Directions

• To prepare chutney, heat oil in a pan. Add cumin seeds and hing.
• Once cumin seeds crackled fully , add roughly chopped Onions, garlic and ginger.
• Saute on a medium flame till Onions turns light pink.
• Later add roughly chopped Tomatoes and Tamarind.
• Add some salt. Mix well and cook till tomatoes cooked fully.
• Later add turmeric powder, red chilli powder and coriander powder..
• Mix well and cook for a minute more. Switch off the flame and allow it to cool completely.
• Later, add in mixerr jar. Add some water and grind smooth..
• Fotlr tempering, heat Oil in a pan. Add urad dal, chana dal and mustard seeds.. once dals turns little dark add dry chillies and curry leaves.
• Add hing and pour on Chutney. Mix well and store in tight container in refrigerator.
• For better, take 1 cup Sooji , 1 tbsp Besan(Gram flour) and 1 tbsp Wheat Flour.
• In mixer grinder, grind as much as possible. It wont be nice like flour.
• Trasnfer in a bowl . Add 1 cup curd and little salt.
• Mix well and if needed add 2 to 3 tbsp Water. Cover and keep aside for 10 to 12 minutes.
• Later, whisk the batter for a while. Add more 3 to 4 tbsp water if needed.
• Add 1/4 tsp Cooking Soda. Whisk till mixture gets light and fluffy.
• DON’T ADD MUCH OF WATER. WE NEED THICK AND FLUFFY BATTER. IF BATTER TURNS THIN, DOSA WILL NEVER TURN CRISPY AND PERFECT.
• Heat Tava on medium flame. Sprinkle some water, and wipe off. Tava should not be very hot.
• Keep the flame on slow. Take a laddle full of batter and spread on Tava.
• Turn the flame on high. Pour a tsp of Oil on edges.
• Cook till crispy. Fold the sides and serve hot with Chutney or Idli Podi..