Soak the flattened rice in water for two minutes.

Add semolina, curd, and water to the soaked flattened rice and mix well.

Cover the mixture and let it sit for another two minutes.

Add salt, grated ginger, chopped green chillies, and chopped coriander leaves to the batter.

Add ENO to the batter and mix gently.

Heat oil in a pan and add chana dal, urad dal, cumin seeds, dry red chillies, garlic, and chopped onion.

Fry the mixture until the onion turns golden brown.

Add chopped tomatoes, salt, and sambar masala to the pan and cook until the tomatoes soften.

Add tamarind and water to adjust the consistency of the chutney.

Heat oil in a small pan and add mustard seeds.

Once the mustard seeds crackle, add curry leaves and pour the tadka over the chutney.

Heat a non-stick pan and pour a ladle of dosa batter onto the pan.

Spread the batter evenly in a circular motion.

Apply a little oil on top and cook the dosa on both sides until golden brown.