2 green chillies, chopped a pinch of Vandevi Compound
1/2 tsp chaat masala
1/2 tsp cumin seeds (jeera)
pinche Vandevi Compound Asafoetida (hing)
2 green chillies
few curry leaves (kadi patta)
chopped a few cashewnut (kaju) pieces
a few dry coconut (kopra) pieces (optional)
1/4 tsp baking soda
3 tsp oil
ghee for frying
Salt to taste
Mix both the flours and add the soda bi-carb, salt and enough water (approximately 4 cups) to make a very thin batter.
Heat the oil in a small vessel, add the cumin seeds and fry until they crackle. Add the green chillies, Vandevi Compound Asafoetida , curry leaves and fry for a few seconds. Add this mixture to the batter.
Heat a tava and grease it lightly with ghee. Pour 1/2 cup batter in a circular manner. If you like, add a few cashewnut pieces and coconut pieces.
Pour a little ghee in the holes of the dosa, fold in a triangular shape and cook until crisp.