Mysore Masala Dosa | Hotel Style Masala Dosa Recipe

Golden Crispy Mysore Masala Dosa recipe with detailed step by step pictures. Mysore Masala Dosa video recipe, hotel style masala dosa video recipe. Learn how to make perfectly crisp and golden Bangalore Hotel style Masala Dose recipe!

Mysore Masala Dosa is a breakfast recipe popular all over Karnataka, especially across eateries and restaurants. It has a golden-brown hue, a beautiful sheen and is very crisp. It is typically served as breakfast or a quick meal available during the evening too! There are many eateries famous for Bangalore style masala dosa which is very different from the masala dosa made in Tamilnadu. Although they share the common name of masala dosa, the similarities end with the potato masala that is filled inside the dosa.

Jump to:

• Key Ingredients
• Tips & Important Notes for Making Mysore Masala Dosa
• Substitutions & Variations
• Storage & Serving Suggestions
• Mysore Masala Dosa Video Recipe
• Mysore Masala Dosa Recipe with Step by Step Pictures
• Recipe Notes
• More Breakfast Recipes
• 📖 Recipe
• 💬 Comments

Mysore Masala Dose has a distinct difference in texture of the dosa and that’s because of the dosa batter recipe. To get the golden crisp texture and sheen, the batter is made with a few additional ingredients. Also, Bangalore hotel style masala dosa is slightly thicker but crisp than the otherwise paper-thin crisp masala dosa available elsewhere in South India. A generous smear of the kempu chutney/red chilli garlic chutney inside the dosa compensates the slight sweetness from the batter and compliments the delicious alu palya/potato masala.

Hotel Style Masala Dosa recipe is a combination of three recipe components – dosa batter (made in mixie/blender), kempu chutney/red chilli garlic chutney & alu palya/potato masala. Once all these recipe components are made, making the masala dose is very easy. Though it has a long list of ingredients & a slightly time-consuming process, it yields such delicious restaurant style masala dosas at home. Do check out the detailed video recipe for procedure and check out the step-by-step recipe below.

Key Ingredients

Masala Dosa Recipe has three main components and each one of those recipes have a few main ingredients.

Dosa Batter is made with Parboiled Rice, Raw Rice, Whole Urad Dal as the main ingredients. The proportions and ratios differ in resulting different textures & colors. With Mysore Masala Dosa, there are two other lentils added to give it a golden hue – Chana Dal & Toor Dal. To make the dosa soft, we will also use some Poha/Rice Flakes. Use crystal salt instead of regular table salt for fermenting the batter well.

Kempu Chutney/Red Chilli Garlic Chutney is made with Dry Red Chillies, Onions, Garlic Cloves, Fresh Cilantro, Tamarind Extract, Cumin Seeds, Jaggery & Salt.

Alu Palya/Potato Masala is made with Boiled Potatoes, Finely Chopped Onions, Fresh Ginger, cooked with Turmeric Powder, tempered in Mustard Seeds, Cumin Seeds, Curry Leaves & Hing/Asafoetida.

Mysore Masala Dosa is roasted & cooked with Fresh Butter for the authentic flavor & taste. You can also use a combination of oil and butter as needed.

For full list of ingredients and exact measurements, check the recipe below.

Tips & Important Notes for Making Mysore Masala Dosa

Hotel Style Masala Dosa is easy to make at home, it is a beginner-friendly recipe too. Despite the number of ingredients and the long process, it is a simple recipe that can be made by anyone. The below tips and notes are helpful to get perfect dosa when you try out the recipe.

The dosa batter texture and consistency is very important to make the dosa perfectly. As this batter is made in mixie/blender, it is important to not let the batter heat up while grinding. Make the batter in small batches and run the blender in small intervals to prevent it from getting warm. It should be ground slightly coarse and be thick before setting up for fermenting overnight.

The batter should be fermented in a warm place overnight or until it is doubled in volume. If you live in a cold place, try placing the batter in a warm oven or over the fridge top to get it to ferment easily.

Adding chana dal and toor dal to the dosa batter gives the dosa crispness and also color. Bangalore style dose is slightly on the sweeter side as some sugar is added to the batter, which also helps make the dosa perfect golden-brown colored.

Using a cast iron pan/tawa is a must for making perfect dosa at home. The pan should be hot and then the flame should be set medium. If the pan is well-seasoned and is of right temperature, there is no need to grease it with oil before making the dosa. Always sprinkle some water on the hot tawa to regulate the temperature before spreading the dosa batter.

Dosa should be roasted on low-medium flame until it is crisp and golden brown. After spreading the chutney, cook it on low flame until the dosa is well-roasted before adding the potato masala. Cooking the dosa in in butter makes it flavorful and delicious.

Substitutions & Variations

I have used 1:1 ratio of raw rice and parboiled rice for making the dosa batter but it can also be made fully with raw rice.

Adding chana dal and toor dal to the dosa batter makes the dosa crispier and golden in color. It can be skipped or only chana dal can be used too.

