Urad Dal Dosa with Tomato Chutney

Grinding the Batter (30-40 minutes)

• Just before you start grinding, rinse the thick poha and soak it in 1/2 cup of water for 10 minutes until it becomes soft.
• Drain the urad dal and fenugreek seeds. Add them to a wet grinder or a high-speed blender with about 1 cup of cold water. Grind for 15-20 minutes, adding water tablespoon by tablespoon as needed, until the batter is extremely smooth, light, and fluffy. Transfer this batter to a large, deep pot (at least 8-quart capacity to allow for fermentation).
• Next, drain the rice. Add the rice and the soaked poha to the grinder. Add about 1 cup of cold water and grind to a smooth, yet slightly grainy texture, similar to fine semolina. This should take about 10-15 minutes.
• Pour the rice batter into the pot containing the urad dal batter. Add the rock salt.
• Using your clean hands, mix both batters together thoroughly for 2-3 minutes. The warmth and natural microbes from your hands aid in the fermentation process. The final batter should be thick but have a flowing, pourable consistency.

Fermenting the Batter (8-14 hours)

• Cover the pot with a lid, but do not seal it tightly; leave a small gap for air to escape.
• Place the pot in a warm, draft-free location to ferment for 8 to 14 hours. The ideal temperature is around 80-90°F (26-32°C). In colder climates, you can place it inside a turned-off oven with the light on.
• The batter is perfectly fermented when it has nearly doubled in volume, is full of bubbles, and has a pleasant, tangy aroma. Once fermented, stir it gently just once or twice before use. Do not over-mix.

Cooking the Dosas (2-3 minutes per dosa)

• Heat a cast-iron or non-stick tawa (griddle) over medium-high heat. To check if it's ready, sprinkle a few drops of water on it; they should sizzle and evaporate immediately.
• Lightly grease the tawa. A traditional method is to rub it with half an onion dipped in oil. This seasons the pan and helps prevent sticking.
• Pour a ladleful (about 1/4 cup) of batter onto the center of the hot tawa.
• Immediately, using the back of the ladle, spread the batter in a continuous spiral motion from the center outwards to form a thin, even circle.
• Drizzle about 1/2 to 1 teaspoon of gingelly oil around the edges and a little on top of the dosa.
• Cook for about 60-90 seconds, until the bottom turns golden-brown and the edges begin to lift away from the tawa. The top surface should look cooked and not pasty.
• Fold the dosa in half or roll it up. There is no need to flip it.
• Before making the next dosa, wipe the tawa with a damp cloth to bring the temperature down slightly. This ensures the next dosa spreads easily without sticking.

Serving

• Serve the hot, crispy Urad Dal Dosas immediately with accompaniments like sambar, coconut chutney, and tomato chutney.

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.