1. Mix both flours by sieving together with salt, chilli powder

2. Cut onions into small pieces

3. Add water a little at a time, to make a not-too-thin batter

4. Add 2 tablespoon of yogurt. (The back of a spoon should coat, if inserted in batter and lifted.)

5. Heat a thick dosa griddle or non stick flat pan (tawa).

6. Pour a ladleful of batter in centre when hot, spread thinly like pancake.

7. When batter has cooked a bit, drizzle some fat over it.

8. Allow bottom to become golden, remove with a sharp edged spatula.

9. Roll or fold in half, do not press down.

10. Serve hot with Chutney, Ketchup or relish.

11. Repeat as required for remaining batter.

Making time: Batter 5 minutes
Dosas (a minute a dosa, as required)
Makes: 10- 13 dosas approx.

Shelflife:Batter - 2-3 hours
Dosa - best fresh.