Preparation time: 16 hrs
Cooking time: 1 hr
Serves: 4

Ingredients: (measuring cup used = 240ml)

Ingredients required for the dosa batter:

1. 2 cups dosa rice (Low quality raw rice; any raw rice is ok)
2. 1/2 cup urad dal (extra 1/4 cup if using mixer grinder and climate is cold)
3. 1 tsp methi/Fenugreek seeds
4. 2 tbsp chana dal or toor dal
5. 1/4 cup thick Poha/beaten rice/gatti avalakki (increase if climate is cold)
6. 1 tsp sugar (optional; gives red colour)
7. Salt as per your taste
8. Water as required

Ingredients required for potato filling:

1. 2 medium sized potato
2. 2 medium sized onion
3. 1/2 tsp mustard
4. 1/4 tsp jeera
5. 1 tsp urad dal
6. 1 tsp chana dal or gram dal
7. 2-4 green chillies
8. 1/2 tsp finely chopped ginger
9. 8-10 cashews
10. 1/4 tsp turmeric powder
11. A pinch of asafotida
12. 7-8 curry leaves
13. 2 tbsp chopped coriander leaves
14. 4 tbsp cooking oil
15. Salt as per your taste

Ingredients required for red chutney:

1. 2 tbsp chana dal or gram dal
2. 3-6 red chili
3. 8-10 shallots / one small onion
4. 4-5 cloves of garlic
5. A small piece of tamarind
6. 2 tbsp grated coconut(optional)

Instructions for making Mysore masala dosa:

Instructions for the masala dosa batter:

1. Rinse and soak all the ingredients mentioned for dosa batter except poha/beaten rice. Soak it in good drinking water for 5-6 hours.
2. Now drain the water and preserve it in a container, because the same water is used while grinding. Doing so will help in better fermentation. Meanwhile soak the poha/beaten rice for 10 minutes and drain the water.
3. Now pour the drained ingredients and the poha/beaten rice into a wet grinder, and grind it by adding the water gradually. You can use mixer grinder as well but dont forget to increase the quantity of urad dal as mentioned in the ingredients list. Grind it till you get a smooth and fluffy batter and empty the batter into a container.
4. Close the lid and leave it for 8-9 hours or overnight for fermentation. Before using the batter add salt and mix well.

Instructions for potato filling:

1. Wash and boil the potatoes in the pressure cooker. Once it is cool, peel it and smash it also keep all other ingredients ready.
2. Take a frying pan, add oil and mustard seeds. Once the mustard starts spluttering add jeera, urad dal, channa dal and cashews one by one. Saute it for a while. When the urad dal turns brown add slit green chilly, grated ginger and curry leaves. Saute it for 5 seconds.
3. Add turmeric powder and asafoetida and saute it for a while. And then add chopped onions and fry till the onions turn soft.
4. Now add smashed potato and mix for a while, Once it is mixed add salt and chopped coriander leaves and mix it again.

Instructions for red chutney:

1. Roast red chilly and channa dal on medium flame with little oil. Once it is done add shallots / onion and garlic pods and saute it for a minute.
2. Once it is cool, transfer it to the mixie jar and grind it with tamarind and coconut. The chutney should be thick yet spreadable.

Instructions for making masala dosa:

1. Heat a flat pan or a flat non-stick pan. Smear some oil if you are using an iron pan or griddle. Don't smear oil on a non stick pan, as then you won't be able to spread the dosa batter. Spread the dosa batter in a circular way on the pan and close the lid. Wait for 5 seconds and open the lid.
2. Drizzle some oil /ghee / melted butter (Generally in restuarants they use ghee or butter or oil generously, and that is the reason restuarant masala dosas will be very tasty). Spread the red garlic chutney. Place 2 tbsp of potato filling, fold the dosa in which ever style you want.

Now serve it with either coconut chutney or sambar or both. If you want also with a dollop of butter.

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.