Mixed flour dosa

Ingredients:
Rice flour, ground fine - 1/2 cup
Semolina, ground fine - 1/2 cup
Wheat/all-purpose flour - 1/4 cup
Salt - to taste
Oil for frying - 1/2 cup (less than one spoon for each dosa)

Optional ingredients:
Red onion, chopped - 1 small
Green chili, chopped - 1
Cumin seeds - 1 tsp
Curry leaves - 5-6
Asafoetida - a pinch
Fry these ingredients in some oil until the onions turn translucent. Set aside.

Servings: 4-6 dosas
Time: 15 min

Method:
Mix the flours together in a bowl with the salt. Add water in small amounts, stirring until you have a smooth, easy-pouring batter. These dosas will not require spreading with a ladle, instead we will rely on the fact that the batter is watery enough to spread just by rotating the pan. In order for this to work well, you have to ensure that the rice flour or semolina is not too coarse. If it is, you can blend the batter once prepared, but before you add the optional ingredients.

Heat up a skillet or non-stick pan until it starts to smoke. Lower heat to medium, pour 1/2 tsp of oil and spread around by rotating the pan. To test if the batter is fluid enough, pour half a big ladle onto the pan, and rotate the pan to see if the batter spreads thin before it starts to cook. If required, add water to the batter at this point. Each time you ladle some batter into the pan, rotate to spread the batter, then pour a little bit of oil along the sides as well as on top of the dosa. Allow it to cook on one side, then flip and cook the other side.

If you've added the onions, etc, this is a meal in itself and doesn't require a dip to go with it. But may I suggest milagai podi with sesame oil? Or perhaps some thengai thugayal?

Author: Shrinkingsodacan
Source: Mom's recipe
Alternative: Mix the flours and spice with raw cumin seeds and chopped curry leaves.

Milagai Podi (Spice powder for idlis/dosas)

Introduction:
Milagai podi literally means "pepper powder". Milagai podi consists of roasted lentils and red chillies that have been ground fine or coarse (for a more crunchy feel) and is served by mixing with sesame seed oil (vegetable oil can be used, but sesame tastes much better). It traditionally functions as a side dish (dip) for idlis and dosas, but I also use it as a dip for bread (baguettes) and chapatis. I also sometimes mix the powder with cooked rice and a spoon of oil/ghee for a quick meal.

Ingredients:
Chana dal - 1/2 cup
Udad dal - 1/2 cup
Dried red chillies - 2 cups
Asafoetida - 1/4 tsp (optional)
Salt - to taste
Oil - 1 tbsp

Servings: makes about 2 cups of powder
Time: 10 min

Method:
Heat a wok until it starts to smoke. Bring the flame down to medium high, and dry roast the udad dal, stirring continuously until it starts to turn light brown. Repeat for chana dal. Set aside. Turn up the flame to high, heat the oil and after about half a minute, first add the asafoetida and mix well. Immediately add the red chilies and stir continuously to coat well. Fry until they start to turn black or you start to cough up a lung. Transfer immediately to a blender. Grind to powder. Mix the lentils together and grind bit by bit to desired coarseness/fineness with salt. Mix the powdered lentils and chillies together. This powder can be stored outside the fridge for a while.

Author: Shrinkingsodacan