Wash the moong dal and rice under cold water a few times. Then soak them in room temperature water for 2-3 hours. Once soaked, drain the water.

Transfer the soaked lentils and rice to a blender and grind with salt, sugar, ginger, chili, and cumin. Slowly add water as needed to get the desired consistency. The dosa batter should be thick and smooth, but still spreadable.

To cook the dosa, heat a tawa or griddle for a minute. sprinkle a few drops of water and wipe the pan with a cloth. Then, pour the batter with a ladle and spread it into a thin round layer by making circular motions. Instead of a ladle, you can also use the bottom of a steel bowl.

Drizzle some ghee around the edges of the dosa and allow it to cook on medium heat for a few minutes until crispy and golden brown. Fold it in half and enjoy with some potato filling, chutney and flaxseed podi chutney powder!

To make more dosas, sprinkle some water and wipe the pan with a cloth. Reduce the heat to low and follow the same steps.

In a pan, heat the oil and saute the cumin seeds, mustard seeds and red chili. Once the mustard seeds start to pop, add in the curry leaves and asafoetida and roast for another minute.

Add in the onions and sauté for a few minutes until they become translucent. Add in the green chili, ginger, and bell peppers and sauté for 2-3 minutes.

Add in the potatoes, salt, and turmeric powder. Mash the potatoes using the back of a spatula and then add in the water. Mix well and let cool for 3 minutes.

Turn off the gas and fold in some cilantro and lemon juice. Your potato masala filling for dosa is ready!

Heat a a pan and dry roast the flaxseeds on medium heat for 2-3 minutes until they start to pop. Transfer them to a plate and let cool for a few minutes.

Now, in the same pan, dry roast the urad dal and chana dal on medium heat for 2-3 minutes until they turn golden in color and are fragrant. Transfer to a plate and let them cool.

Next, add oil and roast the red chilies, cumin seeds, curry leaves, coconut flakes and tamarind on medium flame until they become crisp. Transfer to a plate and let them cool.

Grind the roasted flax seeds in a blender into a powder. Make sure that you don't over grind the flax seeds otherwise they will release oil and become like a paste. Transfer this powder to a mixing bowl.

Now grind the roasted dals in the blender into a powder. Transfer it to the mixing bowl with the flax seeds.

Next, grind the roasted red chilies, cumin seeds, curry leaves, coconut flakes and tamarind in the blender into a powder. Transfer this powder to the mixing bowl with the flax seeds and dal.

Add jaggery and salt to the powders and mix till well combined. Adjust the seasonings according to your taste.

Your Flaxseed Podi - Chutney Powder is ready. Store it in an airtight container and it will remain good for atleast a month.

You can serve this with idli and dosa as a chutney by mixing with ghee or oil, or just enjoy it as a dry spicy powder with your meals. It also tastes really good when sprinkled on a sandwich.