Mysore masala dosa
Mysore masala dosa is a masala dosa with a thick red chutney of dried red chillies, garlic and onion spread inside before the potato filling goes in. It is named after Mysuru in Karnataka, is usually cooked with more oil or ghee than a regular masala dosa, and has about 357 kcal per dosa.
How is Mysore masala dosa different from masala dosa?
A Mysore masala dosa is built on the same fermented rice and urad dal batter as a regular masala dosa. The difference is a layer of thick red chutney, made from dried red chillies, garlic and onion, spread across the inside of the dosa while it cooks. The potato masala goes on top of the chutney, so every bite has heat and garlic as well as potato.
| Feature | Masala dosa | Mysore masala dosa |
|---|---|---|
| Batter | Rice and urad dal, fermented | Same |
| Inside the dosa | Potato masala | Red garlic-chilli chutney, then potato masala |
| Fat | About 1 tsp oil or ghee | Usually 2 tsp oil or ghee |
| Taste | Mild, savoury | Spicy, garlicky, slightly tangy |
| kcal (estimate) | About 280 | About 357 |
Spreading a Mysore masala dosa slightly thicker than a regular one helps it hold the wet chutney without going soggy. The dish is named after Mysuru, the former royal capital of the Mysore kingdom, and is now served across India wherever South Indian breakfast is.
What is the red chutney in Mysore masala dosa?
The chutney is what a Mysore masala dosa is judged on. It should be thick enough to spread without running, deep red, and hot without being bitter.
Many Karnataka cooks use Byadgi chillies for the colour. Byadgi chillies, grown around Byadagi in Haveri district, give a deep red colour with mild heat and carry a Geographical Indication tag. A couple of hotter chillies, such as Guntur, can be added if you want more fire. Garlic and onion give the chutney its body, roasted gram thickens it, and a small piece of tamarind balances the heat.
If you cannot find Byadgi chillies, Kashmiri chillies give a similar colour and gentle heat.
Recipe card
Ingredients
Red chutney (for 10 dosas)
- 8 dried Byadgi or Kashmiri red chillies
- 2 dried Guntur red chillies (optional, for more heat)
- 8 garlic cloves
- 1 small onion, roughly chopped
- 2 tbsp roasted gram (pottukadalai or hurigadale)
- A small piece of tamarind (about 1/2 tsp)
- 1/2 tsp salt
- 1 tsp oil
Dosa
- About 1 kg fermented dosa batter (half the masala dosa recipe)
- About 1 kg potato masala (the masala dosa recipe quantity)
- Ghee or oil, about 2 tsp per dosa
Method
Red chutney
- Soak the dried chillies in hot water for 15 minutes, then drain.
- Heat the oil in a small pan and fry the onion and garlic for 2–3 minutes until the raw smell goes.
- Grind the chillies, onion, garlic, roasted gram, tamarind and salt with 2–3 tbsp of water to a thick, smooth paste that holds its shape on a spoon.
Cook the dosa
- Heat the tava until water sizzles away in 2–3 seconds and spread a ladle of batter slightly thicker than for a regular dosa.
- Drizzle 1 tsp of ghee or oil around the edge and cook until the top loses its wet shine.
- Spread about 1 tbsp (15 g) of red chutney over the dosa, leaving a 2 cm border.
- Drizzle another tsp of ghee or oil, cook until the underside is deep golden, then add 2–3 tbsp of potato masala on one half.
- Fold and serve at once with coconut chutney and sambar.
Tips for a better Mysore masala dosa
- Spread the chutney only after the top of the dosa has lost its wet shine. On raw batter it smears and tears the dosa.
- Keep the chutney thick. A watery chutney steams the dosa soft from the inside.
- Use ghee instead of oil for the classic restaurant taste; it browns the edges well and suits the garlic.
- Leave a 2 cm border without chutney so the edge can crisp.
How many calories are in a Mysore masala dosa?
A Mysore masala dosa has about 357 kcal: 140 kcal from the dosa, 80 kcal from 2 teaspoons of oil or ghee, 100 kcal from the potato masala and about 37 kcal from 15 g of red chutney. That is about 77 kcal more than a regular masala dosa, and nearly all of the difference is the extra fat. The masala dosa calorie calculator lets you try it with less oil.
Related
- Masala dosa recipe: the batter and potato masala used here.
- Benne masala dosa: the butter-cooked dosa from Davanagere.
- All types of masala dosa.
Frequently asked questions
What is the difference between masala dosa and Mysore masala dosa?
Both use the same fermented rice and urad dal batter and the same potato masala. A Mysore masala dosa adds a thick red chutney of dried red chillies, garlic and onion spread inside the dosa before the potato goes in, and it is usually cooked with more oil or ghee.
What is the red chutney in Mysore masala dosa made of?
The red chutney is made of dried red chillies (usually Byadgi for colour), garlic, onion, roasted gram and a little tamarind and salt, ground to a thick paste. Some cooks add a small piece of jaggery or a spoon of grated coconut.
Is Mysore masala dosa spicy?
Mysore masala dosa is spicier than a regular masala dosa because of the red chutney. With Byadgi or Kashmiri chillies it is more garlicky than fiery; adding Guntur chillies makes it hot.
How many calories are in a Mysore masala dosa?
A regular Mysore masala dosa has about 357 kcal: about 140 kcal from the dosa, 80 kcal from 2 teaspoons of oil or ghee, 100 kcal from the potato masala and 37 kcal from the red chutney.
Why is it called Mysore masala dosa?
It is named after Mysuru (Mysore) in Karnataka. The name describes the red-chutney style; there is no well-documented record of the restaurant or year where it began.
Which chilli is best for Mysore masala dosa chutney?
Byadgi chillies from Karnataka are the usual choice because they give a deep red colour with mild heat. Kashmiri chillies are the closest substitute. Add one or two Guntur chillies for more heat.