Grind sesame seeds, garlic, and salt together until it forms a smooth paste.

Grind onion, garlic, Kashmiri red chili, and salt together to make a spicy chutney.

Soak rice, urad dal, and fenugreek seeds in water for 4-6 hours.

Grind the soaked ingredients into a smooth batter, adding water as needed.

Add salt to the batter and mix well. Let it ferment overnight or for 8 hours.

Heat a pan and pour a ladle of dosa batter onto it, spreading it thinly to form a circle.

Cook until the edges start to lift and the dosa becomes crispy.

Spread the spicy chutney on the dosa and cook for another minute.

Serve hot with garlic puri and additional chutney on the side.