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# Mysore Masala Dosa Recipe
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| **Prep time** | 8 hr |
| **Cook time** | 40 min |
| **Total time** | 8 hr 40 min |
| **Serves** | 20 dosa |
## Ingredients
### for mysore masala dosa batter:
* 1½ cup dosa rice / sona masuri rice
* ½ cup urad dal
* 1 tbsp toor dal
* 1 tbsp chana dal
* ¼ tsp methi / fenugreek seeds
* water for soaking
* ½ cup thin poha / aval / flattened rice / avalakki *(washed)*
### for aloo bhaji:
* 2 tsp oil
* 1 tsp mustard / rai
* ½ tsp cumin / jeera
* 1 tsp chana dal
* ½ tsp urad dal
* pinch of hing / asafoetida
* 1 dried red chilli
* few curry leaves
* ½ onion *(finely chopped)*
* 1 green chilli *(finely chopped)*
* 1 inch ginger *(finely chopped)*
* ½ tsp turmeric / haldi
* ½ tsp salt
* 3 potato *(boiled & mashed)*
* 2 tbsp coriander *(finely chopped)*
* 1 tbsp lemon juice
### for red chutney:
* 2 tsp oil
* 2 tbsp chana dal
* 1 inch ginger *(chopped)*
* 3 clove garlic *(chopped)*
* ½ onion *(finely chopped)*
* 3 dried kashmiri red chilli
* ¼ tsp turmeric / haldi
* ½ tsp salt
* ¼ cup water *(to blend)*
### other ingredients:
* ½ tsp salt
* ¼ tsp sugar
* butter for roasting
## Instructions
1. firstly prepare dosa batter, red chutney and aloo bhaji.
2. once the dosa batter has fermented well mix it gently.
3. and now add ½ tsp salt and ¼ tsp sugar to the batter and mix well.
4. also heat the griddle and pour dosa.
5. add in 1 tsp of butter, 1 tbsp red chutney and spread.
6. also, add in potato bhaji filling .
7. roast for 15-30 seconds and fold the dosa.
8. finally, serve mysore masala dosa hot with coconut chutney and sambar.
## Mysore masala dosa batter recipe
firstly, soak 1½ cup rice, ½ cup urad dal, 1 tbsp toor dal, 1 tbsp chana dal and ¼ tsp methi for 5 hours. skip the soaking process if you are grinding in kent turbo grinder & blender.
drain off the water and transfer to mixi / grinder.
also add ½ cup thin poha. make sure to wash before adding.
blend to fine paste adding water as required.
transfer the dosa batter into large mixing bowl.
cover and let the batter ferment for 8-9 hours. if you are staying in cold places then keep in pre-heated oven.
## Aloo bhaji recipe
firstly, in a kadai heat 2 tsp oil and add 1 tsp mustard, ½ tsp cumin, 1 tsp chana dal, ½ tsp urad dal, pinch of hing, 1 dried red chilli and few curry leaves.
saute and allow to splutter.
further add ½ onion, 1 green chilli and 1 inch ginger. saute well.
additionally add ½ tsp turmeric and ½ tsp salt. mix well.
now add 3 boiled and mashed potato. combine well.
turn off the flame and add 2 tbsp coriander and 1 tbsp lemon juice.
finally, mix well and **aloo bhaji** is ready to prepare mysore masala dose.
## Red chutney recipe
firstly, heat 2 tsp oil and roast 2 tbsp chana dal till it turns golden brown.
add in 1 inch ginger, 3 clove garlic, ½ onion and saute well.
also add 3 dried red chilli, ¼ tsp turmeric and saute.
transfer the mixture to small mixi and add ½ tsp salt.
blend to smooth paste adding ¼ cup water.
finally, **red chutney** is ready to prepare mysore masala dose.
## Mysore masala dosa recipe
once the dosa batter has fermented well mix it gently and take required batter in a small bowl. the rest you can store in a airtight container and refrigerate.
and now add ½ tsp salt and ¼ tsp sugar to the batter and mix well.
also heat the griddle and pour a ladleful of batter. spread out in a circular motion.
add in 1 tsp of butter, 1 tbsp red chutney and spread on top of the dosa.
also, add in **potato bhaji** filling on one side of the dosa.
roast for 15-30 seconds and fold the dosa into half or roll into circular.
finally, serve **mysore masala dosa** hot with **[coconut chutney](http://hebbarskitchen.com/category/chutney/)** and \*\*\[sambar.
]\(/recipes/hotel-idli-sambar-recipe-tiffin-sambar)\*\*
## Video
## Notes
* firstly, dosa batter turns sour after 3 days so you can use leftover dosa batter to prepare [**paniyaram**](/recipes/instant-appe-recipe-rava-kuzhi-paniyaram).
* in addition, par boiled rice best suits for this dosa. however, you can use sona masuri rice as well. but never try with long grain basmati rice.
* furthermore, adding [butter](https://en.wikipedia.org/wiki/Butter) enhances the taste and browning of dosa.
* finally, adding a pinch of sugar to batter, helps to get the rich colour to **mysore masala dosa.**
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/mysore-masala-dosa-recipe-mysore-dosa/](https://hebbarskitchen.com/mysore-masala-dosa-recipe-mysore-dosa/)
]\(/recipes/hotel-idli-sambar-recipe-tiffin-sambar)\*\*