Add water to prepare a batter of dosa-consistency and keep for 5 minutes.
Prepare dosa by pouring a ladleful on a non-stick dosa pan.
Spread it and sprinkle a few drops of oil on the dosa.
This dosa will be a bit thick and takes a little more time to cook.
Turn it and cook other side too.
Eat them hot with any chutney.
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.