Soak rice and urad dal, grind to a smooth consistency, and ferment overnight.
Blend red chilies, garlic, onions, tamarind, and salt into a spicy paste.
Use a non-stick or cast-iron pan and grease lightly with oil.
Pour a ladle of dosa batter onto the pan and spread it thinly in a circular motion.
Spread a thin layer of the prepared spicy masala paste over the dosa.
Drizzle oil around the edges and cook until the dosa turns golden brown.
Fold the dosa, serve with coconut chutney or sambar, and enjoy.