Step 1: Prepare Raw Onion Chutney Base

Add 5 dry chillies, 4-5 shallots, 2 tomatoes, rock salt to taste, and 1 garlic clove to a blender. Blend until smooth to form the chutney base.

Step 2: Transfer Chutney Base

Transfer the blended chutney base to a serving bowl.

Step 3: Prepare Chutney Tempering

Heat 1 tsp oil in a small pan. Add 1/2 tsp mustard seeds, 1/4 tsp asafoetida, 1 round dry chilli, and a few curry leaves. Sauté until the mustard seeds splutter and the ingredients are fragrant.

Step 4: Combine Chutney and Tempering

Pour the prepared tempering over the chutney base in the bowl and mix well. The raw onion chutney is now ready.

Step 5: Prepare Dosa Batter - Dry Ingredients

In a large mixing bowl, combine 1.5 cups whole wheat flour, 1/4 cup fine sooji, 1/2 cup sour curd, 2 tbsp ghee, and salt to taste. Mix these ingredients well with a fork.

Step 6: Add Water and Whisk Batter

Gradually add 1.25 cups of water to the mixture while continuously whisking to form a smooth batter without any lumps. Ensure the consistency is pourable.

Step 7: Rest the Dosa Batter

Cover the bowl with a lid or cloth and let the dosa batter rest for 15 minutes.

Step 8: Add Baking Soda

After 15 minutes of resting, add 1/4 tsp baking soda to the batter and mix well. The batter is now ready for making dosas.

Step 9: Cook the Dosa

Heat a tawa (griddle) until hot. Pour one ladle of dosa batter onto the hot tawa and spread it in a circular motion to form a thin, round dosa. Drizzle ghee around the edges and over the dosa. Cook until the dosa turns golden brown and crispy.

Step 10: Serve Atta Dosa

Once cooked, fold the dosa in half and transfer it to a plate. Serve the crispy atta dosa immediately with the raw onion chutney and sambar.

• Ensure the chutney is blended smooth for the best texture.

• Mix the dosa batter thoroughly to avoid any lumps.

• Resting the dosa batter for 15 minutes helps in achieving a better texture.

• Drizzle ghee generously on the dosa while cooking to make it crispy and flavorful.