Mixed Dal Dosa & Coconut Chutney

50 g tur dal
50 g masoor dal ( pink color dal )
50 g urad dal
50 g green gram ( moong )
Water for making batter
1/2 teaspoon salt ( or to taste )
1/4 teaspoon hing ( asafoetida )
1 tablespoon oil / ghee

Wash and clean dals and soak in water for 6 hours or overnight. Make a smooth paste in a mixer. Add 1/4 cup water when making batter. Batter should be of dropping consistency. Just like Dosa batter. Add extra water if required. Add salt to taste and hing ( asafoetida ). Mix all the batter ingredients well. Do not keep this batter for fermentation. You can prepare it immediately.

Heat a dosa tawa / flat tawa. Grease the tawa with little oil.

Make the dosa by placing a ladleful ( approximately 120 ml ) of batter on the centre. Spread evenly by circular rotations using the base of the ladle, starting from the centre and progressing outwards. Let the dosa color, and sprinkle a few drops of ghee. Cover with a lid and cook for 2 - 3 minutes. The underside should be golden brown in color.

Take the lid off and remove the dosa from the pan / tawa carefully with a flat spatula.

Flip over dosa and cook the other side also for 2 - 3 minutes on a medium heat. Once it turn golden color, remove carefully. Serve with coconut chutney / tomato chutney ...

1 cup ( 200 g ) coconut grated
2 red chilli / 2 green chilli
1/ 2 teaspoon tamarind paste ( optional )
2 small onion / shallots ( optional )
3/4 teaspoon salt ( or to taste )
Ginger - 1/2- inch piece, finely chopped

2 teaspoon oil
1/2 teaspoon mustard seeds
1/4 teaspoon urad dal
1 red chilli, broken
1 spring curry leaves

Grind all the ingredients to a smooth paste with a little water. Adjust the thickness of the chutney with extra 2 - 4 tablespoon water.

In a pan, heat 2 teaspoon oil. Add mustard seeds. When they splutter, add remaining ingredients. Saute well. Pour this over to coconut chutney.