Mysore Masala Dosa and Coconut Chutney

Mysore Masala Dosa and Coconut Chutney


  • 1.5 cups Dosa Rice
  • 1/2 cup Urad Dal
  • 1 tablespoon Toor Dal
  • 1 tablespoon Chana Dal
  • 1/4 teaspoon Fenugreek Seeds
  • 1/2 cup Poha
  • 1 tbsp salt or to taste
  • 1 teaspoon Sugar
  • 3 potatoes boiled and mashed
  • 2 teaspoon Oil
  • 1 teaspoon Chana Dal
  • 1/2 teaspoon Urad Dal
  • 1 teaspoon Mustard Seeds
  • 1/2 teaspoon Cumin seeds
  • 1 sprig Curry Leaves
  • 1/8 teaspoon Hing/Asafoetida
  • 1 small Onion finely chopped
  • 1 Green Chilies finely chopped
  • 1/2 teaspoon Turmeric
  • 1 inch Ginger finely chopped
  • 1 teaspoon salt or to taste
  • 2 tablespoon Coriander leaves finely chopped
  • 1 tablespoon Lemon juice – optional
  • 1 dried Red Chili
  • Mysore Chutney: 2 teaspoon Oil
  • 1 inch Ginger chopped
  • 3-4 Garlic cloves chopped
  • 1 small Onion chopped
  • 3 dried Red Chili
  • 1/4 cup Water
  • 1/2 teaspoon salt or to taste
  • 2 tbsp Chana Dal
  • 1/4 teaspoon Turmeric
  • For Coconut Chutney: 1 cup coconut, fresh grated
  • 3 green chilli
  • 1/2 tsp salt
  • 1 small imli
  • 1/4 cup-1/2 cup water
  • For chutney seasoning: 2 tsp oil
  • 1 tsp mustard seeds
  • 1/2 tsp urad dal
  • 2 dried kashmiri red chili
  • 4-5 curry leaves


For batter: Wash and soak rice, dals , methi seeds in enough water for 5-6 hours.

Clean and soak poha for 30 minutes

Drain the water from rice, dals and Poha.Grind into smooth thick batter using fresh water

Transfer the batter to a big vessel. Since the batter will ferment , it will overflow if kept in small vessel. Ferment the batter for 6-7 hours/overnight

Once the batter has fermented, mix well with spoon

Add in Sugar and salt. Mix well

For Stuffing Heat oil in a pan, crackle mustard seeds

Add dals, dry red chili and cumin seeds and saute for 1 minute

Add hing and curry leaves. Mix well

Add onions, ginger and green chilies to the pan

Saute until onions are transclucent

Add turmeric and salt. Mix well

Add Mashed potatoes and mix well

Finally add coriander leaves and lemon juice. Mix well. Stuffing is ready

For Mysore red chutney Heat oil in a pan and add Chana dal.

Saute until golden brown

Add Onion, dry red chili, ginger and garlic.

Saute until onions are translucent

Add turmeric and mix well

Allow mixture to cool completely

Grind with water and salt to form smooth chutney

Grind with water and salt to form smooth chutney

Transfer adequate batter to small bowl and add required water to form smooth flowing consistency batter. Do not make batter thin or thick.

Pour ladle of batter on hot tawa over low heat and spread evenly

Drizzle oil all over and cook over medium heat

Spread 1 tbsp chutney all over slightly cooked dosa

Add prepared stuffing on dosa

Add prepared stuffing on dosa

Fold in semi circle, triangular or circular fashion once dosa is cooked completely

in a blender take 1 cup coconut, 3 green chilli, small ball sized tamarind and ½ tsp salt.

add in water as required

blend to smooth paste adding more water if required

now prepare the tempering by heating 2 tsp oil.

add in 1 tsp mustard seeds, ½ tsp urad dal, 2 dried red chilli and few curry leaves. allow to splutter.

finally, pour the tempering over coconut chutney. Chutney is ready

Serve Mysore Masala dosa hot with chutney


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