firstly, in a large bowl take 3 cup sona masuri rice and ½ tsp methi.

rinse well and soak in enough water for 4 hours.

in another bowl take 1 cup urad dal, 2 tbsp toor dal and 2 tbsp chana dal.

rinse well and soak in enough water for 2 hours.

after soaking dal for 2 hours, drain off the water and transfer to the grinder. you can also grind in mixi if you do not have access to a grinder.

add water as required and blend to smooth paste.

scrape sides. the smooth and fluffy batter will be ready after 40 minutes.

transfer the batter to a large vessel and keep aside.

in the same grinder add soaked rice and 1 cup rinsed poha.

add water slowly and scrape the sides. blend to a coarse paste.

transfer the rice batter to the same urad dal batter.

mix well making sure everything is well combined.

once the batter is well fermented, mix gently, without disturbing the air pockets.

transfer 4 cups of fermented batter to a small bowl and add 1 tsp salt.

mix well until the salt is well combined. masala dosa batter is ready. keep aside.

firstly, in a large kadai heat 2 tbsp oil and splutter 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, 1 dried red chilli, few curry leaves, pinch hing.

now add 2 chilli and 1 inch ginger. saute well.

also, add 1 onion and saute until onions shrink slightly.

further, add ¼ tsp turmeric and 1 tsp salt. saute well.

now add 3 potato and mix well, mash slightly making sure everything is well combined.

turn off the flame and add 2 tbsp coriander and 2 tbsp lemon juice.

mix well and aloo bhaji for masala dosa is ready. keep aside.

firstly, add a ladleful of batter on hot tawa.

spread as thin as possible making a crispy dosa.

take 1 tsp of butter and spread uniformly.

also, place 2 tbsp of prepared aloo masala in the centre.

roast until the dosa turns golden brown and crisp.

scrape the sides of dosa and roll the dosa.

finally, masala dosa recipe is ready to serve with coconut chutney and sambar.