March 31, 2008

Mysore Masala Dosa Recipe, Mysore Masala Dosa Step by Step

Mysore Masala Dosa is really a spicier version of our good old potato masala dosa with the addition of a delicious red chutney. I've come to boil potatoes in bigger batches and make a few things with it, like potato masala, aloo bonda, and masala dosa. Since I almost always have dosa batter ready to go, making masala dosas has really become a breeze.

mysore masala dosa recipe

Ok, so a few things to remember to make Mysore masala dosa at home.

- You can prepare ahead by making the red chutney and potato masala filling in advance
- You can even make the side dishes like sambar a day ahead if you'd like but I recommend making coconut chutney fresh before serving
- The chutney can be stored in the refrigerator for up to 4 days and the masala can be stored for a day
- I like my potato masala for masala dosa on the drier side with lots of onions so my recipe will reflect that. Do adapt to your taste and consistency preference
- You can use the red chutney as a side dish for dosa and idli too, it's really delicious

mysore masala dosa recipe

If you love dosa as much as my family and I do, I'd highly recommend checking out the following links:

- plain dosa recipe
- instant rava dosa
- masala dosa
- sago dosa
- no-grind dosa batter recipe

The following instructions assume that you have dosa batter ready to use. You can use store-bought batter but if you'd like to make your own dosa batter, please following the instructions in my detailed post.

Ok, now let's go make some Mysore-style Masala Dosa!


Preparation time: 45 minutes
Cooking time: 30 minutes
Makes 12 dosas

6 cups of dosa batter
6 tbsp of Indian sesame oil (gingelly oil)
For potato masala:
2 of potatoes, boiled or steamed and mashed coarsely
1/2 cup of sliced onions
1 tsp of oil
1/4 tsp of black mustard seeds
1/2 tsp of split urad dal (ulutham paruppu)
1/2 tsp of grated ginger
1/4 tsp of turmeric powder
1/2 tsp of red chilli powder (adjust to taste)
2 tbsp of chopped coriander leaves (or use curry leaves)
For red chilli chutney:
2-3 of dry red chillies
1/2 cup of shallots (chinna vengayam, ulli) or onions
2 tbsp of roasted gram (pottukadalai)
2 cloves of garlic
A small piece of tamarind
1/2 tsp of salt (or to taste)
A pinch of sugar


To make potato masala for masala dosa filling:

Heat oil and add the mustard seeds. When they pop, add the urad dal. Roast until golden brown.

Next, add the sliced onions and ginger and cook on low heat until soft and transparent. Do not fry or roast them, just about cooked softly is perfect for us.

Add the turmeric powder and some red chilli powder. You can also add chopped green chillies but we find it unpleasant to bite into green chillies when eating masala dosa so I generally use chilli powder for heat. Mix well and cook for a minute longer.

Now add the roughly mashed potatoes and salt. Mix well to combine everything.

Turn off heat and top off with the chopped coriander leaves. Mix again and set aside.

To make red chutney for masala dosa:

Grind together all ingredients - roasted gram, shallots, red chillies, garlic, tamarind, salt, and some water - to make a smooth paste. The consistency should be spreadable and not too watery so add water accordingly.

To make the dosas:

Heat an iron tawa (or non stick) and pour about 1/2 cup batter and spread into a thin circle.

Sprinkle sesame oil over the dosa and allow it to cook.

When the top of the dosa starts to cook and firm up, gently press down with a spatula to create an even top. This will help the dosa to cook properly since we won't be flipping it over.

Cover and cook on medium-low heat for another minute.

Next, spread about 1 tsp of the red chilli chutney over the dosa. You can use as much or as little as you'd like, based on your spice tolerance.

Then, add about 2-3 tbsp of the potato masala towards one side of the dosa. Flatten it a bit so that the dosa can be folded in half comfortably.

Gently fold one side of the dosa over the side with the masala and transfer to a plate.

Serve hot with sambar and chutney. I didn't make any chutney since I didn't have coconut in the house but masala dosa and dosa is really a fabulous combination by itself.

Step by step pictures for making Mysore masala dosa:

First, the potato masala:

Heat oil and add the mustard seeds and urad dal.
mysore masala dosa recipe

When the mustard pops and urad dal turns golden brown, add the sliced onions and ginger.
mysore masala dosa recipe-2

When the onions turn pink and soft, add the chilli powder and turmeric. Mix well.
mysore masala dosa recipe-3

Then add the mashed potatoes and salt. Mix again to combine all ingredients. Turn off heat.
mysore masala dosa recipe-4

Add chopped coriander leaves and mix again.
mysore masala dosa recipe-5

Set aside until needed.
mysore masala dosa recipe-6

To make the red chilli chutney:

Add all ingredients for chutney in a small spice jar.
mysore masala dosa recipe-7

Grind to a smooth paste with little water. The chutney should be spreadable consistency. Adjust spice levels and salt to your preference.
mysore masala dosa recipe-8

To make the masala dosas:

Heat your dosa griddle. Some use iron tawa and some use non-stick. Any of this will work. I use a traditional iron dosa "kallu" from TamilNadu. Once the tawa is hot, pour about 3/4 cup batter to the centre of the tawa and spread into a thin circle with the back of a rounded spoon.

