1) Combine Maida, turmeric powder, salt 1 teaspoon, soda, milk, little water and knead well. Cover the bowl with a wet cloth and keep it for 1 hour.
Soak the dal for half an hr and cook for 15 minutes. Cool and grind it in a blender. Heat jaggery with a little water in a bowl, till one-string consistency.
Mix the dal mixture to the jaggery syrup, add cardomom powder, coconuts, salt and mix well. Cool. Heat ghee in a tawa. Take a small of the dough, pat it in to small patties, take a small ball of the dal stuffing and close it.
Press it slowly in to small round poli. Put on the tawa and cook till golden brown, sprinkle ghee/oil on the sides and flip to the other side and cook till golden brown. Eat hot.
2) In a kadai, add oil and saute the red chillies and take out. Add the onions, garlic, mint&cilantro and saute well. Add tomatoes and saute till they get mashed.
In a blender, put the sauted ingredients, salt and grind well. Adjust taste and covert to a serving bowl.
Heat oil in kadai, add the urad dal, mustard seeds and leave them to splutter. Add the asefeotida powder, curry leaves and convert them to the chutney bowl. Mix and serve.