Grind daal mixture together to a very smooth consistency. Add salt and enough water to make into a dropping consistency. Leave to ferment for about 5-6 hours.
Heat tawa, and brush oil over it.
When really hot, splash a little water over it, and immediately pour batter onto it, spreading it thin, with a circular motion.
This will have to be very swift and will need a bit of practice.
After spreading the batter, lower the heat and dribble a little oil around the edges so that it seeps under the dosa.
When edges start browning a bit, pass a flat spoon under it to ease the dosa off the pan.
Put desired filling in the centre and fold the two edges over. Serve accompanied with sambhar and chutney.
For Masala Filling:
Heat the oil in a heavy based pan and add the mustard seeds, then onions, curry leaves and green chillies, and saute over high heat till the onions are a little transparent.
Add the salt and the turmeric and mix well before adding the potatoes.
Saute the potatoes around till well mixed and add the water and let it simmer for 2-3 minutes.
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.