Instant Masoor Masala Dosa with Red Chutney

Take soaked Kashmiri red chilies and put them in a blending jar along with garlic, coriander seeds, cumin seeds, roasted chana dal, curry leaves, tamarind, jaggery, salt, turmeric powder, and water.

Blend the mixture until it forms a thick chutney. Adjust the water as needed to achieve the desired consistency.

In a mixer jar, add semolina, wheat flour, yogurt, water, and salt. Blend the mixture until smooth.

Transfer the batter to a bowl and cover it. Let it sit for 15 minutes to rest.

Heat a non-stick pan or dosa tawa. Pour a ladle of batter onto the pan and spread it evenly to form a thin dosa.

Cook the dosa on medium heat until it turns golden and crispy. Flip if needed and cook the other side briefly.

Serve the dosa hot with the prepared red chutney.