Grind wheat flour sooji and salt together so that sooji is ground fine and mixed with aata and salt you can store this as a premix and use until 1 month

Take the flour our in a bowl add yoghurt cumin seed onion green chilli coriander leaves

Mix well add around 2 cups water little by little to make a thin batter without lumps rest 10 minutes

Heat a nonstick pan apply oil sprinkle water the wipe with cloth or tissue pour a ladle full of batter all around the pan and rotate the pan as batter is thin

Let it cool on medium flame until golden brown and crisp then slowly flip it cook on other side too for crispy dosa

Remove on a plate serve with chutney