 1 small pumpkin (about 1 pound), cooked and mashed
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon ginger paste
– 1 tablespoon tamarind paste
– Salt to taste
– Chopped cilantro for garnish
Instructions:
1. Heat a non-stick pan or griddle over medium heat.
2. Pour a ladle of dosa batter and spread evenly.
3. Sprinkle Mysore masala powder on top.
4. Cook for 1-2 minutes, until the edges start to curl.
5. Flip and cook for another minute.
6. Serve with pumpkin chutney.
Pumpkin Chutney:
1. Heat oil in a pan over medium heat.
2. Add chopped onion, minced garlic, and ginger paste. Cook until onion is translucent.
3. Add mashed pumpkin, tamarind paste, and salt. Stir well.
4. Simmer for 5-7 minutes or until the chutney thickens slightly.
Cooking Time:
Dosa: 2-3 minutes per side
Pumpkin Chutney: 10-12 minutes
Iron-Rich Mysore Masala Dosa with Spinach Chutney
This recipe combines the nutritional benefits of spinach and iron-rich ingredients to create a delicious and wholesome dosa. Perfect for breakfast or brunch, this dish is sure to become a favorite.
Ingredients:
For the dosa:
– 1 cup brown rice
– 1/2 cup split black gram (urad dal)
– 1/4 teaspoon cumin seeds
– 1/4 teaspoon coriander seeds
– 1/2 teaspoon salt
– 3/4 cup lukewarm water
For the spinach chutney:
– 1 cup fresh spinach leaves
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 tablespoon lemon juice
– Salt to taste
Instructions:
1. Rinse and soak the rice and dal for at least 4 hours.
2. Grind the soaked mixture into a smooth batter using water as needed.
3. Add cumin seeds, coriander seeds, and salt to the batter. Mix well.
4. Heat a non-stick pan over medium heat. Pour in a ladle of batter and spread evenly.
5. Cook for 1-2 minutes or until the edges start to curl.
6. Flip the dosa and cook for another minute.
7. For the spinach chutney, blend all ingredients together until smooth.
8. Serve the dosas with the spinach chutney and enjoy!
Cooking Time: 20-25 minutes
Diabetic-Friendly Mysore Masala Dosa with Fenugreek Chutney
Mysore masala dosa is a popular South Indian dish that’s both flavorful and filling. This diabetic-friendly version reduces the carbohydrate content by using whole wheat flour instead of regular maida, making it an excellent option for those managing blood sugar levels.
Ingredients:
– 1 cup whole wheat flour
– 1/2 cup lukewarm water
– 1/4 teaspoon active dry yeast
– 1 tablespoon Mysore masala powder (low-carb version)
– 1 small onion, finely chopped
– 1 small potato, peeled and diced
– Salt to taste
– Vegetable oil for brushing
– Fenugreek chutney (see below)
Fenugreek Chutney:
– 1 cup fresh fenugreek leaves
– 1/2 cup low-carb yogurt
– 1 tablespoon lemon juice
– 1/4 teaspoon cumin seeds
– Salt to taste
Instructions:
1. In a large bowl, mix together flour, yeast, and lukewarm water to form a smooth batter.
2. Add Mysore masala powder, chopped onion, diced potato, and salt. Mix well.
3. Cover the mixture and let it ferment for 12-14 hours.
4. Preheat a non-stick skillet or dosa tava over medium heat.
5. Brush with a little vegetable oil and pour in a ladle of batter.
6. Cook until the edges start to curl, then flip and cook the other side.
7. Serve with fenugreek chutney.
Cooking Time: 20-25 minutes (including fermentation time)
Nutritious Mysore Masala Dosa with Carrot Chutney
Nutritious Mysore Masala Dosa with Carrot Chutney Recipe
A flavorful and nutritious twist on the classic South Indian dosa, this recipe combines the savory goodness of Mysore masala with the sweetness of carrot chutney. Perfect for a healthy breakfast or snack!
