Preparation of Dosa batter:
Mix 1 cup of Kitchen Treasures Dosa Podi along with water to form a thick paste.
Let the batter ferment for at least ten hours before adding salt. (add enough water to the fermented batter until you have a smooth, pouring consistency but not to watery.)
Heat a tawa and grease with the oil lightly. Pour dosa batter to the centre of the tawa.
Pour dosamavu around 40 grams onto the centre of the tawa and using the back of your rounded spoon spread the batter evenly.
Sprinkle chopped onions mixed along with a little salt onto the dosa and press gently.
When the dosa bottom side turns brown and cooked well, reduce the flame and flip the dosa and fry until it is well cooked. Add some ghee and cook onion until crispy.
Add ghee and garnish with coriander leaves. Serve hot along with chutney or sambar.
By Ria Samuel