Mysore Masala Dosa Made With Yeast Dosa Batter

Step 1: To begin making the Mysore Masala Dosa Recipe, we will first make the Ragi (Millet) Idli Dosa Batter

Step 2: Add idli rice and ragi in a big bowl together, the level of water required is an inch above the rice in the bowl

Step 3: Let it soak for about 6 hours

Step 4: Soak the urad dal and fenugreek in water such that all of the dal is completely immersed in water

Step 5: The level of water will be 2 inches above the dal in the bowl

Step 6: Let it soak for about 6 hours

Step 7: First grind the urad dal into a fine smooth batter

Step 8: While grinding just enough water to make it into a very very smooth batter

Step 9: The batter will look fluffy

Step 10: Grind the rice and millet mixture into a smooth batter, adding just the required amount of water to grind into an almost smooth batter

Step 11: Adding too much water will make the mixture too watery

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

Step 13: You will notice the batter would have risen in volume

Step 14: Hence you should place the batter in a large container so it has enough room to increase in its volume

Step 15: *Note on fermenting the Ragi Idli & Dosa BatterFermenting has to take place where the weather is warm

Step 16: So ideally in summer, the batter ferments very well and doubles or triples its quantity

Step 17: But in cold places, the batter has to be kept in an oven

Step 18: If your oven has a light, then turn on the light for a few hours with the batter in the oven

Step 19: Once the oven is warm, turn off the light and let the batter ferment

Step 20: 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

Step 21: This process can be mastered with experience

Step 22: *To Make the Red ChutneySoak the dry red chilli in warm water for at least 20 minutes

Step 23: 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

Step 24: You can check for seasoning and adjust the salt or spice level if you want later on and set aside in a bowl

Step 25: *To make the PalyaPressure cook the potatoes with 2 cups of water, sprinkle little salt and cook for atleast 4 whistle

Step 26: 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

Step 27: Heat a flat skillet with oil, add mustard seeds and allow it to sizzle for few seconds

Step 28: Sprinkle with hing and add curry leaves and allow it to sparkle for few seconds

Step 29: Add sliced onions, ginger and garlic for few minutes and sauté until the onions turn translucent

Step 30: Add turmeric powder, salt and boiled potatoes and mix well until it is well combined

Step 31: Check for salt and add coriander leaves at the end and stir

Step 32: Add it into a bowl and keep it ready

Step 33: *To make the Mysore Masala DosaThe next step is to assemble the dosa

Step 34: Heat a dosa Tawa

Step 35: 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

Step 36: Drizzle half a teaspoon of oil around the dosa and cook over low heat for few seconds

Step 37: Spread a little red chutney all over the dosa and place some potato masala in the center of the dosa

Step 38: Continue to cook the dosa over low heat till the dosa turned a little brown

Step 39: Gently fold over one side and transfer the dosa to a serving plate

Step 40: Serve Mysore Masala Dosa Recipe along with south Indian coconut chutney & Bangalore Restaurant Style Sambar to make your breakfast complete