Ingredients:

• 1 cup – gram flour (besan)
• 2 cups – plain flour (maida)
• Water to make batter
• Oil or Ghee to drizzle on dosa
• Salt to taste

Method:

1. Mix both flours by sieving together with salt.
2. Add water a little at a time to make a not-too-thin batter.
3. The back of a spoon should coat if inserted in batter and lifted.
4. Heat a thick dosa griddle or nonstick flat pan (tawa).
5. Pour a ladleful of batter in centre when hot, and spread thinly like pancake.
6. When batter has cooked a bit, drizzle some fat over it.
7. Allow the bottom to become golden, and remove with a sharp-edged spatula.
8. Roll or fold in half; do not press down.
9. Serve hot with chutney, ketchup, or relish.
10. Repeat as required for remaining batter.

Recipe courtesy of Sify Bawarchi