Mix the flours with salt, soda and water to prepare dosa batter (you can use butter milk along with water)
Heat a tsp of oil, add mustard seeds, jeera, red chilli seeds and chopped leaves
Fry till the seeds crackle, remove and add this to batter, mix thoroughly
Heat dosa pan, pour a ladleful of batter on the pan
Spread the batter quickly in circular motion to prepare a round thin dosa
Drizzle some oil over and around the edges
Turn and allow it to get brown on the other side and remove.
Serve with chutney or potato curry (masala dosa curry).
Even without chutney it can be enjoyed as it is tempered.
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.