Mysore Masala Dosa
Mysore Masala Dosa is a popular South Indian dish originating from the city of Mysore in Karnataka. It consists of a thin, crispy fermented rice and lentil crepe (dosa) that is spread with a spicy red chutney and filled with a savory potato-based masala, often including onions and spices.
🍽️ Nutrition at a glance
This dish is primarily high in carbohydrates from the rice and potato, with moderate fat from the cooking oil and ghee. It provides a good source of plant-based protein from the lentils in the batter and the potato filling, and a typical serving contains roughly 300-400 calories.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 8 g |
| Carbs | 45 g |
| Fat | 15 g |
| Fiber | 4 g |
| Sugar | 3 g |
| Sodium | 800 mg |
| Iron | 3 mg |
| Calcium | 60 mg |
| Potassium | 250 mg |
| Magnesium | 40 mg |
| Phosphorus | 120 mg |
| Vitamin B1 (Thiamin) | 0.2 mg |
| Vitamin B3 (Niacin) | 2 mg |
| Folate | 50 mcg |
Per 1 dosa with masala filling (approx. 200 g) · estimated, varies by recipe
💡 What's interesting
The signature Mysore Masala Dosa gets its unique flavor and reddish hue from a special spicy chutney made with red chilies, garlic, and other spices, which distinguishes it from a regular masala dosa. Nutritionally, the fermentation process of the batter enhances the bioavailability of nutrients and can aid digestion.
