Heat electric griddle till its hot (max temperature) and then lower temperature to 350 deg f.
Apply oil with pastry brush and let it heat up.
With the help of a hollow ladle, pour ladleful batter on the griddle and spread it out as thin as possible in a circular pattern moving from inside to outside. Two dosas can be done at a time.
Sprinkle oil around the dosa and on the dosa itself to get a crisp texture.
Once the bottom starts to get a golden color and the sides of dosas start to easily separate, fold it in half and remove to a serving plate.
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FOR CHUTNEY: Wash dals and drain water.
Soak tamarind in warm water and squeeze out the pulp.
Heat oil in pan. Add red chilies. Sauté.
Add mustard seeds. Once they splutter, add Chana dal, urad dal, curry leaves, and hing.
Add green chilies and stir fry for few seconds.
Add onions and stir fry till they turn pink and soft. Switch off gas and cool the mixture.
Blend the mixture along with coconut, tamarind, jaggery, and salt. Add little water to get a smooth puree. Remove to a bowl.
Prepare the tempering. Clean the pan used before or use another.
Heat oil in the pan. Add dry red chili and sauté. Add mustard seeds, chana dal, urad dal, and curry leaves. Stir.
Once the dals are lightly colored, add hing and switch off gas.
Pour the tempering over the chutney and serve with dosas.