In a mixing bowl, add 1 cup green moong and ¼ cup rice. Wash and soak for 6 hours.

In a mixer jar, add the soaked moong mixture, 3 green chilies, 1-inch ginger, 1 tsp cumin seeds, some curry leaves, and ½ cup water. Grind into a smooth batter.

Transfer the batter to a mixing bowl, add salt and ¼ cup fine rava. 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. Keep it aside.

In a mixer jar, add 8-10 soaked dry Kashmiri red chilies, 1-inch ginger, 6 garlic cloves, 4 tbsp roasted chana dal, salt, ½ tsp turmeric powder, 1 tbsp dry coriander seeds, 1 tsp cumin seeds, 5-6 curry leaves, 2 tbsp tamarind pulp, and ¼ cup water. Grind into a thick chutney.

Do not make the chutney too thin; otherwise, the dosa will not become crisp.

Mysore chutney is ready. Keep it aside.

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.

Add some curry leaves, 3 chopped green chilies, 1 tbsp chopped ginger, and 1 tbsp chopped garlic. Sauté.

Add 3 medium-sized sliced onions and sauté until they become transparent.

Add 1 cup hot water and bring it to a boil. Adding water makes the dosa 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 into the potatoes.

Garnish with coriander leaves and mix well.

Hotel-style dosa masala is ready.

Heat a dosa tawa, sprinkle some water, and wipe it. This process reduces the temperature of the tawa.

Pour 1.5 ladles of batter in the center of the tawa and spread it evenly.

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

Spread Mysore chutney on the dosa and add the dosa masala in the center. Spread evenly.

Fold the dosa and serve hot with chutney and sambar.