Firstly, soak 1½ cup rice, ½ cup urad dal, 1 tbsp toor dal, 1 tbsp chana dal and ¼ tsp methi for 5 hours. skip the soaking process if you are grinding in kent turbo grinder & blender.drain off the water and transfer to grinder.

Also add ½ cup thin poha. make sure to wash before adding.blend to fine paste adding water as required.transfer the dosa batter into large mixing bowl.

Cover and let the batter ferment for 8-9 hours.

Aloo bhaji recipe:
firstly, in a kadai heat 2 tsp oil and add 1 tsp mustard, ½ tsp cumin, 1 tsp chana dal, ½ tsp urad dal, pinch of hing, 1 dried red chilli and few curry leaves.

Saute and allow to splutter.further add ½ onion, 1 green chilli and 1 inch ginger. saute well.add ½ tsp turmeric and ½ tsp salt. mix well.

Now add 3 boiled and mashed potato. combine well.turn off the flame and add 2 tbsp coriander and 1 tbsp lemon juice.finally, mix well and aloo bhaji is ready to prepare mysore masala dose.

Red chutney recipe:
firstly, heat 2 tsp oil and roast 2 tbsp chana dal till it turns golden brown.add in 1 inch ginger, 3 clove garlic, ½ onion and saute well.also add 3 dried red chilli, ¼ tsp turmeric and saute.

Transfer the mixture to small mixi and add ½ tsp salt.blend to smooth paste adding ¼ cup water.finally, red chutney is ready to prepare mysore masala dose.

Mysore masala dosa recipe:Once the dosa batter has fermented well mix it gently.
and now add ½ tsp salt and ¼ tsp sugar to the batter and mix well.

Also heat the griddle and pour dosa.
add in 1 tsp of butter, 1 tbsp red chutney and spread.

Also, add in potato bhaji filling.
roast for 15-30 seconds and fold the dosa.

Finally, serve mysore masala dosa hot with coconut chutney and sambar.