Mix the above ingredients except oil. Add enough water to get a pouring consistency. Leave for about 10 minutes. In a nonstick tava, grease it slightly with oil. Pour about 2 tbsp of the batter spreading with the back of a ladle in circular movements. Cook till crispy on one side before turning on to the other side. The dosa should be crispy with lace like texture on the sides. If not may be a little more water could be added to the batter. Serve hot with chutney and sambhar.

Chutney:

1/2 cup coconut grated
1 onion chopped
6-8 red chilies
2 tomatoes chopped
1/2 tbsp urad dal
1 tbsp chana dal
1/4 tsp sugar
1 tbsp oil
salt to taste

Heat oil and add both the dals. Fry for a minute. Add onions, tomatoes, red chilies, salt and sugar. Mix well and switch off the fire. Grind the mixture with grated coconut. 

Tempering:
In one tsp of heated oil add 1 tsp mustard seeds. When the seeds splutter add a few curry leaves. Mix the tempering with the ground chutney