Combine all the ingredients and add enough water to make a very thin batter.
Heat a thick flat griddle, preferably non stick, till few drops of water, sprinkled on it sizzle and evaporate quickly.
Brush the pan with oil and pour about 1/2 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 and the dosa id crisp.
Fold into half, and again into half, forming a triangle. Serve immediately with chutney, and/or sambar.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.