Mysore Sada Dosa and Mysore Cheese Dosa

Mysore Sada Dosa is a very popular breakfast recipe from Mysore, Karnataka, India. It is also popular across South India. I will explain the step-by-step picture of making it.

This dosa is not very heavy on the tummy but has semi- spicy flavor from the Mysore Dosa Chutney!! It is easy to make with less ingredients and it takes less time.

I have added the process of making ‘Mysore Dosa Chutney’. It is a popular ‘Red Chutney’ made with chana dal, urad dal, red chillies, garlic. I have used coconut to make it. I have added jaggery to reduce the sourness from tamarind used.  This chutney can be used as a side dish for normal dosa, idli, vada etc…,

Let me share the recipe of making dosa in a separate post. Butter should be used as a spread on top of the red chutney when making each dosa.

Mysore Sada Dosa and Mysore Cheese Dosa goes well with sambhar, coconut chutney, green chutney or any variety of chutney.

Go through the step-by-step process carefully!!


  • Dosa batter- required for making 7 dosas.

Red Chutney:

  • Chana dal- 3 tbsp
  • Urad dal- 1 and a half tbsp
  • Coconut- 3 pieces
  • Red chilli- 5
  • Garlic cloves- 2
  • Red chilli powder- 1 tsp
  • Tamarind- 1 tbsp pulp
  • Jaggery- little
  • Salt- as needed.


For making Red Chutney:

Heat 1 tbsp oil in a pan or kadai and saute chana dal, urad dal.
Then add red chillies along with garlic cloves and saute till red chillies turn crisp. Cool it completely.
Now take a mixer and add the roasted chana dal, urad dal, red chillies, garlic cloves along with coconut pieces, 1 tsp red chilli powder, 1 tbsp tamarind pulp, little jaggery and salt. Grind it to a smooth paste by adding required water. Let the paste be little thick in the consistency to spread.
Mysore Dosa Chutney also called as Red Chutney is now ready.

For making dosa:

Dosa batter should be in room temperature with the consistency to pour.

Heat and spread 1 tbsp oil in a dosa pan and sprinkle some water on top. Wait for it to evaporate. This sets the uniform temperature for spreading dosa batter. Keep the flame in low. Spread the dosa batter now in circular motion and sprinkle some oil on top and around the edges.
Keep a lid on top to cover and cook for some seconds. Flame is in low.
Now you can see the top portion of dosa cooked. Keep 1 tbsp of Red Chutney in the center of the dosa and spread it towards the corner with the backside of the spoon.
Pour 1 tbsp of butter on top of the red chutney and cook it for some seconds in low flame. Do not flip it the other side. Start folding the dosa.

For Mysore Cheese Dosa:

Either grated cheese or cheese slice can be kept in center after following the above process of spreading red chutney and start folding the dosa.

Served with green chutney.


  • Kashmiri red chillies can be used for good red colour.
  • The spice of the chutney can be adjusted by adjusting the quantity of red chillies.