Sprinkle a few drops of sesame oil over this and let it cook for 2 minutes or so on medium heat.
mysore masala dosa recipe-9

Once the top of the dosa has cooked somewhat, press down with your spatula to make it even. This is to ensure more even cooking since we won't be flipping the dosa. This is an optional step but I find that it helps. Now cook the dosa covered for another minute or so.
mysore masala dosa recipe-10

Then, add about 1/2 tsp to 1 tsp red chutney on the dosa and spread evenly. Depending on your spice preference and tolerance you can add more or less of the chutney.
mysore masala dosa recipe-11

Then add about 2-3 tbsp of the potato masala towards one side of the dosa.
mysore masala dosa recipe-12

Gently fold the dosa and remove from the tawa.
mysore masala dosa recipe-13

Serve hot with sambar and chutney.
mysore masala dosa recipe-14

Mysore Masala Dosa ready! You can adapt the masala filling to your choice by adding more vegetables, omitting onions, etc. Even the red chutney is quite flexible and you can adjust the spice levels and such to your liking.

Drop a comment below if you try this recipe :)

This post has been edited on 21st Feb 2015 with an updated recipe and better, step by step images.

Mysore Masala Dosa Recipe, Mysore Masala Dosa Step by Step

For Mysore Masala Dosa recipe in tamil, telugu, kannada, urdu, hindi, etc, please use the Google translate button in the sidebar.

March 29, 2008

Apple-Pear Salad with Honey Dressing {Recipe}

Summer is here and with it, end of March which brings in additional 'heat' of pending deadlines for events. I made this salad last week but was not very happy with the pictures. One would think I am quite used to posting bad pics on this blog but somehow, I feel bars have been raised now :D I didn't have time to make this again, so the post will have to do with bad pics.

Pears are known for its mild flavour and firmness. This is why I like them best in salads and maybe poached. Wiki also says that in some varieties, its difficult to tell apart apples and pears. This was quite surprising to me since we get only one kind of pear in Hyderabad and maybe a couple of varities of apples. And really, it's not difficult to tell them apart easily.

Anyway, I used up a couple of pears and one apple in this salad. I also experimented with some spices and flavours for the dressing and was quite pleased with the results.

March 26, 2008

Masala Chai - Masala Tea Recipe-Spiced Indian Tea

This was my original entry idea for MBP this month, focussing on Mixed Drinks. I slightly digressed and posted the spiced buttermilk instead. Blame it on the weather. After the summer showers, Hyderabad is cooler now and a hot cup of malasa chai is just what we crave. The recipe is from none other than Asha from her awesome blog, Foodie's Hope.

Whenever I make tea, it's usually ginger tea or cardamom tea, but never both, leave alone other spices. It just never occurred to me, though I have all the common spices in my kitchen at all times. This was such an obvious yet brilliant idea and I really relished the drink.

In Singapore, Masala Chai is one of the most popular drinks in Indian restaurants when I go out for meals with non-Indians. The hotels here add condensed milk instead of milk which gives a wonderful flavour to the tea although it's not practical for us to make tea with condensed milk at home all the time.
Here is how I make Indian Masala Chai
Boil 1 tbsp tea leaves in half cup water. Add 2 cloves, 1 cardamom, a few cinnamon pieces and some grated ginger. Add 1 cup milk and bring to boil again. Do not boil for too long, simmer add required amount of sugar and remove from fire. Serve hot
Other Drinks Recipes On This Blog
Ginger Tea
Spiced Buttermilk
Lichee Lemon Cooler

March 21, 2008

Kerala Sambaram / Majjige / Mor / Spiced Buttermilk Recipe

When Sig announces an event, there is no way I am going to miss it. She has been ever supportive in all my events and even otherwise, when I email her with really silly questions and doubts about blogging. March has been an incredibly eventful month for me so I was almost expecting to miss out on MBP this time. The other day I was randomly browsing through Sailu's blog and chanced upon this wonderfully refreshing drink - Majjige or Sambaram as well it in Malayalam - that fit in perfectly with the weather.

The merciless Hyderabad summer has started and temperatures can sore to upto 38 degrees centrigrade. There is no escaping it and weekends are even more horrid cuz you just don't feel like stepping out of the house. Moreover, it differs from the Kerala summers to which I am used to. In Hyderabad, its hot, but not humid. The sun will scorch your skin and leave you completely dehydrated.

Kerala Sambaram / Majjige / Mor / Spiced Buttermilk Recipe

Buttermilk is known for its hydrating and refreshing properties. In Kerala, traditional Nair families used to give mildly spiced buttermilk or Sambharam to their guests. Even Christian families are known to have pacha moru (spiced salted buttermilk) or kachiya moru (buttermilk tempered with chillies and curry leaves) with their lunch. Buttermilk is known as Majjige in Telugu, Majjige Huli in Kannada, simply Mor in Tamil and Sambharam in Malayalam.

I enjoyed this refreshing drink on a hot summer afternoon, around 2pm in the afternoon. It was so refreshing that I felt like just relaxing and taking a nap after it.

