Bun Dosa with Red Chutney

In a mixie, blend semolina, yogurt, and water until smooth. Pour the mixture into a bowl.

Heat oil in a pan, add mustard seeds, urad dal, curry leaves, green chilies, ginger, and onion. Sauté lightly.

Add capsicum, grated carrot, salt, and black pepper powder. Sauté the vegetables slightly and add them to the prepared batter.

Add chopped coriander leaves and salt to the batter. Mix well and cover the bowl. Let it rest for 10 minutes.

Blend coconut, roasted chana dal, tamarind, ginger, Kashmiri red chili, salt, onion, and water until smooth.

Heat oil in a pan, add mustard seeds, curry leaves, and dry red chili to prepare the tadka. Add the tadka to the chutney and mix well. Set aside.

Add baking soda to the rested batter and mix well.

Heat a kadhai and grease it with oil. Pour the batter, cover, and cook on low-medium flame for 1 to 2 minutes.

Flip the dosa, cover again, and cook until it turns golden brown on the other side. Repeat for the remaining batter.