For batter:Wash and soak rice, dals, methi seeds in enough water for 5-6 hours.
Clean and soak poha for 30 minutes
Drain the water from rice, dals and Poha.Grind into smooth thick batter using fresh water
Transfer the batter to a big vessel. Since the batter will ferment, it will overflow if kept in small vessel. Ferment the batter for 6-7 hours/overnight
Once batter has fermented, mix well. Add in Sugar and salt and mix well
For Stuffing:Heat oil in a pan, crackle mustard seeds
Add dals, dry red chilli and cumin seeds and saute for 1 minute
Add hing and curry leaves. Mix well
Add onions, ginger and green chilies to the pan
Saute until onions are translucent
Add turmeric and salt. Mix well
Add Mashed potatoes and mix well
Finally add coriander leaves and lemon juice. Mix well. Stuffing is ready
For red chutney:Heat oil in a pan and add Chana dal.
Saute until golden brown
Add Onion, dry red chilli, ginger and garlic.
Saute until onions are translucent
Add turmeric and mix well
Allow mixture to cool completely.Grind with water and salt to form smooth chutney
Transfer adequate batter to small bowl and add required water to form smooth flowing consistency batter. Do not make batter thin or thick.
Pour ladle of batter on hot tawa over low heat and spread evenly
Drizzle oil all over and cook over medium heat.Spread 1 tbsp chutney all over slightly cooked dosa
Add prepared stuffing on dosa
Fold in semi circle, triangular or circular fashion once dosa is cooked completely
Serve hot with chutney/sambar. This dish tastes divine
