In a mixer jar, add 1 cup rava, 2 tbsp rice flour, 2 tbsp besan, salt, and ½ tsp sugar. Grind it well.

Then add 2 cups buttermilk and grind again. The dosa batter is ready; transfer it to a bowl.

Cover and rest the batter for 10–15 minutes.

Heat 1 tbsp oil in a pan and add 1 tbsp chana dal. Sauté until the dal turns slightly brown.

Add some curry leaves, 2 chopped green chilies, 1-inch ginger, 1 tsp tamarind, and ¼ cup peanuts. Sauté well.

Then add ¼ cup coconut and sauté for a minute.

Transfer the chutney mixture to a plate and let it cool.

Add the cooled mixture to a mixer jar along with ½ cup water and grind it.

The chutney is ready.

For tempering, heat 1 tbsp oil in a tadka pan. Add ½ tsp mustard seeds and 1 tsp urad dal; sauté well.

Then add some curry leaves and 2 dried red chilies. Sauté briefly.

Add the tempering to the chutney and mix well.

Hotel-style coconut chutney is ready. Serve with dosa.

Heat 2 tbsp oil in a pan. Add ½ tsp mustard seeds, a pinch of hing, ½ tsp urad dal, ½ tsp chana dal, 2 tbsp peanuts, and some curry leaves. Sauté well.

Add 3 chopped green chilies, 1 tbsp chopped ginger, 1 tbsp chopped garlic, and 1 cup sliced onions. Sauté until the onions turn translucent.

Add ½ tsp turmeric powder and mix well.

Add ½ cup water and bring it to a boil.

Add 2 cups or 3 medium-sized boiled potato pieces, salt, and ½ tsp sugar. Mix well and cook the masala on a low flame for 5 minutes.

Add 1 tsp lemon juice and some coriander leaves. Mix well.

Dosa masala is ready.

After 10–15 minutes, the batter is properly set. The consistency should be medium-thick.

Add ¼ tsp baking soda and a little lemon juice. Mix well. The batter will become frothy and is ready to use.

Heat the tawa and sprinkle some water to reduce its temperature.

Pour a ladleful of batter and spread it evenly.

Spread some butter and oil on the dosa.

Cook on a low to medium flame until crispy.

Spread the masala on top and fold the dosa.

Masala dosa is ready. Serve hot with chutney and sambar.

Heat a tawa and sprinkle some water. Pour a ladleful of batter and spread it in a circular motion to make a thin dosa.

When the upper surface becomes dry, spread some oil on it.

Sprinkle chopped onion, capsicum, and coriander leaves on top.

In a bowl, mix red chili powder, chaat masala, and black salt. Sprinkle this masala over the dosa.

When the dosa becomes crispy, fold it and serve hot with chutney.