IndianCuisine

Cook · South Indian · Karnataka

Mysore masala dosa Mysore masala dosa

A masala dosa with a kick: the crisp fermented crepe is smeared inside with a fiery red garlic-and-chilli chutney before the potato filling goes in. Karnataka’s bolder dosa.

Vegetarian 7g protein South Indian

30 min

batter fermented

3

serves

Medium

effort

Why this recipe works

The base is a classic fermented dosa, and the fermentation is what makes it light, digestible and slightly tangy, the same gut-friendly process behind idli. What sets the Mysore version apart is the red chutney spread inside: garlic, dried chilli and chana dal ground to a punchy paste.

Ingredients

Method

  1. 1

    Grind the red chutney of roasted garlic, chilli, chana dal and tamarind.

  2. 2

    Spread the fermented batter thin on a hot tawa.

    Why fermented: fermentation makes the batter light and digestible and gives the dosa its gentle tang and crisp edge.

  3. 3

    Smear the red chutney over the dosa, then add the potato masala.

  4. 4

    Crisp, fold and serve with sambar and coconut chutney.

An honest word

Mysore masala dosa is a fermented, mostly wholesome dish, with one caveat: it is traditionally cooked buttery and rich, more oil or butter than a plain dosa. Keep the fat modest, and lean on the sambar alongside, which adds dal protein and fibre, and it is a satisfying, balanced meal rather than just a treat.