Combine all the ingredients from semolina to buttermilk.
Add enough water to form a batter, the consistency of thin pouring cream.
Heat oil, season with curry leaves and add to the batter.
Heat a thick flat griddle, preferably non-stick, till a few drops of water, sprinkled on it sizzle and evaporate quickly.
Brush the pan with oil and pour about 1/2 a cup of batter all over from a height of about 8 cm ( 2-inch ) so that it makes a thin lacy dosa (the batter should be thin enough to spread by itself when poured)
Drizzle some oil all over the dosa.
Cook till the under side is well browned.
Turn and cook the other side.
Fold into half, and again into half, forming a triangle.
Serve immediately with chutney, and/or sambar.
Bawarchi of the Week
Chitra Ramachandran is a very talented home cook who is enthusiastic about South Indian Vegetarian cooking styles.