How to Make Sambaram or Kerala-Style Spiced Buttermilk

2 glasses of buttermilk (made from 4 parts water and 1 part curds)
1 green chilli finely chopped
½” ginger piece grated
few curry leaves
salt to taste

Mix all the above ingredients and chill. Serve cold.

Kerala Sambaram / Majjige / Mor / Spiced Buttermilk Recipe

Try some Sambaram this summer and keep yourself hydrated and refreshed.

March 13, 2008

What's a Good, Balanced Breakfast

"Eat breakfast like a king, lunch like a prince, and dinner like a pauper." - Adelle Davis

We have heard this one a lot, haven't we? But starting from school, my food habits have always been the other way around. I almost always used to skip breakfast, have meagre lunch and come home famished, only to hog for dinner. This went on till I reached Hyderabad. Somewhere, mom's warnings and information from websites started getting me to think and I thought I might as well correct the mistakes before I get too old to do it :D

Now, my meals are as balanced as possible, and food in office helps me to do this immensely. We have a wide range of options in our office cafe and every day is a new and fresh day as far as meals are concerned.

March 10, 2008

Avarakkai Paruppu Curry / Broad Beans Paruppu Curry Recipe

I came across this really simple recipe at Sra's and immediately wanted to try it with the beans I had lying idle in my fridge. I had only about 10-12 beans so added more toor dal than in her original recipe. The taste was very similar to beans parippu usli but the broad beans gave it a slightly different look and flavour.

Avarakkai Paruppu Curry Recipe

Broad beans / avarakka - 12
Toor dal - 1/2 cup, soaked in water for 30 mins
Chopped garlic - 6 pods
Red chillies - 4, broken into 1" pieces
Jeera powder - one pinch

How I Made It:

1. Boil the beans in some water till tender. Leave aside.

2. Temper mustard seeds in little oil and fry the chopped garlic till brown. Add the chillies and jeera powder.

3. Mix in the beans and toor dal and fry well for another 3-4 minutes. Add salt and remove from fire.

It was really yummy with some tangy rasam. Quick to make with minumum ingredients - my kind of recipe :) Thanks Sra!

March 6, 2008

Mushroom Masala-Mushroom Gravy-Mushroom Recipes

This dish happened one lazy afternoon when I went for a nice signature massage at Latitudes Spa, where we get a sexy Googler discount, and casually picked up a packet of button mushrooms at Food World. I have always loved cooking with mushrooms and coming up new kinds of mushroom recipes. Mushroom Masala is probably the easiest Mushroom Recipe I have come up with with the spices and ingredients easily available in my pantry.

Mushroom Masala-Mushroom Gravy-Mushroom Recipes

Since shelf life of mushrooms is just about a day, I had to quickly act on it the next day. The quickest way to cook mushrooms has got to be mushroom masala recipe. It was just yummy with some warm toasted bread or roti / chapati.

March 3, 2008


How to make simple and easy Pound Cake

I am sure that at some point or the other in our lives, we would have tasted this simple yet yummy cake. It gets the name pound cake from the traditional and original recipe which called for one pound each of all ingredients - flour, sugar, eggs and butter. I remember my mom too making it in this manner where she used to weigh all the ingredients and take equal quantities, even the eggs! Her weighing the eggs used to put my young mind into eternal confusion but that never stopped me from stirring the batter and licking it off the bowl in the end :D

The recipe has evolved and changed over time but I tried it the traditional way. Since I normally cook for one, I used 100gm of all the ingredients and then adjusted it a bit here and there to my taste.

Vanilla Pound Cake Recipe

Flour - 100gm
Butter - 100 gm (at room temperature)
Eggs - 100 gm (approx 2 medium sized eggs)
Sugar - 100 gm (I ended up using around 1/2 a cup and a bit more, since it seemed like a lot after powdering)
Vanilla extract - 1 tsp
Salt - one pinch (optional)

How to make Pound Cake:

1. Beat the eggs till soft. This might take upto 2 mins on a hand blender. I don't own an electric hand blender so I used the good old mixie to get the eggs whipped up.

2. Next, lightly beat the butter and sugar together till nicely blended. Add the beaten eggs to this. Ideally, the butter and sugar should be at room temperature, otherwise you will find that it curdles. Panic not! It happened to me but everything is fine when the flour is folded in.

3. Once the egg-butter-sugar mixture is well blended, add the vanilla and salt and mix gently.

4. Gently fold the flour in. I used a wide wooden spatula for this. The idea is to not loose the fluffiness of the beaten eggs. The batter will seem slightly thicker than the normal cake batter. Again, panic not! :)

5. Transfer to a greased tray and bake in a pre-heated oven for 30-35 mins at 350 degrees. The top should turn a lovely golden brown, a toothpick inserted into the centre should come out clean and your neighbours should get the lovely aroma! At that point, your cake is done.

I normally don't like frosting on homemade cakes so I had mine with a generous helping of Nutella :D

For all those who asked, yes, Nutella is very much available in India, thank God! And for those who said they haven't tried it yet, you absolutely should!! Its divine (provided you like the flavour of hazelnuts).