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
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.