Wash and soak urad dal with fenugreek seeds in enough water for about 4 hours.

Wash and soak rice, toor dal, chana dal, and poha in enough water for 6 hours or overnight.

Grind the urad dal mixture with little water until silky smooth.

Add the urad dal mixture to a large mixing bowl.

Grind the rice and dal mixture slightly coarsely with little water and add it to the urad mixture.

Add rice flour and mix all the ingredients to form a batter (thick and flowy).

Let the batter ferment in a warm place for 8-12 hours.

After fermentation, add salt and sugar; mix well.

Soak 3 teaspoons of chana dal in a small bowl and 1 teaspoon in another bowl separately for an hour.

Chop all the vegetables (carrots, beans, turnips, pumpkin) and set aside.

In a mixer jar, combine cumin seeds, coriander seeds, Byadgi chillies, Guntur chillies, cinnamon stick, turmeric powder, fresh coconut, and 3 teaspoons of soaked chana dal; grind to a slightly coarse paste with very little water.

In a wide vessel, cook carrots, beans, and turnips (except pumpkin) with a little water until just done (about 5-6 minutes).

Add pumpkin and cook until soft.

Add the ground spice paste, tamarind extract, and salt; cook for 5-7 minutes until the sagu thickens.

Add jaggery if the pumpkin isn't very sweet (optional).

In a separate pan, heat oil, crackle mustard seeds, add asafoetida, red chilli, curry leaves, and the 1 teaspoon of drained soaked chana dal.

Add finely chopped onions and cook until transparent.

Pour the tadka into the sagu and mix until combined; cook for a couple of minutes more and top with coriander.

Combine roasted chana dal, Byadgi red dry chillies, fresh coconut, tamarind paste, garlic, and salt; grind to a slightly coarse consistency with enough water to bring it together for the chutney.

Scoop out some batter into a bowl and add water to make the batter flowy.

Heat a dosa tawa, add some oil, and wipe it out with a clean kitchen towel.

Pour a ladle of batter in the center and spread it thinly in circles to make a dosa.

Add oil or ghee to cook.

Once the top is cooked, smear the red chutney, then top it with 2-3 tablespoons of vegetable sagu.

Let it cook until golden; fold and remove the dosa onto a plate and serve hot.