Step-by-Step Instructions

1. 1.Prepare Dosa Batter - Soaking

   In a large bowl, combine 2 glasses of idli rice, 1 cup of white urad dal, 1/2 cup of chana dal, and 1 tablespoon of fenugreek seeds. Add water, wash thoroughly, drain, and then add fresh water to cover. Let the mixture soak for 4-5 hours.

2. 2.Grind Dosa Batter

   Transfer the soaked rice and dal mixture to a mixer grinder. Add some of the soaking water as needed and grind into a smooth, fine paste. Pour this batter into a large pot.

3. 3.Prepare and Add Poha Paste

   Soak 1 cup of poha (flattened rice) in water for a few minutes until soft. Transfer the soaked poha to the mixer grinder and grind it into a smooth paste. Add this poha paste to the large pot containing the rice and dal batter.

4. 4.Ferment Dosa Batter

   Mix the batter well to combine the rice-dal paste and poha paste. Cover the pot and let the batter ferment in a warm place for 12-14 hours, or until it has risen and become frothy.

5. 5.Season Dosa Batter

   After fermentation, open the pot. The batter should have increased in volume and have a slightly sour smell. Add salt to taste and mix the batter gently but thoroughly. The batter is now ready for making dosas.

6. 6.Prepare Chutney Base

   Heat 2 tablespoons of oil in a frying pan. Add 1/2 cup of chana dal and sauté until lightly golden. Then add a few sprigs of curry leaves, 4-5 garlic cloves, and 1 inch of chopped ginger. Sauté for a minute.

7. 7.Sauté Chutney Vegetables

   Add 2 chopped onions, 4-5 green chilies, a small bunch of coriander leaves, and 4-5 Kashmiri red chilies to the pan. Sauté until the onions turn translucent. Then add 2 chopped tomatoes.

8. 8.Cook Chutney Mixture

   Mix all ingredients well, then cover the pan and let it cook for 5-10 minutes on medium heat, or until the tomatoes are soft and mushy.

9. 9.Grind Chutney

   Transfer the cooked chutney mixture to a mixer grinder. Grind it into a smooth paste. Pour the prepared chutney into a serving bowl.

10. 10.Prepare Chutney Tempering

    In a small tempering pan, heat 1 tablespoon of oil. Add 1 teaspoon of chana dal and 1 teaspoon of mustard seeds. Let them splutter. Then add a pinch of asafoetida (hing) and a few curry leaves. Sauté for a few seconds.

11. 11.Finish Chutney

    Pour the hot tempering over the chutney in the serving bowl. Add salt to taste and mix well. The red chutney is now ready.

12. 12.Cook Dosa

    Heat a non-stick tawa or cast iron griddle over medium-high heat. Once hot, pour a ladleful of dosa batter onto the center of the tawa. Quickly spread the batter in a circular motion from the center outwards to form a thin, even dosa. Drizzle a little oil around the edges.

13. 13.Serve Dosa

    Cook the dosa until the edges turn golden brown and crispy, and the top appears cooked. Gently fold the dosa in half or roll it up using a spatula. Remove from the tawa and serve hot with the prepared red chutney.