Ingredients
3 cups dosa rice/ raw rice
1 cup urad dal
1 tsp methi/fenugreek seeds
1 cup thick poha/ beaten rice / gatti avalakki
2 tbsp fine Rava/ semolina
Salt to taste
1 tsp sugar
1/4 tsp cooking soda (optional)
Oil or ghee for cooking dosa
For the red chutney:
2 tsp oil
2 tbsp chana dal
1 inch chopped ginger
1 onion finely chopped
5 garlic cloves
4 dry Kashmiri red chilies
1/4 tsp turmeric powder
1/2 tsp salt
1/4 cup water to blend
Procedure
To make red chutney, heat oil in a pan add chana dal and roast on a medium flame.
Once it turns golden brown add ginger, chopped onion, garlic, red chilies, turmeric, and fry till the onion becomes light brown.
Cool it completely and grind with water into a fine paste. Your chutney is ready.
Take urad dal, rice, poha, and methi in a bowl. Wash 3-4 times, and soak it in water for 5-6 hrs.
Grind the soaked ingredients and make a smooth batter. Let the batter ferment for 8-9 hrs.
The next day before making dosa, add sugar and fine Rava, salt, mix well and adjust the consistency of the batter
Heat Tava and make thin dosa, drizzle with oil or ghee.
Once it turns golden brown and crisp, smear it with red chutney. Put the potato sabzi and fold it.
Serve hot dosa with coconut chutney.
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