Soak the bread slices in water & immediately remove them. Squeeze them and put into the blender along with semolina, atta, yoghurt, salt, baking soda and 1/2 cup water. Blend into a smooth batter. Transfer to a bowl.
Heat oil in a pan & temper with mustard seeds, cumin seeds & asafoetida.
After it stops spluttering, add the urad dal & saute for a few seconds.
Add the onion, ginger, green chilies and curry leaves. Fry till light brown.
Pour this tempering into the batter. Add the coriander leaves and sambar powder and mix well.
Keep aside for 25-30 minutes.
Heat a tawa / griddle and pour a ladleful of the batter. Spread into a circle and drizzle a tsp. of oil over and around the edges. Fry on a medium flame on both sides till done.
Transfer to a serving plate. Make similar dosa with the remaining batter and relish with coconut chutney and idli podi.
