Mysore Masala Dosa

Mysore Masala Dosa

Last updated:

A fiery, garlicky take on the South Indian classic, this dosa gets its signature kick from a bold red chutney spread beneath a soft, spiced potato filling. Cooked to golden, lace edged perfection on the Cumin Co. Dosa Tawa, it's a street food favourite made restaurant worthy at home.

The cookware that makes it

Kulhad (Rust) Kulhad (Rust)
No. 12 Enamel Cast Iron Dosa Tawa (30cm)
₹4,099 ₹4,599
all all
The Pivot: BPA-Free Spatulas - Set of 3 (Set of 3)
₹899 ₹1,099
Okhli (Gray) Okhli (Gray)
Mini Cocottes
₹1,699 ₹2,199

Time

Prep
10 min
Cook
20 min
Total
30 mins

Ingredients

1 serving
  • 2.0

     cups dosa batter (store bought or homemade, fermented)

  • Salt, to taste

  • Oil, for cooking
  • 1.0

    cup grated coconut
  • 4.0

    dried red chillies
  • 4.0

    garlic cloves
  • 1.0

    tsp cumin (jeera) seeds
  • 1.0

    small onion, chopped

  • Salt, to taste
  • 1.0

    tsp tamarind (imli) pulp
  • 3.0

    medium potatoes, boiled and mashed coarsely
  • 2.0

    medium onion, thinly sliced + some chopped
  • 1.0

    tsp mustard (rai) seeds

  • sprig curry leaves
  • 1.0

    green chilli, chopped
  • 0.5

    inch ginger, grated
  • 0.25

    tsp turmeric (haldi) powder

Method

  1. To make the Mysore chutney, dry roast the red chillies and cumin seeds briefly in a pan until fragrant.

  2. Add the roasted spices, coconut, garlic, onion, tamarind, and salt to a blender with a splash of water and blend into a smooth, thick paste. Set aside.

  3. Heat oil in a pan for the potato filling. Add mustard seeds and let them splutter, then add curry leaves, green chilli, and ginger. Sauté for 30 seconds.

  4. Add sliced onions and cook until softened and translucent.

  5. Stir in turmeric and salt, then add the mashed potatoes. Mix well and cook for 3 – 4 minutes until warmed through. Garnish with coriander and set aside.

  6. Heat the Cumin Co. No 12 Enamel Cast Iron Dosa Tawa over medium high heat. Once hot, sprinkle a few drops of water to check readiness — it should sizzle and evaporate immediately.

  7. Drizzle a little oil around the edges and let it cook until the base turns golden and crisp.

  8. Spread a thin layer of Mysore chutney evenly across the surface of the dosa.

  9. Place a portion of the potato filling along the centre and fold the dosa over from both sides.

  10. Cook for another minute until the edges lift easily off the tawa, then transfer to a plate.

Serving suggestions

Serve hot and crisp with coconut chutney and sambar, presented individually in Cumin Co. Ceramic Mini Cocottes for a neat, elevated breakfast or brunch spread.

Cumin Co. Expert Tip

The batter should be thin enough to spread on its own, if it resists the ladle, add a splash of water rather than forcing it, which tears the dosa. Also, don't cook every dosa on the same heat: the tawa is hottest right after switching on and eases with each round. Find the sweet spot (usually medium) once your first dosa cooks evenly, and stay there.

Cleaning & care guide

Allow the Cumin Co. Dosa Tawa to cool slightly before cleaning. Wipe with a damp cloth and mild soap — avoid harsh scrubbing, which can affect the seasoned surface. For stuck-on batter, a soak in warm water for a few minutes loosens residue easily.