Grind dal with rice to a fine, thick and frothy paste.
Add salt and mix well.
Wipe the non-stick pan with moist cloth.
Pour a ladleful of batter on pan.
Quickly spread it in a circular motion to form a paper thin dosa.
Sprinkle oil over the edges.
Sprinkle some onion stuffing and gently press with back of ladle.
Put a few drops of oil over dosa.
Fry on both sides (if you want it to be crunchy do not turn) and remove.
Method for upma:
Heat oil, add tempering ingredients, fry till the seeds splutter.
Add about 350 ml water and salt.
Add suji when the water starts boiling and quickly stir so that no lumps are formed.
Cover and cook for 2 minutes and remove.
Method for ginger chutney.
Fry the ingredients (except jaggery and tamarind paste) in a few drops of oil.
Grind to a fine paste along with salt, jaggary, tamarind paste and serve.
No need to temper.
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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.