Mysore Dosa vs Masala Dosa: Why Haven’t You Been Told These 12 Facts

A famous South Indian cuisine, the dosa has become a globally loved dish and features in the World’s 50 most delicious foods. Among the several varieties of dosa that one can relish, let’s look at Mysore dosa vs masala dosa.

What is the Regular Masala Dosa?

This variation of the famous South Indian dosa is made with rice and lentils and is stuffed with a classic potato filling. It is served with sambar and chutneys.

If you’re uncertain about the difference between a masala and a curry, read into curry vs masala.

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Masala Dosa:

– Course: Breakfast

– Cuisine: South Indian

– Served with coconut chutney and sambar.

What is Mysore Masala Dosa?

It is a thin, crispy dosa that is almost the same as regular masala dosa. The only difference between masala dosa and Mysore masala dosa is that a thick red chili-garlic chutney is smeared inside the dosa before the potato masala is filled. 

With a small pat of butter placed atop the potato filling, the dosa is folded. It is served with coconut chutney.

What is the Difference Between Plain Dosa and Masala Dosa?

While the batter of both plain and masala dosa is made with rice and lentils (mainly black lentils or urad dal), plain dosa is made with a slightly salty batter since it’s made without any filling inside.

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On the other hand, masala dosa has a filling of a spiced potato dish inside.

Read into sada dosa vs masala dosa to know the differences between the two.

What Does Mysore Mean in Dosa?

Mysore is a city in South India, and the dosas made in the Mysore area differ from other South Indian places.

The Mysore masala dosa is also known as the Mysore benne masala dosa and is unique for the red chili-garlic chutney smeared on the inside before placing the potato mix. It is also uniquely served with a dollop of butter.

The Mysore dosa owes its origin to The Old Original Vinayak Mylari hotel that serves the Mylari dosa to this day.

Mysore Masala Dosa Recipe

Mysore masala dosa ingredients:

For the Dosa Batter

• 2 cups rice
• 0.5 cup urad dal (skinned and split urad or black gram)
• 0.5 cup flattened rice
• 1/4 tsp fenugreek seeds
• salt
• 1/4 tsp sugar

For the Potato Filling

• 2 tsp oil
• 1 tsp mustard seeds
• 1/2 tsp cumin 
• 1 dried red chili
• 3/4 cup chopped onions
• 1 finely chopped green chili
• 12 – 15 curry leaves
• 1-inch ginger (finely chopped)
• a pinch of asafoetida
• 1/2 tsp turmeric powder
• 1/2 tsp salt
• 1/4 – 1/2 cup water
• 1 – 2 tbsp chopped coriander leaves
• 3 large potatoes (boiled and mashed)
• 1 tbsp lemon juice

For the Red Chutney

• 2 tbsp roasted Bengal gram (chana dal)
• 4 – 5 garlic
• 3 dried Kashmiri red chilies
• 1/4 cup finely chopped onion
• salt as required
• some water to grind

Here are the steps for the recipe:

Dosa batter:

1. Soak the rice, urad dal, and fenugreek seeds for 4 – 5 hours.
2. Grind all these ingredients with flattened rice and sufficient water in a wet grinder to a smooth and fluffy consistency.
3. Leave the batter to ferment in a large covered bowl for about 7 – 9 hours.
4. Mix in the salt and sugar with the batter.

Potato mix:

1. Heat oil in a pan.
2. Fry the mustard seeds and cumin till they splutter.
3. Add the chopped onions and saute them till they turn soft.
4. Add the curry leaves, ginger, red chili, and green chili. Saute for about 20 – 30 seconds.
5. Next, add the asafoetida and turmeric powder, and stir for 10 seconds.
6. Add in the potatoes and mix well, followed by mixing in salt and water.
7. Let the potatoes simmer till the water dries up.
8. Drizzle the lemon juice and give it a good stir.
9. Sprinkle the coriander leaves and mix well.

Red Chutney

Grind all the ingredients to a smooth paste in a small blender with very little water.

Mysore Masala Dosa

1. Take a flat frying pan and spread 1 – 2 tsp oil. If using a non-stick pan, then don’t spread the oil. 
2. With a medium-sized ladle, spread the dosa batter in a circular motion from the center to the pan’s edges.
3. Sprinkle a few drops of oil on the top and cover the pan with a lid.
4. Once the base has browned and the top part has cooked completely, spread about 1 – 2 tsp of the prepared chutney over the dosa.
5. Place and lightly spread about 2 – 3 tbsp of the potato filling over the dosa.
6. Fold the dosa and serve it hot with sambar and coconut chutney.

How to Make a Masala Dosa?

The process of making a masala dosa is similar to that of the Mysore dosa. The only difference is that the red chutney isn’t used in a masala dosa. However, the batter and the potato filling remain the same for these dosa varieties.

Is Mysore Masala Dosa Healthy?

While it’s generally considered healthy, it might not be so for some.

The urad dal is a good source of folic acid and phosphorous. On the other hand, rice is an excellent source of complex carbohydrates that are an essential energy source for the body and is low in fiber. 

However, rice is high in glycemic index, and potatoes are high in simple carbohydrates; both aren’t good for people with diabetes, obesity, or heart problems and those conscious about their weight.

Mysore Dosa vs Masala Dosa: Taste

A crispy masala dosa stuffed with soft potato masala will have a mildly tangy taste owing to the batter’s fermentation. This blends with the potato filling’s aromatic, flavorful spice blend for a savory and spicy combination.

A Mysore dosa also has a slightly tangy taste due to the fermented batter, but with the additional red chutney layer, it provides a more spicy and savory flavor than the regular masala dosa. 

When Can You Have These Dosas?

According to Chef Varun Inamdar, you can have “Mysore dosa for breakfast, light snacks, or easy dinners.”

The same goes for masala dosa as well. However, you might want to have these in moderation if you’re watching your weight.

How to Eat a Masala Dosa?

There’s no particular way one must eat a masala dosa. Some prefer eating the dosa and the potato filling separately; some scoop out a bit of the filling with each piece of dosa they tear out.

Here’s a fun question on the eating culture: Do you start eating your masala dosa from the center or from one corner?

Do you start eating a #Masala #Dosa from the centre or from one of the corners?

Which is correct? pic.twitter.com/2oIRNQdebE

— Dr. Anil Bhat (@anilbhatortho) December 27, 2020

Mysore Dosa vs Masala Dosa: Calorie Count

Mysore masala dosa calories: 539 calories

Masala dosa calories: 498 calories

Popularity

Sure, there are many different types of dosas, but none with the popularity of the masala dosa and Mysore masala dosa. 

These delicious dosas have become a global favorite and are available at many Indian restaurants, especially those that serve South Indian breakfast dishes.

In India, these dosas are highly popular, so much so that there are a crazy amount of variations. There are the typical hotel-style, the street-style ones, and the authentic dosa-serving places. So you’re bound to find a place that serves these dosas without having to hunt too much.

For the best Mysore masala dosa in New Jersey, visit Saravana Bhavan, which also has its outlets spread widely over many countries.

It won’t be surprising if this read on Mysore dosa vs masala dosa has your mouth watering and craving for one right away!