Step-by-Step Instructions

1. 1.Prepare Tomato-Chilli-Mint Paste

   Chop 2 tomatoes and add them to a blender. Add 4 dry Kashmiri chilies and a handful of mint leaves. Pour in 1/2 glass of water and blend until a fine paste is formed. Transfer this paste to a bowl.

2. 2.Prepare Dosa Batter Base

   In a separate mixing bowl, combine 100g rava (semolina), 100g wheat flour, and 100g rice flour. Add salt to taste, 1 tsp jeera (cumin seeds), chopped curry leaves, chopped coriander leaves, 1/2 tsp asafoetida, and 1 tsp chopped green chili. Mix all these dry ingredients thoroughly by hand.

3. 3.Combine and Soak Dosa Batter

   Add 2 glasses of water to the dry flour mixture and mix well to form a thick paste. Then, add the prepared tomato-chilli-mint paste to this mixture. Continue adding water and mixing by hand until the batter achieves a thin, flowing consistency similar to rava dosa batter. Let the batter soak for at least 15 minutes.

4. 4.Prepare Kara Chutney Paste

   In a blender, add 1/2 grated coconut, 2 Bedige chilies, 2 round chilies, 30g tamarind, 4 small onions (shallots), and a few garlic cloves. Add water and salt to taste. Blend all ingredients into a fine paste. Pour the prepared chutney into a serving bowl.

5. 5.Prepare Chutney Tempering

   Heat 1 tbsp oil in a small pan over a medium flame. Add 4 dry round red chilies, 1/2 tsp mustard seeds, 1/2 tsp urad dal, and a few curry leaves. Once the mustard seeds splutter and the urad dal turns golden brown, immediately pour this tempering over the prepared Kara Chutney. Mix well to combine.

6. 6.Cook Thakkali Dosai

   Heat a dosa tawa over a medium flame. Wipe the tawa clean with a cloth. Sprinkle chopped onions evenly on the hot tawa, then drizzle about 2 drops of ghee over them. Stir the soaked dosa batter well from the bottom to ensure all ingredients are evenly distributed. Take a ladleful of batter and pour it in a circular motion on the tawa, spreading it thinly to form a dosa. Drizzle approximately 1/2 tsp of ghee over the dosa, focusing on any gaps. Cook on medium flame until the dosa turns golden brown and crispy. Carefully remove the cooked dosa from the tawa using a spatula and place it on a plate. Repeat the process for the remaining batter. Serve the hot Thakkali Dosai with the prepared Kara Chutney.