Wash rice and urad dal with water.

Now in a mixture jar, add urad dal, methi dana and ½ cup of water. Grind it into a smooth paste. Take out batter into mixing bowl.

Then add rice, soaked poha, curd and ¼ cup of water as required. Grind it into a smooth paste. Take out batter into mixing bowl.

Mix and Whisk the batter for 3-4 minutes, so air particles incorporate into the batter.

Add salt and sugar to the batter. Mix well.

Cover and rest the batter for 15-20 minutes.

In a pan, add oil, chana dal and urad dal, and sauté it for a minute on low flame.

Add garlic, ginger, Kashmiri red chillies and turmeric powder, sauté it for 1-2 minutes on low flame.

Further, add onions, sauté until they are translucent, cool down the mixture to room temperature and transfer it to a mixer grinder, further add, tamarind pulp, salt to taste, and water, and grind to a fine paste.

mysore chutney is ready, keep it aside to be used in making dosa.

In a pan, add oil, mustard seeds, urad dal, chana dal, curry leaves, 2 chopped green chilli, 1 tsp ginger paste, 1 medium size onion slice, turmeric powder and boiled and mashed potatoes. Mix well.

Switch off the gas; add lemon juice and coriander leaves. mix well. Potato stuffing is ready.

In a dosa batter, add 1 tsp eno and water. Mix well.

Now heat, tawa and grease it with oil. Spread dosa batter with ladle.

Spread red chutney and batter evenly on the dosa

Sprinkle some onion and coriander leaves on the dosa.

when the dosa becomes crisp, spread potato bhaji on one side of the dosa.

Fold the dosa and with chutney and sambhar.