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.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.