Whenever we go to a South Indian joint, one of the order is invariably a Mysore Masala Dosa. Since long, I have been planning to make it, as it is quite an easy recipe, but due to want of time, I always end up making a Masala Dosa instead. Today was also hectic and I started cooking only at 1 pm. But inspite of it being late, I was quite keen on making this particular dosa, as I wanted my family to have some raw veggies without cribbing and this seemed to be an ideal way of feeding them the same.

There are various versions of this dosa. I have had one with green chutney made of coriander and green chilly; red chutney made of dried red chillies and garlic. We have also had ones with podi sprinkled in, which is a family favourite. Hence this version is the podi one.

Since I didn’t have beet root in my pantry, I replaced it with fresh juicy red radish. Added grated carrots and chopped onions for the crunch and sweetness. Voilà, a restaurant like Mysore Masala Dosa was ready and my family could not stop raving about it…

Level Easy


Dosa Batter


Chutney Powder/Gun powder/ molagapudi (MTR or any other brand)

2 Grated carrots

4-5 small red radish grated/ beetroot or both

2 chopped onions

For the Masala

5-6 boiled potaoes, cubed

1 tbsp oil

1 tsp mustard seeds

1 onion, chopped

1/2 tbsp cumin seeds

8-10 curry leaves

2 geen chillies, chopped

1/2 tsp asafoetida

1 tsp fenugreek seeds

1/2 cup chopped coriander


1/2 tsp turmeric powder


For the masala

  1. In a pan, heat oil. Add mustard seeds, cumin seeds, fenugreek seeds.
  2. When they splutter, add curry leaves, green chillies, asafoetida and turmeric powder. Add onions and sauté till translucent.
  3. Add cubed potatoes and salt and mix well.
  4. Allow it to cook for few minutes before adding chopped coriander and switch off the flame.
  5. Grease a non stick dosa tava and heat on a medium flame. Wipe it off with a moist cloth.
  6. Take 2 ladles of dosa batter and move it in circular motion, lightly and spread it as thin as possible
  7. Spread ghee on the dosa. Sprinkle the chutney powder through out.
  8. Line the masala along the diameter of the dosa.
  9. Add grated carrot, radish/beetroot and chopped onions.
  10. Once the dosa has turned golden at the base, fold both the sides of the dosa along the centre where the masala has been lined.
  11. Serve hot as is or with sambhar and chutney