Start off by making your dosa batter. You must start the process at least two days in advance in order to allow for proper fermentation. Rinse and wash your lentils and rice thoroughly and allow them to soak in a big bowl of cold water overnight or about 10-12 hours. (Do not add salt!)

The next day, drain the water and grind your lentils and rice in a blender or food processor with water. In order to make it easier on your machine, do it in multiple batches. Add enough water (a few tbsp at a time) to allow for easy grinding. If you add too much water, your dosa batter will be too watery. You want it to be relatively thick - the consistency of banana bread. The texture will be a little sandy but should not feel heavy and gritty; if so whiz it through your machine a second time.

Pour your batter into a pot with a wide bottom and high-sides. Cover with a lid and let sit in a warm place with no drafts for  24-48 hrs.

When your dosa batter is ready, it will be light and airy. That's when you know the fermentation process has occurred. Go ahead and add in your salt and combine well.

Warm up a non-stick griddle or a wide-circular pan. Once hot, lower the heat to medium-low.

Take a ladle-full of dosa batter and add it to your pan. Spread around multiple times from center to periphery in a circular fashion. (This step takes practice, so don't fret if your dosa doesn't come out perfectly the first time!)

Drop a few teaspoons of oil all around the dosa. Allow the edges to turn brown. This will take a few minutes.

Using a non-metal spatula, gently remove the dosa from the pan. The underside should be lightly brown and crispy. Remove the dosa and fold over. Your dosa is ready to be served!

 Start off by sauteeing your diced and de-seeded serrano in a little bit of oil along with your curry leaves.

Once lightly browned, turn off the stove and add to your food processor along with the rest of your ingredients - tamarind, cilantro, garlic, onion, salt. (I am using fresh coconut, but if you can't find any nor want to go through the trouble of cutting open a coconut, then you can find prepared diced coconut at your indo-pak store. I am also using fresh tamarind from the block. You may substitute with tamarind concentrate, just make sure to add less and taste to adjust.) Whiz it all up with a few tbsp of water until everything is well combined.

 Wash out your processor from the previous chutney, and add in a tomato, onion, dried red chilies, and ginger. Whiz up with a few tbsp of water until it becomes a fine puree. Add to a small pot with a little bit of oil. Cook on medium high-heat, until it thickens.

Add in your jaggery and salt into the chutney. (If you cannot find jaggery, you may substitute with any other type of sugar - palm, brown, or white.) Taste and adjust sugar and salt.

In a small pan, add a little bit of oil and add in your mustard seeds. Once you hear them pop, remove pan from heat and add the mustard seeds directly into the red chutney. Your chutney is now ready.