I have split the process in different steps so that is is easy to follow.
1 cup urad dal
1 tsp methi seeds
1 cup regular oats
1/2 cup poha
2 tbsp flax seed powder
3-4 tbsp rice flour
Soak idli rawa and urad dal with methi seeds separately for 5-6 hours. 15 minutes before grinding soak the poha and oats. Drain the water and grind it all together to a smooth batter. Add salt. Mix well. This batter does not need to be fermented. It can be used immediately.
Recipe for the masala filling
3-4 potatoes boiled
1 cup paneer crumbled
1 cup cilantro
2 Capsicums, finely chopped
1 cup frozen peas
Seasonings like mustard seeds, cumin seeds, urad dal, chana dal, turmeric powder
2-3 green chillies, minced
Can add boiled beetroot and carrots as well if needed
In a bowl, lightly mash boiled potatoes and paneer.
In a non stick pan, add oil. temper mustard and cumin seeds. Fry green chillies, urad dal and chana dal. Once they turn golden brown, add the capsicum, green peas and salt. Cook for 2-3 minutes. Add turmeric powder, mashed potatoes and paneer. Mix well. Cook for 2-3 minutes. Add cilantro and mash this mixture. The masala filling is now ready.
Recipe for the Red chutney
1 large onion cut in big chunks
2-3 garlic cloves
3-4 dried red chillies
1/2 cup chana dal
Roast all the ingredients together in very little oil.
Grind it to a smooth paste.
To prepare the Dosa
Take a non stick tawa, pour 1 laddle of batter over it and spread it to make a circle.
Spread red chutney over it and place the potato filling in the middle. Sprinkle mulagapudi powder over the dosa. Pour little oil on all the sides of the dosa. Let it cook for a minute.
Flip one side of the dosa to close it.
Flip the other side too. The dosa is closed now. Leave it for 30 seconds and remove it from the tawa.
These dosas can be served with any coriander/mint chutney or the regular coconut chutney.