By Shreya Sarpal
October 31, 2025
A crispy South Indian dosa filled with spicy potato masala and fiery red chutney. This classic Mysore-style dosa is beloved for its bold flavours, golden texture, and perfect pairing with chutney and sambar.
For dosa batter: 2 cups parboiled rice ½ cup urad dal 2 tbsp poha ½ tsp methi seeds Salt to taste For red chutney (spicy paste): 4-5 dried red chillies 2 garlic cloves 1 tbsp roasted chana dal 1 tbsp grated coconut 1 tsp tamarind paste Salt as needed
For masala filling: 3 mashed boiled potatoes 1 sliced onion 1 chopped green chilli ½ tsp mustard seeds ½ tsp turmeric A few curry leaves 1 tbsp oil Salt to taste Fresh coriander for garnish
Soak rice, urad dal, poha, and methi for 5-6 hours, then grind into a smooth batter, add salt, and ferment it overnight.
Blend all red chutney ingredients with a little water to make a thick paste.
Heat oil, add mustard seeds, curry leaves, onions, and chillies, sauté until translucent, then add turmeric and potatoes, mix well, and season with salt.
Heat a tawa, pour a ladleful of batter, spread it thin, drizzle some oil, then spread red chutney, place the masala in the centre, fold the dosa, and serve hot.
Coconut or peanut chutney & sambar.