Step-by-Step Instructions

1. 1.Prepare and Soak Dosa Ingredients

   Take 1 cup of regular rice and 1 tsp of fenugreek seeds in one bowl. In another bowl, add 1/3 cup of whole urad dal. In a third bowl, add 1/3 cup of flattened rice (poha). Wash all three ingredients thoroughly with water. Soak the rice and fenugreek seeds, urad dal, and poha in separate bowls with fresh water for 5-6 hours.

2. 2.Grind Urad Dal Paste

   After soaking, drain the water from the urad dal. Transfer the soaked urad dal to a blender jar. Add a small amount of fresh water and blend until you get a very fine, smooth paste. Transfer this paste to a large steel container, which will be used for fermentation.

3. 3.Grind Rice and Poha Paste

   Add the soaked rice and poha to the same blender jar. Add a little fresh water and blend until you get a fine paste with a slightly grainy texture. This texture is important for crispy dosa.

4. 4.Mix and Ferment Dosa Batter

   Add the rice and poha paste to the urad dal paste in the steel container. Add salt to taste. Mix the batter thoroughly with your hands for about 2-3 minutes. This helps incorporate air, which is crucial for proper fermentation. Cover the container and keep it in a warm place for 10-12 hours, or until the batter has risen and become frothy.

5. 5.Dry Roast Podi Masala Ingredients (Dals)

   Heat a pan on a low flame. Add 1/4 cup of chana dal and dry roast until it turns aromatic and slightly brown. Then, add 1/4 cup of urad dal to the same pan and continue roasting with the chana dal until both dals change color and become fragrant. Transfer the roasted dals to a plate to cool.

6. 6.Dry Roast Podi Masala Ingredients (Seeds and Spices)

   In the same pan, add 2 tbsp of sesame seeds and dry roast until they start crackling. Transfer them to the plate with the dals. Next, add 1 tbsp of black pepper and dry roast until fragrant. Transfer to the plate. Add 13 Kashmiri dry red chillies and dry roast on low flame until they are slightly puffed and aromatic. Transfer to the plate. Finally, add a handful of curry leaves and dry roast until they become crisp. Transfer to the plate. Add 2 tbsp of cumin seeds and dry roast until aromatic. Transfer to the plate.

7. 7.Grind Podi Masala

   Transfer all the roasted ingredients (dals, sesame, black pepper, red chillies, curry leaves, cumin) to a blender jar. Add 1/4 tsp of hing and 1/2 tsp of rock salt. Grind all ingredients to a fine powder. The Podi Masala is now ready. Transfer it to a bowl.

8. 8.Prepare Red Chutney Base

   Heat 1 tsp of oil in a pan. Add 2 medium roughly chopped onions and sauté until they turn pink. Then, add 2 small roughly chopped tomatoes and 4 garlic cloves. Sauté until the tomatoes soften. Add 1/2 tsp of rock salt, 1 small piece of tamarind, and 7 dry red chillies. Continue sautéing until the onions and tomatoes are completely soft and mushy. This ensures a smooth paste.

9. 9.Grind Red Chutney

   Transfer the sautéed onion, tomato, garlic, tamarind, and red chilli mixture to a blender jar. Grind to a fine, smooth paste. The Red Chutney is now ready.

10. 10.Prepare Coconut Chutney

    In a blender jar, add 1/2 cup of fresh chopped coconut, 2 green chillies, 1 small piece of tamarind, 1/2 tsp of rock salt, 1/2 tsp of jaggery, 1/4 cup of water, and 1/4 cup of fresh coriander. Blend all ingredients to a fine, smooth paste. Transfer the coconut chutney to a bowl.

11. 11.Prepare Tempering for Coconut Chutney

    Heat 1 tsp of oil in a small tempering pan. Once hot, add 1 tsp of mustard seeds and let them splutter. Add 1 tsp of cumin seeds, 1 tsp of urad dal, and 1 tsp of chana dal. Sauté until the dals turn golden brown. Add 1/4 tsp of hing, a few curry leaves, and 2 dry red chillies. Sauté for a few seconds until the curry leaves are crisp and the chillies are fragrant. Pour this hot tempering over the prepared coconut chutney.

12. 12.Cook Ghee Podi Masala Dosa

    Heat a dosa tawa until it's very hot. Sprinkle some water on the tawa to check if it sizzles and evaporates quickly. Take a ladleful of the fermented dosa batter and pour it onto the hot tawa. Spread the batter in a circular motion from the center outwards to form a thin dosa. Drizzle generous amounts of ghee over the dosa. Evenly sprinkle the prepared podi masala over the dosa. Spread a thin layer of the red chutney over the dosa. Cook until the dosa turns golden brown and crispy. Gently fold the dosa in half or roll it up. Serve the Ghee Podi Masala Dosa hot with the red chutney and coconut chutney.