To begin making the Mysore Masala Dosa Recipe, we will first make the Ragi (Millet) Idli Dosa Batter

Add idli rice and ragi in a big bowl together, the level of water required is an inch above the rice in the bowl

Let it soak for about 6 hours

Soak the urad dal and fenugreek in water such that all of the dal is completely immersed in water

The level of water will be 2 inches above the dal in the bowl

Let it soak for about 6 hours

First grind the urad dal into a fine smooth batter

While grinding just enough water to make it into a very very smooth batter

The batter will look fluffy

Grind the rice and millet mixture into a smooth batter, adding just the required amount of water to grind into an almost smooth batter

Adding too much water will make the mixture too watery

Combine the urad and rice batter, add salt to taste and set aside for at least 12 hours or overnight until the batter ferments

You will notice the batter would have risen in volume

Hence you should place the batter in a large container so it has enough room to increase in its volume

*Note on fermenting the Ragi Idli & Dosa BatterFermenting has to take place where the weather is warm

So ideally in summer, the batter ferments very well and doubles or triples its quantity

But in cold places, the batter has to be kept in an oven

If your oven has a light, then turn on the light for a few hours with the batter in the oven

Once the oven is warm, turn off the light and let the batter ferment

If your oven does not have a light, then preheat the oven to warm, turn off oven then keep the batter in the oven to ferment

This process can be mastered with experience

*To Make the Red ChutneySoak the dry red chilli in warm water for at least 20 minutes

Once done you can add all the ingredients - Onion, ginger, garlic, roasted gram dal, soaked dry red chillies and salt into a mixer and grind with little water to form a coarse paste

You can check for seasoning and adjust the salt or spice level if you want later on and set aside in a bowl

*To make the PalyaPressure cook the potatoes with 2 cups of water, sprinkle little salt and cook for atleast 4 whistle

Once done allow the pressure cooker to release naturally, and drain all the water and peel off the skin and mash the potatoes and set aside

Heat a flat skillet with oil, add mustard seeds and allow it to sizzle for few seconds

Sprinkle with hing and add curry leaves and allow it to sparkle for few seconds

Add sliced onions, ginger and garlic for few minutes and sauté until the onions turn translucent

Add turmeric powder, salt and boiled potatoes and mix well until it is well combined

Check for salt and add coriander leaves at the end and stir

Add it into a bowl and keep it ready

*To make the Mysore Masala DosaThe next step is to assemble the dosa

Heat a dosa Tawa

Pour a small ladleful of dosa batter onto the Tawa and spread evenly with the back of the ladle to make a medium-sized dosa

Drizzle half a teaspoon of oil around the dosa and cook over low heat for few seconds

Spread a little red chutney all over the dosa and place some potato masala in the center of the dosa

Continue to cook the dosa over low heat till the dosa turned a little brown

Gently fold over one side and transfer the dosa to a serving plate

Serve Mysore Masala Dosa Recipe along with south Indian coconut chutney & Bangalore Restaurant Style Sambar to make your breakfast complete