Step-by-Step Instructions

1. 1.Wash and Soak Rice

   Take 3 cups of rice in a bowl. Add water and wash the rice twice thoroughly. After washing, add fresh water and let it soak for 4 hours.

2. 2.Wash and Soak Dals and Fenugreek Seeds

   In another bowl, combine 1 cup Urad Dal, 1/2 cup Chana Dal, and 1/2 teaspoon Fenugreek seeds. Wash them twice with water. After washing, add fresh water and let them soak for 4 hours.

3. 3.Grind Rice into Batter

   After 4 hours, drain the water from the soaked rice. Transfer the soaked rice to a blender jar. Add a small amount of water (approximately 1/2 cup) and grind it into a smooth, fine batter. Pour the rice batter into a large mixing bowl.

4. 4.Grind Dals into Batter

   Drain the water from the soaked dals and fenugreek seeds. Transfer them to the same blender jar. Add a small amount of water (approximately 1/4 cup) and grind into a smooth batter. Pour this dal batter into the bowl with the rice batter.

5. 5.Mix and Ferment Dosa Batter

   Mix both batters thoroughly with a spoon until well combined. Cover the bowl and let the batter ferment in a warm place for 6 hours, or until it doubles in volume and becomes slightly frothy.

6. 6.Prepare Chutney Base

   While the dosa batter is fermenting, prepare the chutney. In a blender jar, add 1/2 cup raw peanuts, 1 chopped medium tomato, 2 green chilies, 2 tablespoons curd, and 1 teaspoon salt. Blend until a smooth paste is formed.

7. 7.Temper the Chutney

   Heat 2 tablespoons of oil in a small pan over medium heat. Once hot, add 1/2 teaspoon mustard seeds and let them splutter (around 0:03:17). Add a pinch of asafoetida and 2 whole red chilies. Sauté for a few seconds until the chilies darken slightly. Pour this tempering over the prepared chutney and mix well.

8. 8.Season Dosa Batter

   After the batter has fermented, stir it gently. Add 1 teaspoon of salt to the batter and mix well. The batter should have a flowing but slightly thick consistency.

9. 9.Cook the Dosas

   Heat a non-stick tawa or cast-iron griddle over medium-high heat. Sprinkle a few drops of water on the tawa; if it sizzles and evaporates quickly, the tawa is ready. Wipe the tawa with a clean cloth or half an onion. Pour a ladleful of dosa batter onto the center of the tawa and quickly spread it outwards in a circular motion to form a thin dosa. Drizzle 1 teaspoon of oil around the edges and over the dosa. Cook until the edges turn golden brown and crispy (around 0:05:15). Gently loosen the dosa from the tawa using a spatula, fold it, and transfer it to a plate. Repeat for the remaining batter.

10. 10.Serve Crispy Dosa with Chutney

    Serve the hot, crispy dosas immediately with the prepared tomato-peanut chutney. Break a piece of dosa and dip it into the chutney to enjoy.