Alu Palya Recipe/Potato Masala is usually made plain without any additional spices or green chillies as the dosa is spread with spicy red chutney first. Additional green chillies can be added.

Additionally, potato masala can be topped with extra butter, grated coconut and finely chopped coriander leaves too.

In kempu chutney, it is optional to use roasted onions and raw onions can be used too.

Storage & Serving Suggestions

Mysore Masala Dosa is best served hot & crispy straight from the tawa, with the side of Hotel Style Coconut Chutney. The chutney is typically served thick and without any tempering. Sambar is not usually served with this masala dosa in bangalore hotels. The dosa remains crisp when hot and looses its shine & crispness on cooling down. The leftover batter can be stored in an airtight container in fridge for upto a week. Both kempu chutney and alu palya can be made ahead, stored in fridge for upto 2 days.

Mysore Masala Dosa Video Recipe

Mysore Masala Dosa Recipe with Step by Step Pictures

Making of Dosa Batter

In a large bowl add 1 cup raw rice/dosa rice, 1 cup parboiled rice/idli rice, ½ cup whole urad dal, 1.5 tablespoon chana dal, 1.5 tablespoon toor dal, ½ teaspoon methi seeds. Wash them thoroughly until the water runs clear.

Add enough water to soak the rice and dal. At this stage, poha/rice flakes can be added. If using thin rice flakes, they can be soaked just for an hour also. Let everything soak for 8 hours or overnight.

Add the soaked rice and dal into a blender in equal batches, with enough water.

Grind into a slightly coarse batter making sure the batter doesn’t warm up. Pulse a few times or use short blend times to make the batter in the blender.

Remove the batter onto a large bowl and add crystal salt as needed. Mix it with clean hand or a ladle.

Set aside for 8 hours or overnight until the batter has doubled in volume and the batter looks fluffy.

Before making the dosa, add 2 teaspoon sugar.

Gently mix the batter without overmixing it. Add some water as needed to adjust the consistency of the batter.

It should be slightly thick but flow from the ladle when poured. Set aside.

Making of Kempu Chutney/Red Chilli Garlic Chutney

In a small pot with enough water, add 10 dry red chillies and boil for 3-4 mins. Cover and keep aside for ten minutes until they are soft.

Meanwhile heat ½ teaspoon oil in a pan and add 1 onion roughly chopped.

Fry on low flame until translucent. Remove from heat and let it cool down.

In blender add the soaked red chillies, roasted onions, 6-8 garlic cloves, 2 stalks coriander leaves roughly chopped, small marble sized ball of tamarind, 2 teaspoon jaggery and salt as needed.

Pulse a few times until the ingredients are coarsely ground, sprinkle some water if needed.

Grind into a not so smooth paste and remove into a bowl. set aside

Making of Alu Palya/Potato Masala

In a pan heat 2 teaspoon oil. Add ½ teaspoon mustard seeds, ½ teaspoon cumin seeds, 1 teaspoon urad dal. As they splutter and turn golden brown, add ¼ teaspoon asafoetida and 1 sprig fresh curry leaves. Fry for a few seconds.

Add 1 onion finely chopped followed by 2 inch ginger finely chopped.

Fry until the onions are translucent.

Now add 4 boiled potatoes peeled & cubed. Add ½ teaspoon turmeric powder and salt as needed.

Mix well and cook for 3-4 mins on medium flame.

Next add ½ cup to 1 cup water and mix well.

Let the potatoes cook on medium flame covered for 5-6 mins.

If there are large potato pieces, mash them roughly until broken into small chunks.

Cook the potato masala until it is thick, remove from heat. Add 2-3 tablespoon fresh coriander leaves finely chopped. Set aside.

Making of Mysore Masala Dosa

Heat the cast iron dosa tawa on medium flame until it is hot. When it is hot enough, grease it with few drops of oil and rub it in using an onion. When drops of water are sprinkled, it should sizzle.

Pour a ladle of dosa batter at the center of the dosa tawa. Spread it gently to form a slightly thick dosa. Let it cook for 10-15 secs. Add 1 teaspoon butter and let it melt.

Sprinkle few drops of oil/butter all over the edges and spread the butter all over the dosa. Cook for a minute or two until the bottom starts to crisp up.

Now add 1 teaspoon kempu chutney at the center and spread it all over the dosa. It should be spread only after the dosa is cooked & bottom is crisping up. Cook for 1-2 mins on medium flame until the dosa is well roasted.

Next add 2-3 tablespoon of alu palya/potato masala at the center – do not spread. Cook for a few seconds.

Gently remove the dosa from the tawa. Fold it in half. Repeat this with rest of the batter.

Serve hot with Hotel Style Coconut Chutney immediately with filter coffee on the side.

Recipe Notes

• The key for achieving golden brown dosa is in roasting the dosa with enough butter/oil on a hot tawa with even temperature/heat. Do not skimp on the butter/oil for this recipe.
• Cast iron dosa tawa is highly recommended for even cooking of the dosa.
• Kempu chutney and potato masala can be made ahead, stored in fridge for upto 2 days.
• Leftover dosa batter can be stored in the fridge for upto a week.

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