In a mixing bowl, add 3 cups small-grain rice, 1 cup urad dal, 4 tbsp chana dal, 1 cup poha, and 1 tsp methi dana. Wash and soak for 5 hours.

Once the rice and dal are properly soaked, drain the water and add them to a mixer jar. Add 2 cups of water and grind into a smooth batter.

Transfer the ground batter to a mixing bowl, add 1 cup rice flour, and mix well.

Place the dosa batter in a warm place for 6 hours to ferment.

Once the batter is properly fermented, it is ready for dosa. Add salt, 1 tbsp sugar, and a few ice cubes, and mix to get a medium-thick, pourable consistency.

In a pan, add 2 tbsp oil and 15–20 garlic cloves, and sauté them.

Add 10 dried Kashmiri red chilies, 3 tbsp roasted chana dal, 2 tbsp coriander seeds, 1 tbsp cumin seeds, 10 curry leaves, and salt. Sauté well.

Add 1 cup water, cover, and cook until the red chilies become soft.

Allow the mixture to cool, then transfer it to a mixer jar. Add only ¼ cup water and grind to a smooth paste.

Mysore chutney is ready. Keep it aside.

In a pan, add 2 tbsp oil, ½ tsp mustard seeds, a pinch of hing, ½ tsp urad dal, ½ tsp chana dal, 2 tbsp peanuts, and some curry leaves. Sauté well.

Add 3 chopped green chilies, 1 tbsp chopped ginger, 1 tbsp chopped garlic, and 1 cup sliced onions. Sauté until translucent.

Add ½ tsp turmeric powder and mix well.

Add ½ cup water and bring it to a boil.

Add 2 cups or 3 medium-sized boiled potato pieces, salt, and ½ tsp sugar. Mix well and cook the masala on a low flame for 5 minutes.

Add 1 tsp lemon juice and some coriander leaves, and mix well.

Dosa masala is ready.

Now heat the tawa and sprinkle some water to reduce its temperature. Spread the dosa batter using a ladle.

Spread some butter and oil on the dosa.

Cook the dosa on low to medium flame until it becomes crispy.

Spread Mysore chutney on the dosa, place the masala on top, and fold the dosa.

Masala dosa is ready. Serve hot with chutney and sambar.