PREPARATION

1. In a bowl, add 300 grams rice, 80 grams white lentils, 1 litre water and soak for 4 - 5 hours.

2. Take a a pressure cooker, add 250 grams washed split pigeon peas, 1 litre water, 1 teaspoon salt, 1 teaspoon turmeric, 1 teaspoon sambar powder and cover it with lid.

3. Cook until you hear 2 whistles.

4. Open the lid and remove it from heat.

5. Heat 2 tablespoons oil in a heavy skillet, add 100 grams onions and fry till translucent.

6. Then, add 100 grams carrots, 70 grams green beans and mix it well.

7. Cook for 8 - 10 minutes on medium heat.

8. Now, add the cooked dal, 200 milliliters tamarind pulp and mix it well.

9. Cook for 5 - 7 minutes on medium heat.

10. Remove it from heat and keep aside.

11. Heat 2 tablespoons oil in a pan, add 1 tablespoon mustard seeds, 10 - 12 curry leaves, 2 dry red chili and stir for 1 - 2 minutes.

12. Add 1/8 teaspoon asafoetida, 1 teaspoon red chili, 2 teaspoons sambar powder and mix it well.

13. Add the tempering over the sambar and mix it well.

14. Cook for 3 - 5 minutes on medium heat.

15. Remove it from heat.

16. Take a pan, add 60 grams white lentils and dry roast until it turns golden brown in color.

17. Remove it from heat and keep aside.

18. Take a another pan, add 60 grams split bengal gram and dry roast until it turns golden brown in color.

19. Remove it from heat and keep aside.

20. Take a another pan, add 12 dry red chili and dry roast until it turns golden brown in color.

21. Add 10 - 12 curry leaves, 1/8 teaspoon asafoetida and stir well.

22. Remove it from heat and transfer this into a blender.

23. Add the roasted white lentils, roasted split bengal gram, 1/2 teaspoon salt and blend it into a fine powder.

24. Keep aside.

25. In a blender, add the soaked rice, white lentils, 100 grams washed flattened rice and blend it into a smooth paste.

26. Rest the batter for 5 hours.

27. Heat a tawa, sprinkle some water and wipe off completely.

28. Now, pour a ladle full of dosa batter and spread gently.

29. Cook on moderate heat for 2 - 3 minutes.

30. Sprinkle some prepared milage pods powder on it.

31. Fold it gently.

32. Remove it from pan.

33. Serve hot with prepared sambar and coconut chutney.