Step 1

First take all the ingredients in bowls. Take rice and poha in separate bowls. Take the urad dal, chana dal and methi seeds in one bowl.

Step 2

Rinse the urad dal, chana dal and methi seeds a couple of times. Then soak them in 1 cup water for 4 to 5 hours.

Step 3

Rinse the rice a couple of times and keep aside.

Step 4

Rinse poha once or twice and then add to the rice.

Step 5

Pour 2 cups water. Stir and soak both rice and poha together for 4 to 5 hours.

Step 6

Before grinding, strain the water from the soaked lentils and keep it for grinding urad dal.

Step 7

Add the lentils in the grinder jar. Also add ½ cup of the soaked and strained water to the dal. You can even use fresh water while grinding.

Step 8

Grind the urad dal, chana dal and methi seeds till you get a batter which is light and fluffy. The urad dal has to be ground really well, so that the batter ferments well.

Step 9

Remove the batter in a bowl or pan with a spatula.

Step 10

Strain the rice well. Then in the same grinder, add the soaked rice and 1 cup fresh water. You can grind rice in one batch or in two to three batches. This will depend on the size of the grinder jar. I ground in one batch and added 1 cup water for grinding. You can even add ¾ cup water while grinding. Addition of water will depend on the quality of rice.

Step 11

Grind the rice till you get a fine grainy consistency in it. The rice batter should have a fine rawa like consistency. You can even grind to a smooth batter.

Step 12

Now pour the batter in the same pan or bowl containing the urad dal batter.

Step 13

Add ½ teaspoon rock salt or add as per taste.

Step 14

Mix the salt very well with the batter. Also mix both the batters very well. Cover and keep aside to ferment for 8 to 9 hours. You can keep batter to ferment for less or more time and this will depend on the temperature conditions in your city.

Step 15

First rinse and then boil 4 medium sized potatoes in 2 cups water for 5 to 6 whistles in a pressure cooker. You can also boil potatoes in a pan. The potatoes have to be completely cooked

Step 16

When the potaoes are cooking, soak the chana dal in hot water for 30 minutes. Then drain the chana dal and keep aside.

Step 17

When the pressure settles down on its own in the cooker, remove the lid. Drain the potatoes and let them become warm. then peel them and chop them.

Step 18

Also slice the onions thinly and chop the green chilies, ginger and coriander leaves.

Step 19

Heat oil or ghee. Fry cashews and keep aside. This step of frying cashews is optional.

Step 20

Lower the flame and add mustard seeds and let them splutter. Then add the chana dal.

Step 21

Saute the chana dal for 2 to 3 minutes on a low flame or till they turn light golden or golden. Now add the sliced onions, curry leaves, green chilies and ginger.

Step 22

Saute the onions till they soften and turn translucent.

Step 23

Add the turmeric powder and asafoetida. Mix very well.

Step 24

Add water. mix well and simmer for 2 to 3 minutes or till the mixture thickens a bit.

Step 25

Next add the boiled chopped potatoes and mix very well.

Step 26

Season with salt. Also add ¼ teaspoon sugar for a slight sweet taste.

Step 27

Simmer on a low flame for 3 to 4 minutes stirring occasionally. The water will reduce and the potato masala will thicken.

Step 28

Switch off the flame and then add chopped coriander leaves. Also add the fried cashews now and mix well. The potato masala should be moist and easily spreadable on the dosa. Make sure there is no water in the potato masala. It should not be of a curry or gravy consistency.

Step 29

Stir and keep the potato masala aside.

Step 30

Lightly stir the batter, before you begin to make dosa. You will also see tiny air pockets in the batter

Step 31

Heat a cast iron pan or a flat non-stick pan. The pan should be medium hot. Smear some oil if using an iron pan or griddle. Don't smear oil on a non stick pan, as then you won't be able to spread the batter.

Step 32

Keep the flame to a low, while spreading batter.

Step 33

Spread the batter in a circular way on the pan.

Step 34

On a medium flame, cook the dosa.

Step 35

Sprinkle some oil on top and edges

Step 36

Cover the dosa with a lid and let it cook.

Step 37

Cook the dosa till its base becomes golden and crisp.

Step 38

When you see the base has become golden, place a portion of the potato masala on the dosa. You can spread it a bit if you want.

Step 39

Now fold the dosa and serve.

Step 40

Serve crisp restaurant style masala dosa hot with coconut chutney and sambar