½ glass chana dal
1 glass urad dal,
2 tsp fenugreek seeds
1 hand full of avalakki
salt to taste
2 tsp of sugar.
Soak all the above ingredients in water for about 6-8 hours, then grind into dosa batter consistency, add salt & sugar, allow it to ferment overnight. Next day make dosas.
The crispy Mysore Masala Dosa is served with a lump of melting butter on it.
Side dish: Best with coconut chutney and potato masala gravy