Mix all three flours in a bowl with enough water (you could add a little sour butter milk and keep aside for 2 hrs).
Keep aside for 8 hours for fermentation.
Grind ginger and chillies to a coarse paste.
Add the paste, salt and grated coconut to batter and more water.
On hot tava, pour out the batter from above. Add 1-2 tsp of oil on dosai.
Turn to cook the other side only for 1 minute and remove from the fire.
Serve hot with chopped onions and coconut chutney or ginger pickle.
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Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.