Chop the onions, ginger, green chilies, coriander and curry leaves fine.
Grind the dry red chilies coarsely.
Soak the rice and the dhals overnight in cold water.
Next morning drain and grind to a coarse paste.
Add chilies, salt and asafetida.
Add the chopped ingredients to the paste and salt to taste. Mix well.
Heat a tava, grease it and spread a ladleful of batter evenly on it.
Pour 2 tsp ghee or oil around the edge of the dosai.
Flip when done and serve with chutney.
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