Wash and soak 100 g of yellow moong dal in water for 1-2 hours. Drain and rinse the dal.

Transfer the soaked dal to a grinding jar. Add 3-4 green chillies, 1 inch ginger, and salt to taste.

Grind into a fine paste, adding 100 ml water gradually to achieve a smooth, thick batter. Set aside.

Heat 15 ml oil in a pan over low heat. Add 5 g chana dal and 5 g urad dal, and sauté until golden brown.

Add 5 g mustard seeds, 1 inch chopped ginger, 3-4 chopped green chillies, 10-12 curry leaves, and 0.5 g hing. Sauté briefly.

Add 75 g sliced onions and sauté until translucent.

Stir in 1 g turmeric powder and salt to taste. Add 4-5 diced potatoes and mix well. Mash slightly with the back of a spoon, adding a splash of water to keep the mixture moist.

Finish with 5 ml lemon juice and 15 g freshly chopped coriander. Mix well and set aside.

Heat 15 ml oil in a pan over low heat. Add 20 g chana dal and 10 g urad dal, sauté until golden.

Add 6-7 sliced garlic cloves, 1 inch chopped ginger, 6-7 Kashmiri red chillies, and 0.5 g turmeric powder. Sauté for 1-2 minutes.

Add 75 g chopped onions and cook until translucent. Cool the mixture to room temperature.

Transfer to a mixer grinder. Add 30 g tamarind pulp, salt to taste, and 50 ml water. Grind into a fine paste. Set aside.

Heat a seasoned iron tawa or dosa pan. Sprinkle a little water to control the temperature.

Pour a ladleful of cheela batter onto the pan and spread evenly to form a dosa. Add 5 ml ghee or butter around the edges.

Cook on medium heat until crisp and golden brown. Lower the flame.

Spread a layer of Mysore chutney on the dosa. Add a little chopped onion and fresh coriander. Place the aloo mixture in the center.

Fold the dosa in half and serve hot with sambar and coconut chutney. You can also serve extra Mysore chutney on the side.