Step-by-Step Instructions

1. 1.Prepare Neer Chutney - Frying Peanuts and Spices

   Heat 1 tbsp oil in a pan. Add 1/2 cup peanuts and fry for 5-6 minutes until golden brown. Add 1 sprig curry leaves, 15 mint leaves, and 3 green chillies. Sauté for 1 minute. Add a small piece of tamarind and 2 tbsp roasted chana dal. Sauté for 1 minute. Cool down the mixture and transfer it to a blender.

2. 2.Blend Chutney

   To the blender, add 2 tbsp coriander leaves, 1/2 cup coconut, salt to taste, and water as required. Blend to a smooth paste. Transfer the blended chutney to a bowl. Add 1/4 cup water to the blender, swirl, and add to the chutney.

3. 3.Temper the Chutney

   For tempering, heat 1 tsp oil in a small pan. Add 1 tsp mustard seeds and 1 tsp urad dal. Add 1 sprig curry leaves and 3 dry red chillies. Sauté until fragrant. Pour the tempering over the prepared chutney and mix well. The Neer Chutney is ready.

4. 4.Prepare Dosa Batter - Mixing Flours and Water

   In a bowl, combine 1/2 cup rice flour, 1/2 cup sooji, 1/4 cup wheat flour, and 2 cups water. Mix well to form a smooth batter and keep it aside.

5. 5.Add Tomato Puree and Spices to Batter

   Blend 2 medium tomatoes to a puree. Transfer the tomato puree to the dosa batter. Add 1/4 cup chopped onion, 2 tbsp coriander leaves, salt to taste, 1/2 tsp cumin seeds, and 1 tsp red chilli powder to the batter. Mix well.

6. 6.Adjust Batter Consistency

   Add another 2 cups of water to the batter and mix well to achieve a thin, flowing consistency.

7. 7.Cook the Tomato Dosa

   Heat a tawa until hot. Pour 2 ladles of batter onto the tawa and spread it thinly in a circular motion. Drizzle oil around the edges. Cook until the dosa turns golden brown and crispy. Flip it over and cook the other side until done.

8. 8.Serve Tomato Dosa

   Serve the hot Tomato Dosa with the prepared Neer Chutney.