Ingredients:
- 1 cup cooked rice
- 1/2 cup split black gram (urad dal)
- 1/4 cup grated carrots
- 1/4 teaspoon cumin seeds
- 1/2 teaspoon Mysore masala powder
- Salt, to taste
- Water, as needed
- For the carrot chutney:
- 2 cups grated carrots
- 1/4 cup coconut milk
- 2 tablespoons lemon juice
- Salt, to taste
Instructions:
- Mix cooked rice with urad dal and grated carrots.
- Add cumin seeds, Mysore masala powder, and salt. Mix well.
- Gradually add water to form a thick batter.
- Heat a non-stick pan over medium heat. Pour a small amount of batter and spread evenly.
- Cook for 1-2 minutes or until the dosa is golden brown. Flip and cook for another minute.
- To make the carrot chutney, blend grated carrots, coconut milk, lemon juice, and salt in a blender.
Cooking Time:
20-25 minutes (including prep time)
Exotic Mysore Masala Dosa with Mango Chutney
Experience the flavors of South India with this mouthwatering recipe, featuring crispy dosas filled with spicy potatoes and onions, served with a sweet and tangy mango chutney.
Ingredients:
For the dosa:
– 2 cups rice flour
– 1/4 cup mung bean paste (or substitute with peanut butter)
– 1/2 teaspoon baking soda
– Salt, to taste
– Water, as needed
For the filling:
– 2 medium potatoes, boiled and diced
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon Mysore masala powder
– 1 tablespoon vegetable oil
For the mango chutney:
– 2 ripe mangos, diced
– 1/4 cup sugar
– 1 tablespoon lemon juice
– Salt, to taste
Instructions:
1. Mix rice flour with mung bean paste and baking soda.
2. Gradually add water to form a smooth batter.
3. Heat a non-stick skillet over medium heat. Pour in a ladle of batter and spread evenly.
4. Cook for 30 seconds, then flip and cook for another 30 seconds.
5. Fill with potato-onion mixture and Mysore masala powder.
6. Drizzle mango chutney on top and serve immediately.
Cooking Time: 20-25 minutes
Homestyle Mysore Masala Dosa with Ginger Chutney
Experience the flavors of South India with this classic recipe for Mysore Masala Dosa and a zesty Ginger Chutney.
Ingredients:
For the dosa batter:
– 2 cups rice flour
– 1 cup urad dal (split black gram)
– 1/2 teaspoon methi seeds
– 1/4 teaspoon baking soda
– Salt, to taste
– Water, as needed
For the Mysore Masala Dosa filling:
– 1/2 cup mashed potato
– 1/4 cup chopped onions
– 1/4 cup chopped cilantro
– 1/2 teaspoon garam masala powder
– 1/4 teaspoon cumin seeds
– Salt, to taste
For the Ginger Chutney:
– 1 cup fresh ginger, peeled and grated
– 1/2 cup green chilies, chopped
– 1/2 cup cilantro, chopped
– 1 tablespoon lemon juice
– Salt, to taste
– Water, as needed
Instructions:
1. Mix the dosa batter ingredients with water to form a smooth paste.
2. Prepare the Mysore Masala Dosa filling by mixing all the ingredients together.
3. Cook the dosas according to package instructions or by making them from scratch using the batter.
4. Stuff the cooked dosas with the Mysore Masala Dosa filling.
5. Serve with Ginger Chutney and a dollop of butter, if desired.
Cooking Time: 30-40 minutes (including cooking time for the dosas)
Authentic Mysore Masala Dosa with Red Chili Chutney
Authentic Mysore Masala Dosa with Red Chili Chutney Recipe
Experience the flavors of Mysore, Karnataka, India with this classic recipe for Masala Dosa and its spicy accompaniment, Red Chili Chutney.
