In a mixing bowl, add 1 cup rice and ¼ cup poha. In another bowl, add ¼ cup urad dal and ¼ tsp methi dana. Wash both rice and dal with water, then soak them separately in water for 15–20 minutes.

Drain the water from the rice and dal. Add the rice-poha mixture to a mixer jar. Crush it without adding water. Then add ½ cup curd and ¼ cup water. Grind into a medium-thick, slightly coarse paste. Transfer it to a mixing bowl.

In the same mixer jar, add the urad dal and ½ cup water. Grind into a smooth and creamy paste. Add this to the same mixing bowl.

Now in the mixing bowl, combine the rice paste and dal paste. Add ¼ cup idli rava, salt to taste, and 1 tsp sugar. Mix well and whisk the batter for 2–3 minutes to make it light and fluffy.

Cover and let the batter rest for 15–20 minutes.

In a pan, heat 2 tbsp oil. Add ½ tsp mustard seeds, a pinch of hing, ½ tsp urad dal, and ½ tsp chana dal. Sauté briefly.

Add a few curry leaves, 3 chopped green chilies, 1 tbsp chopped ginger, and 1 tbsp chopped garlic. Sauté well.

Add 3 medium-sized sliced onions and cook until they turn translucent.

Add 1 cup hot water and bring it to a boil. This step makes the masala soft and moist.

Add 3 medium-sized boiled and mashed potatoes, salt, ½ tsp turmeric powder, and a pinch of sugar. Mix well and cook until the water is absorbed.

Garnish with chopped coriander leaves and mix well.

Hotel-style dosa masala is ready.

The dosa batter should be free-flowing and thin. Adjust the consistency by adding water as needed.

Heat a dosa tawa, add oil, and grease it. Sprinkle some water and wipe it off — this helps reduce the tawa's temperature.

Pour 1.5 ladles of batter in the center and spread it evenly in a circular motion.

Drizzle some oil and butter around the dosa and cook on medium flame until it becomes crisp on both sides.

Spread the prepared masala in the center and distribute it evenly.

Fold the dosa and serve hot with chutney and sambar.