Mysore Masala Dosa | Mini Mysore Masala Dosa Recipe

Mysore Masala Dosa | Mini Mysore Masala Dosa Recipe

Mysore Masala Dosa or mini mysore masala dosa as this one is popular breakfast recipe, popular in Bangalore and mysore. Main difference between regular masala dosa and mysore masala dosa is in Mysore masala red chutney is used and it's crispy from outside and soft inside and of course delicious as it's served in mysore, though it's very popular as breakfast, it's also good tiffin or dinner option.

This version of mysore masala dosa is mini as it's served in wedding, as the menu will be elaborate in weddings so for breakfast mini version of mysore masala dosa is served in Karnataka along with ghee on side. I know I haven't posted masala dosa recipe yet, one of the thing that I want to do for long time but whenever I make masala dosa we want to eat it while it's hot than I never manage to click pictures, perhaps some time I should do it :)


These mini version of very good specially if you want to limit your intake of masala dosa and specially mysore masala dosa where ghee/butter used generously to make the dosa crispy and tasty. Also mini versions are good option for lunch box or even for party, get-together where you have lot of other dishes. I don't have step wise picture for this recipe so bare with that. Also I am linking my idli-dosa batter post, so refer that post to make your dosa batter. Checkout Chutney Recipes to choice any chutney to serve along with this mysore masala.


You can also check other Dosa/Adai recipes



Mini Mysore Masala Dosa Recipe

Popular breakfast spicy and filled mysore masala dosa in mini version.
Author: Category: Breakfast Cuisine: South Indian
Prep Time: Cook Time: Total Time:


Refer Idli-Dosa Batter post recipe for Dosa Batter
    For Red Chutney
  • 3 tbsp - Roasted Chana dal/Pottukadalai
  • 6-7 - Dry Red Chili
  • 1 small - Onion or 3 Shallots
  • 5 - Garlic Pods
  • 1 tsp - Tamarind
  • 1 tsp - Oil
  • To Taste - Salt
  • For Potato Masala/Palya (filling)
  • 2 Large - Potato
  • 1 Medium - Onion
  • 3 - Green Chilies
  • 2 tsp - Grated Ginger
  • 1/2 tsp - Turmeric Powder
  • To Taste - Salt
  • 1 tsp - Lemon Juice
  • 1 tbsp - Chopped Coriander Leaves
  • For Temper/Tadka
  • 1 tbsp - Oil
  • A Pinch - Asafoetida/Hing
  • 1 tsp - Mustard Seeds
  • 1 tsp - Urad Dal
  • 1 tsp - Chana Dal
  • 10-12 - Curry Leaves
  • 1/2 tbsp - Broken Cashew nuts (optional)


    For Potato Palya/Filling
  1. Wash, cut and pressure cook dal for 3-4 whistles, once pressure released peel and mash potato (without any lumps) and keep aside. Meanwhile peel and slice onion, finely chop green chili, coriander leaves.
  2. Heat oil in a kadai or pan, add all the items listed under 'For Tempering' and saute until cashews becomes light brown. Add onion, green chili, ginger and saute until onion becomes soft.
  3. Add turmeric powder, 1/4 cup water, salt, mashed potato, mix well, cover and cook for 2-3 mins in medium flame or until water dries up. Add lemon juice, coriander leaves mix and off flame. Our potato palya is ready, keep aside.
  4. For Red Chutney
  5. Heat oil in a pan or kadai, add roasted gram (chana dal), dry red chili and roast in medium flame until it becomes light brown, add chopped onion, garlic and saute for another 1-2 mins, off flame and allow to cool.
  6. Grind roasted ingredients with salt, tamarind with little water to make thick chutney. (add 1 tbsp water at a time, not to make chutney watery).
  7. To Prepare Mysore Masala Dosa
  8. Heat a tawa/dosa pan, pour 1/2 big ladle of dosa batter and spread in circular motion to form dosa evenly, it should be thicker than regular dosa. Pour oil or ghee on dosa edges, cook and cook for a min or until edges becomes brown.
  9. Spread 2 tsp of red chutney evenly on dosa, add 1/2-1 tbsp of ghee or butter and spread evenly. Now add 1-2 tbsp of potato filling/palya on one side and fold the dosa. Or you can add potato filling in center and close dosa from both edges. Serve Immediately with coconut chutney, sambar and some more butter or ghee.

Serve hot with butter on top or melted ghee on side with coconut chutney, sambar.  Pour ghee over mysore masala dosa and enjoy.

  • You can do the same to make regular mysore masala dosa, in that case make dosa with 1 big ladle of batter, spread more chutney and masala.
  • After folding dosa brush ghee or butter and roast both sides for another minute to gave brown, crispy dosa.
  • Red chutney for mysore masala dosa should be spicy, adjust red chili to suit your taste.

Delicious mini mysore masala dosa to relish.


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