Dosa

Urad Dhal - 1 cup

Channa Dhal - 1/8 cup

Fenugreek - 1 tbsp.

Idly Rice - 4 cup

Salt

Oil

Soak Urad Dhal, Channa dhal, with Fenugreek seeds in Water for about 6 hours. Soak the Rice separately in another bowl.

Transfer the soaked Dhal mixture into a wet grinder and grind to a smooth paste. Follow the same for soaked Rice.

Blend both the Dhal and Rice mixture together until thoroughly mixed. Allow this mixture to ferment for at least 8 hours or overnight. Season the mixture with required Salt.

Heat a tawa and grease with Oil. Blend the batter again adding little water only if needed to make a smooth thick batter.

Pour a big ladle of Batter in the hot tawa and spread it into a circle in circular motion. Drizzle a few drops of Oil over the Dosa. When the edges begin to brown flip the Dosa and cook for another 30 seconds. Remove from heat.

Serve warm with Coconut Chutney / Sambhar.

Coconut Chutney:

Coconut - 1 cup, grated

Roasted Channa Dhal - 1/4 cup

Green Chilli - 4

Tamarind - a small pc

Ginger - a small pc

Garlic - 2 cloves

Cilantro (optional)

Salt

For Tempering:

Oil - 1 tbsp.

Mustard - 1 tsp

Urad Dhal - 1/2 tsp

Asafetida - 1/8 tsp

Shallots - 1, chopped

Curry Leaves

Red Chilli - 2

In a blender add the Coconut along with roasted Channa Dhal, Green Chilli, Tamarind, Cilantro (optional), Ginger, Garlic and required Salt. Grind this mixture to a fine paste and keep aside.

Temper Mustard, Urad Dhal, Asafetida, Shallots, Curry Leaves and Red Chilli in hot Oil and add to the above Chutney.