Use Fresh Ingredients: Always use fresh rice, dal, and poha. This makes the dosa taste better.

Soak Well: Soak the rice, dal, and poha for 4-6 hours. This makes it easier to grind them into a smooth batter.

Grind Smoothly: Grind the soaked ingredients into a fine, smooth batter. The batter should be thick but still easy to pour.

Let It Ferment: Leave the batter to ferment for 8-10 hours. Fermentation makes the dosa crispy and gives it a nice flavor.

 Add Salt Later: Add salt after the batter has fermented. This helps the batter rise better.

Prepare the Potato Filling: Cook and mash the potatoes well. Add spices like turmeric, mustard seeds, and green chilies for a tasty filling.

Oil the Pan: Before making dosas, spread a little oil on the pan and heat it. This stops the dosa from sticking.

Use Medium Heat: Cook the dosa on medium heat. Too much heat burns the dosa, while too little makes it soft.

 Spread Batter Thinly: Pour the batter onto the pan and spread it in a thin, even layer. A thin dosa cooks better and gets crispy.

Serve Hot: Masala Dosas are best when served hot and crispy. Enjoy them with coconut chutney and sambar.