In a mixer jar, add 1 cup rice flour, ½ cup besan, ¼ cup curd, 1 cup raw potato pieces, 3 soaked dry red chilies, salt to taste, and about ¾ cup water or as required. Grind it to a smooth batter.

The dosa batter should be of medium-thick, pourable consistency. Transfer it to a bowl and let it rest for 10 minutes.

In a pan, heat 1 tsp oil. Add ¼ cup urad dal and 2 tbsp chana dal, and roast until they turn slightly brown. Then add 2 tbsp sesame seeds and sauté briefly. Transfer the mixture to a plate and keep it aside.

In the same pan, add 1 tsp oil, 6 dry Kashmiri red chilies, 2 spicy dry red chilies, and 10–12 curry leaves. Sauté until they become crisp, then transfer them to the plate.

Once all the roasted ingredients have cooled down, add them to a mixer jar. Add 1 tsp salt, ½ tsp hing, 1 small piece of tamarind, and 1 small piece of jaggery. Grind to a fine powder.

Podi chutney powder is ready. Store it in an airtight container — it stays fresh for up to 3 months in the refrigerator.

Heat 2 tbsp oil in a pan. 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 helps make the masala soft and moist.

Add 3 medium-sized boiled and mashed potatoes, salt to taste, 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 medium thick. Adjust the consistency by adding water if needed.

Heat a dosa tawa. Sprinkle some water and wipe it off — this helps reduce the tawa temperature.

Pour 2 small ladles of batter in the center and spread it evenly in a circular motion.

Apply a generous amount of butter on the dosa and cook on medium flame until it becomes crisp on both sides.

Sprinkle podi chutney powder and spread the prepared aloo masala in the center evenly.

Fold the dosa and serve hot with chutney and sambar.