Makes 8-10 dosa
Uncooked rice - 1 cup
Toor dal - 1/2 cup
Bengal gram - 1/2 cup
Dry red chili - 4-5
Fennel seeds - 1 tbsp
Curry leaves - 6-7
Sugar - 1/2 tbsp
Turmeric powder - 2 tsp
Mustard seeds - 2 tsp
Oil - 1 tbsp
Asafoetida powder- 1 tsp
Onion - 2 small
Salt - as required
Water - as required


  1. Wash rice, toor dal, and bengal gram till water runs clear. Soak in water for at least 2 hours (or also overnight).
  2. Finely chop onion. Keep aside.


  1. Grind together soaked mixture, red chili, fennel seeds, curry leaves, sugar into a coarse mixture. The batter should be thick and coarse, but spreadable so add water carefully.
  2. Add turmeric powder and salt as required.
  3. Heat oil in a pan. Add mustard seeds and wait for it to crackle.
  4. Add asafoetida and fry for 10-15 seconds. Remove from heat and add to batter.
  5. Add onion to batter and mix well.
  6. Heat a dosa pan.
  7. Spread batter as thin or thick as you like. Cook on medium flame for 2-3 mins on both sides.
  8. Serve hot as is, or with jaggery, or any chutney of your choice.

Note: You can save the ground batter in the fridge for 3-4 days without adding mustard seeds and onion (steps 3-5). Add them fresh to required batter as and when needed and use.