In a pan, add oil, chana dal, and urad dal. Sauté dal till it is slightly golden brown.

Add garlic cloves, ginger, and chopped onion. Sauté till onion become translucent.

Now add dry red chili, turmeric powder, and salt. Mix well.

Switch off the gas and cool down the mixture for 5 minutes.

Add the mixture into the grinding jar, and add tamarind pulp and the required water.

Grind everything. Mysore chutney is ready.

Add Pulse Dalia to a mixer grinder. Don't add any water and dry grind it so that it becomes a little powder.

Add rice flour, curd, green chili, and the required water.  Add water as required for blending and make a smooth paste.

Cover and rest the batter for 20 minutes.

Heat a tawa. Pour a ladle full of batter. Spread it in a circular direction to make it to thin dosa. Spread butter and Mysore chutney on the dosa.

Sprinkle some onion and coriander leaves on the dosa.

No need to flip over and cook. Once it's done, the dosas come out easily from the tawa.

Fold and serve crispy Instant Dalia Dosa accompanied with chutney or sambar or chutney.