Red Chutney for Mysore Masala Dosa

Red Chutney for Mysore Masala Dosa

Mysore Masala Dosa gets its unique flavor not only from the potato sabji stuffing but also from its spicy red chutney that is smeared all over it as it gets cooked. It is garlicky in taste with added pungent, sour taste of onions and tamarind. The red chillies add the hotness. Of course, all ingredients can be adjusted and added as per taste preference, for that is the beauty of homemade things; customization. A little bit of jaggery is often added by those who want to make it sweet and sour. Additionally, add Kashmiri red chilli for darker hue without upping the spice-quotient.
Course Breakfast
Cuisine Indian, South Indian
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 15 minutes
Servings 8 dosas
Calories 436 kcal
Author Anju Bhagnari


  • 15 grams Chana Dal
  • 7 grams Urad Dal
  • 3 Whole Red Chillies (soaked in warm water for 30 minutes)
  • 1 small Onion (finely chopped)
  • 5 Garlic Cloves
  • 1 inch Ginger Piece
  • ¼ teaspoon Turmeric Powder
  • 1 pinch Hing
  • 1 piece Tamarind (as per taste)
  • 2 tablespoons Oil
  • Salt to taste


  1. Heat a non-stick pan on low flame.
  2. Add the oil and let it warm up.
  3. Add chana dal and urad dal. Let them cook till they turn crisp.

  4. Add garlic cloves, chopped onion, and red chillies.

  5. Saute till the onions turn soft.
    Red Chutney ingredients for Mysore Masala Dosa
  6. Shut off the flame and let everything cool down.

  7. Take this mixture into a mixer jar after cooling.

  8. Add salt, tamarind, ginger, turmeric powder and the hing.
  9. Grind to a smooth paste.
    Grinding Red Chutney for Mysore Masala Dosa
  10. No need to add water to the paste as the oil and moisture present in the onions will help in grinding.

  11. Store till further use.
    Red Chutney Recipe for Mysore Masala Dosa
  12. Smear a teaspoon of chutney on dosa while cooking Mysore masala dosa.
    Red Chutney Recipe for Mysore Masala Dosa

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