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