Step-by-Step Instructions

1. 1.Prepare Dals for Batter

   In a bowl, add 1/2 cup urad dal, 3 tbsp chana dal, and 1/2 tsp fenugreek seeds. Rinse well with water, then drain. Add fresh water and soak for 4-5 hours.

2. 2.Prepare Rice for Batter

   In another bowl, add 1.5 cups sona masuri rice. Rinse well with water, then drain. Add 3 tbsp thick poha, rinse well, and add to the rice. Add fresh water and soak for 4-5 hours.

3. 3.Blend Dals

   After 5 hours, drain the water from the soaked dals. Transfer the dals to a blender, add 1.25 cups of water, and blend until thick and frothy. Transfer the blended dal mixture to a large bowl.

4. 4.Blend Rice and Poha

   Drain the water from the soaked rice and poha. Transfer the rice and poha to the blender, add 1/2 cup water, and blend until slightly coarse. Transfer this mixture to the same bowl as the dal mixture.

5. 5.Mix and Ferment Batter

   Mix the dal and rice batter well. Divide the batter into 2 large bowls. Cover and ferment for 10-12 hours.

6. 6.Prepare Aloo Masala

   Heat 1 tbsp oil in a pan. Add 3/4 tsp mustard seeds, 1 tsp urad dal, and 2 tsp chana dal. Sauté until golden brown. Add 1 sprig curry leaves, 1 tsp chopped ginger, and 2 green chillies. Sauté for 2 minutes. Add 1 medium chopped onion and salt to taste. Sauté for 2 minutes until onions are translucent. Add 1/4 cup water and 1/8 tsp turmeric powder. Give it a mix. Add 3 big boiled and mashed potatoes. Cook for 2-3 minutes, mixing well. Aloo Masala is ready.

7. 7.Prepare Red Chutney

   Heat 1 tbsp oil in a pan. Add 2 tbsp chana dal and sauté until golden brown. Add 4 garlic pods, 1 inch ginger, 3 shallots, 4 red chillies, and 5 kashmiri red chillies. Sauté until chillies turn crisp. Add 1/4 tsp turmeric powder and salt to taste. Give it a mix and allow it to cool. Transfer the cooled mixture to a blender, add a little water, and blend to a fine paste. Red Chutney is ready.

8. 8.Prepare Mysore Masala Dosa

   After 12 hours, the batter should be well-fermented. Add salt to taste to one portion of the batter and mix well. Heat a dosa tawa on medium heat. Pour a ladle of batter and spread it in a circular motion. When the dosa is half-cooked, spread 1 tbsp of red chutney evenly over the dosa. Drizzle 1 tsp ghee over the chutney. Place 4 tbsp of aloo masala on one half of the dosa. Fold the dosa in half.

9. 9.Serve

   Mysore Masala Dosa is ready. Serve immediately with sambar and coconut chutney.