Step-by-Step Instructions

1. 1.Prepare the Dosa/Uttapam Batter

   In a bowl, combine 2 cups of rice, 1 teaspoon of fenugreek seeds, and 1 cup of white urad dal. Wash them thoroughly with water until the water runs clear. Add fresh water and let them soak for 7-8 hours or overnight.

2. 2.Grind the Batter

   After soaking, drain the water. Transfer the soaked rice and dal to a mixer grinder. Add 1 cup of curd. Grind to a smooth, fine paste, adding a little water if necessary to achieve a thick, pourable consistency. Pour the batter into a large bowl, cover it, and let it ferment overnight in a warm place.

3. 3.Prepare Coconut Chutney

   In a mixer grinder, combine 1 cup of fresh coconut pieces, 1/4 cup of coriander leaves, 4-5 garlic cloves, 2-3 green chilies, and salt to taste. Add a little water and grind to a smooth paste. Transfer the chutney to a serving bowl.

4. 4.Temper Coconut Chutney

   Heat 2 tablespoons of oil in a small tempering pan over medium heat. Add 1/2 teaspoon each of cumin and mustard seeds, and let them splutter. Add 8-10 curry leaves and 2 dried red chilies. Sauté for a few seconds until fragrant. Pour this hot tempering over the coconut chutney and mix gently.

5. 5.Prepare Tomato Chutney Base

   Heat 1 tablespoon of oil in a pan over medium heat. Add 1.5 tablespoons of white urad dal and 1.5 tablespoons of chana dal. Sauté until the dals turn golden brown. Add 8-10 curry leaves, 4-5 garlic cloves, and 3-4 dried red chilies. Sauté for a minute. Add 2 medium chopped tomatoes, 1 teaspoon of salt, and 1 teaspoon of sugar. Cook until the tomatoes soften and become mushy.

6. 6.Grind Tomato Chutney

   Let the sautéed tomato mixture cool down completely. Transfer it to a mixer grinder. Add a little water and grind to a smooth paste. Then, add 3-4 tablespoons of roasted chana dal (dalia) and grind again until well combined. Transfer the chutney to a serving bowl.

7. 7.Temper Tomato Chutney

   Heat 2 tablespoons of oil in a small tempering pan over medium heat. Add 1/2 teaspoon each of cumin and mustard seeds, and let them splutter. Add 8-10 curry leaves and 2 dried red chilies. Sauté for a few seconds until fragrant. Pour this hot tempering over the tomato chutney and mix gently.

8. 8.Prepare Green Dosa Batter

   Take half of the fermented dosa batter in a separate bowl. Add salt to taste and 1 cup of spinach puree. Mix well until the spinach puree is fully incorporated and the batter has a uniform green color.

9. 9.Cook Green Dosa

   Heat a dosa pan or non-stick tawa over medium heat. Once hot, pour a ladleful of the green dosa batter onto the center of the pan. Using the back of the ladle, spread the batter in a circular motion from the center outwards to form a thin, even dosa. Drizzle a little oil around the edges. Cook for 2-3 minutes until the edges turn golden brown and crispy. Gently fold the dosa and remove it from the pan.

10. 10.Prepare Vegetable Uttapam Batter

    Take the remaining half of the fermented dosa batter in a bowl. Add 1/2 cup of finely chopped onion, 1-2 finely chopped green chilies, 1/2 cup of finely chopped tomato, and 2 tablespoons of finely chopped coriander. Add salt to taste and mix all the ingredients well. Adjust consistency with a little water if needed; the uttapam batter should be thicker than dosa batter.

11. 11.Cook Vegetable Uttapam

    Heat a tawa over medium heat. Drizzle 1 teaspoon of oil on the tawa. Pour a ladleful of the vegetable uttapam batter onto the center of the pan. Gently spread it slightly to form a thick pancake. Sprinkle 1 teaspoon of black sesame seeds on top. Drizzle a little oil around the edges. Cook for 2-3 minutes until the bottom is golden brown. Flip the uttapam and cook on the other side for 1-2 minutes until golden brown and cooked through. Remove from the pan.

12. 12.Serve

    Serve the crispy green dosas and savory vegetable uttapams hot with both the fresh coconut chutney and the tangy tomato chutney.