Kal Dosa, Muttai Thokku and Tomato Chutney

Grind the Batter (25-30 minutes)

• About 15 minutes before grinding, rinse and soak the poha in a small amount of water until it softens.
• Drain the water from the urad dal and fenugreek seeds. Transfer them to a wet grinder or high-speed blender. Add about 3/4 cup of cold water and grind for 15-20 minutes until the batter is extremely smooth, light, and fluffy. Transfer this batter to a large, deep container (at least double the volume of the batter).
• Next, drain the water from the rice and the soaked poha. Add them to the same grinder. Add about 1 cup of water and grind to a smooth, yet slightly grainy texture (like fine semolina).
• Pour the rice batter into the container with the urad dal batter. Add the rock salt.
• Using your clean hands, mix both batters together thoroughly for 2-3 minutes. This traditional method introduces beneficial microbes and helps kickstart fermentation.

Ferment the Batter (8-12 hours)

• Cover the container with a lid, but do not seal it tightly; leave a small gap for gases to escape.
• Place the container in a warm, draft-free place (like inside a turned-off oven with the light on) to ferment for 8 to 12 hours.
• The batter is perfectly fermented when it has doubled in volume, is bubbly and frothy, and has a pleasant, slightly sour aroma.

Cook the Kal Dosas (15-20 minutes)

• Once fermented, gently stir the batter just once or twice. Do not overmix, as this will deflate the air pockets that make the dosa soft.
• Heat a cast-iron or non-stick tawa 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 oil.
• Pour one ladleful of batter (about 1/3 cup) onto the center of the tawa. Do not spread it thin. Gently swirl the ladle to form a thick pancake, about 5-6 inches in diameter.
• Drizzle about 1/2 teaspoon of gingelly oil around the edges and on top of the dosa.
• Cover the tawa with a lid and cook for 1-2 minutes on medium heat. The top surface will become porous and appear cooked.
• Uncover and flip the dosa. Cook the other side for just 30-40 seconds. The Kal Dosa should remain soft and pale, not brown and crispy.
• Fold the dosa in half and remove it from the tawa.

Serve Hot

• Repeat the process with the remaining batter, greasing the tawa lightly between each dosa.
• Serve the soft and spongy Kal Dosas immediately with your choice of coconut chutney, kara chutney, or sambar.

Add Spices and Simmer

• Reduce the heat to low. Add the turmeric powder, red chilli powder, coriander powder, and fennel powder. Stir continuously for 1 minute until the spices are fragrant.
• Pour in 1/2 cup of water and add the remaining salt. Mix well, scraping the bottom of the pan.
• Bring the gravy to a gentle simmer and cook for 3-4 minutes, allowing it to thicken into a thokku (a thick relish-like consistency).

Combine with Eggs and Finish

• Gently place the slit boiled eggs into the thick gravy. Carefully toss them to ensure they are fully coated with the masala.
• Add the garam masala, cover the pan, and let it simmer on the lowest heat for 2-3 minutes. This allows the eggs to absorb the rich flavors of the gravy.
• Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot.

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.