Step-by-Step Instructions

1. 1.Prepare the Dosa Batter Base

   In a bowl, add 1 cup of thick poha, 1 cup of thick curd, and 1.5 cups of water. Then add 1 cup of rava. Mix everything well with a spoon until combined. Cover the bowl with a lid and let it soak for 15 minutes.

2. 2.Grind the Batter

   After 15 minutes, transfer the soaked mixture into a blender jar, ensuring to drain any excess water. Add salt to taste. Blend the mixture into a smooth batter without adding any extra water. The consistency should be similar to idli batter.

3. 3.Final Batter Preparation

   Pour the ground batter into a bowl. Add 1 tsp of baking soda and mix well with a ladle. Let the batter rest for 5 minutes.

4. 4.Prepare Coconut Chutney

   In a small blender jar, add 0.5 cup grated coconut, 2 green chilies, a few curry leaves, 1 tbsp roasted chana dal, a small piece of tamarind, 5 cloves of garlic, salt to taste, and a little water. Blend everything into a smooth paste.

5. 5.Adjust Chutney Consistency and Temper

   Transfer the chutney to a bowl. Add a little water to adjust the consistency (do not make it too watery) and stir. For tempering, heat 1 tbsp oil in a small pan. Add a pinch of mustard seeds and let them splutter. Add a few curry leaves. Pour this tempering over the chutney and mix well.

6. 6.Cook the Dosa

   Heat a tawa on medium flame. Once hot, pour a ladleful of dosa batter onto the tawa and spread it in a circular motion like a set dosa. Drizzle oil around the edges. Cover the dosa with a lid and cook until the top is set and the edges turn golden brown. Flip the dosa and cook for another minute until lightly browned on the other side. Remove the cooked dosa and serve hot with the coconut chutney.