1. In a bowl, Beat/whip the dahi and water into a smooth consistency, add the rice, atukulu, fenugreek seeds and leave it at room temperature to ferment overnight .

2. Grind the mixture into a smooth paste in the morning, add salt and baking powder and set aside for 2 hours. The batter should be of pouring consistency. The batter will not be completely smooth, the rice will have a slight grainy texture even after grinding.

3. Heat a griddle(pan) on high flame, smear a half cut onion on it and remove and pour 1/4 cup of batter on the pan and gently spread the batter around(not in concentric circles like the dosa).

4. Spray some oil along the edges and cover with lid on medium flame cook for some time until the batter forms porous holes all over and the dosa browns on the pan. Flip it and let sit for half minute. Remove from pan and serve with tomato peanut chutney.