Soak Mung Beans (1 cup) and Black Lentils (1/4 cup) in water overnight then drain. Grind it in a mixer, adding with some water to make a smooth batter. Add Salt (to taste) and ferment it for 6 hrs.
On a pan or griddle, add Oil (to taste). With a big ladle or spoon, pour the dosa batter and shape it into a round shape with the ladle. Cook the dosa on low-medium flame only. Now sprinkle some Onion (1 tablespoon) and Fresh Cilantro (1 tablespoon).
Flip the dosa cook a couple of times till both the sides are well cooked and crispy. Make all the dosas in the same way. Then, proceed to make the chutney.
To make the chutney, first Heat Oil (1 teaspoon) in a pan, add Garlic (4 clove) and Fresh Ginger (1/2 inch) saute for a minute in a medium flame and remove.
On the same add Peanuts (1 cup) and roasted it till brown, once it is roasted you feel the nutty flavor from the peanuts, remove it from the flame and cool it.
Once cooled, add the fried peanuts, garlic, ginger, Tamarind (1/2), Jaggery (1/2 tablespoon), and Salt (to taste) are put into a food processor and mix. Some water can be added to the mixture to thin it out a little.
Make a fragrant mixture by frying Mustard Seeds (1/2 teaspoon) in Oil (2 teaspoon) along with Black Lentils (1 teaspoon) and Dried Chili Pepper (1). Fry till brown. Next, the Curry Leaf (to taste) are added. Finally, the oil can be poured through a strainer into the peanut chutney mix. Mix around to combine.
Serve the dosas with peanut chutney.