Mysore Dosa: A Delicious South Indian Delight

Mysore Dosa

Mysore Dosa is a famous dish from the South Indian cuisine that has gained immense popularity across the globe. It is a crispy and savory pancake made from rice and lentils, filled with a delicious spicy chutney. In this article, we will dive deep into the history, recipe, and health benefits of this mouth-watering dish.

History of Mysore Dosa

Mysore Dosa originates from the city of Mysore in the state of Karnataka, India. The dish was first introduced in the 1930s by a small restaurant named Mylari Hotel in Mysore. It was the brainchild of a man named Narasimhaiah, who wanted to create a new variation of the traditional dosa. He experimented with different ingredients and came up with the idea of adding a spicy chutney to the dosa batter, which was then spread on a hot griddle to make a crispy pancake. The dish became an instant hit and soon gained popularity across the state and the country.

Ingredients and Recipe

The recipe for Mysore Dosa is simple, but the preparation requires some skill and patience. Here are the ingredients you will need:

Mysore Dosa: A Delicious South Indian Delight

Recipe by SAYEDCourse: MainCuisine: IndianDifficulty: Easy


Prep time


Cooking time




Fermentation Time



Mysore Dosa is a famous dish from the South Indian cuisine that has gained immense popularity across the globe. It is a crispy and savory pancake made from rice and lentils, filled with a delicious spicy chutney.


  • For Dosa Batter:

  • 2 cups parboiled rice

  • 1/2 cup urad dal

  • 1/2 tsp fenugreek seeds

  • Water as required

  • Salt to taste

  • For Mysore Chutney:

  • 1/2 cup grated coconut

  • 1/4 cup roasted chana dal

  • 3-4 dried red chilies

  • 1 garlic clove

  • 1/2 inch ginger

  • 1/2 tsp cumin seeds

  • 1/2 tsp mustard seeds

  • 1 tsp oil

  • Salt to taste

  • For Assembly:

  • Butter or oil for cooking

  • Onion, finely chopped

  • Tomato, finely chopped

  • Coriander leaves, finely chopped


  • For Dosa Batter:
  • Rinse and soak parboiled rice and urad dal separately in water for 4-5 hours.
  • In a separate bowl, soak fenugreek seeds for 4-5 hours.
  • Drain the water from the soaked rice and grind it to a fine paste. Keep it in a large mixing bowl.
  • Similarly, grind the urad dal to a smooth and fluffy batter.
  • Mix both the rice and urad dal batter together.
  • Add water as required to adjust the consistency of the batter. It should be of pouring consistency.
  • Add salt to taste and mix well.
  • Cover the bowl and let it ferment for 8-10 hours or overnight in a warm place.
  • For Mysore Chutney:
  • In a pan, heat oil over medium flame.
  • Add dried red chilies, grated coconut, roasted chana dal, garlic, ginger, cumin seeds, and mustard seeds.
  • Roast until the coconut turns golden brown.
  • Turn off the heat and let the mixture cool.
  • Add salt to taste and grind the mixture to a smooth paste by adding little water.
  • For Assembly:
  • Heat a tawa or griddle over medium flame.
  • Once the tawa is hot, pour a ladleful of the dosa batter on it and spread it in a circular motion to form a thin dosa.
  • Spread a spoonful of the prepared Mysore chutney over the dosa.
  • Add a spoonful of finely chopped onions, tomatoes, and coriander leaves over the chutney.
  • Drizzle oil or butter around the edges and cook until the bottom of the dosa turns golden brown.
  • Fold the dosa into half and serve hot with coconut chutney and sambar.

Recipe Video


  • Nutrition Facts: Calories: 223 | Total Fat: 9g | Saturated Fat: 6g | Cholesterol: 0mg | Sodium: 599mg | Total Carbohydrates: 32g | Dietary Fiber: 5g | Sugar: 3g | Protein: 5g

Health Benefits of Mysore Dosa

Mysore Dosa is not only delicious but also packed with nutrients. Here are some of the health benefits of this dish:

  • Rich in protein: The combination of rice and lentils provides a complete protein source that is essential for building and repairing tissues in the body.
  • Good for digestion: The fermentation process of the batter makes it easier to digest and promotes the growth of beneficial bacteria in the gut.
  • Low in calories: Mysore Dosa is a low-calorie dish that is perfect for those who are watching their weight.
  • Gluten-free: The dish is naturally gluten-free and is a great option for people with gluten intolerance or celiac disease.


Mysore Dosa is a popular and delicious dish that has a rich history and many health benefits. It is a perfect breakfast or snack option that can be enjoyed by people of all ages. Whether you are a food lover or a health enthusiast, this dish is definitely worth trying!

See also: Recipe Pesarattu: A Delicious and Nutritious South Indian Breakfast Delight


What is the difference between Mysore Dosa and regular dosa?

    Mysore Dosa is different from regular dosa in terms of the chutney that is added to the batter. The chutney used in Mysore Dosa is made with red chili, coconut, and other spices, which gives it a unique flavor and color.

    1. Can I make Mysore Dosa without the chutney?
    • While the chutney is an essential part of Mysore Dosa, you can make a plain dosa without the chutney. However, it won’t be the same as Mysore Dosa and won’t have the distinct flavor and color.
    1. Is Mysore Dosa healthy?
    • Mysore Dosa is a healthy dish as it is rich in protein, low in calories, and gluten-free. However, it is high in sodium and oil, so it should be consumed in moderation.
    1. Can I store the batter for Mysore Dosa?
    • Yes, you can store the batter for Mysore Dosa in the refrigerator for up to a week. Make sure to cover it properly and let it come to room temperature before using it.
    1. What are some variations of Mysore Dosa?
    • There are many variations of Mysore Dosa that you can try, such as adding vegetables like onions, tomatoes, or spinach to the batter. You can also use different types of lentils or rice to make the batter.


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