Step 1: Prepare the Chutney Paste

In a blender jar, add 5 soaked red chillies, 10 cloves of garlic, 2 cubed tomatoes, and half a teaspoon of salt.

Step 2: Blend and Temper the Chutney

Blend the ingredients into a smooth paste. Transfer to a bowl. Prepare a tempering by heating oil and spluttering mustard seeds and curry leaves. Pour the hot tempering over the chutney and mix well.

Step 3: Prepare the Dosa Batter Base

In a large mixing bowl, take half a cup of wheat flour, 1 cup of rice flour, 1 teaspoon of salt, and 1 teaspoon of cumin.

Step 4: Mix and Rest the Batter

Gradually add 3 cups of water and whisk well, ensuring there are no lumps. The batter should be watery. Cover the bowl and let it rest for 10 minutes.

Step 5: Add Vegetables to the Batter

After 10 minutes, the batter will have soaked well and thickened slightly. To this, add 1 chopped onion, 1 grated carrot, 1 chopped chilli, 2 tablespoons of chopped coriander, and a few chopped curry leaves.

Step 6: Adjust Batter Consistency

Add 1 more cup of water to the batter and mix well. The final consistency should be very thin and watery.

Step 7: Cook the Dosa

Heat a non-stick tawa. Mix the batter well from the bottom before each use. Pour a ladleful of batter from a height onto the hot tawa, allowing it to spread and form a net-like pattern. Do not spread it with the ladle.

Step 8: Roast Until Crispy

Drizzle 1 teaspoon of oil around the edges of the dosa. Cook on a low flame until it turns crisp and golden brown on the bottom.

Step 9: Fold and Serve

Once the dosa is very crispy, fold it in half. Serve the crispy wheat dosa immediately with the prepared tomato garlic chutney and another chutney of your choice.

• Ensure the batter is very watery and has a flowing consistency to achieve a crispy, net-like texture.

• Cook the dosa on a low to medium flame to ensure it cooks through and becomes crisp without burning.

• Mix the batter well from the bottom before making each dosa, as the flour and ingredients tend to settle.