Ingredients:
For the Dosa:
– 2 cups dosa batter (available at Indian stores or make your own)
– 1/4 teaspoon salt
– 1 tablespoon ghee or oil
For the Chutney:
– 1 cup red chilies, seeded and chopped
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1/2 teaspoon grated ginger
– 1/4 teaspoon cumin seeds
– Salt to taste
– 1 tablespoon lemon juice
Instructions:
1. Heat a non-stick pan over medium heat.
2. Brush the pan with ghee or oil and pour in the dosa batter.
3. Cook for 1-2 minutes, until the edges start to curl.
4. Flip the dosa and cook for another minute.
5. Serve hot with Red Chili Chutney.
Red Chili Chutney:
1. Heat oil in a pan over medium heat.
2. Add chopped onion, garlic, and ginger; sauté until soft.
3. Add cumin seeds and red chilies; sauté for 1 minute.
4. Season with salt and lemon juice.
5. Simmer for 10-15 minutes or until the chutney thickens.
Cooking Time:
– Dosa: 2-3 minutes per side
– Chutney: 10-15 minutes
Innovative Mysore Masala Dosa with Avocado Chutney
Experience the fusion of traditional Indian flavors with modern twists, as we bring together the spicy richness of Mysore Masala Dosa and the creamy freshness of Avocado Chutney. This innovative recipe is sure to delight your taste buds!
Ingredients:
For the Mysore Masala Dosa:
– 2 cups dosa batter
– 1/4 cup Mysore Masala powder
– 1/4 teaspoon salt
– Vegetable oil for frying
For the Avocado Chutney:
– 3 ripe avocados
– 1 small onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon fresh cilantro, chopped
– 2 tablespoons lemon juice
– Salt to taste
Instructions:
1. Heat a non-stick skillet or dosa pan over medium heat.
2. Pour a ladle of dosa batter into the pan and spread evenly.
3. Sprinkle Mysore Masala powder and salt on top.
4. Cook for 2-3 minutes, until the edges start to curl and the surface is slightly golden.
5. Flip and cook for an additional 1-2 minutes.
6. For the Avocado Chutney, blend all ingredients in a food processor until smooth.
7. Serve the Mysore Masala Dosa with a dollop of Avocado Chutney.
Cooking Time: 15-20 minutes
Comforting Mysore Masala Dosa with Onion Tomato Chutney
This recipe combines the authentic flavors of South India with a hint of comfort food, perfect for a cozy evening. The crispy dosa and flavorful chutney will transport you to the bustling streets of Mysore.
Ingredients:
For the Mysore Masala Dosa:
– 2 cups fermented dosa batter
– 1/4 teaspoon Mysore masala powder
– Vegetable oil, for frying
For the Onion Tomato Chutney:
– 1 large onion, finely chopped
– 2 medium tomatoes, diced
– 1/2 teaspoon cumin seeds
– 1/4 teaspoon coriander seeds
– Salt, to taste
– 2 tablespoons vegetable oil
Instructions:
1. Heat a non-stick pan or griddle over medium heat.
2. Brush the dosa batter with Mysore masala powder and cook for 2-3 minutes on each side, until crispy.
3. In a separate pan, heat oil and sauté onions until golden brown.
4. Add cumin seeds, coriander seeds, and salt to the pan; stir well.
5. Add diced tomatoes and stir well; cook until the chutney thickens slightly.
6. Serve the dosa with the Onion Tomato Chutney for a comforting treat.
Cooking Time: 20-25 minutes
Conclusion
Get ready to indulge in the flavors of South India with these 25 mouth-watering Mysore Masala Dosa recipes! From classic combinations like Coconut Chutney and Tomato Chutney, to innovative pairings like Avocado Chutney and Beetroot Chutney, there’s a recipe for every occasion. Whether you’re looking for a quick weeknight dinner or a show-stopping brunch, this collection has got you covered. With options for kids, diabetics, and vegans, these recipes cater to all tastes and dietary needs. So go ahead, get creative in the kitchen, and savor the taste of Mysore Masala Dosa!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
