Mysore-style dosa with coconut potatoes is breakfast-for-dinner at its best: crisp, golden crepes with a spiced potato filling bound with coconut cream and perfumed with mustard seeds and curry leaves. The Mysore part means it's never shy. A hot pan, a good batter, and the filling practically makes itself.
There’s a tiny, unassuming restaurant in Mysore, India called Mylari Dosa. It’s the kind of place you could easily walk past, but inside, they perform a special kind of magic with just two ingredients: dosa and chutney. The dosas aren’t the giant, crispy kind; they’re soft, thick, and fluffy, almost like a savory pancake, hiding a treasure of creamy, fragrant potatoes within. After countless visits, I became obsessed with recreating that experience. This recipe is my homage—a simplified, weeknight-friendly version that captures the soul of the original. Get ready to bring a taste of Mysore into your kitchen!
Ingredients
• FOR THE COCONUT POTATOES
• 1¾ pounds / 800g (28.2 oz) baby potatoes
• 2 tablespoons / 30ml (1 fl oz) canola oil
• 1 teaspoon / 5g (0.18 oz) black mustard seeds
• ¾ teaspoon / 3g (0.11 oz) cumin seeds, roughly ground
• 2 teaspoons / 10g (0.35 oz) chana dal
• 12 fresh curry leaves
• 1 large onion, quartered and sliced
• 1-inch / 2.5cm piece of ginger, peeled and grated
• 2 Indian green chiles, thinly sliced
• ½ cup / 120ml (4.1 fl oz) coconut cream
• 1¼ teaspoons / 7g (0.25 oz) salt
• 1 tablespoon / 15g (0.53 oz) unsalted butter or ghee
• FOR THE DOSAS
• 1 cup plus 2 tablespoons / 140g (4.9 oz) chickpea flour
• ½ cup / 60g (2.12 oz) all-purpose flour
• ½ teaspoon / 3g (0.11 oz) salt
• ½ teaspoon / 2.5g (0.09 oz) baking soda
• canola oil, for cooking
Instructions
1. Wash the potatoes and place them in a saucepan. Cover with cold water, bring to a boil, and cook for 15-20 minutes until tender. Drain and lightly mash them, leaving some texture.
2. Heat 2 tablespoons (30 ml / 1 fl oz) of oil in a large frying pan over medium-high heat. Once hot, add the mustard seeds. When they begin to pop, add the cumin seeds, chana dal, and curry leaves. Stir-fry for one minute until fragrant.
3. Add the sliced onion, grated ginger, and green chiles to the pan. Cook for 10-15 minutes, stirring occasionally, until the onions are soft and golden.
4. Add the mashed potatoes to the pan and stir to combine. Grate in the coconut cream, add the salt, and mix well. Stir in the butter or ghee, taste and adjust seasoning if needed, then set the filling aside.
5. To make the dosa batter, combine the chickpea flour, all-purpose flour, salt, and baking soda in a large bowl. Slowly whisk in 1½ cups (360ml / 12.2 fl oz) of water until you have a smooth, lump-free batter.
6. Place a 7-8 inch non-stick frying pan over medium-high heat. Add a teaspoon of oil and swirl to coat. Pour a ladleful of batter into the center and immediately swirl the pan to create an even, round dosa.
7. Cook for about one minute, then spread a sixth of the potato mixture in a line down the center of the dosa.
8. Continue to cook for another 30-60 seconds, until the base is golden and crispy and the filling is heated through. Slide the dosa from the pan, roll it up, and serve immediately. Repeat with the remaining batter and filling.
Nutritional Information
• (PER SERVING)
• Calories: 580 kcal
• Carbohydrates: 75g
• Protein: 16g
• Fat: 25g
• Saturated Fat: 12g
• Sodium: 1100mg
• Fiber: 12g
• Sugar: 8g
Pro Tips
• The dosa batter should be the consistency of thin pancake batter—smooth and easily pourable. Adjust with a splash of water or a sprinkle of flour if needed.
• Ensure your pan is properly heated before adding the batter. A drop of water should sizzle and evaporate instantly. This prevents the dosa from sticking.
• The chana dal in the potato filling adds a wonderful, subtle crunch. If you can’t find it, you can omit it without affecting the overall flavor.
• The potato filling can be made a day ahead and stored in the refrigerator. The dosa batter is best made just before cooking to get the full effect of the baking soda.
• Serve immediately with coconut chutney and a warm bowl of sambar or rasam for the complete South Indian restaurant experience at home.
FAQ
Q: How can I make this Mysore Dosa recipe vegan
A: This recipe is easily made vegan. For the coconut potato filling, simply substitute the unsalted butter or ghee with an equal amount of coconut oil or another plant-based butter. The rest of the ingredients are already vegan.
Q: Can I make this dosa recipe gluten-free
A: Yes, you can make this recipe gluten-free. The dosa batter contains all-purpose flour, which has gluten. To make it gluten-free, replace the ½ cup of all-purpose flour with an equal amount of rice flour or a gluten-free all-purpose flour blend. The chickpea flour is naturally gluten-free.
Q: Is this vegetarian dosa a good source of protein
A: Yes, this dosa is a good source of plant-based protein, primarily from the chickpea flour used in the batter. Each serving contains approximately 16g (0.56 oz) of protein, making it a satisfying and nutritious vegetarian meal. The chana dal in the filling also adds a small protein boost.
Q: How should I store leftover potato filling or dosa batter
A: The coconut potato filling can be made ahead and stored in an airtight container in the refrigerator for up to 2 days. The dosa batter is best made fresh right before cooking for the fluffiest results, as the baking soda starts working immediately. We do not recommend storing the leftover batter.
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Mysore-Style Dosa with Coconut Potatoes
Ingredients
Method
- Wash the potatoes and place them in a saucepan.
- Cover with cold water, bring to a boil, and cook for 15-20 minutes until tender.
- Drain and lightly mash them, leaving some texture.
- Heat 2 tablespoons (30 ml / 1 fl oz) of oil in a large frying pan over medium-high heat.
- Once hot, add the mustard seeds.
- When they begin to pop, add the cumin seeds, chana dal, and curry leaves.
- Stir-fry for one minute until fragrant.
- Add the sliced onion, grated ginger, and green chiles to the pan.
- Cook for 10-15 minutes, stirring occasionally, until the onions are soft and golden.
- Add the mashed potatoes to the pan and stir to combine.
- Grate in the coconut cream, add the salt, and mix well.
- Stir in the butter or ghee, taste and adjust seasoning if needed, then set the filling aside.
- To make the dosa batter, combine the chickpea flour, all-purpose flour, salt, and baking soda in a large bowl. Slowly whisk in 1½ cups (360ml / 12.2 fl oz) of water until you have a smooth, lump-free batter.
- Place a 7-8 inch non-stick frying pan over medium-high heat.
- Add a teaspoon of oil and swirl to coat.
- Pour a ladleful of batter into the center and immediately swirl the pan to create an even, round dosa.
- Cook for about one minute, then spread a sixth of the potato mixture in a line down the center of the dosa.
- Continue to cook for another 30-60 seconds, until the base is golden and crispy and the filling is heated through. Slide the dosa from the pan, roll it up, and serve immediately.
- Repeat with the remaining batter and filling.
