Atukula Dosa with Tomato Chutney

Grind the Batter

• Drain all the water from the soaked rice and dal mixture.
• Transfer the mixture to a high-speed blender or a wet grinder. Add the soaked poha along with any remaining water in its bowl.
• Start grinding, adding about 1.5 to 2 cups of fresh water gradually. Continue until you achieve a smooth, flowing batter. The consistency should be similar to pancake batter – not too thick and not too watery.

Ferment the Batter

• Pour the ground batter into a large, non-reactive container (like stainless steel or glass), ensuring it's only filled halfway to allow room for fermentation.
• Cover the container with a lid, but do not seal it tightly. Place it in a warm, draft-free spot for 8 to 10 hours, or overnight.
• The batter is perfectly fermented when it has risen, looks airy and bubbly, and has a faint sour aroma.

Prepare and Cook the Dosas

• Once fermented, add salt to the batter and stir gently. Do not overmix, as this will deflate the air pockets.
• Heat a non-stick tawa or a seasoned cast-iron skillet over medium heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
• Lightly grease the tawa with a few drops of oil. Pour a ladleful of batter onto the center and spread it gently in a circular motion to form a dosa about 6-7 inches in diameter. Do not spread it too thin to maintain its soft, spongy texture.
• Drizzle about 1/2 teaspoon of oil around the edges and on top of the dosa.
• Cook for about 1-2 minutes. You will see small holes appear on the surface. Wait until the bottom turns a light golden brown and the top is cooked through (it will no longer look wet).
• This dosa is typically not flipped. Fold it in half and serve immediately. Repeat with the remaining batter.

Prepare the Tempering (Tadka)

• In a small tadka pan, heat the remaining 0.5 tablespoon of sesame oil over medium heat.
• Once the oil is hot, add the mustard seeds and let them splutter completely, which takes about 30-45 seconds.
• Add the asafoetida and fresh curry leaves. Be cautious as the curry leaves will crackle. Sauté for about 30 seconds until the leaves are crisp and fragrant.

Combine and Serve

• Pour the hot tempering over the ground chutney in the blender jar or a serving bowl.
• Mix well to incorporate the flavors of the tadka. Your authentic Tomato Chutney is now ready to be served.