GETIING READY

1.     For Dosa Batter, in a bowl add both the type of rice and methi seeds. Wash it twice and soak it for 2 hours.

2.     After two hours, add the urad dal and let it soak for 2 more hours. Grind it to make a coarse paste. Somewhat smooth, if you feel the batter in your index finger you should be able to feel grains rest it should be smooth.

3.     Cover and let it ferment for 4-5 hours in summers or 7-8 hours in winter.

4.     After its fermented, add salt to taste and mix really well. Also add more water for desired spreadable consistency.

MAKING

5.     For Making Upma, in a pan add the oil and let it heat up. Once it is hot add the mustard and once it crackles add the suji, water, salt and give it a stir.

6.     Once it is boiling. Switch off the flame and let it cool.

7.     For Making Dosa: Heat a seasoned iron tawa or a nonstick tawa. Once hot, spread some oil and wipe that off with a piece of wet cloth.

8.     Now add two ladles full of batter and spread that. Switch the flame to high and once its slightly cooked add 2 tbsp upma, 1 big cube of butter and 1½ tbsp of karam podi. Using a spoon spread that really well.

9.     Once it is well spread add the onions, squeeze a tomato slice, add some green chili, throw in some coriander and let it cook for a minute. You can add a cheese slice if you wish.

SERVING

10.  Half fold or full fold the dosa and take it out using a spatula and serve piping hot with some thin coconut chutney over it.

NOTES

Here is a simple recipe to make your very own amazing Karam Podi. You would need

1½ tbsp Coriander 

2 tbsp Chana Dal

1½ tbsp urad dal

10 Dry Red chili

1 Tsp Ghee

5 Garlic Cloves

3-4 walnut sized Tamarind Balls

1/2 tbsp Cumin Seeds

10 Curry Leaves

1/4 Tsp Hing

1/2 tsp Methi

1/2 Tsp Mustard

In a pan, add the ghee and add all the other ingredients and slow roast it until its well roasted. Let it cool completely then grind to a coarse powder.