Rinse and soak dosa rice, black gram lentils, fenugreek together for about 3 to 4 hours. Then drain water completely and grind them together to fine batter. Include soaked rice flakes as well and whirl it once again.

Let this batter ferment for about 8-10 hours at a warm place. After the fermentation, the batter would have raised. Now add rice flour and give quick mix. Next add salt and sugar to the batter. Dosa batter is ready now.

Before proceeding with mysore masala dosa, lets prepare red chutney. Heat a pan with little oil and chickpea lentils. Roast them for a while, then include red chillies, ginger and chopped onion. Continue roasting for few more minutes. Switch off. Transfer it to a mixer and grind together to fine puree along with salt and water. Red chutney is ready.

For potato masala, heat a pan with all the ingredients under "To temper" list. Saute till the mustard seeds crackle. Then include chopped onion, slit green chillies, ginger and turmeric powder. Continue sauteing till onions turn translucent. Then include mashed potato, salt and water. Mix it thoroughly. Masala is ready.

Next heat a dosa griddle with oil smeared over the surface. Add a ladle full of batter at the center and spread it in circular fashion with the back of ladle. Cook it covered for few seconds. Next apply butter generously over the dosa and let it continue cooking towards crispiness.

Add a big spoon full of red chuntey over the dosa and spread it evenly over it. And finally add some potato masala at the center of the dosa. Fold the dosa and serve immediately along with coconut chutney.

Mysore masala dosa is ready to serve as breakfast.

Refer dosa batter preparation post for complete guide lines.

Cooking the dosa with enough butter helps in browning and turns it crisp. Alternatively you can cook with oil too.

Do not add much water to grind red chutney. Let it be little thick so that it can be spread over dosa.