I use the ready to cook dosa batter available in shops and supermarkets as my batter never turns out well. If you would like to prepare it from home, please look up in Cucumbertown or Google for the recipe

Soak bengal gram overnight or for about 8-12 hours

Heat 3-4 cups of water in a pressure cooker vessel. When it starts to boil,add the cleaned gram. Add sliced onion, green chillies, ginger garlic paste, tomatoes and all the powders and mix well.

Add salt to taste

Allow the cooker to whistle for about 6-8 times

For tempering, heat oil.Add mustard seeds. When they start popping,add garlic pods and dried red chillies. Turn off the heat and add the leaves. Season this tempering over the cooked curry and mix well.

For the dosa, heat a tawa and coat it with oil. I dip a piece of cut onion into oil to coat the hot tawa. This helps in dosa not sticking on it

Pour 1-2 LADLES of the batter over the middle of the tawa. Allow it to spread on its own. DO NOT SPREAD IT USING THE LADLE. Cover the tawa with a lid for about a minute

Flip the dosa if required. The top  usually gets cooked so not really necessary to flip it

Serve hot