Mysore Masala Dosa

4 glasses raw rice

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