Add onions, cumin seeds, coriander, green chillies, and salt to taste.
Keep aside for 1 hour.
Make dosas on a nonstick tawa using butter.
Serve hot with chutney and mulga pudi (chilli-dal powder).
Bawarchi of the week
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.