Soak 1 cup urad dal for 3 hours, grind to a smooth paste. Soak tablespoon fenugreek seeds. Grind.
Soak 3 cups idli rice for 5 hours and grind to a lightly coarse batter. Mix both batters. Ferment.
Fermented batter ready.
Add salt as required. Mix and keep aside.

Let’s prepare Pumpkin chutney. Heat 1 tablespoon oil in a pan. Fry 2 tablespoons urad dal,
1 tablespoon Chanadal, 4 dried red chillies. Fry until dal turns golden releasing pleasant aroma. Add hing a big pinch.
Now add fresh grated coconut 1/4 cup. Fry till rawness leaves.

Now transfer the cooled content to a blender. By adding required water, grind to a smooth chutney. Andhra’s traditional Pumpkin Chutney ready.

Spread a tablespoon ghee throughout the dosa. Smear ghee on the sides too for a crispy dosa. Once the lower side turns reddish brown, make a incision from centre with a knife as shown.

Now fold the dosa to a cone shape. Andhra special ghee dosa is ready.