1. Wash the rice and dals and soak for about 4-6 hours.

2. Grind to a very smooth batter, try use as little water as possible.

3. Add the rava, oil, salt, hing and sugar and mix well.

4. Set aside in a warm place for 8-10 hours to ferment.

1. Boil potatoes, peel and mash well.

2. Heat oil, add mustard, when it splutters, add the dals and fry till reddish in color.

3. Add the onions and green chillies and fry till onions are cooked. Add turmeric, and fry for 1/2 a min.

4. Pour over the mashed potatoes, add the salt, and lemon juice, and coriander leaves.

5. Add 1/4-1/2 cup water and mix well.

Fry the dals and the red chillies. Mix remaining ingredients and grind to a fine paste.

1. Heat oil, add chana dal, fry till red.

2. Add chillies, and fry till skin turns transparent.

3. Add the putani and fry for 1/2 min.

4. Add all the ingredients to blender and grind to a smooth paste.

5. Heat oil, add mustard and season the chutney

1. Heat a dosa griddle (cast iron preferred).

2. Adjust the consistency of the dosa batter (try out one before starting the actual process).

3. Spread a spoonful of oil/ghee mixture.

4. Pour a ladleful of batter, and immediately spread it thin (trick is to use a low flame while spreading and then raising the heat). Spread a few drops of oil around the edges. Cook till dosa is done, flip and cook for a 1/2 a min or so. Flip again.

5. For plain dosa, serve with coriander chutney.

6. For regular masala dosa : Spread 1 tbsp. of the potato curry in the centre. Fold and cook on both sides for 1-2 min.

7. Serve with sambar, and coriander chutney.

8. For Mysore masala dosa: Spread 1 tsp. of red chutney in the centre of the dosa. Spread 1 tbsp. of the potato curry in the centre. Fold and cook on both sides for 1-2 min.

9. Serve with sambar and coriander chutney.