Step 1

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

Step 2

rinse well and soak in enough water for 4 hours.

Step 3

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

Step 4

rinse well and soak in enough water for 2 hours.

Step 5

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.

Step 6

add water as required and blend to smooth paste.

Step 7

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

Step 8

transfer the batter to a large vessel and keep aside.

Step 9

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

Step 10

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

Step 11

transfer the rice batter to the same urad dal batter.

Step 12

mix well making sure everything is well combined.

Step 13

ferment in a warm place for at least 8 hours or until the batter doubles in volume. if you are leaving in a cold climate, then you can place the batter in the warm oven (just heat the oven until it turns slightly warm and then turn off) to ferment.

Step 14

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

Step 15

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

Step 16

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

Step 17

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.

Step 18

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

Step 19

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

Step 20

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

Step 21

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

Step 22

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

Step 23

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

Step 24

firstly, add a ladleful of batter on hot tawa.

Step 25

spread as thin as possible making a crispy dosa.

Step 26

take 1 tsp of butter and spread uniformly.

Step 27

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

Step 28

roast until the dosa turns golden brown and crisp.

Step 29

scrape the sides of dosa and roll the dosa.

Step 30

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