Mysore Masala Dosa with Green Chutney

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

Added to 278 cookbooks   This recipe has been viewed 88572 times

Traditionally, Mysore Masala Dosa is made by smearing dosas with a special Mysore chutney that is sweet, tangy, spicy and garlicky, and then stuffing it with delectable Potato Bhaji.

Here, we have modified the recipe slightly, featuring a zesty Green Chutney instead of the traditional red one. The green chutney gives the Masala Dosa the fresh touch of coriander. Coconut gives the chutney a rich texture, while spinach makes the green all the more vibrant!

The Potato Bhaji as always is the highlight of the Mysore Masala Dosa with Green Chutney. The awesome softness of boiled potatoes and the peppy flavour of onion and green chillies make the stuffing a top class value-add to the dosas. Serve the Mysore Masala Dosa with Green Chutney immediately on preparation.

You can try other sumptuous and tasty dosas like Palak Cheese Dosa , Mexican Dosa , Paneer Chilly Dosa and Jini Dosa

Add your private note

Mysore Masala Dosa with Green Chutney recipe - How to make Mysore Masala Dosa with Green Chutney

Preparation Time:    Cooking Time:    Total Time:     Makes 6 dosas
Show me for dosas

1 1/4 cups readymade dosa batter

To Be Blended Into A Smooth Green Chutney (using 2 Tbsp Of Water)
1/2 cup grated coconut (nariyal)
2 tbsp coriander (dhania) leaves
1/4 cup chopped spinach (palak)
2 tsp roughly chopped green chillies
1 tsp roughly chopped garlic (lehsun)
2 tsp roasted chana dal (daria)

For The Potato Bhaji
2 cups peeled and boiled potato cubes
2 tbsp oil
1 tsp urad dal (split black lentils)
1 tsp mustard seeds ( rai / sarson)
5 curry leaves (kadi patta)
1 tsp finely chopped green chillies
1/4 tsp asafoetida (hing)
1/4 cup finely chopped onions
1/4 tsp turmeric powder (haldi)
1/4 tsp chilli powder
salt to taste
2 tbsp finely chopped coriander (dhania)

Other Ingredients
oil for cooking

For Serving
For the potato bhaji

  1. Heat the oil in a broad non-stick pan, add urad dal and mustard seeds and sauté on a medium flame for 30 seconds.
  2. Add the curry leaves, green chillies and asafoetida and sauté on a medium flame for few seconds.
  3. Add the onions and turmeric powder and sauté on a medium flame for 2 minutes.
  4. Add the potatoes, chilli powder and salt, mix well and cook on a medium flame for 2 minutes, while mashing it with the back of a spoon.
  5. Add the coriander, mix well and cook on a medium flame for 1minute, while stirring occasionally. Keep aside.
  6. Divide the potato bhaji into 6 equal portions.

How to proceed

  1. Heat a non-stick tava (griddle), sprinkle a little water and wipe it off gently using a cloth.
  2. Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter thin circle.
  3. Smear little oil over it and along the edges and cook on medium flame till the dosa turns light brown in colour.
  4. Spread 2 tsp of the prepared green chutney and spread it evenly over it. Cook it on a medium flame for 1 minute.
  5. Place a portion of the prepared potato bhaji in the center and fold the dosa from 2 sides and press gently.
  6. Serve immediately with sambhar.

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with, the accounts will be merged. If the respective id is not registered, a new account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.


Mysore Masala Dosa
 on 03 Oct 16 03:58 PM

This mysore masala dosa with green chutney tastes delicious. It has the actual roadside taste. Generally i have always tried by the red mysore masala dosa but this green one is even better.